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	Name: Ruth Robson Occupation: Clerical Officer Place of birth: Bristol Favourite colour: Blue Favourite food: Fruit Favourite drink: Tea!!! Hobbies: Sewing, knitting and reading. Likes: Travel, people, beautiful scenery. Dislikes: Cruelty My one wish: To fly in a hot air balloon. I gave this recipe because: 'It was enjoyed by French guests, so recommendation is worthy' DEVILLED MUSHROOMS A very quick and easy starter. 12 ozs. (350g.) of mushrooms 2 ozs. (50g.) of butter 2 tablespoons of lemonjuice Salt and pepper Grated nutmeg ¼ pint of double cream, or soured cream and omit lemon juice. 2 tablespoons of Worcester sauce 1 level tablespoon of French mustard 2 ozs. (50g.) of mature cheddar, grated. Chopped parsley for garnish Sauté the mushrooms in butter, add lemon juice and season. Keep warm. Stir all the remaining ingredients into the whipped cream. Place the mushrooms in scallop shells or ramekins and spoon sauce over. Put under a pre-heated grill for 2 to 3 minutes until golden and bubbling. Garnish with pars1ey and serve. 'Feed a cold and starve a fever' Page 24
			Name: Mrs. Renée Thorne Occupation: Licensee's wife Place of birth: Bristol PICCALILLI 21b of mixed vegetables, all prepared. Cauliflower Cucumber Shallots Green tomatoes Young kidney beans, optional 2oz of cooking salt 1 pint of vinegar 15 chillies, optional ½ lb of sugar 2 oz of mustard powder ½ oz of turmeric 2 level tablespoons of cornflower Cut vegetables into small pieces and sprinkle with salt. Leave to stand for 24hours, then drain well. Boil the vinegar and chil/ies for 2 minutes and allow to stand for a ½ hour then strain vinegar. Mix together sugar, mustard, turmeric and cornflower. Blend with a little cooled vinegar and bring remainder of the vinegar back to the boil. Pour this over the blend, return to the saucepan and boil for 3 minutes, stirring all the time. Remove from heat and fold in the vegetables. Pack into jars and cover at once with vinegar-proof covers. Leave for at least 1 month before using. 'When ale is in, wit is out.' Page 25