Tag Archives: Marguerite Patten’s Recipe Cards

Jellied Gazpacho

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

For 4 people you need:
1 beef bouillon cube
1 5-oz. can tomato juice
2 cups water
2 envelopes unflavored gelatin
2 tomatoes
½ green sweet pepper
½ cucumber
3 tablespoons corn oil
3 tablespoons white or wine vinegar
seasoning

Garnish:
small lemon slices

  1. Heat bouillon cube, tomato juice, and most of water. Soften gelatin in remaining cold water, add to stock mixture, heat until gelatin is dissolved.
  2. Put in cool place to stiffen slightly.
  3. Meanwhile peel and chop tomatoes; remove core and seeds from pepper and chop very finely; peel cucumber, remove seeds and dice very finely.
  4. Pour the corn oil and vinegar over the vegetables, season lightly, then leave to stand.
  5. Blend the tomato mixture and prepared vegetables, leave to set.

TO SERVE: Break up the soup with a fork, put into chilled glasses, and garnish with lemon.

TO VARY: Classic gazpacho: Blend 1 lb. skinned tomatoes, 1 peeled, de-seeded diced cucumber, 1 finely chopped onion, 1-2 crushed garlic cloves – either sieve or blend until smooth. Add finely diced de-seeded green pepper, gradually beat in seasoning, a little olive oil, lemon juice, and enough ice-cold water to give flowing consistency. Serve cold.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 167

Pear and Gooseberry Summer Pudding

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Cooking time: 20 mins.
Preparation time: 30 mins. plus 12 hours to stand
Main cooking utensils: Saucepan, 7- to 8-in. cake and or plain mold

For 6-8 servings you need:
1 lb. gooseberries*
⅔ cup water
⅓ cup sugar
green coloring (optional)
juice of 1 lemon
4 ripe firm pears
8-10 medium thick slices of bread

*To clean the gooseberries, i.e., cut away the stalk and flower ends, use kitchen scissors.

  1. Clean the gooseberries, simmer with the water and sugar until a smooth thick purée. Color if desired.
  2. Put the lemon juice into a bowl, add the peeled diced pears, and turn round in the lemon juice (this prevents the pears discoloring).
  3. Add the pears to the gooseberry purée and mix well; allow to become quite cool.
  4. Remove the crusts from the bread and line the bottom and sides of the pan or mold with bread slices.
  5. Spoon the gooseberry and pear mixture into the bread-lined pan or mold.
  6. Cover with more slices of bread, then put a flat plate or piece of foil on top; add a light weight and leave for 12 hours.

TO SERVE: Turn out and serve with cream or ice cream.

TO VARY: Use any other fruits, e.g., apples and damsons; apples and whole blackberries; mixed berry fruits, etc.

TO STORE: This can be kept several days in a refrigerator or frozen.

PRINTED IN CANADA Copyright The Hamlyn Publishing Group Ltd 1973

Jellied Desserts

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All recipes based on a 3-oz. package fruit-flavored gelatin, which serves 4 people. Rinse molds in cold water before adding jelly.

PEAR LIME CREAM

Open a medium can halved pears, strain the syrup into a measure. Put 4 pear halves on one side to serve with the mold, chop the rest of the pears finely. Add water to the pear syrup to give 1 ½ cups. Dissolve the lime-flavored gelatin in this liquid, allow to cool and begin to stiffen. Stir in the chopped pears. Mae up a whipped topping mix with cold milk, fold the gelatin mixture into this. Spoon into a 1-quart mold. allow to set. Turn out and serve with pear halves.

JELLY A LA DUCHESSE

Dissolve a 3-oz package lemon-flavored gelatin into 1 ½ cups water, add 1 tablespoon brandy, 1 tablespoon kirsch, and 3 tablespoons lemon juice. Allow to cool and stiffen slightly, stir in ½ cup flaked blanched almonds and ⅔ cup shredded coconut. Put into a 1-quart mold, allow to set. Turn out, serve with ice cream.

SULTANA MOLD

Heat 1 cup seedless white raisins in a sauce and with ⅔ cup water for 1 minute. Add the grated rind of 2 oranges (use only the top ‘zest’). Squeeze out the juice from the 2 oranges, add water to give just under 1 1½ cups. Dissolve a 3-oz. package orange-flavored gelatin in this, add the raisins and the liquid from pan. Pour into a mold, allow to set. Turn out, serve with segments of orange.

TO VARY: Harlequin Mold: Add ½ cup chopped nuts and ¼ cup chopped candied cherries to the jellow before putting in the mold.

PRINTED IN CANADA. © Copyright The Hamlyn Publishing Group Ltd. 1972

Tomato Noodle Soup

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Cooking time: 1 hour 10 mins.- 1 hour 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large saucepan

For 6 people you need
2 onions
2 carrots
1 ½ lb. tomatoes or large can tomatoes
3 tablespoons shortening
5 cups stock
seasoning
bouquet garni
4-6 oz. ribbon noodles

  1. Peel and slice onions and carrots.
  2. Halve fresh tomatoes.
  3. Fry vegetables in the hot shortening for 5-10 minutes.
  4. Add stock, seasoning, and bouquet garni.
  5. Bring to a boil.
  6. Reduce heat and simmer for ¾- 1 hour.
  7. Discard bouquet garni and put soup through a sieve.
  8. Return to the pan, then add the noodles and cook for 10-15 minutes until the noodles are tender.
  9. Re-season to taste.

TO SERVE: As soon as possible topped with croutons or parsley if desired. A little fresh or sour cream may be put on top.

TO VARY: Cream of tomato soup: Proceed to stage 7. In a separate pan make a white sauce with 2 tablespoons butter, ¼ cup flour, 1 ¼ cups milk, and seasoning. reheat the soup, then whisk the hot, not boiling, sauce into the soup.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Christmas Cake

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Cooking time: 3 ¼ – 3 ½ hours
Preparation time: 1 hour
Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper
Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time.
Oven position: center
For 20-26 servings:
½ lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry, or lemon juice
2 ½ cups all-purpose flour
½ teaspoon each of cinnamon and mixed spice
½ cup ground almonds
¼ cup candied cherries
scant ½ cup chopped candied peel
2 cups seedless white raisins
2 cups currants
⅔ cups raisins
Royal icing: See Card 9

  1. Grate rind from the lemon, squeeze the juice if using instead of brandy.
  2. Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
  3. Add the rest of the ingredients.
  4. Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
  5. Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.

TO STORE: Can be stored for several weeks in an airtight tin.

To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.

Printed in CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Banana Jelly Flan

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Cooking time: 25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. pie pan, saucepan
Oven temperature: 425-450°F.
Oven position: center

For 4-6 people you need:
1 cup all-purpose flour
pinch salt
1/4 cup butter
grated rind of 1/2 orange
1-3 tablespoons water

Filling:
1/2 package orange or apricot flavored jello
1 cup boiling water
2 bananas
2 candied cherries

If taking a fruit, jam or other type of open pie, bake it in an ovenproof dish, or in a pan, and carry it in the pan to prevent any possibility of the pastry breaking. Cover the top with foil.

  1. Sift flour and salt, rub in butter, add the grated orange rind, and blend with the water to a firm dough.
  2. Roll out and line the pan. Decorate the edge with small semi-circles of pastry – see picture.
  3. Prick and bake blind (see Card 8) until crisp and brown. Allow to cool.
  4. Dissolve the jello in the boiling water and allow to cool. Slice the bananas lengthwise, arrange in the cold pie shell. Pour the cooled jello over the bananas and leave to set. When set, decorate with the halved candied cherries.

TO SERVE: Cold

TO VARY: Use raspberry or strawberry jello.

TO STORE: In the refrigerator.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Sausage Boatees

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Cooking time: 10-15 mins.
Preparation time: few mins.
Main cooking utensils: broiler pan, wooden toothpicks

For 4 people you need:
1 lb. pork sausage links (8)
little chutney
8 slices processed or Dutch cheese
8 pineapple chunks

Garnish:
parsley
tomatoes

1. Prick the sausages lightly.

2. Broil until golden brown. Allow to cool.

3. Split down the center and insert a little chutney.

4. Place each diagonally across a slice of cheese. Lift the loose corners up and skewer with a toothpick.

5. Cut the pineapple chunks in half and put a piece on either end of each pick to keep cheese upright.

TO SERVE: As a light snack with green salad. Garnish as shown.

TO VARY: Use canned cherries or apricots in place of pineapple or a ring of fresh orange or apple (sprinkle apple with lemon juice to keep it white).

TO STORE: Keep well covered with foil to prevent cheese drying.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Baked Beans Flamenco

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Cooking time: 25 mins.
Preprartion time: 10-15 mins.
Main cooking utensils: skillet, ovenproof dish
Oven temperature: 375°
Oven position: center

For 4 people you need:

3-4 slices bacon
1 clove garlic
1 tablespoon tomato catsup
1 tablespoon paprika pepper
pinch marjoram
2 16-oz. cans baked beans with sausages
4 eggs

1. Cut bacon into strips, cook lightly with crushed garlic.

2. Add tomato catsup, paprika, and marjoram.

3. Arrange baked beans, etc., in oven-proof dish with bacon mixture on top.

4. Make four hollows in the beans and break an egg into each.

5. Cover and bake for approximately 20 minutes or until the eggs are set.

TO SERVE: Hot

TO VARY: Fry bacon and garlic, add flavoring, beans, etc., and top with fried or poached eggs.

To fry eggs: Heat little fat in pan – it should be hot enough to set egg white immediately it goes into pan. Fry for 2-3 minutes.

To poach eggs: Lower eggs into boiling salted water. Cook steadily for 3-4 minutes. Or, heat butter in metal cups of egg poacher. Put in eggs. Cook 4-5 minutes over boiling water.

PRINTED IN CANADA © Copyright Paul Hamlyn, Ltd. 1967

Kuhlich (German Yeast Cakes)

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Cooking time: 40 mins.
Preparation time: 30 mins. plus time for rising
Main cooking utensils: stone jars, or coffee cans
Oven temperature: 400-425°F

For 12-16 people you need:

1 teaspoon sugar
1 cup plus 3 tablespoons milk and water mixed
1 oz. compressed yeast
4 cups all-purpose flour
1 teaspoon salt
1/2 cup sugar
1/3 cup currants
1/2 cup chopped, blanched almonds
1/2 teaspoon vanilla extract
1/4 cup oil or melted butter
2 eggs

Decoration:

1 1/2 cups sifted confectioners’ sugar
little warm water
few candied cherries and slivered almonds

1. Blend compressed yeast with sugar and add liquid.

2. Leave until frothy, about 10 minutes.

3. Mix flour, salt, sugar, currants, and almonds.

4. Pour in yeast liquid, vanilla extract, oil and eggs.

5. Mix well together until dough leaves sides of the bowel (SIC) clean.

6. Knead for 5 minutes on floured board.

7. Cover, then put to rise until nearly double in size – about 2 hours – knead again.

8. Shape dough to half fill greased pans.

9. Cover each pan with polythene or cloth; allow to rise for 40 to 60 minutes. i.e. until dough springs back when pressed.

10. Bake in center of oven until firm. Cool.

11. Blend confectioners’ sugar with enough warm water to blend and pour over cakes; sprinkle with chopped candied cherries and slivered almonds.

TO VARY: Rise and bake for only 15-20 minutes in muffin pans to make small individual cakes.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Sole Veronique (French sole with grapes)

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sole_veronique

Cooking time: 25-30 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 350-375°F
Oven position: center

For 4 people you need:
4 large or 8 small fillets sole
6 oz. white grapes
seasoning
1 1/2 cups white wine
little milk
2 tablespoons butter
1/4 cup flour
2 egg yolks, optional
2-4 tablespoons cream

Garnish:
few extra grapes
parsley sprigs

1. Skin fillets; peel and deseed grapes.

2. Place some of the grapes on fillets, fold over; season lightly.

3. Put into the buttered dish, add white wine, and cook for approximately 15 minutes.

4. Life fillets of fish carefully from liquid, save this to add to sauce.

5. Heat butter, stir in the flour, cook for 2-3 minutes then blend in strained wine and add a little milk if necessary to give good 1 1/4 cups. Bring to boil, cook until thickened.

6. When smooth and thickened, add cream beaten with egg yolks and cook gently, without boiling, for 2-3 minutes.

7. Season well, and pour over the fish.

8. Garnish with a few extra grapes and parsley springs.

TO SERVE: With green salad and/or broccoli.

TO VARY: Often the grates are not put into the oven with the fish but added to the sauce to heat. Purple grames may be used – keep the skin on for garnish if wished to give color.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967