SCOTS Project - www.scottishcorpus.ac.uk Document : 1535 Title : Extracts from looseleaf recipe notes Author(s): Prof Christian Kay Copyright holder(s): Prof Christian Kay Text 3 tsp = 1 tblsp. = 1 fl.oz. Eng teacup ¼ pt Eng breakfast cup ½ pt. 10 fl.oz. = British standard measuring cup American & Canadian pt is 16 fl.oz. (Brit. 20) American ½ pt measuring cup = 8 fl.oz After 1 wk in Fridge has evaporated back to quite nice cream cheese! Cheese dip (no cooking) 3oz cott. cheese 3 oz cream cheese ¼ pt sour cream dash tabasco sauce pinch garlic powder pinch black pepper ¼ tsp salt. Blend all the ingredients together; chill thoroughly Blue cheese dip (no cooking) 4oz blue cheese, crumbled 3 tablsp. salad dressing carton plain yoghurt dash chilli sauce ¼ tsp. garlic salt 2 oz chopped parsley 2 tablsp. minced onion Serve with crisps, celery and carrot sticks Fontina Dip (cook 10-12 mins) 1 tablesp. butter French bread 3 " flour nearly 1 pt milk 1lb Emmental or similar cheese pinch salt, pepper, nutmeg. Melt butter over hot water Add flour and blend well Stir in milk gradually Bring to boil and add cheese, stirring constantly with a fork until melted. Add seasoning. Serve hot with cubes of Fr. bread or biscuits. Garlic loaf: cut long French loaf into 1" thick slices, not cutting right to base Mix 4oz softened butter + ¼ tsp Garlic powder, spread generously between slices. Wrap in foil, place in oven or under grill. Sole Fouquet 4 fillets lemon sole 1 pint water 2 bay leaves pinch of thyme salt and pepper 1. Place fish in baking dish. Add water and spices, simmer for a few minutes. 2. Pour off liquor, strain, keep. ¼ sliced mushrooms 1 Red pepper 4 oz butter 4 tablespoons flour Fish liquor 1 tablespoon parmesan cheese tomato ketchup or white wine 1. Cook mushrooms in butter. Blend in flour. Add hot fish liquor, stirring until thick. Add the rest. 2. Pour sauce over fish in baking dish, place under grill and brown. Cauliflower-au-Gratin. In jug - ¼ pt milk ¼ pint water lemon salt pepper. Melt 1 oz butter Add 1 oz flour rub together Add liquid, boil 3 minutes or till thick Add 2/3 cheese slices Pour over cooked cauliflowers (florets 6 min). Top with grated cheese and bake for 20 minutes at regulo 7. Cole Slaw. Slice with grater horizontal; to make cabbage extra crisp, toss shreds with ice cubes and put in fridge for 1 hour Spring Coleslaw 1 head cabbage, shredded 1 med cucumber, peeled and sliced 1 sm green pepper, chopped [ 6 tbsp. salad dr] 2 tbs. vinegar 2 teasp mustard ¼ teasp. paprika ¼ teasp. salt combine veg and chill. Combine remainder, pour over veg, toss. Serves 6. Old-fashioned. 1 small can evap milk 2-4 tablesp. sugar ½ teasp. salt ¼ teasp. pepper 2-3 tablesp. vinegar ½ med head cabbage, shredded. combine milk, sug, salt, pepper; stir; add vinegar slowly to taste. Chill (will thicken) Rinse shredded cabbage in tepid water. Place in bowl, cover, chill for 1 hr. Toss with dressing. Serves 3-4 Clarified Butter Heat gently, skimming off white scum until butter has stopped bubbling and producing scum. Use scum for sauces and soups. Butter - canned new potatoes cooked in it in a covered pan until crisp and golden. Reduction - demi-glâce Rich, carefully strained meat stock, simmered until reduced by ¾, then move slowly until varnishy and thick. Melt and brush over bird before roasting. Let a little melt on a steak or cutlet. Add a teaspoonful to sauce, gravy, soup. Both keep almost indefinitely in a refrigerator Bourbon balls, Georgia Style 1 lb castor sugar small can condensed milk 2 jiggers bourbon. ¼ lb margarine 2 cups finely chopped pecans. Cream butter and sugar Add milk, nuts, bourbon Chill and make into small balls. Leave in icebox to harden. Cover in melted chocolate. (1 pk black choc). Grilled Bananas 4 bananas 1 ½ oz butter 2 oz soft brown sugar Single cream. Halve bananas lengthwise, and place on grill, on foil with edges turned up. Dot with butter and grill gently for 5 minutes. Sprinkle with sugar and grill until sugar is runny. Serve at once with cream. Caramel Rice. Heat tin of creamed rice. Sprinkle with soft brown sugar and grill until sugar forms a caramel. Coffee Cream. Beat ¼ pint single cream, ¼ pint double cream, 1 ½ teaspoons nescafé, brandy, rum and/or sugar to taste. Chill. Angy's cake. Pkt choc. chip cookies or ginger snaps. Dip each one in sherry or sprinkle sherry over them when assembled; Stick together with dots of cream; coat with cream and chill. (use whipped cream; don't let lower biscuits get too soggy) Swiss Milk Tablet 2 lbs castor sugar ¼ lb fresh butter large tin condensed milk 1 teacupful milk vanilla essence. Melt butter in pan; add sugar, milk Stir until sugar is dissolved Bring to boil; boil for 10 minutes. Add condensed milk; boil 15-20 mins, stirring continuously, until it forms a soft ball in cup of cold water. Cool slightly; add vanilla; stir with wooden spoon until it begins to thicken. Pour into greased tin Mark in squares before quite cold. Cheap tablet. 2 lbs sugar 1 breakfast cup milk 1 tblsp. syrup 1 oz marge Melt sugar and everything Boil for 7 mins, then beat. Coconut Ice 1 lb gran sugar ¼ pt milk 4 oz desicc. coconut Cochineal 8" square tin Bring sug + milk to boil over low heat Boil for 5 mins Add coconut Stir until it thickens Pour ½ into tin, put cochineal in other half and pour on top. Chocolate Truffles. 4 oz choc. 2 oz sieved icing sugar 1 ½ tblsspns. evap. milk ½ teasp. vanilla ess. or rum Cocoa or choc. vermicelli (1 tbsp.). Grate choc. into basin Melt over pan of boiling water [Do not allow to get hot] Stir in sugar, evap. milk, rum; blend. Make into balls; roll in cocoa. Choc. Coffee Truffles (makes c. 15) 2 oz butter 4 oz icing sugar 1 dessrt spn coffee essence 2 oz chopped walnuts (or ground hazlenuts) 3 oz dessic. coconut (or digestive biscuit) Cream butter & sugar, mix in essence; Add walnuts and coconut, and mix well; Form into smallish balls & allow to harden for c. 1hr, then coat with chocolate (melted over a pot of hot water then jiggle about with 2 teaspoons) Choc. raisin crispies 2 oz marg. 2 oz sugar 1 tblsp milk melt add: 1 tblsp. cocoa 3 tblsp. dried milk 4 tblsp. raisins 4 tbslp. cornflakes. Toffee cake 4 oz butter 4 oz marshmallow 4 oz toffee Melt Pour over small pkt rice crispies Gipsy Creams 2 oz sugar Butter icing. 3 oz marg 1 teacup SR flour 1 tsp. porage oats 1 dessertsp. cocoa 2 tsp. syrup dissolved in 2 tsp boiling water. Cream marge and sugar. Add dry ingred. and syrup. Put in balls on greased tray D, 350º 15-20 mins Stick together with butter icing Bash-up cake 5 oz marge 4 tblsp. cocoa 2 " syrup 1 " sugar Melt Pour over ½ lb biscuits rolled out. Melt choc. in hot water, milk, pour over cake. Butter icing: 1 Butter to 2 icing sugar. Pancakes 4 oz flour Pinch salt 1 egg ½ pt milk Mix flour and salt Break egg into well in centre Gradually stir in flour, adding ½ milk Beat for 5 mins. Add remainder of milk; leave for 2 hrs. Melt 1 oz lard in frying pan, pour off when smoking. Pour in batter to cover pan thinly Cook until golden brown, turn. Roll up in hot dish, sprinkle with sugar, lemon juice. Reheat fat and repeat process. Oven Steak Slice sirloin per person Brown, place in baster containing water, peppers, onion, stock cube, touch garlic. Reg. 4 for about an hour. Veg casserole Chop green pepper & celery, boil 5 mins. Chop onion, apple, mushrooms, fry with ½ lb mince till crumbly (+ spices) Place veg (including uncooked cucumber) & mince in alternate layers in casserole, dotted with butter or cheese. Oven, reg 4, ½ hr + Dinner for 6. Starter: chop very finely cucumber / apple / celery / green pepper. Add segments from 2 grapefruits without juice. Mix & chill. Spoon into individual dishes. Top with prawns & blob of plain yogurt. 2 lbs shoulder / braising steak. Brown. Make sauce with steak liquid, cornflour, herbs, handful of raisins. Reg 4 for 1 hour, covered. Add chopped cucumber, pepper, mushrooms, apple, top up liquid if necessary, low oven for at least another hour. Serve with peas & celery and potatoes. Angy's ginger cake (2 pkts ginger snaps, large double cream). Foolproof Sponge 4 oz SR flour 1 level tsp. baking powder 4 oz soft marge 4 oz castor sugar 2 large eggs few drops vanilla combine ingredients and beat for 1 min in electric mixer, or till smooth put in 2 7" tins lined with greaseproof paper Preheat oven to reg. 3 (325º) Bake for 30 mins on centre shelf. Mincemeat Alaska shortcrust pastry - line with mincemeat & cook for 20 mins make meringue from 2 egg whites & 3 oz sugar block of v. hard icecream cover with meringue, making sure that it is completely sealed. Hot Oven for ? 5 mins. 1lb mixed dried fruit (apricots etc) 1 pt water 1 pt water & sugar Soak overnight cook 15 mins add 6-12 tablespoons brandy. parsley & butter inside Turkey Potage D'Eté 1 stock cube (chicken) 1 ¾ pts water lettuce / cabbage Boil. Sauté in 2 oz butter any old salad veg, eg. radish, cuc, pepper + 1 large onion. Add 1 oz cornflour, 6 broken up cheese biscuits or similar; stir Add 8 toms, fresh or peeled. Gradually combine the 2, boil ¾ hr. Drain & pound. Chestnut stuffing (neck-end) 8 oz unsweetened Chestnut puree 4 oz brown breadcrumbs parsley, salt etc, lemon (chopped (fried) streaky bacon) Bind together with beaten egg. Dried chestnuts - soak for 24 hrs Simmer in water till soft. Low Cal Fruit Sal 2-3 segmented oranges 1 grapefruit melon deseeded grapes 30 mins bef. serving add slimline G-ale & chill Pork chops in ginger ale 4 large p.c.'s 2 large onions, sliced 2 oz / 50g / butter little dem sugar 1 tbsp tomato paste 1 tbsp flour 10 fl. oz (300 ml) ginger ale salt & pepper Sauté onions in 1 oz butter till golden brown; place in cass; brown chops in remaining butter, place on top of onions. Scatter sugar on top. Mix tomato paste & flour tog., add ginger ale; pour over chops & season. 350ºF (180ºC), Mk 4, 1hr+ Tandoori Chicken 2 lb roasting chick 1 large onion 2-3 cloves garlic 1 in (2cm) piece ginger 1 tsp coriander powder " cumin " 2 tsp vinegar 1 chilli " 2 tsp Worcester sauce 1 ½ tsp. salt juice 2 small lemons carton plain yog lemons 1 ½ oz butter 1 tsp garam masala (Indian mixed spice) Make cuts on side of legs of bird. Mince onion, garlic & ginger to paste, add coriander, cumin, chilli, salt, beat yog into ving. & worc. sauce; add juice / lemon; mix thoroughly with spices. Rub into cuts & leave for 6 hrs. Mark 3. Melt 1 oz butter in cass, bake with lid on 40 mins + To serve (4) joint the bird, brush with remaining butter (melted), sprinkle with garam masala & lemon juice Potage St-Germain (for 4). 1 lb (450g) dried peas water or stock to cover 1 large onion, diced 1 " carrot, diced 1 leek, diced ½ pt stock, heated; salt, pepper Soak peas; drain; cover with stock. Add veg & simmer till tender (1 hr) Press through sieve, thinning with heated stock to consistency of thin cream. Season & serve with croutons. Lentil puree. 1 lb lentils, soak, drain, rinse, bring to the boil with 1 carrot, 1 onion, 1 bay leaf, 1 clove garlic in about 1 ½ pts salted water cook 1-2 hrs depending on lentils Stir occasionally, then drain & puree Árter med fläsk (Peas with pork) (6-8) 1 lb split peas 2 tesp. marjoram 5 pts water 1 tesp. ginger 1 lb streaky bacon (piece) 3 onions salt, black pepper Put split peas in pan with water; bring to boil, cook 1 hr, add bacon, onions, spices. Cook till bacon is done - 1 ½ hrs on low heat - adding water as required & seasoning with salt & pepper. Remove bacon & serve or sieve Chicken Soup. (unblended) 1 ½ pt. chicken stock. Sauté chopped onion in chicken fat. Discard rest of fat Put in stock & 4 slices bread (pref. French). Bring to boil; boil 20 mins. Allow to cool slightly & add salt, pepper, little cream. Sieve / liquidize left-over veg. Add to stock, heat together. Stir in spoonful of cream bef. serving. Kedgeree 2 oz cooked rice 3 oz butter 2 chopped hard boiled eggs ¼ pt. double cream 2 oz raisins 1 lb Haddock fillet, cooked & flaked Melt butter, add cream. Add other ingreds. & cook over low heat for few mins. Garnish with parsley & bits eggs. Salmon Paté (4-6 port.) 1 x 7 ½ oz can red salmon 4 tablesp. lemon juice 4 teasp. anchovy essence 6 oz double cream 2 oz fresh white breadcrumbs Drain salmon & remove skin & bones. Liquidize everything (inc. salmon liquid) except breadcrumbs. Mix in breadcrumbs. Chill. Pears in Cream 1 lb pears ½ oz butter 2 oz sugar 3 tablespoons cream. Peel, core & quarter pears. Melt butter, add pears & sugar Cover & cook 15-20 mins. Pour in cream - heat-proof dish Mark 4 / 350 10 mins. Serve at once. To whip cream. ¼ teasp. sugar - mixer, beater, 2-3 mins Stop when stiff or butter results. Icecream (6) 4 eggs - separated 100g (4oz) sieved icing sugar. ¼ teasp. vanilla essence Cream. ½ pt / 250ml double. Whisk yolks till light & creamy. Whisk whites till stiff & gradually whisk in sugar. Whip cream. Add vanilla to yolks, fold in egg whites then cream. Freeze 1 hour. Stir well with fork. Refreeze 2-3 hours. Chicken fricasee Small boiling fowl Pint white sauce 2 egg yolks 3 tablesp. double cream Pinch cayenne pepper Teasp. lemon juice Garnish: croutons, parsley, lemon Simmer chicken in lightly salted water till tender. Cut into small joints of slices. Keep hot. Mix egg yolks, cream, pepper, salt. Add to sauce. Reheat slowly & add lemon juice. Pour over chicken. Garnish Serve with boiled rice. Yorkshire Pudding (for 4) ½ pt milk ¼ lb flour 2 eggs pinch salt. Put sifted flour in bowl, make a well in the centre & add milk gradually beating hard. Add eggs, beating hard. Add pinch salt. Put into fridge until 35 mins bef. roast has finish cooking. Pour ½ fat from roasting tin into another baking tin. Make smoking hot then pour in batter. Cook on top shelf, mark 6, 400ºF, 30-35 mins (puffy & golden on top). Avocado Soup 1 very ripe avocado. Blend with lemon juice, salt, onion powder, milk / single cream (cream only leaves it too thick; no pepper as peppery enough already) Optional - add ½ chopped apple. Fennel. Boil 15-20 mins, cut each bulb in 4 slices, lay in gratin dish greased with 1 oz butter. Top with another 1 oz butter & grill, turning as nec. until slices are lightly coloured. Can use fennel liquid & fronds to make sauce for lamb, with added mustard & vinegar. Sharp sauce for pork or chicken Gooseberries - boil, sweeten with a little honey; add orange, apples, few raisins, boil a little longer. Pre-cooked rice for solidity. Watercress Soup. 1 pack watercress (¼ lb approx.) 1 medium onion ½ pt chicken stock 1 ½ tablesp. single cream 1 oz butter. Chop onion & watercress; saute in butter for few mins. Add little stock & blend 1-2 mins till W is finely chopped. Return to saucepan, add stock, simmer 7 mins. Add cream, reheat but don't boil. Season to taste. Vinaigrettee 3-4 tablesp. olive oil ¼ teasp. salt ¼ teasp. dry mustard ½ " caster sugar shake white pepper 3-4 drops Worcester Sauce 1½ - 2 tablesp. wine or cider vinegar or lemon juice. Beat together (or blender) everything ex. vinegar / juice, then gradually add that. Brandy Fool. ½ pt cream 2 tblsp. brandy 4 oz broken meringue 2 tblsp. caster sugar Whisk cream; add brandy, sugar & meringue; freeze Peanut Soup. 2 ¼ pts chicken stock. heaped tablesp. chopped onion 7 oz salted peanuts. 8-9 oz double cream or evap milk. salt pepper. + croutons. Simmer stock & onion 20 mins. Strain off Process some of liquid with peanuts, till smooth. Add to clear stock, stir in cream + seasoning; bring to near boil ± sherry / angostura bitters / vinegar at end. Seasoning mixture - alternative to onion. Chop: med. onion / 2-3 spring onions / clove garlic / 1" hot red seeded pepper sprig thyme / marjoram. Sprinkle on ¼ teasp. ground cloves + teasp. lime / lemon juice. Veg bake: 375 / 5 1hr Brown pots, garlic 1st carrots, pots, parsnips, apple, celery, mushrooms, onion. Seasoning: parsley, salt, pepper Chop up & arrange in large baking tin or in layers in pie dish. Pour over ¾ pt milk approx Top w. cheese & breadcrumbs Stovies Melt 1 oz lard in frying pan Brown 1 chopped onion, chopped raw potatoes Add meat (cooked), seasoning. Transfer to pot, add water. Simmer for 1½ hrs, till pots are soft (quick method) brown onion, pieces pepper, cucumber in pan. Add cooked potatoes and meat. Fry gently, turning and stirring frequently for 10 minutes. Potatoes with egg. Melt 1 oz butter in pan. Chop up cold cooked potatoes and sauté for a few minutes Push potatoes to side of pan and scramble one egg on other side. Mix together. Pepper can be added. (1 egg = 1 oz meat) Potato cakes Use mashed potatoes softened with a little cream and seasoned with thinly chopped peppers and onions. Fry, turning once, approx 10 minutes. Part-cook pots, quarter, place on buttered tray sprinkle w. pepper, onion powder, dot with butter. Cook in bottom of oven c. 1 hr, top or under grill to brown. Macaroni Casserole (for two) 1 oz fat 3 oz mince 1 lge chopped onion 2 peeled tomatoes. ¼ pt stock or water 1 rounded tblspn porage oats 2 oz macaroni Cook macaroni by boiling in lightly salted water 15 mins. Fry onion and mince until mince is crumbly. Add water and tomatoes, and pinch of mixed herbs, pepper to taste. Sprinkle in oats and bring to the boil while stirring. Cover and simmer gently 15-20 mins. Place macaroni and mince in layers in casserolle. Place in oven. Reg. 5 30 mins. Serve w. spinach and chips Silverside (1½ lbs) Wrap meat in foil, adding a little water. Put in hot oven until it starts to sizzle. Reduce to 5-4, still sizzling. Cook for 2 hrs, unwrap and brown. Praline cake. Cream 4 oz butter and 4 oz castor sugar 2 eggs beaten with 1 teasp. flour 2 oz SR flour 2 oz ground almonds 2 oz coconut 2 oz milk flake (crumbled) 2 x 7" tins Cook 20 mins reg 3½ Parsnips Cut into chips & roast. 10 mins from end, coat with mixture of maple syrup and coarse mustard. Sloe gin etc. Split damsons (but don't stone); put in bottom of container; cover with sugar; add gin; shake daily for 1 month; leave for six months. This work is protected by copyright. All rights reserved. The SCOTS Project and the University of Glasgow do not necessarily endorse, support or recommend the views expressed in this document. Information about document and author: Text Text audience Adults (18+): Other: Self Audience size: 1 Writer knew intended audience: Text details Method of composition: Handwritten Year of composition: 1989 Word count: 3149 Text type Instructions (e.g. manual, recipe): Author Author details Author id: 606 Title: Prof Forenames: Christian Surname: Kay Gender: Female Decade of birth: 1940 Educational attainment: University Age left school: 18 Upbringing/religious beliefs: Protestantism Occupation: Academic Place of birth: Edinburgh Region of birth: Midlothian Birthplace CSD dialect area: midLoth Country of birth: Scotland Place of residence: Glasgow Region of residence: Glasgow Residence CSD dialect area: Gsw Country of residence: Scotland Father's place of birth: Leith Father's region of birth: Midlothian Father's birthplace CSD dialect area: midLoth Father's country of birth: Scotland Mother's place of birth: Edinburgh Mother's region of birth: Midlothian Mother's birthplace CSD dialect area: midLoth Mother's country of birth: Scotland Languages: Language: English Speak: Yes Read: Yes Write: Yes Understand: Yes Circumstances: All Language: Scots Speak: No Read: Yes Write: No Understand: Yes Circumstances: Work