Tag Archives: good housekeeping cookery cards

Pizza

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Serves 4

½ oz. lard
8 oz. plain flour
1 level teaspoonful salt
½ oz. fresh baker’s yeast
¼ pint warm water
1 large onion, peeled and chopped
3 tablespoonfuls oil
1 green pepper, de-seeded and chopped
1 lb. tomatoes, skinned and roughly chopped
2 cloves garlic, crushed
1 level tablespoonful concentrated tomato paste
&Frac14; level teaspoonful dried thyme
salt and black pepper
1 large bay leaf
2 level teaspoonfuls sugar
4 oz. lean ham
4 oz. Bel Paese cheese, thinly sliced
1 small can anchovies, drained
16 green olives

  1. Rub lard into flour and salt in a bowl until resembling fine bread-crumbs. Blend yeast with water and mix into flour to make a soft and manageable dough. Knead on a lightly-floured surface till smooth and elastic. Prove in an oiled polythene bag in a warm place till doubled in size.
  2. Make filling: sauté onion in oil til beginning to brown, add pepper and continue gently for 5 minutes.
  3. Add tomatoes, garlic, tomato paste, thyme, salt, pepper, bay leaf and sugar and simmer for ½ hr till soft and well reduced. Discard bay leaf.
  4. Turn dough on to a floured surface and knead well. Roll into a rectangle and brush with oil. Roll up like a Swiss roll. Repeat the process 3 times.
  5. Roll out to fit a 10-in. sandwich tin. Lay ham over the dough, then cheese and finally the tomato mixture. Arrange anchovy fillets in a lattice pattern on the top and put a halved olive in each square.
  6. At this stage the pizza can be left for up to ½ hr. if more convenient, before cooking at 450° F. (mark 8) for about 30 minutes in the centre of the oven.

SUGGESTED MENU
3/Moules Marinère SET 1
60/Pizza, Soured Cream Cole Slaw, Lettuce Hearts SET 3
67/Oranges à la Turque SET 4
Numbers refer to other Good Housekeeping Cards

Good Housekeeping Cookery Cards Set 3: Main Course Printed in Gt. Britain by Ritchie/Dickson Ltd.

Grape Bavaroise

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1 ½ pkts lemon jelly tablets
1 tablespoon lemon juice
hot water
½ lb. white grapes
½ pint milk
6 level teaspoonfuls custard powder
4 level teaspoonfuls sugar
½ pint double cream
black and white grapes for decoration

  1. Place the ½ pkt lemon jelly tablet in a graduated measure, add lemon juice and make up to ½ pint with hot water. When jelly has dissolved leave in a cold place until the consistency of unbeaten egg white. Fold in the skinned and pipped grapes. Turn into a 2-pint ring jelly mould. Leave to set.
  2. Make a custard using milk, custard powder and sugar. Leave to cool, stirring occasionally to prevent a skin forming.
  3. Dissolve the 1 pkt jelly in ½ pint hot water. Leave to set to consistency of egg white.
  4. Whip cream to consistency of cold custard. Fold through custard. Whisk jelly and fold into cream mixture. Spook over set jelly in mould.
  5. Leave until set. Unmould on to a serving dish. Decorate with sugar-frosted grapes.

SUGGESTED MENU

15/Taramasalata SET1
46/Boeuf Bourguignonne, Duchesse Potatoes, Cole Slaw SET 2
65/Grape Bavaroise SET 4

Numbers refer to other Good Housekeeping card

Good Housekeeping Cookery Cards Hot and Cold Desserts. Set 4.


Refrigerator Cheese-Cake

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1 level tablespoonful gelatine
3 oz. caster sugar
pinch of salt
1 egg yolk
1/4 pint milk
grated rind of 1/4 lemon
1 tablespoonful lemon juice
10 oz. plain cottage cheese, sieved
1 egg white
1/4 pint (4 tablespoonfuls) double cream
small pineapple rings and glacé cherries for decoration

CRUMB TOPPING:
2 oz. digestive biscuits
2 level teaspoonfuls caster sugar
1 oz. butter, melted.

1. In a pan blend together gelatine, 2 /14 oz. sugar and the salt. Beat together egg yolk and milk; gradually stir into pan. Bring just to the boil, stirring. Off heat add rind and lemon juice. Cool until beginning to set. Stir in cheese.

2. Whip egg white, add 1/2 oz. sugar and whisk again. Fold quickly into cheese mixture followed by whipped cream.

3. Turn mixture into a 6-in. spring-release cake tin fitted with fluted tubular base, or use a 6-in. ring tin lined round the sides only with greaseproof paper.

4. Crush digestive biscuits and stir in sugar and butter. Use to cover cheese-cake mixture. Press lightly. Chill until firm.

5. Turn out carefully. Decorate with halved rings of pineapple and glacé cherries.

SUGGESTED MENU
6/ Cream of Spinach Soup SET 1
37/Swedish Chicken Salad, Tomato and Watercress Salad, SET 2
Crusty French Bread
79/Refrigerator Cheese-cake SET 4
Numbers refer to other Good Housekeeping cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Creme Marrons

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2 egg whites
1/2 pint double cream
4 level tablespoonfuls sweetened chestnut purée
1 tablespoonful coffee liqueur
marrons glacés
ratafias

1. Whisk egg whites until stiff
2. Whisk cream until it holds its shape.
3 Mix together the chestnut purée, liqueur and 1 oz. chopped marrons glacés. Fold into cream (reserving a little for decoration) with egg whites. Pile into glasses. Decorate with stars of piped cream, topped with ratafias. Arrange 1/2 a marron in the center of each.

SUGGESTED MENU
17/Ham and Pineapple Cocktail Set 1
39/Osso Buco, Rissoto Rice, Chicory Salad Set 2
61/Créme Marrons Set 4
Numbers refer to other Good Housekeeping Cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Ham Cornets with Cheese and Pineapple

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ham_cornets

1 1/2 lb. new potatoes, peeled
few chives
1/4 pint mayonnaise
8 slices ham
4 oz. cream cheese
16 oz. can pineapple rings, drained
salt and pepper
carton of mustard and cress

1. Cook potatoes in salted water until nearly tender. Drain and dice. Snip the chives into mayonnaise and mix well. If too thick add a tablespoonful of milk. Toss the potatoes in this while they are still warm. Chill.

2. Meanwhile roll ham slices into cone shapes and fill with a mixture of cream cheese and 2 chopped pineapple rings, seasoned to taste with salt and pepper. Chill.

3. Pile potato salad in the centre of a plate, arrange the cornets around the edge. Place a small bunch of cress behind each cornet and a quarter of a pineapple ring on each cornet. Make a cut into the last pineapple ring, twist and place on top of the potato salad.

SUGGESTED MENU
12/Grab Graine Set 1
33/ Ham Cornets with Cheese and Pineapple, Potato Salad, Set 2
Beetroot and Endive Salad
76/Jamaican Crunch Pie, Set 4
Numbers refer to other Good Housekeeping cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Curried Eggs

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curried_eggs

1 oz. lard
2 medium onions, peeled and chopped
1 level tablespoonful curry powder
1 level teaspoonful curry paste
1 level teaspoonful concentrated tomato paste
2 level tablespoonfuls flour
3/4 pin stock or water
salt and pepper
1 medium cooking apple, peeled and chopped
2 tablespoonfuls mango chutney
6 eggs
8 oz. long grain rice

1. Melt lard and sauté onions for 5 mins. Stir in curry powder and paste. Cook slowly for 5 mins. Stir in the tomato paste and flour. Gradually add the stock, stirring. Bring to the boil, adjust seasoning.

2. Add the apple and chutney. Simmer for about 15 mins. Meanwhile boil the eggs for 8 mins. Cook rice in boiling salted water until a grain just tender when tested between the fingers. Drain. Pile in a ring around the edge of a serving dish.

3. Shell eggs, cut in half lengthwise, and arrange in the centre of rice.

4. Pour curry sauce over. Serve with Mango chutney.

SUGGESTED MENU
8/Salad Caprice Set 1
28/Curried Eggs, Rice, Tomato and Onion Salad Set 2
70/Cinnamon Cherry Flan Set 4

Numbers refer to other Good Housekeeping cards

Serves 4