BOILED CUSTARD
1 pint Milk—2d.
3 Eggs—3d.
1 1/2 oz. Sugar
Flavouring—1d.
Total Cost—6d.
Time—5 Minutes
Put the yolks of the eggs into a basin and whisk them. Put the milk into a saucepan, and when it is boiling pour it over the eggs, stirring all the time. Strain back into the saucepan and whist well till it comes to boiling point; draw away from the fire, but continue whisking for a few minutes. Then pour into a basin, sweeten and flavour to taste, and it is ready for use.
TURKEY TRUFFLES
Take a fat turkey, clean and singe it. Take three or
four pounds of truffles, chopping up a handful with some fat bacon and
put into a saucepan, together with the whole truffles, salt, pepper,
spices and a bay-leaf. Let these ingredients cook over a slow fire for
three-quarters of a hour, take off, stir and let cool. When quite cold
place in body of turkey, sew up the opening and let the turkey imbibe
the flavor of the truffles by remaining in a day or two, if the season
permits. Cover the bird with slices of bacon and roast.
SPANISH TOMATOES
Choose ten or a dozen large tomatoes, cut a slice
from the stem end of each and scoop out the inside. Put the pulp into a
basin with two ounces of melted butter, two tablespoonfuls of lemon
juice, half a pound of chestnuts, boiled and grated, and seasoning of
salt and white pepper to taste. Fill the tomatoes with this, which
should be about the consistency of thick cream, spread with a thick
mayonnaise, garnish with chopped parsley and serve on lettuce leaves.
Microwaved Broccoli with Lemon
2 medium-size heads broccoli, about 3 pounds (1.4 kg) total juice and grated zest of 1 lemon
Cut the florets away from the large stems. If desired, peel the stems and cut into 1inch (2.5 cm) lengths. Cut stems in half if very thick.
Arrange broccoli in shallow microwave-safe dish. Cover with plastic wrap, venting at one corner.
Microwave on HIGH for about 6 minutes, until just tender. Just before serving, sprinkle the lemon juice and zest on the broccoli (doing it earlier will turn the broccoli gray).
Per serving: 49 calories (8% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 10 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 46 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable)
