Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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I began googling it–and immediately found a reference to sticky gingerbread in MP’s cookbook “We’ll Eat Again” – a tribute to recipes eaten during World War II when all of the British suffered so much from intense food rationing (far more than we in the USA did). It’s apparently the oldest cake recipe in the world, dating from 1693, and became internationally known from the 19 th century. She then took charge of the Ministry of Food Bureau at Harrods, Knightsbridge; her job was to help families prepare nutritious and appetising dishes with their weekly rations. It can be served with hot toast, biscuits or bread and it is excellent with various salads or with fruit, fruit chutney or fruit sauce.

Blend the mustard (the amount depends upon personal taste) with the sherry, then gradually mix this with the cheese and butter. The author is 98, so the book must look a bit old and … No, Marguerite is clearly still hip and the publisher, Grub Street, surrounded her with a marvelous production team.I am frequently asked if I enjoyed cooking from an early age, and the answer is “No”,’ she said later in life, but she began cooking occasionally to help her busy mother after her father’s death. Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare.

A colourful way of garnishing any shellfish salad is to rub cooked egg yolks through a coarse sieve, so the golden yolk falls over the fish like mimosa balls. Admire the splendid range of meat and meat products - some of which are a speciality of one farm or one area - and the interesting British cheeses and baked goods. If they have become cold, put them into a container of boiling water for a few seconds and peel while warm. As someone who spends much of her working life faffing about with the words that surround a recipe, it seems to me that Patten has said all that really needs to be said about the marriage of eggs and cheese.Blend half the butter with the fish either by pounding until smooth or by placing in a food processor for a few seconds.