Look what’s cooking in Awali!

When children attended Awali School in those early days mother was always busy … in the kitchen!

And just to prove it The Awali Cookery Book was produced presenting “dishes of many lands from the housewives of Awali”.

The treasured 204-page recipe special was compiled and edited by Joy Tudberry and the Awali Women’s Bible Study group in 1962 and was printed by Oriental Printing Press in Manama with all proceeds going to charity.

On the menu were canapés, soups, fish, poultry, meats, savouries and vegetables, desserts, breads, cakes, cookies, candies, preserves and beverages.

Mouth-watering dishes awaiting the men folk when they came home from the Bapco installation included devilled twists, prawn carthusian, Lancashire hot pot, apple and sausage tart and, if she was late back from a sun-bathing session in the compound, a delightful pudding called ‘Hurry Up Cake’, served hot with cinnamon, butter and custard.

BAKED SALMON

Small tin salmon

Medium sized tomatoes

Oz finely grated cheese

½ pint milk

Pinch mustard, seasoning

Eggs

Flake salmon with a fork, skin tomatoes and add. Mix in the cheese, mustard and seasoning.  Place in a greased pile dish.  Beat the eggs together and add to the milk.  Pour over the salmon mixture.

Bake in a slow oven for ½ an hour.  Serve hot or cold.

Rilta  Grantham,

Greenoch, Scothland

DEVILLED CRACKERS

2 teaspoons dry mustard or 1 teaspoon curry powder

Worcestershire sauce

tablespoons butter

1/2 teaspoon paprika

Or 1/8 teaspoon chili powder

Work the mustard and Worcestershire sauce together.

Soften the butter, then work it into the mustard paste.  Add the seasoning.

Spread the mixture onto thin crackers and place in a moderate oven (350˚ F) until light brown.

Unamed contributor

APPLE SPONGE

1 lb apples

5 oz sugar

6 oz plain flour

3 oz margarine

1 egg

3 level teaspoon baking power

Prepare apples, cut up and put in a casserole or pie dish with 2 oz of the sugar sprinkled over.

Sift flour and baking powder together.

Cream margarine and sugar then add the beaten egg.  Fold in the flour.

Add a little warm water to give a smooth batter and spread this over the apples.

Bake in a moderate oven (375˚ F) for 50 minutes.

Serve with custard sauce or cream.

Claire McEnnis,

Ireland.

CARAMEL FLAN

½ oz butter

2 oz golden syrup

2 tablespoons water

4 oz brown sugar

3 oz cornflakes

Brush a 7 inch mould (ring type) or flan with a little oil.

Put butter, syrup, sugar and water into a fairly heavy saucepan and heat over low flame till sugar is dissolved.  Allow to boil for about 3 minutes or till the caramel forms a soft ball when tested in a little cold water.

Pour the caramel mixture over the cornflake and mix quickly to coat all the cornflakes.  Spoon into the mould and press down lightly. Leave to set.

To serve, turn out onto a plate and fill centre with tinned fruit, well-drained.  Decorate with whipped cream or ice cream and cherries, etc.

Unamed contributer