Centre Travel

2 sides spareribs 3 tablespoons brown sugar 2 tablespoons cornflour 1/2 teaspoon salt 4 tablespoons vinegar 4 fluid ounces tomato ketchup 1 small can crushed pineapple 1 tablespoon soy sauce Buy ribs cut into serving pieces. Combine sugar, cornflour, and salt; add the vinegar, ketchup, pineapple and juice, and soy sauce. Cook until slightly thickened, about 5 minutes. Arrange a layer of spareribs in roasting pan. Cover with part of pineapple mixture. Add another layer of ribs and top with remaining sauce. Cover tightly. Bake in moderate oven (350F Mark 4) about 1 1/2 hours. Serves 4

This famous Scottish soup sometimes appears on menus as cockie-leekie. 2 bunches leeks 1 3 1/2 lbs chicken Salt and pepper 1/2 teaspoon nutmeg 1 3/4 pints veal stock or water 1 dozen prunes Wash leeks and cut off green tops. Slice white parts in 1/2 inch pieces. Place half the sliced leeks in a large saucepan with closely-fitting lid. Cut chicken into serving pieces and place on top of leeks. Add remaining leeks and seasonings. Cover with stock. Bring to rolling boiling and skim top. Cover well and simmer until chicken is tender, about 1 1/2 hours. Add prunes 30 minutes before end of cooking. Remove meat from bones and place in soup bowls. Pour soup over chicken. Serves 6 to 8.

2 potatoes 2 turnips 2 carrots 2 sticks celery 3 cabbage leaves 2 spring onions 1/2 lb string beans 6 ounces sweet green peas 2 1/2 pints water 1 ounce butter or margarine Cut vegetables in thin matchlike strips; cook all vegetables for 1 hour in boiling water to which you have added salt and butter. Liquid should be reduced to half its volume For a creme julienne, press the cooked vegetables through a seive and add 4 - 8 fluid ounces single cream or rich milk just before serving. Serves 6 - 8.