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	'Eating and scratching wants but a beginning' Name: Mrs. J. Bullivant Occupation: Joyce of all trades Place of birth: Weston-super-Mare Favourite colour: Blue Favourite food: Fish and chips Favourite drink: Tea Favourite film star: Sidney Poitier Hobbies: Knitting and gardening Likes: the countryside Dislikes: Motorways My one wish: To win the pools I gave this recipe because : "Lots of friends have asked for it after tasting previous birthday cakes. CHRISTMAS or BIRTHDAY CAKE 1lb of mixed dried fruit 4-ozs of stoned raisins, chopped. 4oz.s of glacé cherries ¼ pint of sweet sherry 6 ozs of soft margarine 6 ozs of dark barbados sugar Grated rinds, 1 orange and 1 lemon 3 eggs 1 tablespoon of black treacle 2 ozs of chopped almonds 4 ozs of plain flour 2 ozs of self raising flour 1 level teaspoon of mixed cake spice Soak the fruit for 3 days in sherry, then mix spice and flour. Add all ingredients to the fruit and mix thoroughly, there is no need to add slowly as long as everything is well blended. Grease and line a 7 inch cake tin, wrapping brown paper around the outside of the tin. Place the mixture in tin and bake on centre shelf of oven for 2 hours on 150ºC and then turning down to 140ºC for a further 1¼ hours. Cover top of tin with brown paper for first 2 hours. These settings for the cooker are centigrade and should be adjusted for farenheit. This cake may be kept for several weeks before decorating for whatever occasion. 'You cannot eat your cake and have it.' Page 5
			'Diet cures more than doctors' Name: Jean Burton Occupation: Housewife Place of birth: Wales Favourite colour: Dusky pink Favourite food: Curries Favourite drink: Cold milk Favourite film star: Adam Ant Hobbies : Patchwork, gardening and collecting antiques Likes: Animals, countryside, cottages. Dislikes: Smoking My one wish: Abolition of vivisection I gave this recipe because: 'It's savoury and simple.' CHICKEN CURRY 6 Chicken pieces 2 Onions 2 ozs. of butter 2 tablespoons of curry powder 2 tablespoons of tomato purée 2 tablespoons of flour Juice of ½ lemon 1 pint of stock 1 tablespoon of chutney 2 Bay leaves Salt and pepper To garnish: Onion rings Sliced green pepper Lemon shreds Peel and s1ice the onions. Heat butter and sauté onions for a few minutes. Stir in the curry powder and cook over a low heat for 2 to3 minutes. Stir in tomato purée, flour, lemon juice, stock, chutney and bay leaves. Bring to the boil. Season to taste and add the chicken pieces. Reduce heat to a gentle simmer. Cover with a tightly fitting lid and cook for 1 to 1½ hours until meat is tender, stirring from time to time. The chicken can be cooked in the oven if preferred. After adding the chicken joints to the curry sauce, pour into a casserole. Cover with a lid or foil and cook at Mark 3, 325º for 1½ to 2 hours until tender. Garnish with onion rings, green pepper and lemon shreds. Serve with boiled rice. 'Toasted cheese hath no master' Page 7