The amount of butter used in the recipes will appear very generous; this is because it is used to blend the ingredients together and to cover the potted food. The quality and wide selection of our fish, meat, poultry and game is outstanding and so are our dairy products. Chicken was always sold with the giblets so Giblet Soup became a staple for the middle and lower class. Put the hamburgers on buns and keep warm until required – do not overcook otherwise they dry and toughen.

When the cheese is well pounded and the mixture has stood for a while, it is possible to cut this into neat slices. The role required a sense of performance that captured Patten’s imagination and sent her down the path of home economy. Imagine if you could input your available ingredients into a cookbook, and it would only show you recipes based on what you already have. The best shrimps are considered to come from Morecambe Bay on the coast near the beautiful Lake District.Photograph: Gary Calton/The Observer View image in fullscreen Marguerite Patten … ‘She would also be urging the use of pressure cookers. I think a white Cheshire is best of all but, for a really strong flavour, a Lancashire is excellent or one can use a mature Cheddar.

Wedges of lemon and cayenne pepper or Tabasco sauce and thin brown bread and butter are the usual accompaniments. Owning one of these books speaks to the kind of person we are or, more accurately, would like to be. This dish is made in very much the same way as Devilled Crab, page 21, but the curry powder and Worcestershire sauce should be omitted.

TO VARY: Omit the grated raw potato and add a little flour to bind; add chopped parsley and little Worcestershire sauce. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins.

Cut out the scones with a cutter or top of a glass, then brush with milk and bake at 220 degrees (gas mark 7) for 12-15 minutes. I took on the Austrian cake Linzertorte which I was reliably informed by Alix would be “simple to make but look impressive”. I love how the spine is battered and the pages are spotted with spilt ingredients from previous, decades old bakes. Melt the butter, then add to the kippers with the garlic, lemon juice and enough cream to make a soft mixture. In that chaotic 20 th century, Britain began as the most important and richest country in the world.What foods were available, depending on your class in life [and we all know from Downton Abbey that class mattered]. On hearing of her death, Woman’s Hour presenter Jane Garvey said, ‘Before everyone else there was Marguerite Patten. Add the coated oysters and fry for 1 minute, then turn and fry quickly on the second side for 1 minute. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. It is strange to think that in the nineteenth century oysters were so inexpensive that they were regarded as a poor man’s dish, as described by Sam Weller in Pickwick Papers by Charles Dickens.

PS: I am thinking that there are a number of visitors to my blog who are interested in food and frugality. She was delighted when microwaves came on to the market, and she became the lifetime president of the Microwave Association (I assume that lasted until her death aged 99 in 2015). This entry was posted in Gelatine Salads/Molds, Weight Control and tagged bad food photography, gelatin, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on March 13, 2023 by iamsurly. The raw oysters are left on the bottom (rounded) shells with their liquor and served on large plates, on a bed of ice if possible so they are kept very cold.We have a wealth of national dishes, some of which have survived for generations; they are part of our British heritage. 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. Blend half with the crabmeat, then add the required amount of lemon juice, mace, mustard powder and seasoning. 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.