More Caviare & More Candy

Alice Martineau or Mrs. Philip Martineau as she was sometimes known, wrote many books, including several cookery books. More Caviare & More Candy as a title gives you really all you need to know about Alice Martineau's style. Who doesn’t love caviare and candy! The truly wonderful jacket features an illustration by J. Gower Parks. I’m not real sure I want to eat that fish, but it is quite darling.

Alice Martineau offers some general cooking hints that are as good today as they were 70 years ago.

If they will patiently read these ‘Hints’ they will learn not to slam the oven door on a sponge-cake, or the shock will so frighten the fellow that it will achieve ‘that sinking feeling’ and down it will fall, to emerge a heavy sodden mass!

Not to roll their dough backwards and forwards till it is like leather, but to roll it gently but firmly away from them once, twice, thrice in making pastry.

Always add a spoonful of seed tapioca into a clear soup. It gives it a glutinous velvety feeling.

Always add a little sugar to vegetable soup such as tomato.

Always mash potatoes with hot milk, not cold.

Words to live by in the kitchen and frankly so nice to read the word "thrice" used in a sentence. Here are two of Alice Martineau’s recipes featuring a tinned ingredient. Tinned food was all the rage in the 1930's.

One for tinned soup:

Tomato Hurry Soup

One tin of tomato soup heated, garlic, two cups of milk (or half cream), grated cheese half cup (Gruyere). Seasoning. Dissolve in double saucepan, add the tomato soup last, mixed with cream. Enough for six persons.

And one for tinned caviare:

Caviare en Chemise

Bake some good-sized potatoes (not too large for caviare is expensive), cut the tops so as to make a lid. Scoop out some of the inside and fill with caviare.
Simple but highly appreciated.

What more can one say!