A simple dish of lamb grilled on skewers, flavoured with cumin and pine nuts, Peleponnesian Lamb with Noodles makes an excellent dish to serve at a dinner party. 4-6 3 lb. boned leg of lamb, cut into 1-inch cubes 2 tablespoons olive oil 2 teaspoons red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon … Read more
A lovely ending to a dinner party, Peches au Massepain (pehsh oh mah-spahn) may be prepared ahead but must be assembled just before serving. 2 teaspoons cornflour 8 oz. Marzipan I 8 oz. sugar 12 fl. oz. water 1 teaspoon grated lemon rind 4 peaches, blanched, peeled, halved and stones removed 6 fl. oz. Apricot … Read more
Serve Peches Rafraichies aux Mures (pehsh rah-fray-shee oh meur) on their own or with whipped cream for a super dinner party dessert. 6 oz. sugar 10 fl. oz. m cups water 4 large peaches, blanched, peeled, halved and stoned 8 oz. blackberries 2 tablespoons kirsch 12 large blackberries Peches In a medium-sized saucepan, dissolve the … Read more
Pectin is a complex carbohydrate found in many fruits and vegetables which, when boiled with sugar in the presence of acid, causes the liquid released from fruit or vegetables to become jelly-like. Pectin is found in comparatively large quantities in cooking apples, quinces, black- and redcurrants, damsons, some plums and citrus fruit – thus these … Read more
A simple, though slightly extravagant dish, Peebles Crab Bake is an adaptation of a traditional Scottish recipe. Serve with grilled tomatoes and a crisp green salad.2 oz. plus 1 teaspoon unsalted butter, melted 1 lb. canned crabmeat, shell and cartilage removed 2 oz. medium oatmeal juice of 1 lemon 1 tablespoon white wine vinegar 1 … Read more
A rich, unusual cake which makes a super dessert, Pecan Torte may be made with sherry or rum instead of brandy. The whipped cream may be replaced by a coffee buttercream. 8- 6 egg yolks 6 oz. sugar 1 tablespoon coffee essence 1 teaspoon ground cinnamon 1½ oz. cup fine fresh breadcrumbs 4 oz. pecans, … Read more
A Czechoslovakian dish for high days and holidays, Pecand Husa se Zelim (petchen-nah hoosc seh zel-eem) may be served with potato dumplings and a cucumber salad. 6-8 1 X 8 to 9 lb. goose, oven ready 1 lemon, quartered 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 lb. canned sauerkraut, drained 1 oz. … Read more
A classic French dessert, Peches Cardinal (pehsh kar-din-ahl) has a fine fresh taste and is best made when both peaches arid raspberries are in season. The syrup may be stored in a screw-top jar and kept for poaching other fruit. 10 oz. sugar 1 ½ pints water 1 vanilla pod 4 large peaches, blanched, peeled, … Read more
A simple but rich dessert, Peches aux Macarons (pehsh oh mah-kar-ohn) may also be served in a precooked flan case. 6 peaches, blanched, peeled, halved and the stones removed 6 tablespoons redcurrant jelly dissolved in 1 tablespoon peach brandy 10 fl. oz. milk vanilla pod eggs 2 egg yolks 2 oz. sugar 1 tablespoon flour … Read more
Once a popular dish in England, Pease Pudding seems recently to have fallen into some disfavour. A pity because it makes a hearty, healthy accompaniment to the cheaper meat dishes, such as boiled beef, that it was intended to stretch out. Traditionally Pease Pudding was cooked in a cheesecloth bag in the same pot as … Read more
One of the most popular of the dessert nuts, the pecan is native to the southern part of the United States and is cultivated and used widely throughout that country. It is slim and oval in shape, with a brittle, reddish-brown shell which is removed before the nut is eaten or used in cooking. The … Read more
Rich, sweet pastry bars with a pecan topping, Pecan Bars are an excellent addition to the tea table. ABOUT 28 BARS 4 oz. plus 2 teaspoons butter 8 oz. sugar 1 egg 6 oz. flour, sifted 4 teaspoons coffee essence 8 oz. pecans, coarsely chopped 3 egg whites Preheat the oven to moderate 350 CF … Read more
Teabreads are not only easy to make – they make delicious accompaniments to coffees and teas and tasty offerings for hungry children! Pecan Loaf is no exception and is marvellous spread with butter or cream cheese. 1- 2 oz. plus 1 teaspoon butter, softened 4 oz. soft brown sugar A traditional American favourite, Pecan Pie … Read more
A delicious variation on a traditional American favourite, Pecan and Sour Cream Flan makes a delicious and rich dessert.4 oz. cream cheese 8 fl. oz. sour cream 3 oz. sugar 2 eggs, lightly beaten finely grated rind of 1 lemon . ½ teaspoon ground allspice 1 teaspoon ground cardamom 2 oz. pecans, chopped X 9-inch … Read more
Serve Pear Salad with cold ham or poultry. The dressing may be prepared in advance but the pears must be cut and peeled at the last minute. If Beurre Hardy pears are not available, Cornice pears may be substituted.2 tablespoons cream cheese 2 tablespoons single cream 2 tablespoons lemon juice 1 tablespoon apricot jam, strained … Read more
This is an unusual way to serve pears as a first course, but quite delicious. 2 large ripe Cornice or other dessert pears, peeled, halved and cored 1 teaspoon lemon juice 1½ oz. unsalted butter, softened 1 oz. Roquefort cheese, crumbled perfect round lettuce leaves Using a pastry brush, brush the pears inside and out … Read more
Pears cooked in a sweet spicy syrup and arranged on a creamy custard base, Pear Tart Bourdaloue makes a decorative dessert to serve at a dinner party. Pears discolour very quickly once they are peeled, so if this worries you, add a few drops of red colouring to the syrup or, if you prefer, poach … Read more
Pearl barley is BARLEY husked and polished. It is mainly used to thicken soups and stews.
A refreshing first course, Pear and Chicory Salad is simple and quick to prepare. 4 fl. oz. French Dressing 1 teaspoon prepared French mustard 1 teaspoon sugar 8 oz. chicory , cleaned and cut into 1-inch slices 2 large ripe pears, peeled, cored and thinly sliced 2 tablespoons chopped walnuts 2 tablespoons raisins 8 round … Read more
Pear Chutney has a sharp, fruity flavour and goes well with any cold meat and cheese. Stored in a cool dry place, it will keep for several months. 3 lb. pears, peeled, cored and chopped 2 tart apples, peeled, cored and chopped 2 medium-sized onions, sliced 1 lb. raisins 1 teaspoon hot chilli powder 2-inch … Read more
One of the great classic French desserts, Pear Conde is a delectable mixture pears, rice, eggs and brandy. Serve it cold as a magnificent end to a special dinnerparty meal. 1 teaspoon vegetable oil 4 oz. round-grain rice, washed, soaked in cold water for 30 minutes and drained ½ pints milk 10 oz. sugar 1 … Read more
A smooth-flavoured delicate preserve, Pear Jam should be made only with undamaged pears if a clear, bright jam with good keeping properties is to be made. If the pears are very firm, chop them into small pieces instead of quartering them. 7 lb. pears 1-inch piece fresh root ginger, peeled and bruised thinly pared rind … Read more
A delightful and easy-to-make dessert, Pears Paradiso may be served hot with chilled whipped cream. 4 large firm pears, peeled, halved and cored 1 tablespoon lemon juice 1 tablespoons chopped candied peel 2 tablespoons chopped walnuts 2 tablespoons orange-flavoured liqueur 2 tablespoons sugar 5 fl. oz. orange juice Preheat the oven to moderate 350°F (Gas … Read more
Simple to make and absolutely delicious, Pears Poached in Red Wine may be served with whipped cream. 6 large firm pears 6 oz. sugar 4 fl. oz. water 2-inch piece cinnamon stick pared rind of 1 lemon 4 fl. oz. red wine With a sharp knife, peel the pears. Place the pears, sugar, water, cinnamon … Read more
Rich, crunchy Peanut Biscuits taste even better sandwiched together with cream cheese. 8 oz. flour 1 tablespoon sugar teaspoon ground allspice marvellous with a glass of milk. 4 oz. butter 1 ½ oz. vegetable fat 4 to 5 tablespoons water 1 tablespoons finely chopped salted peanuts 1 tablespoons salted peanuts Sift the flour, sugar and … Read more
These economical biscuits will quickly become firm favourites with the children and, if you offer them to the grownups, they zuori’t be refused! 24 BISCUITS 3 oz. plus 1 teaspoon butter 6 oz. flour 3 tablespoons water 3 tablespoons crunchy peanut butter 2 tablespoons salted peanuts 1 teaspoon sugar Preheat the oven to moderate 350’F … Read more
An interesting and unusual West African dish, Peanut Butter and Chicken Stew may be served with boiled rice and buttered spinach. 2 tablespoons peanut oil 1 medium-sized onion, chopped 1 garlic clove, crushed 1 green pepper, white pith removed, seeded and chopped 1 x 3 lb. chicken, cut into serving pieces 8 oz. peanut butter … Read more
Roasted peanuts are incorporated into lemon-flavoured ice-cream for this refreshing dessert. 1 pint milk pared rind of 1 lemon 1 egg yolk 1 tablespoon custard powder 3 tablespoons sugar 1½ teaspoons gelatine dissolved in 2 tablespoons hot water 2 teaspoon lemon essence 2 oz. roasted peanuts, chopped 1 egg white Set the thermostat of the … Read more
The pear is a hard fruit belonging to the genus pyrus. It is native to the temperate regions of Europe and Asia but is now also grown in Australia and the Americas. There are thousands of varieties most of which, particularly the fine cultivated, dessert pears, have descended from the common pear, pyrus communis. Another … Read more
Pears baked in liqueur and cardamom, Pears Baked with Cardamom makes a light dessert after a rich main course.3 large pears, peeled, halved and cored 2 tablespoons soft brown sugar 4 11. oz. orange-flavoured liqueur 2 teaspoons ground cardamom 8 fl. oz. double cream , stiffly whipped Preheat the oven to moderate 350°F (Gas Mark … Read more
The peanut, sometimes known as the groundnut, is the seed of a leguminous plant native to South America. The plant forms a pod which buries itself in the ground (hence the name groundnut), each pod bearing approximately two nuts. The pods are broken open to extract the nuts, which are roasted to remove their dark … Read more
Peaches in Brandy is a well-known and very luxurious conserve. The peaches should be stored in vacuum-sealed jars and left to mature for 4 to 6 months – remember that the longer you leave the peaches to mature the better they will taste – so do not be tempted to sample them too soon! 2-lb. … Read more
An American deep-dish pie, Peach Cobbler is made with Baking Powder Biscuit dough and fresh peaches. An alternative zoay of making the crust is to drop spoonfuls of the dough on top of the fruit. In this case the brandy must be sprinkled over the fruit before it is covered with the dough. Cobblers may … Read more
Sweet and melting Peach Flan is best made when peaches are plentiful. Serve the flan with single cream or, if you like really sweet desserts, Brandy Butter. 1 X 9-inch Flan Case made with shortcrust pastry, baked blind and cooled 4 large peaches, blanched, peeled, stoned and sliced 1 tablespoon peach brandy (optional) 1 tablespoons … Read more
This easy to make Peach Jam keeps very well and tastes delicious spread buttered Croissants or fresh white bread. thinly pared rind of 2 lemons medium-sized tart cooking apple, chopped cloves 1 lb. peaches, stoned and coarsely sliced 10 fl. oz. water 3 lb. sugar 1 teaspoon ground allspice Place the lemon rind, chopped apple … Read more
This dish is as superb as the singing of Dame Nellie Melba, for whom it was created. Serve Peach Melba as the perfect dessert for a special dinner. pint vanilla ice-cream large peaches, blanched, peeled, halved, stoned and poached 16 fl. oz. Melba Sauce Place two scoops of ice-cream in each of 4 chilled sundae … Read more
A sour-szoeet, fragrant preserve, Peach Pickle must be stored for at least 2 months before it is eaten. It will keep for up to 6 months. The pickle should be stored in clean, dry, vacuum-sealed glass jars. The weight of the peaches after they have been peeled and stoned should be 4 pounds. Serve the … Read more
Tasty little pastries filled with peaches poached in white wine, Peach Puffs may be served hot with Cretne a la Vanille as a dessert, or cold with tea or coffee. If you like, reserve the peach cooking liquid and thicken it with 2 teaspoons of arrowroot. It may then be served as a sauce. 10 … Read more
Pavlova is a famous meringue-based dessert, named after the Russian ballerina, Anna Pavlova. It was created in honour of her performance of the Dying Swan in Swan Lake which she danced while touring Australia, and the dessert is now considered to be traditionally Australian. Pavlova should be crisp on the outside, but soft and creamy … Read more
The pea, or pisum sativum, originated in the Near East although it now grows extensively all over the world. There are two basic types, usually classified as edible-podded or shelling peas, depending on whether the outer casing may be eaten or not. Garden peas, the-most common form of shelling pea, may be bought fresh (when … Read more
A warming winter soup, Pea Soup with Ham may be served on its own or with French bread for a sustaining lunch or supper. For the best results, make the soup the day before you- intend to serve it. 4-6 1 ham hock, soaked overnight and drained 5 pints water bouquet garni, consisting of 4 … Read more
The peach is the fruit of a small deciduous tree native to China, now cultivated extensively in temperate zones throughout the world. It is round and medium-sized, usually between 3- and 5-inches in diameter, and has a fine, slightly downy, yellow and pink skin. Peaches are most often eaten as a dessert fruit, or as … Read more
Fruit-flavoured brandies make a delicious accompaniment to coffee or a superb ending to a good meal, and home-r?iade ones can be just as good as those produced commercially. Apricots may be substituted for peaches in this recipe, if you prefer. ABOUT 16 FLUID OUNCES 1 ½ lb. fresh peaches, sliced and stones reserved 6 oz. … Read more
Succulent fillets of pork, stuffed with an apple puree, Paupiettes de Pore (poh-pee-yet de por) may be served with sauteed potatoes and a green vegetable. 2 cooking apples, peeled, cored and sliced 2 tablespoons water 1 tablespoon sugar ½ teaspoon dried sage ? teaspoon dried thyme ½ teaspoon salt ½ teaspoon black pepper small onion, … Read more
A delicately spiced dish, Paupiettes de Sole a Vlndienne (poh-pee-yet d’ sole ah lan-dee-en) should be served in ring of buttered rice. 8 sole fillets, skinned and cut in half lengthways ½ teaspoon salt 2 teaspoon white pepper 6 fl. oz. fish stock 4 fl. oz. white wine 4 fl. oz. double cream 2 tablespoons … Read more
A really impressive dish, Panpiettes de Veau (poh-pee-yet d’ voh) is a delicious way to serve veal. Paupiettes de Veau may be served with creamed potatoes and a crisp green salad. 3 large veal escalopes, pounded thin 2 oz. butter 1 medium-sized onion, finely chopped 8 oz. chicken livers 4 oz. mushrooms, wiped clean and … Read more
Patty, called petit pate (peh-tee pa-tay) in France, is a small round pastry case, usually baked in a patty tin, filled with a savoury filling. It may be either open or closed. Patties are most often made with flaky or PUFF PASTRY, and may be filled with game, poultry, sausage meat, or shellfish, often with … Read more
Bachelors don’t starve in between dinner invitations issued by kindly females who wish to save them from the quite dreadful fate of actually having to eat their own cooking! These days, in fact, they are quite likely to give their own dinner parties and most young men living or cooking on their own have at … Read more
Paupiette (poh-pee-yet) is the French culinary term for a thin slice of meat, usually beef, spread with stuffing or forcemeat, then rolled up in a slice of bacon and secured with string or thread. Paupiettes are usually baked or braised. Fillets of firm-fleshed white fish may be used instead of meat to make paupiettes.