Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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There are loads of 500 Recipes… books around – they’re large, flimsy things, usually with yellowing pages, and quite a low budget look to them. For many years British chefs and cooks have shown the world just how skilful they are at producing imaginative dishes from every cuisine, including the finest British fare. The quicker the boil the better the set, but you must keep an eye on it, to stop it burning or going past it’s setting point. Her father died in 1927 when she was 12, leaving her mother to bring up three children of whom she was the eldest. On hearing of her death, Woman’s Hour presenter Jane Garvey said, ‘Before everyone else there was Marguerite Patten.

Blend the mustard (the amount depends upon personal taste) with the sherry, then gradually mix this with the cheese and butter. During this time she also began to appear on BBC radio, first for their daily Kitchen Front series and later for a new afternoon programme, Woman’s Hour. Once I managed to extract myself from the bush, mostly covered in scratches, I proudly produced my first batch of Summer Jam.We think of the richness of the British Empire, but that wealth was not spread evenly across the land. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged.

I chose it for the Danish aspect of the Eurovision party and was attracted to how entirely disgusting it looked.A Dose of Brillat Savarin Agnes Jekyll Alison Burt's Super Saving Cookery Cards A New System of Domestic Cookery Ann Seranne Auguste Escoffier Barbara Hammond Berta Cabanillas and Carmen Ginorio Beryl Frank Betty Crocker Betty Falk Beverly Pepper Cassell's Country Cookbooks The Cotswolds Charles Elme Francatelli Cheap Chow Chicken Feed Clean Plates Cook's Guide Cooking Explained Cooking Into Europe Cooking the Mexican Way Cooking With Herbs and Spice Dinner for Two Edna Beilenson Eliza Acton Elizabeth David Florence Greenberg Florence White Food As Presents Good Housekeeping Good Things in England Hannah Glasse Himalayam Mountain Cookery Hungarian Culinary Art I Hate To Cook Book Indian Cooking Jane Grigson Jennie Reekie Jewish Cookery Book Jocasta Innes John Kirkham Josceline Dimbleby Kenneth Lo Kitchen Essays Lousene Rousseau Brunner Ma Cuisine Make A Meal Of Cheese Marguerite Patten Maria Eliza Rundell Maria Luisa Taglienti Martha Ballentine Mediterranean Food Modern Cookery for Private Families Modern Cookery Illustrated Musings of a Chinese Gourmet New Casserole Treasury Patience Gray and Rosemary Boyd Patricia White Peg Bracken Plain Cooking Recipes Plats du jour Portuguese Cookery Potluck Cookery Practical Shoyu Cooking Puerto Rican dishes Recipe Card Friday Salad Days Savitri Chowdhary Scandinavian Cooking She Quickie cookbook Simple French cooking for English Homes St Michael All Colour Budget Cookery Book The Bakers' ABC The Complete Book of Desserts The Cookery Year The Female Cookbook The Home Book of Greek Cookery The Hostess Book of Entertaining The Italian Cookbook The Pauper's Cookbook Time Life Scandinavian Cookbook Traditional French Cookery Uncategorized Ursel and Derek Norman Vegetable Book X. I think a white Cheshire is best of all but, for a really strong flavour, a Lancashire is excellent or one can use a mature Cheddar.