The original housewife recipes.

Date:: [between 1930 and 1939?]

Catalogue details

Licence: Public Domain Mark

Credit: The original housewife recipes. Source: Wellcome Collection.

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1. Crushed “Force” is an ideal and _ time-saving covering for rissoles, etc., and takes the place of breadcrumbs in many ways. 2. A little orange peel added to prunes when cooking greatly improves the flavour. 3. Coat fish and rissoles with crushed “ Force” be- fore frying in hot fat. Garnish with parsley, cut lemon, etc. 4. To give a nice golden, crisp finish to cauliflower au gratin, macaroni cheese, cottage pies, etc., sprinkle with “ Force.” 5. To prevent custards curdling while baking, place the dish in a baking tin con- taining at least an inch of water. 6. All tinned foods should be turned out of the tin and exposed to the air sometime before serving. 7.00 Use * Borce’’ wath all kinds of tinned, bottled or stewed fruit. It takes the place of pastry, saves cook- ing, and is very nourishing. 8. Melted cheese or Welsh rarebit wril never go tough, however long it stands, if a beaten-up egg is stirred into the saucepan just after the cheese is put in. 9. Burnt saucepans should be filled with salt and water, left for a day, and slowly brought to boil. 1o. Thethickpieceof sugar generally found in candied peel will add to the luscious- ness of stewed fruit if used for sweetening. rt. When beating white of egg a small pinch of salt will help it to stiffen. FORCE 22

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