Broad Street Wrington ARCHIVE
1982
Wrington Recipes - Page 10




Name:                     Mrs. R.A. Phillips
Occupation:            Housewife
Place of birth:         Doncaster, Yorkshire
Favourite colour:    Blue
Favourite food:       Sea food and Roast Beef
Favourite drink:      No particular one, but I enjoy a
                                good cup of tea.
Favourite film star: John Mills
Hobbies:                  Cooking and gardening
Likes:                       Reading, knitting and window
                                shopping
Dislikes:                   Unpunctuality
My one wish:           Good health and happiness for
                                everyone.

I gave this recipe because: "It is economical and quick and easy to make"



ORANGE LOAF

3 ozs. of margarine
10 ozs. of self-raising flour
4ozs. of caster sugar
Rind and juice of 1 small orange
1 egg
1 dessertspoon of marmalade.
1 dessertspoon of golden syrup
1/8 pint of milk, approx.

Rub the margarine into the flour, add the sugar and orange rind. Beat the egg with the marmalade and syrup, and stir into the dry ingredients. Add the orange juice and milk to make a fairly soft consistency.

Turn into a greased 21b. loaf tin and bake Mark 4, 350º for approx 1 to 1¼ hours.

When cold, slice and butter.



'Often and little eating makes a man fat'

Page 22




Name:                Valerie Prime
Place of birth:    Watford
Favourite food : Duck
Favourite drink: White wine
Hobbies:             Reading

I gave this recipe because 'I like it"




FISH PROVENCALE

1 onion, chopped
1 clove of garlic , crushed
loz. of butter
1¼ lbs of white fish, skinned and cut in cubes
1 tin of condensed tomato soup
¼ pint of milk
wine glass of white wine
½lb of mushrooms, sliced
Seasoning
5 fl. ozs of double cream
Chopped parsley

Fry the onion and garlic in butter until golden .
Add fish and cook quickly until brown. Add soup and milk, add wine and mushrooms. Season to taste and bring to the boil.

Cook for 2 minutes. Add cream and serve with boiled rice.



'Drink only with the duck'

Page 23