1987
Kitchen Krafts from Great Britain
October 1987

“Kitchen Krafts from Great Britain,” Friend, Oct. 1987, 26–27

Kitchen Krafts from Great Britain

By Julie Wardell

Welsh Rarebit

4 slices toasted bread, crusts trimmed

2 cups grated cheddar cheese

1 tablespoon flour

1/4 cup milk

1 tablespoon butter

1 teaspoon Worcestershire sauce

1/4 teaspoon dry mustard

1 egg yolk, beaten

  1. Arrange one slice of toast in each of four shallow, oven-proof dishes (or all four slices in oblong cake pan).

  2. Except egg yolk, mix remaining ingredients together in saucepan. Cook, stirring constantly, until cheese is just melted. Do not let boil.

  3. Stir beaten yolk into cheese mixture, then pour evenly over toast.

  4. Place under broiler for two minutes till cheese is light brown. Serve immediately.

Irish Frozen Peas

1/2 tablespoon butter

1 package (10 ounces/283 g) frozen peas

salt and pepper

  1. Put butter in saucepan with frozen peas; cover.

  2. Cook on low heat, shaking pan from time to time until peas are heated through.

  3. Season to taste, then serve.

English Trifle

This dessert must be made several hours before serving.

5 half-inch (1.3-cm) slices pound cake

1 package (8 ounces/227 g) thawed frozen fruit or 1 cup fresh fruit

1 package (3 ounces/85 g) each of raspberry, lemon, and strawberry gelatin

1 package (3 1/8 ounces/89 g) vanilla pudding mix

1 cup whipping cream

  1. Cover bottom of deep bowl with slices of pound cake, then cover cake with fruit.

  2. Follow directions on package to make raspberry gelatin; pour over fruit. Refrigerate until set.

  3. Make lemon gelatin; pour carefully on top of mixture. Refrigerate until set.

  4. Follow directions on package to make pudding; set aside. When cool, spoon pudding on top of mixture. Refrigerate.

  5. Make strawberry gelatin; spoon carefully on top of mixture. Refrigerate until set. Serve with whipped cream.

Scotch Shortbread

1 cup butter, softened

2 cups sifted flour

1/2 cup sifted confectioners’ sugar

1/4 teaspoon salt

  1. Mix butter with dry ingredients.

  2. Pat stiff dough into ungreased 9″ (23 cm) square pan, and press edges down. Pierce dough with fork every 1/2″ (1.3 cm).

  3. Bake at 325° F (160° C) for 25–30 minutes. Cut into squares while warm.

Illustrated by Shauna Mooney

Photo by Phil Shurtleff