Tomato Chutney

A tasty chutney which requires little attention, this Tomato Chutney is an ideal accompaniment to meat, poultry and sandwiches. 3 lb. ripe tomatoes, blanched, peeled and sliced 3 lb. dessert apples, washed, cored and diced 3 large onions, finely chopped 12 oz. sultanas 12 oz. raisins 1½ teaspoons dry mustard 1½ teaspoons ground ginger 1 … Read more


The tomato is the fruit of a herbaceous plant native to South America, which is now cultivated widely in both warm and temperate climates throughout the world. The fruit of the plant is generally sphe-rical in shape although irregularities, such as cherry tomatoes and pear-shaped tomatoes, do occur. The green parts of the plant contain … Read more

Toffee Sauce

A rich, sweet sauce for pouring over ice-cream or a plain cake, Toffee Sauce may be made and stored in a screw-top jar in the refrigerator for up TO 5 days. 3 tablespoons rum 2 tablespoons chopped walnuts 1 tablespoon chopped angelica 1 tablespoon sultanas 4 maraschino cherries, chopped 1 tablespoon butter 1 tablespoons soft … Read more

Tokay Wine

Tokay is a heavy, sweet white wine from Hungary. There are two types: Tokay Aszu and Tokay Szamorodni. Tokay Aszu, which is the correct name for classic Tokay, is generally considered to be one of the finest wines in the world, comparable to the best SAUTERNES. Its unique bouquet is obtained by adding botrytis cinerea … Read more

Tolona Baked Carp

Tolona Baked Carp is a tasty supper dish, adapted from a Hungarian recipe. Serve with creamed potatoes and sauteed courgettes for a super meal. 2 tablespoons vegetable oil 1 medium-sized onion, thinly sliced 1-2 tablespoons paprika 2 green peppers, white pith removed, seeded and sliced 4 medium-sized tomatoes, blanched, peeled, seeded and chopped 1 tablespoon … Read more

Toltott Csuka

A delightful dinner party dish from Hungary, Tbltbtt Csuka (tehl-tehtsoo-kah) may be served with buttered new potatoes, broccoli and some chilled Hungarian Riesling. 1×3 lb. pike, cleaned, prepared, soaked in salted water FOR 3 hours and drained 2 teaspoon salt ½ teaspoon black pepper 4 teaspoon paprika 3 oz. butter 2 shallots, finely chopped 2 … Read more

Tomaszow Roast

An adaptation of a Polish recipe, Tomaszow Roast makes a perfect special occasion dish, served with stuffed artichoke bottoms, French beans and steamed nezu potatoes. 6-8 SERVINGS 1×3 lb. fillet of beef 2 teaspoon salt 2 teaspoon black pepper 2 tablespoons German mustard 1 oz. unsalted butter GARNISH 2 small white cabbages, coarse outer leaves … Read more

Toffee Pudding

A sticky, sweet pudding, Toffee Pudding is a children’s favourite. Serve either hot or cold on its own or with custard. 4-6 SERVINGS 4 oz. butter 4 oz. soft brown sugar 6 tablespoons golden syrup 8 fl. oz. milk, scalded 2 teaspoon vanilla essence ½ teaspoon ground cloves 4 thick slices white bread, cut into … Read more

Tiroler Kalbsleber

A sumptuous meal for a dinner party, serve Tiroler Kalbsleber (tea-rohl-err kahbs-layber) with sauteed potatoes and buttered spinach. 2 oz. seasoned flour, made with 2 oz. flour, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon dried sage 12 lb. calf’s liver, cut into 5-inch thick slices 4 oz. butter 1 medium-sized onion, finely … Read more


A fragrant infusion of herbs, tisanes are refreshing to drink and may be served as invigorating beverages, instead of tea or coffee, to invalids. Tisanes may be made from fresh or dried herbs. The com-mercially prepared mixtures available from health food shops are dried herbs contained in perforated bags. Camomile, mint, sage, rosemary, lime blossom, … Read more

Toast Sevilla

A delicious mixture of sugared fruit on toast, Toast Sevilla is excellent served for a leisurely Sunday breakfast or brunch after bacon and eggs. 4 thick slices white bread, toasted 1 oz. butter oranges, peeled, white pith removed and segmented 1 banana, peeled and sliced 4 teaspoons soft brown sugar Preheat the grill to hot. … Read more


A perennial favourite with the children and many adults too, toffee is easy to make. There are many different recipes some are rich with butter and cream and some are simple like this one. It is important to use a large saucepan, as the syrup boils up quickly. The temperature given makes a hard, brittle … Read more

Timbales de Mais

Creamy sweetcorn custards garnished with watercress and crispy bacon make these Timbales de Mais (tahm-bahl d’ mah-ees) a really unusual first course. 1 teaspoon vegetable oil 10 oz. canned creamed sweetcorn 1 oz. Gruyere cheese, grated 1 fl. oz. double cream 1 teaspoon salt 1 teaspoon black pepper 2 teaspoons prepared French mustard 4 eggs, … Read more

Tiraka Tiganita

An interesting savoury from Greece, Tiraka Tiganita (tee-rahkah tee-gahn-eet-ah) may be served as an hors d’oeuvre. The balls are usually made with a hard Greek cheese which is not readily available outside Greece, so Parmesan cheese has been substituted. It is essential to serve these balls immediately so that they do not go flat. 4 … Read more

Tikkah Kabab

A lightly spiced dish, Tikkah Kabab (tihk-kah k’bahb) may be served with Chapatti, fresh chutneys and salads. Chilled lager would make the perfect accompaniment. 4-inch piece fresh root ginger, peeled and chopped 3 medium-sized onions, chopped 1 small bunch fresh coriander leaves, washed and shaken dry 1 tablespoon whole coriander seeds juice of 1 lemon … Read more


In the past the word timbale was used to describe a small cup-shaped drinking vessel. In culinary terms today, it covers a variety of baked custards, using meat, fish or vegetables bound together with a mixture of cream or milk and eggs. Timbales are usually baked in a.deep-sided mould which may be lined with potato, … Read more

Thousand Island Dressing

A salad dressing with a mayonnaise base, Thousand Island Dressing is thought to have originated in America. It is excellent served with vegetable salads, and of course, with hamburgers. Whipped cream is often substituted for French Dressing. 16 fl. oz. mayonnaise 1½ teaspoons Tabasco sauce 2 tablespoons chopped pimientos or sweet pickle 10 stuffed green … Read more

Three-Fruit Sauce

A delicious sauce to serve with vanilla icecream, a plain steamed pudding or even left-over sponge cake, Three-Fruit Sauce may be made with any berry fruits. 1 PINT SAUCE 8 oz. fresh strawberries, washed and hulled 8 oz. fresh blackberries, washed and hulled 8 oz. fresh gooseberries, trimmed and washed 2 tablespoons sugar finely grated … Read more

Thrifty Soup

A filling and, as its name suggests, economical soup, Thrifty Soup may be served as a light lunch or supper accompanied by wholemeal rolls. 2 oz. pearl barley U lb. pork shoulder, excess fat removed, boned and cut into 1-inch cubes 3 pints 1 cups cold water large bouquet garni consisting of 8 parsley sprigs, … Read more


Thyme is a culinary herb of which there are many varieties. The two most commonly used are thymus vulgaris, or common thyme, and thymus citriodoris, better known as LEMON THYME. The leaves, which are tiny, are stripped from the stalks and used whole. Common thyme is used to flavour soups sauces, terrines, stews, stuffings and … Read more

Thyme Stuffing

Thyme Stuffing is simple to make and reasonably economical. It tastes particu-larly good with fish, veal or poultry. The amount of stuffing is sufficient to stuff a 4-pound fish or chicken. 4 oz. fresh white breadcrumbs 2 dessert apples, peeled, cored and finely chopped 1 medium-sized onion, finely chopped 3 oz. sultanas or seedless raisins … Read more

Thanksgiving Dinner

Thanksgiving Day is widely celebrated throughout Canada and the United States where it falls on the fourth Thursday in November. A celebration dinner is always prepared, the centrepiece of which is roast turkey served with cranberry sauce, buttered Brussels sprouts, creamed peas and onion. This is then, traditionally, followed by Pumpkin Pie as a dessert.

Thayir Kari

A South Indian dish, Thayir Kari (thah-ir kah-ree) is made with lamb and yogurt. Serve it with boiled rice and chutney. 4 garlic cloves, peeled 2-inch piece fresh root ginger, peeled and chopped 2 green chillis, chopped 6 tablespoons chopped, fresh coriander leaves 1½ teaspoons turmeric 1 teaspoon salt 4 tablespoons lemon juice 2 lb. … Read more

Teriyaki I

A delicious Japanese dish, Teriyaki I (terry-yahkee) should be served with fried rice and Bean Sprout Salad. 2 lb. fillet steak, cut into J-inch slices 1-inch piece root ginger, peeled and finely chopped 2 garlic cloves, crushed 4 spring onions , finely chopped 1 oz. soft brown sugar 8 fl. oz. soy sauce 4 fl. … Read more

Teriyaki II

A succulent and impressive way of cooking chicken, serve Teriyaki II (terry-yahkee) with a mixed salad and tiny roast potatoes. 2 tablespoons clear honey 6 chicken breasts, skinned 4 fl. oz. soy sauce 1 teaspoon salt 1 teaspoon black pepper 1-inch piece fresh root ginger, peeled and finely chopped 1 garlic clove, crushed 4 fl. … Read more

Tea Sorbet

Tea Sorbet is surprisingly easy to prepare and makes an unusual and deliciously refreshing end to a rich meal. 2 teaspoons Oolong tea 10 fl. oz. boiling water 8 oz. sugar 3 tablespoons rum juice of 1 lemon 8 oz. apricot puree Set the thermostat of the refrigerator to its coldest setting. Place the tea … Read more