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

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Blend half with the crabmeat, then add the required amount of lemon juice, mace, mustard powder and seasoning.

She always swore that using a microwave was the best way to cook fish, and she had two microwaves in her kitchen that were in almost constant use as she tested recipes and cooked for herself. For family and less formal meals this extra course is often omitted and the meal begins with the main course or a small bowl of soup. She then launches into a dozen recipes that combine eggs and cheese, from a camembert mousse to ‘tomato and cheese surprises’ (tomatoes stuffed ‘tightly’ with cheese, panéd and baked).

They are at their best from October to March and they are equally suitable for a light meal or a more sustaining main course (see pages 64 and 84). Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare. Reading Elizabeth David made her realize that one can tell people about the place in which a dish originated as well as the dish itself: ‘I would quite like to do more of that kind of writing but I suppose I’m associated with practicalities, and publishers do tend to put you in pigeon-holes, but maybe that’s right because we each have our place. Eating cheaply and well were both important to her, and her long history as a home economist confirmed this, not just during the rationing period of the second world war and postwar years, but for decades afterwards in her 170-plus books.

The paper, ink, fonts, and page layouts give this a book a strong visual appeal and easy readability. There are few flavours to compare with fresh asparagus and this is a vegetable which is grown to perfection in England.For centuries good cooks have produced these from a wide variety of ingredients, as this is an excellent way of using surplus food.

Slightly Foxed brings back forgotten voices through its Slightly Foxed and Plain Foxed Editions, a series of beautifully produced little pocket hardback reissues of classic memoirs, all of them absorbing and highly individual. She wrote at least two books on microwave cookery: Microwave Cooking for One (1987), and Two-Way Cookbook: For Microwave and Conventional Cookery (1985) with Jenny Webb. You can unsubscribe from our list at any point by changing your preferences, or contacting us directly.Join me as I navigate the previously unchartered territory of motherhood always safe in the knowledge there's a bottle of wine in the fridge. Old recipes often include finely chopped walnuts or blanched almonds as these give a pleasant change of texture. Stir the curry powder, sauce, seasoning and cream into the crabmeat and spoon the mixture into 4 clean crabshells or flameproof dishes. I chose it for the Danish aspect of the Eurovision party and was attracted to how entirely disgusting it looked. Mince the ham very finely and the tongue a little less finely and mix together (the mixture looks more interesting if the small pieces of tongue are seen).

At her funeral, I found myself apologising for the non-appearance of the hare, and there and then decided that it would be cooked on 4 November to celebrate her life. 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. Thankfully strawberry seeds are so small they don’t really have to be removed from the jam, so no arm aching sieving required for this quick and tasty jam! This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.In which home economics legend Marguerite Patten lists rectifications for the last-minute culinary disasters which can befall a cook who has over-refreshed themselves or spent too long in front of the mirror or with their guests. Chicken was always sold with the giblets so Giblet Soup became a staple for the middle and lower class. To become a subscriber to Slightly Foxed: The Real Reader’s Quarterly Magazine, please visit our subscriptions page. Many of the savoury dishes in the opening chapter, some of the soups, fish dishes and salads, are ideal when you are short of time.