In the past potted foods were topped, and thus sealed, with a thick layer of melted fat, to exclude the air. It is there to do a job: to provide comprehensive instruction on all the kinds of cookery that a normal household might want. Not wanting to waste a single scrap of apple I peeled, sliced and dried thin slices in the oven on a low heat, to save for future healthy snacks and bakes.

There is something refreshing about being taken back to basics, with no room for nerves or self-doubt. Day before serving, make Marinade: In large, deep roasting pan, combine vinegar, catsup, oil, salt, pepper, mustard, celery salt, garlic salt, thyme, and cloves; mix well. I do have many of Marguerite Patten’s cookbooks but haven’t found this particular recipe in any of my cookbooks. Use 450 g/1 lb cooked hare, the weight when removed from the bones, plus the cooked liver of the hare and 50 g/2 oz (generous 1/2 cup) pistachio nuts.

Cut out the scones with a cutter or top of a glass, then brush with milk and bake at 220 degrees (gas mark 7) for 12-15 minutes.

She was delighted when microwaves came on to the market, and she became the lifetime president of the Microwave Association (I assume that lasted until her death aged 99 in 2015). Each of Patten’s books is simply designed to make cooking as easy as possible and she assumes a truly basic level of knowledge or skill. Put the kippers in a dish and pour boiling water over them, cover the dish and leave for a few minutes.There’s a casserole dish, Lancashire Hotpot, that could have varying amounts and qualities of meats, depending on a family’s fortune.

M Godding Books Ltd is an internet book business running from Wiltshire and sending books all over the world every working day. Her cookbooks bear little resemblance to the celebrated cookbooks of today: they were real manuals, designed to teach basic cooking, even (often especially) for those short on time, money, energy or knowledge. Imagine if you could input your available ingredients into a cookbook, and it would only show you recipes based on what you already have. This entry was posted in Cookies/Cakes/Pies/Desserts and tagged bad food photography, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on September 1, 2023 by iamsurly.If it is difficult to remove the skin, simply pour boiling water over the smokies, leave for a minute then drain well and remove the skin and bones. This entry was posted in Beef and tagged bad food photography, madeira sauce, Marguerite Patten's Recipe Cards, sirloin steak, vintage recipe cards, vintage recipes on April 12, 2023 by iamsurly. Small portions of most of the fish dishes in this book could be served for a first course but some fish are particularly suitable for this purpose (see pages 17 to 27). The rest of Britain is further north, colder, poorer, and filled with people who learned to scramble for their meals.