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The Times Calendar Cookbook

By Katie Stewart

Published 1977

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In spite of occasional freak spring days, February is still predominantly a cold winter month. Prepare inexpensive but appetizing meals using offal meats like tongue, liver, kidneys, tripe and sweetbreads. Ring the changes with some of the excellent white fish this month offers, particularly cod, plaice and haddock, and also the seasonal mussels and scallops.

Buy fresh vegetables with a discriminating eye and make the most of leeks, spring greens and some of the fine cabbages – particularly red cabbage, soon to go out of season. February is a scanty month for home-produced fruit which makes it a good moment to cook some of the much loved traditional family puddings.