Preparation:

1. Stone the peaches and squash them into a pulp.
2. Add water, sugar and campden tablet. Stir to dissolve sugar. Let sit overnight.
3. Next day, add nutrients, pectic enzyme and tannin. Stir daily for around three days.
4. After 3 days strain off. Put into a sterilised demijohn with an airlock and leave to ferment out.
5. Rack after one month, and then again two more times over the next six months.
6. At one year old the peach wine should be clear and stable. Bottle the peach wine and allow the wine to stand for a further six months before drinking, if possible.

Like This Page? Bookmark it:

Preparation:
1. Boil the water and dissolve the sugar in it. Cool.
2. Destem and crush the grapes, being sure to wear rubber gloves.
3. Pour crushed grapes into nylon straining bag, tie securely, and put in primary. Pour water over grapes, add crushed Campden tablet and yeast nutrient, and cover primary securely.
4. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G.  should be 1.090 or higher; acidity no higher than 7 p.p.t. tartaric.
5. Add yeast, recover primary, and squeeze nylon bag lightly and stir must twice daily for about 5-7 days or until S.G. drops to 1.030.
6. Press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand 3 weeks.
7. Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle.

Like This Page? Bookmark it:

Preparation:

1. Carefully boil one cup of rice, drain dry.
2. Make a half pint of cream sauce, add to it a teaspoonful of grated onion and a teaspoonful of chopped celery.
3. Poach the desired number of eggs. Put the rice in the center of a platter, cover it with the eggs, pour over the sauce. Dust the dish with parsley, and send at once to the table.

Like This Page? Bookmark it:

Preparation:

1. Take a slice of pumpkin, remove the rind and the seeds. Cut it into strips as for French fried potatoes, only finer.
2. Roll in flour and dip in egg, and fry in boiling lard or olive-oil.

Like This Page? Bookmark it:

Preparation:

1. Soak over night in cold water two pounds of salt codfish.
2. Take out the bones, cover with fresh water, and bring to the boil.
3. Fry in olive-oil two chopped onions and a green pepper, with a sliced tomato, a bruised clove of garlic, and a chilli pepper.
4. Add six cupfuls of stock, three tablespoonfuls of tomato catsup, a tablespoonful of minced parsley, and two cupfuls of peeled raw potatoes cut into dice.
5. Cook until the potatoes are nearly done, then add the codfish and boil for five or ten minutes.

Like This Page? Bookmark it:

Ingredients:
1  cup  butter
4  cups  sugar
1  cup  water
4  tablespoons  cocoa
2  cups  coconut
1  cup  peanut butter

Preparation:

1. Boil butter, sugar, water and cocoa for 1 minute. Remove from heat and add coconut and peanut butter.
2. Drop by tablespoons onto waxed paper. Let cool. Store in a covered container.

Like This Page? Bookmark it:

Preparation:

1. Combine together all ingredients until well blended.
2. Chill and serve with English Fish and Chips.

Like This Page? Bookmark it:



Ingredients:
3 whole eggs
15 Tbs sugar
2 cups corn flour
1 cup all-purpose flour
1 cup sour cream
1 cup cooking oil
1 cup milk
1/2 kg (1 lb 2 oz) cottage cheese
2 tsp vanilla
2 tsp baking powder

Preparation:

1. Mix egg, sugar and vanilla.
2. Add remaining ingredients.
3. Pour into a large oiled baking pan.
4. Bake for cca 20 minutes on 180 C (350 F).

Like This Page? Bookmark it: