Here are the first Saturday recipes.
Sorry I couldn’t show you any photos but the recipe book they came from doesn't contain a single photo, just a few black-and-white sketches. Seems unimaginable these days, doesn't it. The edition they came from was published in 1978.
Beet Relish
1 quart cooked beetroot (which has been chopped fine).
1 quart chopped uncooked cabbage
1 cupful freshly grated horseradish
½ lb sugar
Pinch of cayenne
1 saltspoonful white pepper
1 tablespoon mustard
1 teaspoonful salt
1 pint vinegar
Mix the ingredients well together and cook for ½ hour. Put into jars and cover closely. This is very good served with fish.
Recipe supplied by Mrs H. Handy, Leicestershire
Haw Sauce
1½ lbs haws
4oz sugar
1oz salt
3 gills vinegar
½ teaspoon white pepper
Gather the haws and wash them well. Put into an enamel pan with the vinegar and cook over a gentle heat for 30 minutes; then press through a sieve; return to the pan with sugar salt and pepper and boil for 10 minutes. Pour into pots and seal. This sauce keeps splendidly.
Recipe supplied by Miss E Rutherford, Northumberland.
Apple Chutney
4lbs apples (windfalls are suitable)
2lbs onions
½ lb sugar
½ lb sultanas or dates
Salt
Cayenne pepper
Vinegar (spiced)
Core and chop the apples, add the onions, sugar and sultanas or finely chopped dates. Sprinkle with a tablespoon of salt and a pinch of cayenne pepper (if available). Cover with a pint of spiced vinegar and simmer gently for 2 hours stirring frequently. Put into jars and cover tightly.
Recipe supplied by Mrs M. Marsh, Staffordshire
Comments (1)
Well in those days, cookery books were intended to be read by people who actually wanted to cook, unlike the groaning cornucopia of glossy eye candy to be found in bookshops today, for people who want to look at nice pictures before slamming a ready meal in the microwave...
Posted by PG | October 2, 2007 11:02 AM
Posted on October 2, 2007 11:02