INGREDIENTS:

• 450g Ox Kidney
• 1.4L Water
• 1 Medium Sliced Onion
• 1 Small Diced Carrot
• 1 Small Diced Turnip
• 3 Sticks Diced Celery
• 4 Tablespoons Butter or Dripping
• 2 Tablespoons Flour
• Salt & Pepper

METHOD:

Cut the kidney into thin slices. Coat the kidney and vegetables with seasoned flour. Melt fat then fry meat and vegetables until all the fat is absorbed. Add the water and cook for 1 1/2 hours. Rub through a sieve, keeping back some of the kidney to chop and use as a garnish. Reheat before serving.

To Pressure Cook: Reduce water to 1.2L and pressure cook for 30 minutes.

INGREDIENTS:

• 900g Smoked Fish
• 450ml White Sauce
• Toast Slices

METHOD:

Cover fish with cold water and stand for 1 hour. Drain. Parboil fish for 2 or 3 minutes, then poach gently in milk for 15 minutes. Drain. Separate fish in flakes and serve with white sauce. Serve on toast and garnish with paprika, parsley or had boiled egg slices.

To Pressure Cook: Place fish on rack in cooler. Add 1 teacup of boiling water and pressure cook for 8 minutes.

TO STEAM FISH
Steaming is suitable for almost any type of fish, small whole or fillets or cutlets of larger fish.

Rinse fish. Season with salt, pepper and lemon juice. Place on battered enamel plate, cover with another buttered plate and steam over boiling water until white and flaky, 15 to 20 minutes. To pressure cook, allow 7 minutes per 450g of fish.

INGREDIENTS:

• 100g Butter/Margarine
• 50g Icing Sugar
• 2 Tablespoons Cornflour
• 100g Plain Flour
• 1/2 Teaspoon Vanilla Essence
• Pinch of Salt

METHOD:

Cream butter/margarine and icing sugar. Add essence. Work in the sifted flour, cornflour and salt. Roll into small balls. Place on greased oven tray. Press across with fork and flatten. Cook in moderate oven (190°c) until pale golden colour (10 to 15 minutes). When cold, sandwich with lemon icing.

INGREDIENTS:

• Chicken Carcass
• 1.65L Water
• 2 Medium Onions (sliced)
• 1 Teacup Diced Carrot
• 1 Small Turnip (sliced)
• 1/2 Teaspoon Meat Extract
• Small Amount of Diced Chicken Meat
• 2 Tablespoons Chopped Parsley
• 2 Bay Leaves
• 1 Teaspoon Salt
• 1/2 Teaspoon Rice
• 1 Teaspoon Mixed Herbs

METHOD:

Take carcass to pieces and cook with onions, carrot and turnip for 45 minutes. Remove bones and add remaining ingredients. Cook for 15 minutes more.

To Pressure Cook: Reduce water to 1.4L. Pressure cook for 15 minutes, add second lot of ingredients and pressure cook for 5 minutes more.

INGREDIENTS:

• 900g Thick Topside or Round Steak cut in one thick piece
• 2 Cups Breadcrumbs
• 1 Cup Chopped Celery
• 1 Onion
• 3 Level Teaspoons Mixed Herbs
• 1 Level Teaspoon Grated Lemon Rind
• 1 Tablespoon Melted Dripping
• 1 Level Teaspoon Salt
• 1/4 Level Teaspoon Pepper
• 2 Tablespoons Milk

METHOD:

Cut a pocket in the steak with a sharp knife and fill with stuffing made from remaining ingredients. Skewer or sew opening. Place in a baking pan with a cup of dripping. Cover with greased paper. Cook in slow oven (160°c) for 2 hours. Bake vegetables with meat.

To pressure cook: Brown in 2 tablespoons of hot fat. Place meat on rack; add 1 cup of hot water and pressure cook for 20 minutes.

INGREDIENTS:

• 1 Egg
• 1 Level Teaspoon Sugar or more to taste
• 1 Cup Cold Milk
• 1/2 Teaspoon Vanilla Essence
• Grated Nutmeg

METHOD:

Beat egg yolk and sugar. Add milk and vanilla essence. Fold in stiffly beaten egg white. Pour into glass. Top with grated nutmeg.

INGREDIENTS:

• 1 Egg
• 1 Level Dessertspoon Sugar or 1 Tablespoon Honey
• 1 Cup Hot or Chilled Milk
• Pinch of Salt
• Flavouring

METHOD:

Beat egg and sugar to creamy froth. Beat in milk and salt. Add flavouring and serve at once in glass.

To vary: Add 2 tablespoons of chocolate or cocoa syrup, omitting sugar.

Add 1 tablespoon orange juice and 1/2 level teaspoon finely grated rind which may be strained out before pouring into glass.

Add 2 tablespoons brandy, sherry or rum.

INGREDIENTS:

• 3 Eggs
• 1/2 Cup Milk or Cream
• 2 Tablespoons Butter/Margarine
• 1/2 Level Teaspoon Salt

METHOD:

Whisk eggs. Heat milk and butter/margarine. Stir in eggs and salt. Cook over low heat, stirring continually until thick. Serve at once. May be served on toast and topped with crisp bacon or dusted with chopped parsley or paprika.

VARIATIONS OF SCRAMBLED EGG:

Corn Scramble: Add 1/2 cup of sweet corn to the above recipe.

Ham Scramble: Add 1/2 cup of chopped ham.

Tomato Scramble: Substitute 1/2 cup tomato puree for milk; also add 1 level teaspoon of finely chopped onion or chives.

Serves two

INGREDIENTS:

• 3 Tablespoons Cooking Oil
• 1 Small Onion (finely sliced)
• 1 Teacup Rice
• 470ml Hot Soup Stock
• 1 Tablespoon Grated Cheese
• Small Clove Garlic
• 1 Teaspoon Salt
• 1 Small Cup Chopped Cooked Kidney, Chicken or Sausage

METHOD:

Heat oil in pan. Fry onion until pale brown. Stir in uncooked rice and fry until it begins to turn yellow, stirring constantly. Add salt, garlic and stock. Cook for 20 minutes, by which time all stock should be absorbed. Stir in chopped meat and heat through. Serve with grated cheese over the top.

To pressure cook, allow 8 minutes after bringing to pressure.

Rice substitutes may be used successfully. No soaking is required if a pressure cooker is used. Otherwise soak for 1 1/2 hours before cooking.

INGREDIENTS:

• 285g Self-Raising Flour
• 230g Butter/Margarine
• 230g Castor Sugar
• 4 Eggs
• 1 Teaspoon Vanilla Essence
• Pinch of Salt

METHOD:

Cream butter/margarine well and gradually add the sifted flour and salt mixing until light and fluffy. Whisk the sugar gradually into the eggs, whisking until creamy and stir slowly into the flour mixture. Add essence. Bake in a cake tin (20cm diameter and 7.5cm deep), lined with greased paper in a moderately hot oven (160°c) for 1 to 1 1/4 hours.

VARIATIONS OF RICH PLAIN CAKE:

Madeira Cake: Add 115g finely chopped candied peel and 1 tablespoon sherry.

Rich Cherry Cake: Add 115g sliced preserved cherries.

Rich Orange Cake: Add 2 level teaspoons grated orange rind, omitting vanilla essence, and 1 tablespoon orange juice.

Rich Walnut Cake: Add 115g chopped walnuts.

Buttered Sheet: Bake in a greased slab tin (20cm by 25cm) and cut into small squares, ice and decorate.