Recipe

Crispy Onions 1981

Roll chopped onions in flour before putting into hot fat. They will be crispy and can be served with any dish. Read more......

For this recipe you require 1lb sausages, ½ lb butter beans, ½ lb tomatoes, ¼ pint stock, salt and pepper. Put sausages in greased pie dish then cover with beans, season to taste. Add the sliced tomatoes and pour over the stock. Cover with rough puff pastry, and bake for one hour. Read more......

Hot Pot 1932

1lb sausages, ½lb haricot beans, ½lb onions, salt and pepper to taste. Soak the beans overnight and par-boil. Skin and cut the sausages into small pieces. Cover the bottom of a pie dish with ½ the beans, the sausages and onions and then the rest of the beans. Fill dish three-quarters full with water and bake for 1½ hours. Read more......

Macaroni Rarebit 1932

4oz macaroni, 4oz grated cheese, 1oz butter, little mustard, 2 or 3 eggs, 1 cup milk, salt and pepper to taste. Cook the macaroni and cut into small pieces, melt the butter add cheese and macaroni and heat slowly, beat up eggs with salt and pepper and pour over the macaroni mixture, stir until hot but do not boil. Serve with toast. Read more......

Macaroni Fritters 1982

Take 2 oz macaroni, 3 eggs, 4 oz grated cheese, seasoning, a little fat for frying and a can of condensed celery or tomato soup. Cook macaroni. Drain well. Beat the eggs, cheese and salt and pepper. Mix in macaroni. Heat fat and drop spoonfuls of this mixture. Fry until crisp and golden and serve with salad or with the undiluted soup. Mrs C. Mowatt, Laurencekirk. Read more......

Tomatoes with Forcemeat Stuffing 1908

Make a forcemeat of chopped, cooked, shallots a little minced meat, four or five red peppers finely minced - a tablespoon of grated cheese, salt and pepper, a few breadcrumbs and moisten all with the yolk of an egg. Take ½ dozen fair sized tomatoes cut off the tops, scoop out pulp and fill with stuffing putting a small piece of butter in centre of each, place in buttered fireproof dish and bake in a moderate office. Read more......

Sausage Pie 1958

This is a very tasty dish for a hot supper if unexpected visitors drop in. It can be made in a hurry and takes only half an hour to cook, - Mrs W. Eaglesham, Stranraer, Wigtownshire. You require 1lb sausages, 1 tablespoonful of breadcrumbs, three tomatoes (skinned and sliced), salt to taste, one egg beaten in a little milk and brown breadcrumbs. Put layer of sausages in an ovenproof dish, spread over the breadcrumbs and cover with the slices of tomatoes. Repeat these layers until all used. Keep sausages for the top and lastly sprinkle over the brown breadcrumbs. Beat the egg and milk together and pour over. Cook in a moderate over for half an hour. Read more......

Egg Quiche 1983

Serves 4 - Mrs N. Donald, Insch. Take 4oz short crust pastry, 3 hard boiled eggs (chopped), 2oz cooked ham (chopped), salt and pepper, 2oz grated cheese, 4oz single cream and 2 beaten eggs. Line a 7 inch flan ring with shortcrust pastry. Bake blind for 10 minutes and then put in the chopped eggs and ham. Beat eggs with cream and season. Pour into flan and cover with grated cheese. Bake in the centre of oven at 275F for 30 minutes, serve hot or cold. Read more......

Next Day Potatoes 1934

With potatoes left over for dinner, a very cheap and nourishing dish can be obtained. Slice some cold potatoes and pile them roughly in a pie dish. Beat up an egg, add on teacupful of milk, and into this stir two tablespoons each of flour, breadcrumbs and grated cheese. Season with salt and pepper. Pour over the potatoes, dot with margarine and bake in a good oven until nicely browned. Read more......