Porridge and Polish

OATMEAL PORRIDGE 1 tbsp medium oatmeal, 2pts water, salt. Boil the water, add the salt and sprinkle in the oatmeal stirring carefully to prevent lumps. Boil for five to six minutes. Put on the lid, simmer for about 25 mins stirring frequently. If necessary add a little more water as porridge should be of a pouring consistency. Note. Oates are the most nutritious of all cereals and are rich in fat. Oatcakes contain twice as much buiding material as an equal quantity of bread and have nearly twice the fuel value. Equal quantities of fine oatmeal and flour make a good loaf. Oatmeal may also be used to replace flour in various other ways, e.g. in puddings, cakes, scones, biscuits, for thickening soups and for coating food before frying.

 

CLARIFIED DRIPPING

Put the dripping into a saucepan with enough cold water to cover it, Bring gradually up to the boil, removing any scum as it arises. Strain into a bowl and put aside to get cold. The fat will set on the top of the water. Take it off, scrape the bottom. Put the fat into a saucepan and heat it gently untill all the water in it has evaporated. If water is left in the fat it will not keep. Dripping beaten up to a soft creamy consistency is excellent for making cakes, pastry, etc.

 

CLARIFIED FAT. Cut the fat into small pieces. Put into a saucepan, cover with cold water and bring to the boil. Skim well. Boil until nearly all the water has evaporated. Reduce the heat and stir occasionally to prevent the fat from sticking. When the pieces look dried up and sink to the bottom of the melted fat, remove the pan from the fire. Cool slightly and strain through a fine strainer.

 

HOME MADE SCOURING MIXTURE. 1lb pumice powder. 3/4 lb soap powder. Mix well together.

 

LIQUID FURNITURE POLISH. 1/2 pint turpentine. 1/2 pint linseed oil. 1/4 pint vinegar. 1/4 pint methylated spirits. Mix well together and always shake the bottle before opening.

VII Bibliography Cookery and catering.

 

ATDS cookery book 1s 1 1/2d, Meat Dishes at small cost 6d, Family Fare 6., School dinners 1s 9d.. All ATDS, 29 Gordon Square, WC1.Post free

The Doctor's Cookery Book, British Medical Association, BMA House, Tavistock Square, wc1 4d.

Dr. Nas's Cookery Book, Simkin Mashall Ltd., Stationers Hall Court, EC4., 6d.

Essex Cookery Book, Essex Education Committee, County Offices, Chelmsford, 2d.

How to stock your ARP larder, British Medical Association, BMA House, Tavistock Square, WC1., 2d.

A Handbook for institutional catering, Grainger and Turpin, Ernest Benn, Ltd, 2s 6d.

Practical catering, A.P. Part NB Robinson, Practical Presss, 3s 6d.

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