500 Recipes for Soups and Savouries [antikvár]

Introduction In these busy days when so many housewives go out to work and main meals are often eaten out by husbands, children and the working mother, it is often considered sufficient to have a sustaining savoury at night. You will find in this book a large variety of savouries that form the basis of a meal. There are, however, other savoury dishes that add interest to more elaborate meals: • hors-d'oeuvre which can turn a family meal into one for a special occasion; • savouries which can be served at the end of a meal, either in place of a sweet or after a sweet (there are chapters covering both types of dishes); • cocktail party savouries—most people choose all savoury dishes to serve with drinks, many of them possible to prepare in a few moments, and you will find a number of ideas for this type of recipe. In spite of the excellent variety of ready-prepared soups on the market there are many occasions when a housewife would like lo make her own and the section of this book devoted lo soups gives many basic recipes that can be varied according to the foods available or in season. This is a book for practical housewives who desire variety in food without spending too much lime on preparation. Some Useful Facts and Figures Notes on metrication In case you wish to convert quantities into metric measures, the following tables give a comparison. Solid measures Approx. grams ces to nearest whole figure Recommended conversion to nearest unit of 25 1 28 25 2 57 50 3 85 75 4 113 100 5 142 150 6 170 175 7 198 200 8 227 225 9 255 250 10 283 275 11 312 300 12 340 350 13 368 375 14 396 400 15 425 425 16 (1 lb) 454 450 17 482 475 18 510 500 19 539 550 20 (li lb) 567 575 Liquid measures Approx. millilitres Imperial to nearest whole Recommended figure millilitres i pint 142 150 1 pint 283 300 j 1 pint 425 450 1 pint 567 600 li pints 851 900 l| pints 992 1000 (1 litre) Note: When converting quantities over 20 oz first add the appropriate figures in the centre column, then adjust to the nearest unit of 25. As a general guide, 1 kg (1000 g) equals 2-2 lb or about 2 lb 3 oz. This method of conversion gives good results in nearly all cases, although in certain pastry and cake recipes a more accurate conversion is necessary to produce a balanced recipe.