Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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I'm fascinated by the Home Front, rationing and everything to do with the home during the Second World War, and this is such an interesting book - but I really never envisaged actually making any of the recipes! Method as above but I strained the jam through the sieve to remove the seeds as I decanted it into the sterile jars. There is something refreshing about being taken back to basics, with no room for nerves or self-doubt. Herbs were grown extensively as they were considered an essential part of cooking as well as being used for medicinal purposes. Cooks of the past made good use of herbs, spices and even nuts and dried fruits to enhance the taste of the smooth savoury mixture.

Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ. TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.Jam is set when it reaches 105 degrees C (if using a sugar thermometer) or when it becomes thick enough to coat the back of a spoon – dripping slowly off it. Turning to the old faithful Marguerite Patten cookbook for endless jam flavour combinations and recipes I attempted to use my sugar thermometer to ensure I got a good set. To coat the fish either put the seasoned flour into a large bag, add the fish and shake the bag gently until the fish are well coated, or put the seasoned flour on to a large dish and turn the fish around in this until coated.

The best shrimps are considered to come from Morecambe Bay on the coast near the beautiful Lake District. Either fry in hot oil in exactly the same way and for the same time as whitebait, or fry in hot butter in a frying pan for 5 to 6 minutes. Eating cheaply and well were both important to her, and her long history as a home economist confirmed this, not just during the rationing period of the second world war and postwar years, but for decades afterwards in her 170-plus books.Country recipes are often based upon a local cheese and potted cheese is an ideal way of using a mixture of left-over cheeses (see page 16). At her funeral, I found myself apologising for the non-appearance of the hare, and there and then decided that it would be cooked on 4 November to celebrate her life.

She wrote at least two books on microwave cookery: Microwave Cooking for One (1987), and Two-Way Cookbook: For Microwave and Conventional Cookery (1985) with Jenny Webb.The raw oysters are left on the bottom (rounded) shells with their liquor and served on large plates, on a bed of ice if possible so they are kept very cold.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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