Cooking to-day the regulo way! : 227 recipes with regulo marks recipes approved by the Ministry of Food / [Radiation Ltd].

  • Radiation Ltd.
Date:
[1950?]
Catalogue details

Licence: Public Domain Mark

Credit: Cooking to-day the regulo way! : 227 recipes with regulo marks recipes approved by the Ministry of Food / [Radiation Ltd]. Source: Wellcome Collection.

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    POTATO MUSAKA Ingredients Regulo Setting Mark 4 14 lbs. of potatoes 3 pint of vegetable stock 2 large cooking apples 4 teaspoonful of sage 3 or 4 ozs. of grated cheese 1 tablespoonful of flour Method.—Scrub and slice the potatoes thinly, slice the apples and grate the cheese. Grease a fire-proof dish and fill with alternate layers of potato and apple sprinkled with cheese, sage and seasoning, using potato and cheese to finish. Gently pour 4 pint of the stock into the dish and cook in a moderate oven for three-quarters of an hour. Blend the flour with the rest of the liquid. Pour that into the dish and return to the oven for 20 more minutes. Serve with a green vegetable or green peas in season. POTATO SALAD Ingredients 1 lb. of potatoes 2 tablespoonfuls of vinegar 1 small spring onion, or partofa 2 tablespoonfuls of finely- small onion or leek chopped parsley 4 oz. of margarine Salt and pepper Method.—Scrub the potatoes and cook them in the skins. When they are tender, but on no account mashy, drain off the water and let them cool in the saucepan, shaking the pan and lifting the lid to allow the steam to escape. When cool enough to handle, peel them and cut into dice. Toss them first in the margarine, until all the warm potato is coated, then with a wooden spoon carefully stir in the chopped onion, parsley and vinegar. Season with pepper and salt. The salad may be eaten warm or cold, but it must be made while the potatoes are hot. SCALLOPED POTATOES Ingredients Regulo Setting Mark 4 14 lbs. of potatoes 1 oz. of margarine 2 ozs. of grated cheese 1 pint of water 2 level tablespoonfuls of House- 2 tablespoonfuls of chopped hold milk powder parsley 2 level tablespoonfuls of flour Salt and pepper Method.—Scrub or thinly peel the potatoes, cut them into very thin slices. Blend the flour and milk powder, and mix with a pint of water until quite smooth. Put the sliced potatoes into a casserole or a pie-dish greased with the margarine. Between the layers sprinkle the cheese and the parsley. Pour the milk and flour cream into the dish carefully, cover the top bee a greased paper or a lid and bake in a moderate oven for 1 hour. This dish is very good eaten piping hot with a green salad.
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