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	Name: Patience Kennett Occupation: Antique dealer Place of birth: Weymouth Favourite colour: Coral red Favourite food: Vegetables Favourite drink: Home brew Favourite film star: Fred Astaire Hobbies: Gardening, carpentry and country things. Likes: Animals, plants, old furniture. Dislikes: Cruelty and the smell of fish. My one wish: Less violence I gave this recipe because: 'There are so many apples this year to use up, also it's very tasty" HAM WITH CIDER AND APPLES 1kg. of bacon collar (2¼lbs) 800 gms of cooking apples or eating apples 1 small onion stuck with a clove 1 bay leaf 1 pint of dry cider 1 tablespoon of sugar 15gms of butter Topping: 1 teaspoon of fresh mustard 2 - 3 tablespoons of demerara sugar A few whole cloves Soak bacon for several hours in cold water. Core and cut up apples, put apples in large saucepan, add onion and clove, bay leaf and put bacon on top. Add cider, this must cover the apples, cover the pan and bring to the boil. Simmer gently, allowing 30minutes per lb., then lift bacon from pan and take off the rind. Score the fat in a criss-cross pattern, spread with the mustard, coat with the demerara sugar and stick in a few whole cloves. Put in a moderate oven for 20 minutes till glazed and brown. Strain off juice from saucepan, keep apples. Remove onion, clove and bay leaf, return the apples to the pan, stir well, and smooth out lumps. Add sugar, butter, and heat gently, allowling any excess moisture to boil away. Serve with the bacon, hot. 'Rue and thyme grow both in one garden.' Page 16
			Name: C.W. Lee Occupation: Housewife Place of birth: East Lydford, Somerset. Favourlite colour: Green Favourite food: Chocolate Truffles Favourite drink: Irish Whisky Favourite film star: Penelope Keith Hobbies: Music, sewing, knitting. Likes : Having fun Dislikes: Sitting in a draught My one wish: A quiet and peaceful end I gave this recipe because: "I like tongue, but think it's improved with Cumberland sauce." CUMBERLAND SAUCE 2 Chopped onions or shallots ½ glass of port wine 2 tablespoons of vinegar 1 orange 1 lemon 1 dessertspoon of mustard A pinch of ground ginger 2 tablespoons of redcurrant jelly Seasoning and cayenne Put the chopped onions plus the lemon rinds into a pan, and ½ fil1 with water. Cook for 10 minutes. Strain and return to the pan with wine, ginger, jelly, orange and lemon juice, vinegar and mustard. Season. Strain and use hot or cold. 'A black plum is as sweet as a white' Page 17