INGREDIENTS:

• 3 Eggs
• 2 Tablespoons Water, Milk or Cream
• 1/4 Level Teaspoon Salt
• About 20g Butter/Margarine

METHOD:

Warm the pan and then wipe out with kitchen paper. Whisk eggs lightly. Add the liquid and salt. Melt the butter in the pan and when just beginning to smoke pour in the egg mixture. Stir the top of the mixture, but not mixing through to the bottom. Loosen sides with a knife and shake pan. When lightly set fold in three, slip on to a hot dish and serve at once.

Serves two.

VARIATIONS OF OMELETTE:

Sweet Omelette: Add 1 level dessertspoon of castor sugar to the mixture.

Parsley Omelette: Add 1 level tablespoon of chopped parsley to the mixture.

Cheese Omelette: Add 1/2 cup of finely grated cheese to the mixture.

Rum Omelette: Pour 2 tablespoons of warmed rum over the sweet omelette. Set it alight and serve blazing.

Filled Omelettes: Before folding omelette cover with chopped sauted mushrooms, heated oysters, shredded hot ham, hot asparagus points, sweet corn or hot jam or marmalade.

INGREDIENTS:

• 2 Cups Cooked Spaghetti
• 30g Butter/Margarine
• 1 Cup Grated Cheese
• 1 Tablespoon Chopped Chives
• 1 Level Teaspoon Sage
• 1 Cup Cooked Chopped Mushrooms
• 6 Lambs’ Kidneys or Chickens’ Livers
• 1 Cup Brown Sauce
• Paprika

METHOD:

Combine spaghetti, butter/margarine, cheese, chives and sage and heat thoroughly. Add mushrooms. Slice kidneys or livers and cook gently until tender in the brown sauce. Spoon the kidneys into hot individual dishes, top with spaghetti and dust with paprika.

Serves four.

This is a simple and inexpensive recipe to try out in your pressure cooker.

INGREDIENTS:

• 1 Cup Castor Sugar
• 1 1/2 Cups Self-Raising Flour
• 1/4 Cup Boiling Water
• 55g Butter/Margarine
• 1/2 Cup Milk
• 1 Egg
• Vanilla Essence

METHOD:

Combine the sugar and sifted flour in a mixing basin. Melt the butter in the hot water. Stir in milk, then beaten egg. Add liquid ingredients to flour and sugar, mixing thoroughly until smooth. Add vanilla essence. Pour into greased sandwich tin. While mixing cake, pre-heat cooker without rubber ring. Place cake gently in cooker; replace lid, still without rubber ring and cook over a very low heat for 25 to 30 minutes. When cold, cover with soft icing.

INGREDIENTS:

• 230g Self-Raising Flour
• 2 Level Teaspoons Mixed Spice
• 55g Butter/Margarine
• 55g Sugar
• 1/2 Cup Chopped Walnuts
• 1/2 Cup Chopped Raisins
• 1 Egg
• 3/4 Cup Milk

METHOD:

Sift flour and spice. Rub in butter/margarine. Add sugar, nuts and fruit and lightly but thoroughly mix. Stir in beaten egg and milk. Turn into two greased nut loaf tins filling about 1/2 full. Place on lids and bake in a moderate oven (190°c) for about 40 minutes, or bake in two small bar tins for 20 to 25 minutes.

Serve thinly sliced, with butter, cream cheese or a conserve.

VARIATIONS OF NUT LOAVES:

Date Nutbread: Use brown sugar or 1 tablespoon golden syrup in place of half the sugar. Add 110g chopped dates in place of raisins. Nuts may be omitted.

Orange Nutbread: Add 2 level teaspoons grated orange rind to flour. Add 1 tablespoon orange marmalade and 55g finely shredded preserved peel, omitting raisins.

Wholemeal Fig Nutbread: Substitute wholemeal self-raising flour for half the white flour. Use 2 tablespoons golden syrup in place of the sugar and add 110g chopped preserved figs in place of the raisins.

Bran Loaf: Omit 55g flour and add 1 cup bran which has been soaked in 1/2 cup milk. Omit nuts and raisins. 110g dates may be added. Add 1 tablespoon of golden syrup.

Banana Nut Loaf: Omit raisins and add 1 cup banana pulp. An extra egg may be added.

Apple Bread: Omit raisins and add 3/4 cup grated apple and 1 level teaspoon grated lemon rind. Also add 1 tablespoon treacle.

INGREDIENTS:

• 1/4 Cup Tapioca
• 470ml Milk
• 2 Eggs
• 2 Tablespoons Sugar
• Vanilla Essence

METHOD:

• Soak the tapioca in milk or water overnight
• Place on stove and boil until clear
• Beat egg yolks and sugar together well
• Add to the tapioca; allow to thicken but not boil; whisk whites to a stiff froth; add half to the mixture when cold; beat well.
• Turn into glass dish; decorate with coloured cocoanut and remaining white of egg; serve with stewed fruit

INGREDIENTS:

• 2 Tablespoons Tapioca
• 250ml Milk
• 250ml Water
• 1 Dessertspoon Sugar

METHOD:

• Wash tapioca well; cover with water
• Soak it for 1 hour
• Put into a saucepan; add milk and sugar
• Cook until clear and tender; serve with milk or cream

INGREDIENTS:

• 450g Topside Steak
• 1 Tablespoon Flour
• 1 Dessertspoon Mustard
• 1 Dessertspoon Sugar
• 2 Tablespoons Vinegar
• Salt & Pepper

METHOD:

• Preheat the oven
• Place well beaten steak in a baking dish
• Mix together in mustard, sugar, flour, salt and pepper to a soft paste with vinegar
• Pour over steak and rub in; allow to stand for 1 hour; turn and rub
• Add 1 cup of cold water
• Place in hot oven and cook for 1 to 1 1/2 hours
• Serve on hot dish with the gravy

Note: Onions or tomatoes may be sliced and cooked with the meat.

INGREDIENTS:

• 340g Flour
• Pinch of Salt
• 110g Butter or Dripping
• 110g Sugar
• 2 Teaspoons Ginger
• 1 Teaspoon Mixed Spice
• 1/2 Cup Treacle
• 1/2 Teaspoon Bi-Carb Soda
• 2 Eggs
• 1/4 Cup Milk

METHOD:

• Sift flour, salt, ginger and spice into a bowl
• Heat the butter or dripping, sugar and tracle, stirring until the mixture is smooth
• Beat eggs well; slightly heat the milk; dissolve the bi-carb soda in it
• Mix all wet ingredients together
• Add to the dry ingredients; stir until smooth
• Pour into a greased tin; bake in a moderate oven for about 1 1/4 hours

INGREDIENTS:

• 1.4L Cold Water
• 6 Tea Bags (good quality)
• 2 Cups Mango Nectar
• Sugar
• 1/4 Cup Fresh Mint Leaves
• Thinly Sliced Mango

METHOD:

Bring water to the boil, turn off heat and add tea bags until liquid becomes dark. Leave for around 5 minutes. Remove bags and add mango nectar. Ad sugar to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices.

INGREDIENTS:

• 1 Large Pawpaw
• 225g Seedless Raisins
• 1 Dessertspoon Sugar
• 1 Level Teaspoon Salt
• 6 Peppercorns
• Blade Mace
• 6 Cloves
• 2 Bay Leaves
• 700ml White Vinegar

METHOD:

• Peel pawpaw and cut into small squares
• Cut raisins in two
• Put fruit into saucepan, add peppercorns, mace, cloves, bay leaves, all tied in muslin bag
• Bottle and cover down air-tight
• Stand in sun to clear