Wine whey

150 ml milk.                            75 ml sherry.                          1 lump sugar

1 Bring milk and sugar to the boil.

2 Add the Sherry. Stir slightly and leave to curdle.

3 When the milk is curdled, strain through a very fine sieve or cloth.

4 Serve in glass.

Bon appetite!

Blancmange

60 g corn flour                                             500 ml milk

1 tablespoon sugar.                                    Flavouring and colouring

1 Mix corn flour to a thin paste with a little of the milk. Brink rest of the milk to the boil.

2 Add a little of the milk to the thin paste and return to the saucepan. Bring to the boil, and whisk well for a few minutes.

3 Add sugar and flavouring, and colouring if necessary. Pour into a wet mould and leave to set.

Bon appetite!

Pawpaw drink

1 small ripe pawpaw.                                                500 ml hot water

1 teaspoon lemon juice.                                            Sugar to taste

1 Wash pawpaw, peek, cut into pieces and remove seed

2 Pulp by passing through a sieve.

3 Pour hot water over the pulp, add lemon juice and sweeten to taste. Leave to cool.

4 Serve in a tumbler or cup.

Bon appetite!

Meat pasties

250 g short crust pastry.                                     Chopped parsley

Cooked minced meat.                                         Beaten egg

Brown sauce or gravy

1 Make short crust pastry. Cut into fairly  large rounds  the size of a saucer.

2 Mix meat, parsley, and enough sauce to bind the mixture.

3 Put some mixture on one half of each pastry round. Damp the edge. Fold pastry over to form a half-circle. Press edges together securely.

4 Brush with beaten egg and bake in a hot oven for 15 – 20 minutes.

Bon appetite!

Welsh rarebit

2 slices of buttered toast.                            1 tablespoon milk

100 g grated cheese.                                     ½ teaspoon made mustard

15 g margarine.                                            Pinch of salt and cayenne

1 Melt the margarine in a small saucepan. Mix it with the seasoning, mustard, milk, and grated cheese.

2 Stir over a gentle heat until mixture is smooth.

3 Spread mixture thickly on the toast and brown lightly under a hot grill

4 Serve at once.

Bon appetite!

Yam balls

2 cups grated water yam.                   1 tablespoon ground onion

1 teaspoon ground pepper.                Salt to taste

1 Mix together the grated water yam, ground onion and pepper. Add salt. Add a little water if too thick.

2 Fry spoonfuls in hot oil.

3 Serve hot.

Bon appetite!

Rice water drink

1 tablespoon rice.                                                   1 litre cold water

1 Wash rice, put it into a saucepan with the water.

2 Boil for half an hour, then strain.

3 When cold, sweeten and use.

Bon appetite!

Pineapple drink

Peelings from a pineapple.                             Sugar to taste

A few cloves.                                                      1 litre water

1 Pineapple should be scrubbed well before peeling. Put peelings in an enamel saucepan and cover with water (an aluminum saucepan may discolour it).

2 Bring to the boil for 5 – 10 minutes.

3 Strain and add the cloves, cover and allow to stand until cold.

4 Sweeten. Remove cloves and chill before serving. 

When pineapples are plentiful, the pulp may be used instead of peelings, or the two used together.

Bon appetite!

Raw spinach salad

500 g raw spinach.                                                          French dressing

1 tablespoon minced sweet red pepper.                    1 hard-boiled egg

1 tablespoon chopped onion

1 Wash spinach thoroughly. Shake out water. Dry in a clean table napkin.

2 Chop the leaves coarsely. Put in a salad bowl and sprinkle chopped pepper and onion over it.

3 Pour the french dressing over the spinach. Decorate with slices of hardboiled egg.

Bon appetite!

Cornflour fruit ring

50 g cornflour.                              Flavouring and colouring

500 ml milk.                                   Mixed fruit salad

50 g sugar.                                      Whipped cream

1 Mix the cornflour to a smooth paste with a little of the milk. Heat the rest of the milk and pour over paste stirring all the time.

2 Pour into a saucepan, return to heat and boil for 3 minutes, stirring all the time.

3 Add flavouring, colouring, and sugar to taste.

4 Pour into a wet 1-pint ring mould and allow to set.

5 Turn out and fill with fruit salad. Decorate with piped whipped cream.

6 Serve syrup separately and cream separately.

Bon appetite!