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A.
5
CARRIED MEALS
SNA CKS AND
SANDWICHES
These sandwich fillings all contain body-building food (meat, milk, cheese,
fish or egg) and a raw vegetable; with the addition of bread they make a
complete meal. The sweet spreads given at the end of the leaflet will not
make "complete meals". They are. useful only for replacing cakes or biscuits.
(Suitable for large-scale canteens).
PASTRY SNACKS
There are three types of pastries which can be used in the preparation
of snacks. All are suitable for savoury dishes, and Nos. 2 and 3 can also be
used for sweet dishes:—
POTATO
FADGE
For 4
8 oz. cooked mashed Potato.
1-2 oz. Flour.
Salt and Pepper.
For 100
6 lb.
2 lb.
Mix potato, seasoning and enough flour to make a stiff dough. Roll out
thinly and cut in convenient pieces. Cook on a girdle or hotplate or in a
greased frying pan, browning them on both sides. Serve hot.
POTATO
PASTRY
For 4 For 100
2 oz. Fat. 21 lb.
8 oz. Flour. 6 lb.
4 oz.
cooked mashed Potato. 3 lb.
teaspoon Salt. 21 oz.
Water if necessary.
Rub fat into flour, add potato and salt, and if necessary enough water to
make a stiff dough.
L
32