Book description
COOKING FOR ONE BY MARJORIE BARON RUSSELLCONTENTS CHAPTER 1.
INTRODUCING THE AUTHOR AND MR CLARK CHAPTER 2. BREAKFAST FOR ONE CHAPTER
3. LUNCH OR SUPPER FOR ONE CHAPTER 4. THE BIG MEAL OF THE DAY CHAPTER 5.
VISITORS FOR TEA CHAPTER 6. SAUCES AND EXTRAS INDEX "CHAPTER ONE
INTRODUCING THE AUTHOR AND MR. CLARK WHEN the War was still raging in
Europe, and black-out came down soon after sunset, there was really very
little to talk about that gave one real satisfaction but Food and
especially "What I Should Like to Eat Now". In the middle of
an entrancing conversation with an old friend about what we had most
enjoyed for dinner six years ago, the first faint prenatal stirrings of
this book took place. The talk branched off towards breakfast, and the
right way to cook bacon, "My difficulty," said Aubrey,
"is that there are no cookery books or none that I can find that
tell you how to boil eggs, how to make tea and coffee, how to boil
potatoes, and so on," "Surely," I said, "everybody
knows those simple things by nature." "They don't,"
Aubrey protested, "at least I don't. I have had to work by trial
and error. Why don't you write a book for bachelors?" So this book
was first thought of, and soon after it began to come into being. It
will be of no interest to those who know how to cook akeady. There are
not many new recipes in it, although there are some. But it does tell
you how to set about getting ready a meal for one and sometimes even
foitwo or more, if you are feeling hospitable if you live alone, and
there is no professed cook on the premises. Because there will be men
and women, even now that the War in Europe is over, who will have to get
meals ready for themselves, and who have had no training in cookery or
in catering, it seems worth while to begin with a probably buy it once a
week with your other rations at present. FOODS TO BUY IN QUANTITY FOR
STORING Dried fruits prunes, eggs, apricots and apple rings Sugar 3 Ibs.
at a time, when it goes off the ration. Flour 7 Ibs. at a time, if you
have a tin box to store it in - if not, i Ib. at a time. Salt 3 packets
at a time. Pepper J Ib. at a time. Mustard a tin or a glass of French
mustard at a time. Spices cinnamon, nutmegs, mace, ginger, mixed spice i
02. of each. Vinegar i bottle. Rice, semolina, sago and tapioca i Ib. at
a time. Macaroni i Ib. at a time, Jam or marmalade a jar of each. Try to
accumulate a few stone jars for storing, they are tidier in the kitchen
than foods stored in bags. Glass jam jars will store rice, and the other
cereals, sugar, peppercorns and spices. Don't pour hot fat into a gkss
jar, it will break it. Use stone jars for dapping., May I also say here
what I would say to you if we were cooking together in your kitchen or
mine, although you may think it a little dictatorial, Get all your
materials ready before you begin to cook lay out your chopping board,
set your knives and forks beside ita get out your measuring spoon and
cup, decide upon your recipe and then measure out all your....."
