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

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This entry was posted in Gelatine Salads/Molds, Weight Control and tagged bad food photography, gelatin, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on March 13, 2023 by iamsurly. Tender veal fillet is ideal for the potted meat mixture but as a filling in a raised pie you could use less expensive shoulder or breast. 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.

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. Wedges of lemon and cayenne pepper or Tabasco sauce and thin brown bread and butter are the usual accompaniments. Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare.

Method as above but strained the jam through the sieve to remove the seeds as I decanted it into the sterile jars. Even during those days, our merchant seamen roamed the world and brought back spices and other exotic foods to enhance our home-produced ingredients.

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.Herbs were grown extensively as they were considered an essential part of cooking as well as being used for medicinal purposes. But they were no flash in the pan: Patten’s stepby-step, no-nonsense pragmatism won over countless readers. The author is 98, so the book must look a bit old and … No, Marguerite is clearly still hip and the publisher, Grub Street, surrounded her with a marvelous production team. Unfortunately the jam bubbled so vigorously it reached the top of the pot, so no temperatures could be read. Anyway I've hung up my chef's whites for the last time (although I've said that at least twice before) and now I will be strictly baking only for pleasure!

Blend the buttered crumbs with several tablespoons of finely grated Cheddar or Cheshire cheese; cover the crabmeat mixture with this topping. Rub in the butter (this is my favourite bit – I LOVE the smell and the feel of the flour in your hands). As far back as the sixteenth century, it was acknowledged that the Tudor banquets were the most exciting and exotic in Europe.

Melt the butter, then add to the kippers with the garlic, lemon juice and enough cream to make a soft mixture.

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). Cheese was once considered a fitting ending to a meal but nowadays many menus begin with cheese and salad. Choose a refreshing Cucumber Sauce (see page 106) or salad dressing, such as those on page 212, with potted fish, one of the fruit sauces on pages 191 and 192 with potted meat and game or cheese.com, the Sell on Etsy app, and the Etsy app, as well as the electricity that powers Etsy’s global offices and employees working remotely from home in the US. For the intimidated cook, she is a culinary guardian angel: ‘Do not be frightened by the mention of yeast if you have not used it before, as it is very straightforward.