Newman's Recipes

Cheese And Egg Toast

Cheese And Egg Toast has a unlikely taste. The boiled eggs and cheese gives the Cheese And Egg Toast a rousing taste. Cheese And Egg Toast is inspired by restaurants across the world. Must catch it. - 23.4616

Boiled Pork With Pease Pudding

Cover joint with cold water, and add the pot vegetables roughly chopped. Simmer for about 2 1/2 hours allowing 25 minutes to the pound, until the joint is done. Prepare Pease Pudding as follows: Soak 1 pint of split peas overnight. Drain, transfer to fresh... - 33.5814

Summer Chicken With Peas

Melt the butter in a large casserole. Brown the chickens, turning them occasionally in the butter. Cover the casserole and cook in a moderate oven for about an hour. Shell the peas, or open your packets, and trim the spring onions. Put water, sugar and... - 38.7441

Potted Shrimps

Potted Shrimps has an exclusive taste. The shrimps and nutmeg gives the Potted Shrimps a rousing taste. Potted Shrimps is inspired by restaurants across the world. Must catch it. - 25.3739

Banana And Black Currant Sweet

Split the bananas lengthwise and arrange in a criss cross fashion at the bottom of a bowl. Spoon the jam over the bananas. It should be fairly runny. Thin it down with a little hot water if it is stiff. Now pour over the custard and set the dish aside to... - 29.8692

Curried Consomme

Whisk the ingredients together. Put into small individual dishes. Chill well. Garnish with chopped parsley, chives or a pinch of paprika. - 20.2283

Fried Trout

Clean and fillet the fish. Sprinkle with salt and then dry it. Beat up the egg, dip in the fillets and sprinkle with dried breadcrumbs. Heat the butter until a blue smoke arises. Put in the fillets, which will fry very quickly. Drain and serve with lemon... - 30.1163

Tomato Soup

Stew tomatoes in their own juice and put through sieve or fine mill. Add stock. Boil and thicken with the sago or tapioca. Season, simmer for 20 minutes, and serve sprinkled with a pinch of chopped parsley on top. - 23.4542

Swiss Eggs

Butter a shallow fireproof dish, and spread thickly with most of the grated cheese. Put a spoonful of cream ready for each egg, on top of the cheese, and make a dent to hold each egg. Break an egg into each cavity and use up the cream by filling in the... - 23.4588

Hashed Cod

Hashed Cod has a piquant taste. The cod and shrimps give the Hashed Cod a rousing taste. Hashed Cod is inspired by restaurants across the world. Must catch it. - 26.4971

Hare A La Royale

Put aside the liver and blood. Make forcemeat by mincing the garlic, fat bacon, liver and parsley together with the white breadcrumbs. Bind altogether with well beaten egg and season. Stuff the hare with this mixture and sew the opening with fine... - 38.8524

Cod Lyonnaise

Slice the peeled potatoes and put a layer in the bottom of a casserole. Cut the cod into small pieces, and put a layer on top of the potatoes. Now slice the onion and cut the bacon into neat pieces. Arrange a layer on top of the cod. Dot with a little... - 41.5281

Roast Pork Stuffed With Apricots

Saute the onion in the butter. Add the rest of the ingredients, and bind well with beaten egg. Spread this mixture inside the meat's cavity, and tie the joint neatly. Roast in a fairly hot oven, allowing a good 40 minutes to the pound, stuffed weight. Baste... - 31.8912

Sweet Sour Sauce

Mix together all the ingredients except the cornflour. Simmer them together for a few minutes, then thicken with the cornflour, stirring continuously. It should be ready in about 5 minutes from the time of adding the thickening. Pour over the fried pork and... - 27.6266

Trout In Oatmeal

Treat the trout as in the recipe above, but bone the trout first as one would a herring, and flatten it. Coat with the oatmeal, and fry in very hot butter until golden brown. - 23.0834

Victorian Orange Buns

Cream butter and sugar. Add grated orange rind and beaten eggs, and lastly sift in the flour and baking powder. Moisten with the orange juice and beat well. The mixture should be like that of a sponge cake. Divide into bun cases, and cook in a fairly hot oven... - 26.707

Stuffed Plaice Fillets

Cut eggs in half, and put one half on each fillet. Sprinkle with salt and pepper, then roll up and put in a fireproof dish. Make a white sauce with the butter, flour and milk. Add anchovy sauce and seasoning. Pour over fillets and bake in a fairly hot oven... - 31.2515


Dice vegetables, but not the potato. Chop celery very finely. Simmer all in 1 tab. of olive oil at the bottom of the stewpan with the herbs. When golden brown, add the stock, the diced potato, and vermicelli and simmer for 20-30 minutes. Dried beans are... - 34.5594

Chestnut Cream

Dissolve the gelatine in tepid milk in a saucepan. Add the puree and sugar and blend all together thoroughly. Remove from heat, beat in the cream and turn into a wetted mould. Chill well, turn out carefully and mask with whipped cream. - 25.121

Marrow Soup

Peel the marrow, remove seeds and cut into slices. Put it, with chopped onion, into a saucepan, cover with stock and simmer gently until soft. Put through a sieve and add the milk to the resultant puree. In another saucepan, melt the butter, stir in cornflour... - 32.3522


Cream butter and sugar. Add flour and mix lightly until the mixture has the look of breadcrumbs. Press the mixture into a greased sandwich tin to a depth of about 1/2 inch. Bake in a slow oven for about 40 minutes. Cut into pieces whilst still warm. - 25.0429

Fricassee Of Chicken

Make a white sauce with the melted butter, flour and milk and stock. Stir while it thickens, and then season with salt and pepper. Cut the chicken into fairly thick pieces and heat very gently in this sauce. - 27.197

Court Bouillon

Put enough water in your cooking vessel to cover the salmon to be cooked. Bring to the boil, add the prepared vegetables and simmer for 30 minutes. Meanwhile, wash, clean and prepare the piece of salmon. It is a good idea to tie it loosely in a piece of... - 37.161

Victoria Sandwich

Cream butter and sugar until fluffy. Beat eggs and add gradually. Add warm water and beat well. Add sifted flour and baking powder, and stir thoroughly until the mixture will spread easily. Put into two well greased and floured sandwich tins. (Don't forget to... - 31.3945

Chicken Terrine

Cut the breasts of the chicken into thin slices. Mince the rest with the pork, shallot and seasoning. Butter a terrine, or fireproof straight sided casserole, and put 3 rashers at the bottom. On top of these put a layer of the minced meat and then a layer of... - 32.8634

Potted Pork

Put all the meat through the mincer twice. Pound together, with butter and seasoning. Press into small pots and seal with melted butter on top. This is excellent for sandwich fillings or served on hot toast. With a green salad and hard boiled egg it can... - 22.6829

Sweet Chutney

Peel, and chop apples and onions. Chop up the dates, and put all the ingredients into a large pan. Boil for about an hour, and bottle when cold. - 25.4149

Baked Gammon With Pineapple

Soak the gammon for about 2 hours to remove excessive saltiness. Wrap it in foil and cook in a moderate oven for an hour. Remove foil and take off the skin. Now put lard or pork dripping into the pan. Score the fat of the gammon into diamonds. Press brown... - 30.6759

Tapioca Cream Soup

Boil up stock, skimming scum. Add tapioca or semolina, and stir until transparent. Beat egg yolks in a basin and add the milk to them. Pour a little hot stock into this mixture and stir well. Return all to saucepan, season, and stir till soup thickens. Do not... - 27.5675

Mutton Or Lamb Cutlets A La Nelson

Mince the ham finely and spread in a plate for dipping. Trim the cutlets into neat shapes. Dip each into beaten egg, then in the minced ham, then once more in the egg, and finally coat with breadcrumbs. Melt the butter and when it is very hot put in the... - 32.1366

Ginger Pudding

Sift flour, ginger and soda into a bowl, and add the sugar and shredded suet. Stir in the beaten egg and treacle, adding enough milk to make a soft mixture which will drop from a spoon. Put into a well greased 2 pint basin. Cover with foil or greaseproof... - 33.6576

Pheasant With Apple

Slice the apples and put almost all at the bottom of a deep casserole. The rest put inside the cleaned bird with a lump of butter. Dot the apples with a little butter, and pour in the wine or stock, and seasoning. Now put the bird on the apple bed and spread... - 24.7283

Summer Soup

Slice, dice or cut into small attractive shapes, the available vegetables. Cook in salted water until soft, then drain. Bring stock to the boil, add vegetables and seasoning, and serve very hot. - 23.8054

Mint Sauce

Mint Sauce has a incredible taste. The mint and lemon juice gives the Mint Sauce a great taste. Mint Sauce is inspired by restaurants internationally. Must catch it. - 33.6972

Smothered Chicken

Simmer the fowl in a home cooked court bouillon, or a chicken cube will do nearly as well, for about 1 1/2 hours. Lift from liquor, joint neatly and arrange on a hot dish. Make a good white sauce, which you may like to transform by adding chopped parsley or... - 19.7019

Polio Tonnato

Cut fairly large pieces from the chicken, and leave on one side. Prepare the sauce by blending lemon juice, tunny, anchovies and capers until smooth. Gradually add olive oil, beating the while, until a thick sauce is made. Coat the chicken pieces with this... - 25.5343

Vermicelli Soup

Bring stock to boiling point. Drop in vermicelli and simmer for 15 minutes. Just before serving, add grated cheese. Stir well, and serve with croutons. - 23.7564

Curried Noisettes Of Lamb

Cream the curry with the butter and spread on both sides of the chops which you have tied neatly with string. Put under a hot grill for a few minutes, to brown quickly on both sides, then remove to a greased dish for finishing in a moderate oven a further... - 27.5216

Grilled Cod With Cheese

Grilled Cod With Cheese has a appetizing taste. The cod cutlet and cheese gives the Grilled Cod With Cheese a rousing taste. Grilled Cod With Cheese is inspired by restaurants across the world. Must catch it. - 27.7508

Flemish Fillets Of Beef

Gut the undercut into neat slices about half an inch thick. Trim the slices so that they are similar in shape. Season them with pepper and salt and dredge with flour. Melt the butter, bring it to a good heat and saute the slices. Halve the carrots lengthwise,... - 37.943

Cod's Roe Pate

Skin the roe and put into a bowl. Add butter, garlic and pepper, and mix until smooth. Gradually add the cream, and blend well. Stand the bowl in a bain marie and cook slowly for 20-30 minutes in a fairly slow oven. Cover top with foil to keep the pate... - 29.8372

Ham And Pineapple Circles

Cut the buttered bread and the ham into a circle the same size as the pineapple ring. Make sure that the ham is lean and the pineapple well drained. Put the ham on the brown bread, the pineapple on the ham and spread lightly with cream cheese. An olive can be... - 24.3727

Boiled Chicken With Rice

Put a slice or two of onion inside the bird before trussing. Put it into a large saucepan covered with white stock or water, add sliced vegetables and bouquet garni and simmer until tender about 2 hours. Lift out the bird and keep hot while the rice is being... - 36.5062

Bacon And Egg Tart

Bacon And Egg Tart has a delicious taste. The bacon and eggs gives the Bacon And Egg Tart a rousing taste. Bacon And Egg Tart is inspired by restaurants across the world. Must catch it. - 40.4943

Turbot With Aubergines

Turbot With Aubergines has a tasty taste. The turbot fish and lemon gives the Turbot With Aubergines a rousing taste. Turbot With Aubergines is inspired by restaurants across the world. Must catch it. - 37.8001

Potted Beef

Melt the butter. Blend in beef and herbs. Press into little pots and cover with a layer of melted butter. Very good with hot toast. Cooked liver can also be treated in the same way, and makes a very good substitute for pate. It is improved by a small quantity... - 25.8854

Farmhouse Chicken Pie

Simmer chicken in a stew pot with onion, carrot and a bay leaf. When it is half cooked, after about 40 minutes, lift from the stew pot, and slice off the meat. Put a layer at the bottom of the pie dish, then a layer of ham. Sprinkle lightly with the mixture... - 33.2943

Consomme With Batter Threads

Consomme With Batter Threads has a one of its kind taste. The eggs and milk gives the Consomme With Batter Threads a rousing taste. Consomme With Batter Threads is inspired by restaurants across the world. Must catch it. - 33.5951

Braised Partridge Or Pigeon

Brown the birds lightly in melted butter. Put a small onion inside each bird with knob of butter. Place them in a stew pan, or a deep casserole, with sliced carrots and onions. Season well. Now round the birds tuck the bacon rolls and the cabbage, quartered... - 34.8868

Pork And Peach Kebabs

Cut the pork into small cubes. Skin the mushrooms and take off the stalks. Cut the pepper into neat pieces. Blanch both mushrooms and pepper. Drain the juice from the peach halves and reserve for the sauce. Now thread these ingredients in turn on to long... - 28.5299


Put half the oil into one pan, heat it and brown the minced meat and chopped onion. Put the rest in another pan and lightly fry the peeled and finely sliced aubergine in it. Cook ingredients of both pans for about 10 minutes. Put meat into a fireproof shallow... - 41.9899

Cod With Hollandaise Sauce

Simmer cod in salted water for about 20 minutes. Drain well, and put it on a hot dish garnished with parsley. - 23.4545

Tripe Momay

Cut tripe into strips or squares. Blanch by putting into cold water and bringing to the boil and simmering for a couple of minutes. Drain off this water, and add enough fresh to cover the tripe. Squeeze in the juice of the lemon. Simmer gently for an... - 34.4304

Gooseberry And Orange Pudding

Simmer the gooseberries in about 1/2 pint of water with half the sugar. Allow to cool. Melt the butter in a saucepan, grate the orange rind into it, and squeeze in the juice. Beat gooseberries to a smoothish pulp with a fork, add the beaten egg and tip in the... - 36.7204

Chestnut Sauce

Chestnut Sauce has an unbelievable taste. The chestnuts and cream gives the Chestnut Sauce an imposing taste. Chestnut Sauce is inspired by restaurants universally. Must catch it. - 43.12

Steak And Kidney Pie

Cut the steak into small cubes and the kidney into fine slices. Dust them with seasoned flour, and spread a layer at the bottom of the pie dish. Sprinkle a little finely chopped onion, parsley, salt and pepper on this layer, and repeat until the pie dish is... - 34.816

Strawberry Cream

Mash the strawberries with a fork and mix with the sugar. Whisk double cream until fairly thick, then add the single cream so that the mixture is not too heavy. Blend cream and strawberries together and put into individual glasses or one large dish. Decorate... - 22.8102

Game Pie

Cut the flesh into neat pieces and marinate in the wine and brandy for about 3 hours. Cut the veal or steak and the ham into strips and line a deep pie dish. Sprinkle with a little of the finely chopped onions and herbs and a few pieces of the quartered... - 40.9385

Scotch Broth

Cut meat from bones, removing any fat. Put meat, bones and stock into a large stewpan. Bring to the boil and skim thoroughly. Wash and blanch the barley. Add it to the mixture, seasoning at the same time. Simmer for an hour. Add all the vegetables, diced, and... - 40.0316

Orange Pudding

Wash the oranges and peel them finely. Remove pith. Put the rind with the milk and sugar into a saucepan and warm slowly, so that the liquid is well infused. Mix cornflour with a little milk in a basin, and when the hot milk boils, pour it through a strainer... - 36.6623

Summer Pudding

Line a pudding basin with split sponge cakes, and put in the stewed fruit with plenty of sugar. Make sure there is not too much liquid. Cover with a lid of split sponge cakes, and press well down. Put a weighted saucer on top and leave in a cold place for... - 29.0888

Queen Of Puddings

Heat the milk and butter together with half the sugar. Now beat in the breadcrumbs and let the mixture stand for 10 minutes. Separate the yolks and whites of the eggs. Beat the yolks and add them to the mixture. Now add the grated lemon rind. Put the mixture... - 39.4296


Warm the milk to blood heat. Stir in the sugar and add the rennet. Let it set at room temperature. It can be chilled just before serving, if preferred. - 23.9497

Basic Fish Soup

Basic Fish Soup has a grand taste. The fish and parsley gives the Basic Fish Soup a rousing taste. Basic Fish Soup is inspired by restaurants across the world. Must catch it. - 34.6935

Charlotte Marsala

Well grease a 6 inch loose bottomed cake tin. Split sponge fingers and trim them to the same length, just a little longer than the depth of the cake tin. Dip them quickly in the Marsala and line the tin. Now mix all the other ingredients, except cream and... - 30.1007

Chicken Stanley

Slice onions into a deep casserole large enough to take the bird. Dot with butter. Put a large piece of butter inside the chicken and brush outside with a little melted butter. Put the bird on top of the onions, cover, and cook in a moderate oven for about 1... - 35.2955

Boiled Silverside

Soak the silverside for several hours, changing the water once or twice to get rid of excess salt. Put into a large saucepan with the bouquet garni and cover with fresh cold water. Bring slowly to the boil and remove scum. Simmer for an hour and a half. Now... - 29.6964

Halibut Au Gratin

Halibut Au Gratin has a superb taste. The halibut and mushrooms give the Halibut Au Gratin a rousing taste. Halibut Au Gratin is inspired by restaurants across the world. Must catch it. - 33.5378

Blinde Vinken

Sprinkle the beef slices with a little salt and pepper. Cover each with a slice of pork and put a gherkin on the pork. Roll up and secure with a cherry stick. Brown the little rolls in melted butter. Remove, whilst you add flour and stock to make good... - 30.083

Tripe A La Lyonnaise

Heat the butter in a frying pan. Slice the onion and fry until soft and turning golden. Cut the tripe into small neat squares and add to the pan. Then put in the vinegar, seasoning and parsley. Turn the contents of the pan several times so that all are... - 26.5493

Savory Croutons

Mince the gherkin and fish together. Season well. A pinch of tarragon helps here. Put the butter and this mixture into a saucepan and heat thoroughly. When hot spread on the toast or croutons, and serve piping hot. - 25.3983


Cream sugar and butter, and mix in the oats and coconut. Stir well together and press into a large shallow tin 12 in. by 6 in. is ideal to a depth of about 1/2 inch. Cook in a moderate oven for about 25 minutes, or until golden brown. To make this doubly... - 24.1009

Kebabs A L'indienne

Core and pare the apples. Skin the onions. Cut apples and onions into 8 slices, and trim the bacon and the lamb or mutton pieces to fit exactly about 2 inches across. Sprinkle the meat with a little curry powder, ground ginger and salt. Thread your pieces, as... - 29.8634

Pork & Vegetable Hot Pot

Cut the meat into cubes. Roll them in seasoned flour and fry lightly for a few minutes. Put a layer of sliced vegetables, including potato, into a casserole. Add the partly cooked pork. Sprinkle with the sage, add the rest of the sliced vegetables, and cover... - 30.0758

Curry Soup

Mix curry powder to a paste with a little of the stock. Heat the remainder of the stock until it boils. Pour on to curry paste, then return all to saucepan, stirring the while. When it is boiling, add rice, and allow to simmer for about 30 minutes. Chopped... - 23.0881

Trout With Almonds

Clean fish, wipe dry. Goat each fish with seasoned flour and fry in very hot melted butter on each side until golden brown. Keep hot. Lower heat under the butter. Add the almonds and fry gently until browned slightly. Pour hot butter and almonds over the... - 27.4562

Gooseberry Cream 2

Sieve the fresh gooseberries as in the first recipe and mix with the custard which should be cold. Add sugar. Dissolve the gelatine in tepid water, and then heat. When really hot pour it into the mixture and stir well until it begins to feel tacky. Now fold... - 33.7106

Beef A La Mode

Marinade the piece of beef, for at least 2 hours, in a bowl containing the wine, lemon juice, a little of the onion finely chopped, salt, pepper and bouquet garni. Melt the butter in a stewpan, dry the beef and fry on each side until brown. Slice the rest of... - 34.1099

Chicken Cottage Pie

Simmer chopped onion, and garlic if liked, in the butter for a few minutes. Mince the chicken and rashers and mix with the onion. Moisten with chicken stock and cream and put into a greased pie dish. Add a lid not too thick of creamy mashed potatoes to which... - 36.1074

Apple Snow

Simmer the sliced and peeled apples with the sugar and just enough water to prevent burning. When thoroughly tender, beat until fluffy with a fork. Whisk egg whites stiffly, and when the apples are cool, fold in the egg whites until you have a light fluffy... - 21.313

Rabbit Fricassee

Joint the rabbit and put into a large saucepan. Pour in mixed stock and milk and add the chopped onion, bacon, mushrooms and herbs. Season to taste. Simmer gently for about 1 1/2 hours or until the joints are tender. Lift them out and keep warm on a... - 38.0596

Tomato And Rasher Soup

Slice skinned tomatoes and onion into melted butter in the stewpan. Add chopped rasher, bay leaf and sugar. Simmer together until tender. Add stock and seasoning, and simmer for 20-30 minutes. Remove bay leaf. Put mixture through sieve or mill and then return... - 37.4153

Jack Rabbit

Melt the butter in a saucepan with all the ingredients except the eggs. Stir while the cheese is melting and absorbing the beer and other flavours. Now beat the two eggs and tip into the mixture. Cook, stirring, until thick over a low heat. Spread thickly on... - 27.5744

Chicken With Tarragon

Chop half the tarragon and blend with half the butter. Put the mixture inside the chicken, and the rest of the butter into a fireproof baking dish to melt. Put in the bird, making sure that it is coated in the butter by turning it once or twice. The oven... - 22.9469

Cheese Souffle

Cheese Souffle has a terrific taste. The cheese and eggs gives the Cheese Souffle a rousing taste. Cheese Souffle is inspired by restaurants across the world. Must catch it. - 31.4049

Pork Cottage Pie

Mince pork, rashers and onion very finely. Sprinkle with parsley, and mix with stock to a fairly wet consistency. Season with salt and pepper. Mash potatoes with a knob of butter, salt, pepper and a shake of nutmeg. Spread over the meat mixture which is in a... - 36.7895

Dundee Cake

Cream sugar and butter. Add beaten eggs and a little sifted flour very gradually, blending well until mixture is smooth. Stir in the rest of the flour with the washed and dried fruit, the chopped cherries, half the almonds, chopped, the candied peel and... - 40.1307

Salami And Bean Salad

Chop onion finely and mix with cold cooked beans. Skin the sausage, dice it, and mix with other ingredients. Toss in the vinaigrette sauce and arrange on bed of crisped lettuce. - 22.7501

Horseradish Sauce

Horseradish Sauce has an implausible taste. The horseradish and lemon juice gives the Horseradish Sauce a rousing taste. Horseradish Sauce is inspired by restaurants across the world. Must catch it. - 34.5883

Caramel Custard

Prepare the caramel by stirring sugar and water until it boils. Then allow it to simmer on its own until it is golden brown. Grease a plain fireproof dish a souffle dish is ideal pour in the caramel and allow to cool. Now blend together the eggs and... - 34.9846

Braised Gammon

Brown both sides of the gammon rashers and put them in a casserole on a layer of finely sliced onions which you have softened in the melted butter, and the raw slices of apple. Cover the rashers with the rest of the sliced onion and apple. Season and moisten... - 25.8594

Smoked Haddock And Sweet Corn

Put a generous layer of drained corn into a casserole. Cut fish into squares or strips and arrange on the bed of corn, dotting with a little butter, and sprinkling lightly with salt and pepper. Put the rest of the corn over the fish. Make 1/2 pint of white... - 37.2296

Skate In Cider

Cut fish into 4 portions. Put cider, vinegar, sliced onion and salt into a saucepan and bring to the boil. Immerse the skate in this liquid and simmer for about 30 minutes. Drain, and keep about 1/2 pint of the liquor for the sauce. Put the fish into a... - 38.516

Apple Amber

Put sugar, butter, juice and grated rind of lemon into a saucepan with the peeled and sliced apples. Simmer until tender, then beat to a puree with a fork or in the blender. Beat up the 3 yolks of eggs and add to the mixture. Put into a deep greased fireproof... - 32.5719

Chicken With Grape Sauce

Simmer the chicken with the onion, carrot and bouquet garni, for about an hour or until tender. Remove it, strain the stock and allow this to cool so that the fat can easily be lifted off. Cut the flesh into nice sized pieces and put in a warm dish. Wash the... - 41.788

Halibut With Chive Butter

Melt the butter. Sprinkle the steaks with lemon juice, and then brush with melted butter. Place them in a greased fireproof dish. Cover, and bake for about 30 minutes in a moderate oven. Add chopped chives and seasoning to the rest of the melted butter. Pour... - 30.4561

Cheese Aigrettes

Cheese Aigrettes has an exceptional taste. The cheese and eggs gives the Cheese Aigrettes a rousing taste. Cheese Aigrettes is inspired by restaurants across the world. Must catch it. - 32.655

Tomato And Egg

Stand tomato firmly on its stalk end and, with a sharp knife, slice from the top almost to the base about 6 to 8 times. The tomato should then fan open rather like the pages of a book Into each gap slide a slice of hard boiled egg. Top with a spoonful of... - 19.6941


Beat egg whites stiffly and fold in the sugar gradually, adding the cornflour with the last spoonful of sugar. Fold in the vinegar and vanilla essence. Spread the mixture on a piece of paper which has been brushed with oil or melted butter. Shape it to form a... - 33.392

Tomato Bread

Butter a deep stew jar, and put a layer of tomatoes and onions at the bottom. Put in 2 cutlets, then another layer of tomatoes and onions, then the remaining 2 cutlets and the rest of the tomatoes. Sprinkle salt, pepper and a little finely chopped basil on... - 29.4182