Tag Archives: Farmer’s Wife recipe cards

Rich Apple Fool

Cooking time: see points 1,2,4,5 in recipe
Preparation time: 10 mins.
Main cooking utensil: either covered casserole OR double saucepan.
Oven temperature: moderate, 350-375° – Gas Mark 4
Oven position: centre

For 4-6 people you need:
2 lb. cooking apples
4-6 oz. castor sugar
juice of 1 orange or water
1/2 pint cream
green colouring*
To serve:
4 savoy finger biscuits

* to add colouring to ingredients, dip a skewer in the bottle, remove and allow the drops to fall from this into the mixture.

1. Cooking apples in the oven: Peel the apples, slice, put into the dish with sugar and orange juice or water.

2. Cover tightly, and cook for 30 minutes until very soft and fluffy.

3. Remove from oven, beat hard while hot or sieve if wished.

4. Cooking apples in a double saucepan. Prepare the apples as point 1, and put into the top of a double saucepan over a pan of boiling water.

5. Cook for approximately 15-20 minutes. Stir during cooking since the bottom layer cooks more quickly than the top, continue as point 3.

6. Allow apple mixture to cool. 

7. Whip cream until just stiff – do not over beat – then fold into the apple purée, tint half pale green with a few drops of colouring, see opposite.

8. Fill glasses with alternate layers of plan and green purée.

TO SERVE: Top with halved savoy finger biscuits.

TO VARY: Cook other fruit – gooseberries, etc. – in this way.

© Copyright Hamlyn Group Ltd 1973

Piquant Herring Salad

Preparation time: 15 mins.
Main utensil: sharp knife

For 4 people you need:
4 pickled herrings
1 small onion
1 eating apple
2 teaspoons lemon juice
1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)
white pepper

To pick 6 herrings:
Brine: 2 oz. salt
1 pint water

Spiced vinegar:
1 pint vinegar, preferably white
1 tablespoon pickling spices

Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.

1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.

2. Arrange on serving dish.

3. Slice onion. Cover with boiling water, drain after 1 minute.

4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.

5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.

Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.

TO VARY: Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.

Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.

TO STORE: Cover lightly with foil and keep in a cool place.

Photograph courtesy of the Herring Industry Bureau, ©Copyright Hamlyn Group Ltd. 1973

Cream of Potato Soup


Cooking time: 30 mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan

For 8-10 people you need:
1 lb. peeled potatoes
1 pint chicken stock OR water and 2 stock cubes
2 large onions
bay leaf
2 oz. butter
2 oz. flour
1 pint milk
1/2 pint thin cream
little cayenne pepper
little celery salt

To garnish:
chopped parsley

1. Put potatoes – cut into small pieces – into stock with chopped onion, bay leaf and seasoning.

2. Cook until tender, do not boil too quickly.

3. Rub through sieve.

4. Heat butter in saucepan, stir in flour, cook for several minutes, gradually stir in milk, bring to boil, cooking until smooth thickened sauce.

5. Add potato purée and heat, then stir in cream, seasoning, including the cayenne pepper and celery salt.

TO SERVE: In individual soup cups or tureen, garnished with the parsley.

TO VARY: Make a potato leek soup with 12 oz. potatoes, 1 large onion, 12 oz. leeks, etc. Garnish with tiny croûtons of fried bread and paprika pepper and chopped watercress.

TO STORE: In a cool place, reheat slowly.

Also shown in picture: Potato salad. 600390144 © Copyright Hamlyn Group Ltd 1973

Creamed Scampi


Cooking time: 10-12 mins.
Preparation time: 10 mins.
Main cooking utensil: frying pan

For 4 people you need:

2 oz. butter
8 oz. scampi, large size*
1 oz. flour
1/2 pint single cream
Or top of the milk
lemon juice

To garnish:

chopped parsley OR chives

1. Melt the butter in a frying pan or heat resisting skillet.

2. Toss the scampi in the seasoned flour and fry carefully for 4-5 minutes. Add more butters if necessary and keep shaking the pan. Take care not to over-cook the scampi.

3. Pour in the cream or top of the milk to make a smooth sauce. Cook, stirring all the time.

4. Season with salt and pepper and lemon juice.

5. Garnish with chopped parsley or chives.

TO SERVE: IN the dish if possible or turned out on a hot dish with rye bread or hot toast and lemon wedges.

TO VARY: Cut plaice or sole into small pieces – fry as the scampi.

TO STORE: Do not store scampi for any time after cooking. If using frozen scampi allow to defrost at room temperature.

*often called Jumbo scampi ©Copyright Hamlyn Group Ltd. 1973