Barbara Vosper – St Mildred’s Church
… I do almost no complex cookery nowadays, but I submit the following couple of simple (lunch/supper?) recipes:
Curried Scrambled Egg Savoury
Half teaspoon curry powder 3-4 beaten eggs Little milk + pinch salt Chopped parsley + little butter
Mix powder and salt with the milk. Add the beaten eggs and chopped parsley. Melt butter in pan and scramble. Serve on fingers of fried bread.
Celery Fritters
4 oz plain flour half-pint milk and water 1 egg 4 oz celery (finely chopped) Fat to fry
Make batter with flour, salt, milk + egg. Add celery to mixture. Drop spoonfuls into hot fat and fry to golden. Serve hot (should serve 3-4 persons).
Their simplicity might have some appeal and there is not even a sniff of meat!
agnellusmirror 