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.

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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.

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Ingredients:
1/2 l (1 pint) warm milk
4 tsp sugar
80 g (3 oz) yeast
1 kg (2 lb) flour
4 tsp salt
100 g (3.5 oz) margarine, melted
4 egg yolks
2 Tbsp rum
grated zest of 1 orange
grated zest of 1 lemon
1 tsp vanilla
1/2 cup apricot jam or jelly

Preparation:

1. Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes. Mix together flour, yeast and remaining ingredients to make a dough.

 

2. Knead lightly on a floured board; shape into a ball, place in a greased bowl, cover, and let rise in a warm, draft-free place for 1 hour or until doubled in bulk.

 

3. Punch dough down. On lightly floured board roll dough 1/4 inch thick. Cut dough into 3-inch rounds. On half of the rounds place about 1 teaspoon of jam or jelly. Brush edge with a little egg white then top with remaining rounds of dough. Press to seal edges. Cover with cloth and let rise for 30 minutes or until double in bulk.

 

4. Preheat the oil in a deep fryer or skillet. Gently place the doughnuts into the oil, top side down, 3 to 4 at a time. Fry, turning several times, until golden all over. Sprinkle with powdered sugar.

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Preparation:

1. Melt chocolate and margarine in top of double boiler. Add sugar and milk. Stir until mixture is smooth.

 

2. Spread on top of the cake.

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Ingredients:
1 whole fresh chicken
1 medium white onion, chopped
3 stalks celery, diced
5 whole carrots, diced
3 cloves garlic, minced
3 cans chicken broth
salt and pepper
egg-noodles

Preparation:

1. Cover chicken with water in a large stove top pan. Add chicken broth, carrots, celery, garlic and onions. Boil until chicken is done.
2. Remove chicken and debone. Place chicken back in pot.
3. Add additional water to soup mixture if needed, usually about 4 cups. Bring soup mixture to boil and then add noodles.
4. Boil soup until noodles are soft and ready to eat. Salt and pepper to taste.

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Ingredients:
3 potatoes
3 carrots
3 turnips
2 heads of celery
2 stalks of parsley
3 onions
3 qt. water
salt
black pepper
red pepper

Preparation:

1. Slice thinly potatoes, carrots, turnips, the undesirable parts of 2 heads of celery, stalks of parsley and onions.
2. Cook the onions in a little butter until they turn a yellow brown, then add the other ingredients. Season well with salt and black pepper, also a pinch of red pepper.
3. Put all together in a stew-pan, cover with water, stand on range and simmer about three hours.
4. Strain soup into stew-pan, place on range, and when hot add Marklose Balls.

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Ingredients:
1 turkey carcass
10 to 12 cups water
3 medium yellow onions , chopped
3 celery ribs , chopped
3 carrots, quartered
6 fresh parsley stems
1 bay leaf
10 black peppercorns
1 1/2 teaspoons salt

Preparation:

1. Break up the turkey carcass, and chop some of the larger bones in half. Put the carcass in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms. Let this simmer for two hours.
2. Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Refrigerate.

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Ingredients:
6 cups cubed bread
3 tsp. bouillon granules or 3 cubes
1/4 cup dried minced onion
1/2 cup dried minced celery
1 tbsp. dry parsley
1/2 tsp. dry marjoram
1/2 tsp. dry rosemary
1/2 tsp. dry thyme
1/2 tsp. sage
1 tsp. pepper
1/2 tsp salt

Preparation:

1. Put bread into baking pan and toast at 350 F (175 C) for 8 to 10 minutes or until dry, stirring occasionally.
2. Remove from oven and cool.
3. Toss with onion, celery, parsley, thyme, pepper, sage and salt.
4. Store in airtight container until needed.To prepare stuffing: use 2 cups bread/seasoning mix. Boil 1/2 cup water and 2 Tbls. melted margarine. Add seasoned bread and stir.

Yields about 7 cups.

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