Roasted chicken

1 chicken.                                                   Stuffing (optional)

Oil or dripping.                                         Onion (optional)

3 slices bacon (optional)

1 Prepare chicken as above. Stuff if required.

2 Heat a little oil or dripping in a baking tin and place the chicken in it, breast upward. Cover breast with slices of bacon or smear with oil.

3 Roast in hot oven, basting well to keep it moist.

4 A young chicken will need about 45 minutes, a full-grown bird about 11/2 hours

5 When cooked, remove bacon and allow breast to brown for a further five minutes in the oven.

Turkeys, ducks, and guinea fowl are roasted in the same way.

Bon appetite!

Lemon-grass drink

 10 blades of lemongrass.                           500ml water

1 Wash leaves and put in a clean saucepan. Add water and bring to the boil.

2 Boil for 2 minutes and remove from heat. Leave covered to infuse for 4-5 minutes. Strain.

3 Serve hot with sugar to taste.

Make tea-bush and other leaves used in cases of fever in the same way. The liquid may be kept hot in a flask and be given whenever the patient needs it.

Bon appetite!

Hot cross buns

500 g flour.                                                    100 g currants

50 g margarine.                                            20 g yeast

50 g granulated sugar.                                1 teaspoon castor sugar

200 ml tepid milk.                                        1 heaped teaspoon mixed spice

2 eggs.                                                         

   ½ teaspoon salt

1 Follow recipe for currant buns. Mix the spice with the granulated sugar before kneading. It into the dough.

2 Divide into 12 portions. After shaping, flatten the balls and mark a cross on top heavily with a knife.

3 Bake and finish as for currant buns.

Bon appetite!

How to make Sultana pudding

100 g flour.                                      ½ teaspoon baking powder

50 g margarine.                             1 egg

50 g sugar.                                      Milk to mix

50 g sultanas.                                Flavouring

1 Clean sultanas and grease basin. Sieve flour with baking powder.

2 Cream margarine and sugar; beat in the eggs one at a time.

3 Gradually stir in the flour. Add the sultanas and sufficient milk to make to a dropping consistency.

4 Turn into the prepared mould (2/3 full). Cover and steam for 1 ½ hours.

5 Turn out and pour jam sauce round.

Bon appetite!

Vanilla mousse

2 eggs.                                       250 ml undiluted evaporated milk

50 g castor sugar.                   1 teaspoon vanilla

1 Separate the egg yolks from the whites and beat the yolks with the sugar and vanilla essence until lemon coloured.

2 Whisk the milk and fold it in, then fold in the stiffly whisked egg whites.

3 Pour into a chilled mould or into the ice-tray and chill for 3 hours.

Bon appetite!

Eba 2

1 Stir Bari into the pot of boiling water. Pour out surplus water and reserve.

2 Mix with a wooden turner until smooth. If too stiff, add a little of the reserved water and continue stirring over the fire until the colour changes, then the starch grains are thoroughly cooked and the eba is of a soft consistency.

Bon appetite!

Groundnut cakes

1 cup groundnuts.                                     1 tablespoon water

½ cup sugar

1 Roast groundnuts, cool, and remove skins

2 Place on a pastry board and roll over with a rolling pin to break groundnuts up into bits.

3 Dissolve sugar in water and boil without stirring until golden brown.

4 Add groundnuts, mix well.

5 Pour on to a wet pastry board, using a wet rolling pin, roll out until it is about 8 mm thick. Mark shapes squares, diamonds, triangles, etc.

6 Leave to cool and then cut or break with the fingers.

Arrange on a plate and serve.

Bon appetite!

Eba 1

 1 cup gari                                                    300 ml boiling water

1 Put the boiling water in a bowl and sprinkle the Bari evenly on it. The Bari will absorb the water.

2 Stop sprinkling the gari before all the water is absorbed.

3 Strain off the chaff at the top and sprinkle the remaining dry Bari.

4 If necessary, add more water as some Bari absorbs more water than usual. The product should not be too hard or it will be difficult to digest.

Bon appetite!

Yam or cassava crisp

1 small yam or 2 roots of cassava.                     Groundnut oil for frying

1 Peel yam or cassava. Wash and grate using the large size of a multigrater, or slice very thinly.

2 Soak in salted water to dissolve some of the starch.

3 Drain and fry in hot oil.

Bon appetite!

Orange and milk punch

1 glass orange juice.                          150 ml milk

1 tablespoon sugar

Mix orange juice and milk together. Sweeten to taste and serve at once.

Lemon may be used instead of orange.

Bon appetite!