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	'Eating and scratching wants but a beginning' Name: Anne Allan Occupation: Publican Place of birth : Portsmouth, Hants. Favourite colour: Blue SOMERSET PORK 2lb. of Pork tenderloin 8 ozs. of Cheddar cheese 2 cooking apples ½ pint of dry cider 5 fl. ozs. of double cream 1 small finely chopped onion SaIt and pepper Slice the pork into circles about ½" thick and flatten slightly by beating with a rolling pin. Chop the onion finely. Peel, core and slice the cooking apples. Slice the cheese thinly. Sauté the pieces of pork in butter or oil for 6 to 7 minutes, or until cooked through. Remove from the pan and place on a hot dish interleaved with cheese slices. Keep warm. Sauté the onion in the same pan. Add the apple slices and cook until soft. Add cider and when bubbling, add the cream. Cook for a further 2 to 3 minutes. Check seasoning. Spoon sauce over the pork and cheese and serve. 'Wine and wenches empty men's purses' Page 3
			Name: Elsie Bell Place of birth: Wrington NO-COOK CHOCOLATE CAKE Use a loose bottomed deep cake tin, 6-7 inches . 6 ozs of crushed digestive biscuits 2 ozs of walnuts 2 ozs. of raisins, chopped roughly 2 ozs of plain chocolate, coarsely grated 2ozs of soft brown sugar 3 ozs of butter or margarine 3 ozs of golden syrup Topping : 2ozs of plain chocolate Grease the tin. Mix the biscuits, walnuts, raisins, grated chocolate and sugar together. Melt fat and syrup together and add to the rest of the ingredients. Mix well and press into the tin . Melt the chocolate for topping and spread over the top of the cake. Mark into portions when partly set, but leave until completely set before cutting . 'You cannot make an omelette without breaking eggs.' Page 4