Marguerite Patten's Recipe Cards
Tomato Noodle Soup
Cooking time: 1 hour 10 mins.- 1 hour 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large saucepan
For 6 people you need
2 onions
2 carrots
1 ½ lb. tomatoes or large can tomatoes
3 tablespoons shortening
5 cups stock
seasoning
bouquet garni
4-6 oz. ribbon noodles
- Peel and slice onions and carrots.
- Halve fresh tomatoes.
- Fry vegetables in the hot shortening for 5-10 minutes.
- Add stock, seasoning, and bouquet garni.
- Bring to a boil.
- Reduce heat and simmer for ¾- 1 hour.
- Discard bouquet garni and put soup through a sieve.
- Return to the pan, then add the noodles and cook for 10-15 minutes until the noodles are tender.
- Re-season to taste.
TO SERVE: As soon as possible topped with croutons or parsley if desired. A little fresh or sour cream may be put on top.
TO VARY: Cream of tomato soup: Proceed to stage 7. In a separate pan make a white sauce with 2 tablespoons butter, ¼ cup flour, 1 ¼ cups milk, and seasoning. reheat the soup, then whisk the hot, not boiling, sauce into the soup.
PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967
Christmas Cake
Cooking time: 3 ¼ – 3 ½ hours
Preparation time: 1 hour
Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper
Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time.
Oven position: center
For 20-26 servings:
½ lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry, or lemon juice
2 ½ cups all-purpose flour
½ teaspoon each of cinnamon and mixed spice
½ cup ground almonds
¼ cup candied cherries
scant ½ cup chopped candied peel
2 cups seedless white raisins
2 cups currants
⅔ cups raisins
Royal icing: See Card 9
- Grate rind from the lemon, squeeze the juice if using instead of brandy.
- Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
- Add the rest of the ingredients.
- Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
- Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.
TO STORE: Can be stored for several weeks in an airtight tin.
To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.
Printed in CANADA. ©Copyright Paul Hamlyn Ltd. 1967