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|6oz. Quaker Oats||3oz. Self Raising flour|
|2oz. sugar||pinch of salt|
|2oz. lard||1 egg|
|2oz butter||1 desert spoon vinegar.|
|½ teaspoon bicarbonate of soda|
Melt butter and lard, mix all dry ingredients together, add melted butter and lard, roll out, cut into rounds, and bake in a moderate oven at the top.
|7oz. flour||5oz. margarine or lard|
|4oz. Quaker Oats||1 teaspoon bicarbonate of soda|
|3½oz. sugar||1 egg|
Rub the fat into the flour, sugar, and oats and bicarbonate of soda. Bind together with the beaten egg. Roll out about 4" thick and bake for about 20 minutes.
|1½ cup of oats||2oz. of lard|
|1½ cup of flour||1 custard powder|
|½ cup of sugar||1 pinch of salt|
|½ teaspoonful of bicarbonate of soda||a little milk|
|2oz. of butter|
Rub butter and lard into the other dry ingredients. Mix altogether with milk to a nice dough, roll out, and cut into biscuits.
JANE M. WHITTAKER.
|6oz. Quaker Oats||3oz. lard|
|5oz. Self Raising flour||pinch of salt|
|4oz. sugar||1 egg|
Mix dry ingredients, and rub in fat. Bind with egg. Roll to about 1" thick, cut in rounds. Bake until light brown. Regulo 5.
|½lb. Self Raising flour||¼lb. margarine|
Mix together flour and sugar. Rub in margarine. Spread the crumbly mixture over a well greased Swiss roll tin and bake in a moderate oven until golden brown. While still warm mark out fingers and remove from tin when cool and crisp.
I. M. RUSHTON, 31, Clifton Street, Rishton.
|¼lb. oats||1 oz. sugar|
|¼lb. Self Raising flour||1 pinch of salt|
|3oz. margarine||½ teaspoon of bicarbonate of soda|
Rub margarine in and mix with a little milk. Roll cut and mark in squares. Bake in moderate oven. Regulo 4.
|3oz. Spry||8oz. sugar|
|1 small egg||4oz. plain flour|
Beat the Spry and sugar together and stir in the egg. Fold in the flour and mix thoroughly. Roll small portions of the mixture into pencil-thin shapes about 1" in length. Place in the form of a letter S far apart on a baking sheet previously brushed with melted Spry. Bake near the top of a moderate oven (Gas No. 4, 360°F.) for 15-20 minutes until crisp and pale golden in colour. Keep in an airtight tin until required. Makes 40-50 Jumbles.
|1lb. Self Raising flour||1 tablespoon of syrup|
|2oz. sugar||1 egg|
|2oz. fruit||1 cup of milk|
|2 tablespoons of pure malt|
Place dry ingredients in a bowl. Add well-beaten egg and milk. Then add warmed syrup and malt. Bake in slow oven about 1½ hours. A few chopped walnuts improve this loaf a great deal.
|3 cups of flour||1 egg|
|¾ cup of sugar||1 tablespoon of treacle|
|1 cup of fruit||Milk|
Bake 1 hour in slow oven.
|¾lb. of Self Raising flour||1 tablespoon syrup|
|¼lb. of fruit||1 tablespoon malt extract|
|1 oz. of sugar||1 teaspoon treacle|
|pinch of salt||cup of milk|
Mix all dry ingredients, add milk, which should be warmed in a pan with the malt, syrup, and treacle. Bake one hour in medium oven.
Mrs. GREENWOOD, 98, Harwood Road.
|8oz. of flour||½ teaspoon of bicarbonate of soda|
|4oz. of oatmeal||2oz. margarine|
|4oz. brown sugar||2oz. lard|
|½ teaspoon of salt||2 tablespoons of treacle|
|1 teaspoon of ginger||1 egg|
|1 teaspoon of baking powder||¼ pint of milk|
Put sugar, treacle, and fat in a basin and partly cream, add egg and beat in well. Add flour, oatmeal, salt, ginger baking powder, and bicarbonate of soda. Add enough milk to make a dropping consistency. Put in greased tin and bake about three-quarters of an hour.
|¼lb. flour||1 tablespoon syrup|
|3 oz. margarine||1 egg|
|3oz. sugar||cup milk|
|1 tablespoon treacle||1 teaspoon bicarbonate of soda|
|1 teaspoon salt||1 teaspoon ground ginger|
Put dry ingredients in a dish and mix well. Melt fat, syrup, and treacle in a pan. Mix egg in dry ingredients, then add melted fat, etc. Dissolve soda in a drop of hot water and mix well into mixture.
B. HAWORTH (Mrs.), 5, Highfield Road, Rishton, Nr. Blackburn.
|4oz. butter or margarine||1 teaspoon baking powder|
|5oz. sugar||2 teaspoons ground ginger|
|4oz. flour||1 egg|
|1oz. ground rice||3 tablespoons milk|
Sift flour, baking powder, and ground ginger together. Cream butter (or margarine) and sugar, add beaten egg and milk, mix in flour, etc. Put in greased tin and bake in moderate oven for 40 minutes.
|12oz. flour||1 tablespoon ovaltine|
|1oz. sugar||1 tablespoon syrup|
|3oz. raisins||1 cup of milk|
|1 level teaspoon bicarbonate soda|
Mix dry ingredients. Add syrup and milk. Bake in moderate oven for three-quarters of an hour.
|½lb. plain flour||1 teaspoon ginger|
|4 oz. sugar||½ teaspoon bicarbonate of soda|
|4oz. syrup||3oz. margarine|
|2 tablespoons milk|
Warm syrup and margarine. Stir in other ingredients and milk. Roll into balls about the size of a walnut.
|1½ lb. Self Raising flour||2 level teaspoons of ginger, 4 tablespoons of treacle, or syrup, or two of each|
|¾lb. sugar||2 eggs|
|1lb. margarine||1½ large teacups of boiling water|
|pinch of salt||½ teaspoon bicarbonate of soda|
Mix well together. Bake in slow oven, number 3.
Mrs. H. SUTCLIFFE, Rishton.
|½ lb. flour||10oz. treacle and syrup mixed|
|½ Teaspoon salt||½ teaspoon ground ginger|
|½lb. oatmeal||4oz. bicarbonate of soda|
|¼lb. margarine||1 egg|
|¼lb. sugar||milk to mix|
Put flour, salt, oatmeal, and ginger in mixing bowl. Rub in margarine, add sugar. Beat egg. Mix bicarbonate of soda in a little warm milk. Warm treacle and syrup slightly and add beaten egg and bicarbonate of soda. Add to dry ingredients and mix with milk to a soft consistency. Pour into greased tin and bake in moderate oven for about 1 hour. Regulo 3.
Miss F. PROCTOR, 11, Clifton Street.
|½lb. Self Raising flour||1 cup raisins|
|1 teaspoon baking powder||1 cup milk|
|2 dessertspoons syrup||pinch of salt|
|3 dessertspoons ovaltine|
Bake 1½ hours in moderate oven.
|2 cups flour||1 teaspoon ginger|
|½ cup oatmeal||1 teaspoon bicarbonate of soda|
|½ cup sugar||2 teaspoons baking powder|
|¼lb. lard||pinch of salt|
|¼lb. margarine||½ cup of treacle|
|2 teaspoons allspice||1 egg mixed with milk|
Melt margarine, lard, sugar, and treacle, mix with dry ingredients add egg and milk, then bicarbonate of soda. Bake in moderate oven for 1 hour.
Mrs. GREAVES, High Street.
|2 teacups Self Raising flour||2 dessertspoons sugar|
|pinch of salt||1 teaspoon bicarbonate of soda|
|½ cup milk||raisins as wished|
|½ cup syrup|
Warm syrup and milk and add to other ingredients. Mix, and bake in a moderate even for 1 hour. This quantity makes a 2lb. loaf.
|2 cups of flour||1 cup of milk|
|1 cup of sugar||1 beaten egg|
|2 teaspoons of ginger||1 tablespoon of butter|
|2 tablespoons of treacle||1 tablespoon of bicarbonate of soda|
Put the bicarbonate of soda in last in a drop of boiling water. Beat mixture for 5 minutes then bake for three-quarters of an hour.
Mrs. HASLEM, Blackburn.
|1lb. Self Raising flour||2 teaspoons ground ginger|
|8oz. butter or margarine||2 dessertspoons syrup|
|8oz. brown sugar||a little salt|
Mix the dry ingredients and add the melted butter and syrup, then mix altogether and roll out in a flat tin to about ½" thick, and bake in a medium heat until golden brown (about 30 minutes). If required in the form of biscuits cut whilst hot and break apart when cold.
|4oz. ground almonds||a flavouring of almond essence|
|whites of 2 large eggs||2 teaspoons ground rice|
|½lb. sifted or castor sugar|
Mix well. Place small dabs on rice paper on baking sheet, well apart, add a small piece of glace cherry or split almond on top, and bake in moderate oven for 20 minutes.
Mrs. D. B. SCURRAH.
|6oz, sugar||2oz. coconut|
|6oz. butter||2 eggs|
|8oz. Self Raising flour||¼ cup of milk|
F. P., Rishton.
|6oz. desiccated coconut||2 egg whites|
|1 oz. flour||cochineal colouring|
|6oz. castor sugar|
Mix the coconut, flour, and sugar together then add the slightly beaten egg whites, and stir all ingredients well together. Colour half the mixture with cochineal. Heap in pyramids on a greased baking tray and bake in a moderately hot oven (400° F, Reg. 5) for 15-20 minutes, until set and brown at the tips. Cool on a wire tray.
|4oz. butter or margarine||3oz. coconut|
|5oz. sugar||2 eggs|
|6oz. flour||1 teaspoon baking powder|
Beat fat and sugar to a cream, add eggs and flour, then coconut, and lastly, baking powder. If necessary a little milk can be added. Put in a greased slab cake tin, bake for three-quarters of an hour.
Mrs. TOPHAM, 70, Harwood Road, Rishton.
|4oz. margarine||1oz. icing sugar|
|4oz. plain flour||cherries|
Cream margarine till very soft, add icing sugar and flour and beat well together. Put into forcing bag and put whirls on a greased tray, when baked sprinkle with icing sugar and add a cherry. (Regulo 4).
|¼lb. of coconut||1 egg|
|¼lb. of sugar|
Mix coconut and sugar well together, add beaten egg. Place in small pieces on a greased tin; bake in a moderate oven until a pale brown.
|9oz. plain flour||½ teaspoon carraway seeds|
|6oz. butter||pinch of salt|
|3oz. castor sugar|
Work butter into flour and salt, also half of sugar and all the carraway seeds, until a firm dough; roll out and cut into rounds. Place a little of the remainder of the sugar on each cake before putting in a cool oven.
|½lb. plain flour||1½oz. castor sugar|
Rub margarine in flour and sugar. Mix to a paste without moisture. Roll out to ½" thick, cut with cutter. Bake 15 minutes in moderate oven (top shelf). When cold dust over with castor sugar.
Mrs. BEAGHAN, Rishton.
|1 Ib. Allinson's wholemeal flour||1 level teaspoon bicarbonate of soda|
|2oz. lard||1 cup of sour milk|
|1 heaped teaspoon salt||water|
|2 teaspoons sugar|
Rub lard into flour, add all dry ingredients, add milk, then continue with water until the mixture is quite wet. Knead well on floured board and roll out and cut into four small loaves. Place on to hot, floured tins. Bake Regulo 7 for 5 minutes, and then 6 till finished. Time— about half an hour.
Roll pastry ⅛" thick, cut in strips as long as baking sheet and 4½" wide. Bake in hot oven, Regulo 9. Spread jam, then confectioner's custard, put a second strip on top, cover with icing. Cut with sharp knife about 2" wide.
|1oz. flour||1 egg and yolk of another|
|1oz. margarine||pinch of salt|
|½ pint milk||2" teaspoon of vanilla essence|
Put margarine in saucepan, add flour and cook for a few minutes, don't let it brown. Slowly pour in milk and stir to smooth consistency. Add sugar and beat this in, add egg and egg yolk, also salt and vanilla essence, and beat together. Cook custard over low heat careful not to boil or eggs may curdle. Leave to cool.
|2 cups of sugar||4lb. of butter|
|1 wine glass of water||1 small tin Nestlé's milk|
|2 tablespoons of syrup|
Put butter and sugar and water in pan, melt slowly; then add syrup and milk, boil briskly until a deep brown. Set a little in water, pour into a greased tin and allow to cool.
|¼Ib. margarine||2 tablespoons syrup|
|1 cup sugar||1 tin condensed milk|
Put margarine and sugar in pan and bring slowly to the boil; boil for 3 minutes. Take off. Add milk, bring slowly to boil, and boil quickly for 20 minutes at !east, stirring all the time. Take off and add 1 table-spoonful of vinegar. Pour into greased tins and leave to set.
|3lb. brown sugar||1lb. butter|
|½ gill water||essence of lemon|
|¼lb. peanuts (shelled)||¼lb. flour (plain)|
|¼lb. butter or margarine||1 teaspoon baking powder|
|¼lb. sugar||¼ teaspoon salt|
|1 egg||2 teaspoons cocoa|
Roast slowly peanuts; Cream butter or margarine, and sugar; add well beaten egg; sift together flour, baking powder, salt and cocoa. Add to creamed butter, sugar, and egg, and lastly add peanuts. Place small dabs well apart on baking tin. Bake 20 minutes in a moderate oven, Regulo 4.
Rum butter is 2oz. of butter and 2oz. brown sugar melted together, then add rum to taste, and allow to set.
|2oz. butter||a little grated peel|
|2oz. sugar||1 egg|
|2oz. ground rice|
Cream butter and sugar, add egg, ground rice, and grated lemon peel. Line pattie tins with pastry, fill with ground rice mixture, and bake in a moderate oven.
|1oz. icing sugar (sieved)||4oz. plain flour|
Beat margarine till soft. Add icing sugar. Beat in the flour gradually. Put mixture into a forcing bag, using rose nozzle fill papered cups starting at the centre, bottom, working round the sides till full. Bake in cool oven Regulo 4 or 305°F. for half an hour. Dot with jam and sprinkle with icing sugar.
M. J. KINDER.
|3 tomatoes||½oz. butter|
|1 egg||1 small onion grated|
|2oz. of grated cheese||a little salt and pepper|
|4 oz. of brown breadcrumbs|
Scald and peel the tomatoes, cut them up small and place in a pan with the butter and onion, simmer until onion is tender, then add well beaten egg and stir until it becomes thick, then stir in breadcrumbs and cheese, adding salt and pepper. If you want a different flavour, leave out the cheese and put a sprinkling of sage instead.
Mrs. R. ROBINSON, 23, Noble Street, Rishton.
|1lb. flour||2 teaspoons bicarbonate of soda|
|½ lb treacle or syrup||2 teaspoons ginger|
|6oz. sugar||1 egg|
|4oz. margarine||a little milk|
|2 teaspoons of baking powder||pinch of salt|
Melt the syrup and butter and mix all ingredients together. Roll out and cut into biscuits. Bake off rather slow. Do not take off the tin immediately.
|4oz. sugar||2oz. flour|
|4oz. margarine or butter||2oz. ground almonds|
|4oz. egg (2 eggs approx.)||Raspberry jam|
Line bun tins with pastry. Put in each a little jam, cream, sugar, and margarine. Beat in egg and flour. Add ground almonds Put a little of mixture in pastry cases. Bake until golden brown pastry. Raspberry jam.
|6oz. of short pastry||2oz. of castor sugar|
|a little jam||4oz. of desiccated coconut|
|1oz. of butter||¼ tablespoon of baking powder|
(Regulo setting mark 5, time 30 minutes)
Line the sandwich tin with the thinly-rolled pastry and spread with the jam. Melt the butter, stir in the beaten egg, sugar, coconut, baking powder. Pour the mixture into the prepared pastry case and bake for 30 minutes with the Regulo at mark 5. (Size of sandwich tin 8").
|4oz. plain flour||2 oz. castor sugar|
|2oz. rice flour||pinch of baking powder|
|4oz. butter or margarine|
Mix with beaten egg to stiff paste.
|Whites of 3 eggs||3oz. ground almonds|
|4oz. sugar||1oz. ground rice|
Line patty tins with short cake, put a little raspberry jam in centre. Whip whites of eggs very stiffly and add other ingredients. Mix well and put a teaspoon of the mixture in each tart, finish with a cross of short pastry, bake in moderate oven.
C. DAVIES, 7, Norfolk Street.
|¼lb. margarine or lard||1 teaspoon ginger|
|¼lb. flour||1 teaspoon bicarbonate of soda|
|¼lb. Quaker oats||2 tablespoons syrup|
|¼lb. sugar||2 tablespoons milk|
Put all in a pan to melt, then add flour and oats and mix well together. Put in teaspoonfuls on greased baking sheet, as they spread to nice sized biscuits, and bake in a moderate oven.
|1lb. flour||Primrose Icing|
|1lb sugar||8oz. sifted icing sugar|
|2 eggs||2 tablespoons lemon juice|
|¼ teaspoon baking powder||little liquid saffron|
|½lb. butter||little water|
|1 tablespoon jam|
Put flour and sugar in bowl, rub in the butter, add baking powder, and mix to a stiff paste with the eggs. Roll out a cut into rounds. Bake in a slow oven, and when cooked spread one with jam and place another one on top. Mix the icing sugar with the lemon and water, and, if liked, add a little liquid saffron. Spread over the biscuits, and allow to set.
|1 cup flour||¼lb. butter|
|1 cup sugar||1 teaspoon bicarbonate of soda|
|1 cup cornflakes||1 tablespoon syrup|
|1 cup Quaker oats||1 tablespoon hot water|
Cream butter, sugar, syrup, then add hot water. Mix this in the dry ingredients. Roll out and bake in a fairly hot oven for 15 minutes.
|2oz. margarine||1oz. currants|
|2oz. castor sugar||¼ teaspoon grated lemon rind|
|4oz. plain flour||1 egg|
|¼ teaspoon baking powder|
Rub margarine in flour, add baking powder, sugar, currants, and lemon rind, mix with beaten egg.
|½lb. flour||4oz. margarine|
|½lb. Quaker Oats||1 egg|
|5oz. sugar||1 teaspoon bicarbonate of soda|
|4oz. lard||1 teaspoon vinegar|
Rub all ingredients together, then egg, lastly vinegar.
|1 cup Self Raising flour||1 cup raw sugar|
|2 cups Quaker Oats||1 tablespoon syrup|
|½ teaspoon bicarbonate of soda||1 tablespoon water|
|½lb. butter||½lb. walnuts|
Melt the butter, sugar, syrup, and water. Add the other ingredients, pour into a greased tin, and bake for 15 minutes in a fairly hot oven.
F. PARKINSON, Norfolk Street, Rishton.
|3oz. margarine||4oz. Self Raising flour|
|1oz. castor sugar||pinch of salt|
|2oz. corn flour|
Cream together margarine, castor sugar; add corn flour, flour, and salt. Knead well and cut into fancy shapes; Bake 15 minutes, Regulo 5.
|1Ib. flour||2 teaspoons bicarbonate of soda|
|½Ib. syrup||2 teaspoons ginger|
|6oz. sugar||1 egg|
|4oz. butter or margarine||a little milk|
|2 teaspoons baking powder||pinch of salt|
Melt the syrup and butter, beat in egg, then dry ingredients. Roll out thin and cut into biscuits. Bake in moderate oven.
Mrs. BARKER, Blackburn.
|8oz. plain flour||finely grated rind of 1 lemon|
|4oz. margarine||1 beaten egg|
|1 level teaspoon baking powder||2oz. currants|
|3oz. castor sugar|
Sift flour and baking powder into a bowl, then rub in margarine lightly, until mixture resembles fine breadcrumbs. Mix in sugar and rind. Make a well in the centre of the mixture and pour in egg. Knead well until stiff dough. Roll out to ¼" in thickness, and cut out the biscuits with a cutter 2½" in diameter. Bake on a greased tray at Regulo 5, or 375°, for fifteen minutes.
Mrs. A. SNOWDEN, Fielding Street.
|1 lb. oatmeal||1 egg|
|4oz. flour||1 teaspoon salt|
|4oz. butter||1 teaspoon bicarbonate of soda|
|4oz. sugar||½ cup of milk|
Rub in fat, add rest of dry ingredients, Add egg to milk. Mix to a stiff consistency, roll out and cut into biscuits. Bake in a moderate oven for 15 minutes.
A. S. R.
|12oz. flour||1 teaspoon bicarbonate of soda|
|4oz. margarine||2 tablespoons syrup|
|4oz. sugar||2 eggs|
|1 teaspoon ginger||Milk|
Mix with milk. Roll in balls size of a walnut. Bake in moderate oven.
|1½ cups flour||1 teaspoon bicarbonate of soda|
|1 cup oatmeal||1 teaspoon cream of tartar|
|4 tablespoons sugar||1 pinch of salt|
|¼lb. lard||mix with milk|
|1 teaspoon baking powder|
|8oz. flour||1 tablespoon syrup|
|4oz. sugar||1 teaspoon bicarbonate of soda|
|4oz. margarine||pinch of salt|
Pour a cupful of hot water over bicarbonate of soda, mix into dry ingredients, together with melted fat, bake for about 1 hour in a moderate oven.
|12ozs. Self Raising flour||2 eggs|
|8oz. sugar||drop of milk|
Cream margarine and sugar, add eggs, then flour. Bake in medium oven for 1 hour.
|4oz. Self Raising flour||pinch of salt|
|4oz. margarine||4oz. sugar|
|2 eggs||1 - 2 tablespoons of milk|
Sift flour and salt. Beat the margarine until creamy, then beat in the sugar until very light. Add the eggs and beat for 3 minutes. Stir in the flour, adding sufficient milk to enable the mixture to drop easily from the spoon. Divide between two greased and floured sandwich tins and bake for about 1 5 minutes (the exact time depends on the thickness of the cake), in a moderately hot oven (Regulo mark 5 or 400 F.). When cold sandwich with jam or jelly.
Mrs. D. Warburton, 65, Haworth Street, Rishton.
Three eggs, and the same weight of flour, castor sugar and butter. Rind of 1 orange, grated, juice of 1 orange, ½ teaspoon baking powder.
|2 eggs||½ teaspoon vanilla essence|
|4oz. castor sugar||¼ teaspoon baking powder|
|3oz. flour||2 tablespoons warm water|
|1 tablespoon chocolate powder||vanilla butter icing|
(Regulo setting mark 7. Time 10 minutes)
Size of tin, 9" by 12". Whip the eggs in a bowl for a few minutes, add castor sugar and whip for about 5 minutes. Stir in lightly the sifted flour, chocolate powder, and baking powder, also the vanilla essence and warm water. Pour into a long shallow tin lined with greased paper. Bake for 10 minutes with the Regulo at mark 7. Turn on to a sugared paper over a cloth wrung out in boiling water.
|5oz. flour||2 eggs|
|4oz. sugar||1 teaspoon baking powder|
Cream margarine and sugar together, add eggs and flour alternately. Bake for half an hour.
Mrs. T. PORTER (Jn.), 25, Knowls.
|1 egg||3oz. sugar|
|2oz. margarine||4oz. Self Raising flour|
Cream sugar and margarine, sieve flour and fold in, add egg and a little milk. Bake in two sandwich tins for a quarter of an hour on Regulo 4. When baked put together with raspberry jam.
(to make 12 buns)
|3oz. margarine||a few currants|
|3oz. sugar||1 tablespoon milk|
|4oz. flour||2 eggs|
The weight of 3 eggs in butter, sugar, flour. Beat butter and sugar with spoon until quite white. Then break two eggs; add half the flour and beat again. Then add the remaining egg and flour. Beat thoroughly. Add the grated rind of orange and half the juice. Lastly, stir in a spoonful of baking powder. Bake an hour in slow oven.
Mrs. KENYON, Accrington.
|3oz. butter||2 eggs|
|4oz. castor sugar||1 teaspoon baking powder|
Cream the butter and sugar together, add sifted flour and beaten eggs alternately, if necessary, a little milk; lastly, baking powder. Put into a greased papered tin, bake in a moderately hot oven. When cold, split and spread with jam.
Mrs. H. POMFRET, 13, Highfield Road, Rishton.
|½lb. of flour||1 teaspoon baking powder|
|5oz. of butter||5oz. castor sugar|
|4 eggs||1 tablespoon brandy|
Beat butter and sugar to a cream, add alternately the flour and yolks of eggs, well beaten, beat 10 minutes; end lastly, add the baking powder and whites of eggs, well beaten to a stiff froth. Pour into a tin lined with greased paper. Bake in a moderate oven for one hour.
Mrs. RADMORE, High Street.
|4oz. Self Raising flour||1 oz. egg|
|3oz. sugar||pinch of salt|
|2oz. margarine||1 tablespoon cold water|
Cream margarine and sugar. Add half the flour and egg, mix in remainder of flour, salt, and lastly add water. Bake in moderate oven about half an hour.
|½lb. Self Raising flour||1½ oz. currants|
|3½oz. sugar||2 eggs|
|¼lb. butter or margarine||2 drops of vanilla|
Cream butter and sugar, add eggs one by one, then flour and currants. Bake in a moderate oven for about 15 minutes.
|4oz. butter||2oz. corn flour|
|5oz. sugar||¼ teaspoon baking powder|
|2 eggs||1 tablespoon milk|
|2oz. Self Raising flour|
Cream butter and sugar, add yolks of eggs one by one. Stir in corn flour and flour, add milk and baking powder. Whisk whites of eggs stiffly and1 stir in mixture. Bake for 45 minutes.
Mrs. A. MILLETT.
|3 eggs||½ teaspoon baking powder|
|Weight of 3 eggs in flour||the rind of 1 orange grated|
|butter||the juice of 1 orange|
Mix up well and bake in hot oven.
M. P., Rishton.
|4oz. sugar||3 eggs|
|6oz. butter||1 self raising powder|
Cream butter and sugar, add eggs, next, flour and raising powder. Bake in moderate oven for 20 minutes.
Mrs. BARON, 33, Harwood Road, Rishton.
|3 eggs||2 cups of Self Raising flour|
|2 breakfast cups of castor sugar||1 cup of boiling water|
Whisk well eggs and sugar together for 10 minutes; add flour by degrees, mixing well and quickly, lastly add boiling water. Put at once into a large greased tin, and bake 1 hour in moderate oven.
A. ORMROD, Rishton.
|½lb. Self Raising flour||2oz. ground almonds|
|6oz. brown sugar||½ teaspoon mixed spice|
|4oz. margarine||a little nutmeg|
|2oz. butter||3 eggs|
|12oz. currants and sultanas||2oz. mixed peel|
(Usual method). Cream butter and sugar, add eggs (well beaten), then flour and fruit. Bake in slow oven 1½ to 2 hours.
|2 cups of flour||1 egg|
|1 cup of fine sugar||a little milk|
|1½ teaspoons baking powder||raspberry jam|
|½ teaspoon bicarbonate of soda||castor sugar|
Put flour, fine sugar, baking powder, and bicarbonate of soda into a bowl, and rub in butter. Beat egg well, make to a stiff paste with the egg and milk, roll half the paste out, put on baking sheet, spread with jam, roll the other half out and put on the top. Bake in quick oven. When cold sprinkle with castor sugar, and cut in squares.
E. HULTON, Blackburn.
|4oz. butter or margarine||red jam|
|4oz. sugar||glace cherries|
|4oz. flour||desiccated coconut|
Cream fat and sugar until light and fluffy. Beat in the eggs one at a time, and lastly fold in flour. Grease 12-16 dariole tins. Fill three-quarters full of the mixture. Bake in moderate oven for 15 minutes. Cool on rack. When cold, cut the bottom of each cake level, and brush sides with jam, roll in coconut and put half a cherry and two leaves of angelica on top of each.
Mrs. B. SNOWDEN, High Street.
|8oz. Self Raising flour||4 eggs|
|6oz. castor sugar||1oz. cocoa powder|
|few drops vanilla essence||cochineal colouring|
Grease and flour tins. Cream margarine and sugar. Beat eggs and add. Hold in flour. Bake in moderate oven, Regulo 4.
|2 small eggs||2½oz. plain flour|
|2½oz. castor sugar||½ level teaspoon salt|
whisk eggs and sugar until thick and frothy. fold in sifted flour and salt lightly and quickly. Pipe with a small éclair pipe into well-greased sponge finger tins - sifted with equal quantities of castor sugar and flour.
|Weight of 4 eggs in sugar||4 eggs|
|weight of 3 eggs in flour||pinch of baking powder|
Beat eggs and sugar for 25 minutes. Fold in flour and baking powder. Bake in a lined tin. Moderate oven for 1 hour.
|1 egg||ground rice|
|its weight in flour||butter|
|sugar||1 teaspoon baking powder|
|a little milk|
Mix together, spread on two greased flat plates or tins, and bake from 10 to 15 minutes. When baked spread preserve on one and press the other over.
Mrs. J. TAYLOR, High Street.
|1lb. butter||1oz. candid peel|
|¼lb. flour||grated rind of half a lemon|
|4 lb. sugar||2 eggs|
|3oz. currants||half teaspoon baking powder|
Cream butter and sugar, add grated lemon rind, add eggs and flour alternately, tir in cleaned currants and chopped candid peel; lastly add baking powder. Bake in greased "Queen cake tins" for 20 minutes.
Mrs. MacFarlane, 1, Bridge Street, Rishton.
|2oz. of ground' almonds||2 teaspoons of ground rice|
|4oz. of castor sugar||1 egg white|
|½oz. of Cadbury's breakfast chocolate (red label)||rice paper|
Mix the ground almonds, chocolate, and half of the egg white well together, then add sugar, ground rice and remainder of egg white. Mix well together for 10 minutes. Place small teaspoons of the mixture on the rice paper, or on a greased baking sheet. Bake in a moderate oven for about 20 minutes. These biscuits do not harden until they are taken from the oven. When cool, place two together with fresh cream between.
N. F. NORRIS, 81, Blackburn Road, Rishton.
|8oz. ground almonds||½ of an egg|
|4oz. castor sugar||glass rum|
|4oz. icing sugar|
Put dry ingredients into baking dish, mix well together and bind together with egg and rum.
|2 egg whites||4oz. castor sugar|
|pinch of salt||whipped cream|
Whisk egg white with pinch-of salt and 1oz. of sugar, until stiff, fold in the rest of the sugar. Using ½" plain nozzle and forcing bag pipe into rounds on to a well greased baking tin and dry off in a cool oven Regulo ½ for approximately 2 hours.
|½lb. lump sugar||two or three eggs|
|2oz. butter||rind and juice of two lemons|
Rub the rind off the lemons on to lump sugar.
|3 medium lemons||½lb. castor sugar|
|2oz. butter or margarine||2 large or 3 small eggs|
Squeeze and strain lemons. Put juice, fat, and sugar in basin over boiling water. stir until fat melts and sugar dissolves. Whisk eggs and add to mixture. Stir until thickened, 8-10 minutes. Pot and cover immediately. Keeps 3-6 months.
Mrs. S. G. WADDINGTON.
|¼lb. butter||juice of 1½ lemons|
|½lb. sugar||rind of 1 lemon|
After the butter and sugar have melted add 3 eggs, and stir until ready.
K. K. Blackpool.
|1 quart of fruit||3lbs. sugar|
|1 pint of water|
Boil fruit and water for half an hour before putting in the sugar; then add sugar and boil quick for 8 minutes.
|1lb. dried apricots||juices of 1 lemon|
|3lb. sugar||2 oranges|
|1 small tin pineapple (8oz.)||1¾ pints water|
Wash apricots and cut up and soak for 24 hours in 1¾ pints of boiling water. Then add juices of lemon, oranges, and pineapple. Cut pineapple small and add this. Then add sugar gradually and boil for three-quarters of an hour. Then try it for setting. Makes about 7lbs of jam.
|4oz. margarine||¾lb. currants and raisins|
|4oz. castor sugar||4 teaspoons ginger|
|3 large eggs||1 rind of orange peel|
|4oz. plain flour||2oz. glace cherries|
|2oz. ground almonds|
margarine castor sugar, cream together.
Mrs. W. SWEET.
|4oz. short crust pastry||1 egg|
|2oz. glace cherries||3oz. flour|
|2oz. fat or margarine||milk|
Line an oblong cake tin with pastry and cover with a layer of cherries. Cream fat and sugar together and add the egg. Fold in flour, adding a little milk if necessary, to give dropping consistency, and spread over cherries. Bake in moderate oven for 20 minutes. After about 10 minutes put almonds on top, and when cold, cut in slices.
Mrs. KATHLEEN SMITH.
|4oz. margarine||3oz. cherries|
|4oz. castor sugar||¼ teaspoon baking powder|
|6oz. flour||2 eggs|
Cream margarine and sugar, add the beaten eggs and dry ingredients. (Cut cherries small and add). Bake about 35 minutes.
|4oz. margarine||3oz. ground rice|
|4oz, sugar||2 eggs|
|3oz. flour||4oz. cherries|
Cream together butter and sugar, beat in the eggs, then take in the cherries, and last, fold in the flour. Bake in a papered tin in a not too hot oven.
Mrs. W. ROSTRON.
|6oz. butter||6oz. sultanas|
|6oz. sugar||¼ teaspoon baking powder|
|3 eggs||1 oz. chopped almonds|
Bake in moderate oven.
|8oz. plain flour||2 eggs|
|1½ teaspoons baking powder||7 tablespoons milk|
|5oz. Stork margarine or butter||8oz. sultanas|
|5oz. castor sugar|
Beat sugar and margarine to a cream, add eggs one at a time, add half the sieved flour, prepared fruit, and milk to the beaten mixture, and fold in gently and thoroughly. Then fold in the remainder of the flour, fruit, and milk. Bake in moderate oven, Regulo mark 3, for 1¾ - 2 hours.
|8oz. Self Raising flour||2oz. blanched almonds|
|4oz, margarine||grated rind of 1 lemon|
|4oz. sugar||2 eggs|
|4oz. sultanas||milk to mix|
Sieve the flour with the salt, rub in fat. Add sugar, sultanas, and half the chopped nuts. Leave the other half for decorating. Beat the eggs with a little milk; and add to the flour mixture. Stir well together. The mixture should just drop from the spoon. Put in a well-greased cake tin and arrange the other half of the nuts on top of cake. Bake in a moderately hot oven (375 F., Regulo 4), for about 1½ hours.
|½lb. butter or margarine||grated rind of 2 lemons|
|½lb. castor sugar||¼lb. currants|
|4 eggs||¼lb. sultanas|
|½lb. flour||¼lb. mixed peel|
|pinch of salt||2oz. chopped almonds|
|½ teaspoon baking powder (optional)||½ glass brandy (optional)|
Cream butter and sugar. Add fruit and flour a little at a time, and one egg a little at a time. Transfer mixture to a tin well-lined with greased paper. Bake ¾ hour with the Regulo at 4, then turn the Regulo to 1 and bake for 2 hours longer.
|4oz. margarine||2 eggs|
|4oz. castor sugar||6oz. Self Raising flour|
|1 teaspoon black treacle||3oz. each of sultanas, currants, and mixed peel|
Cream the butter and sugar until white. Beat each egg separately until frothy, add gradually to the creamed mixture beating all the time. Add the sieved flour, treacle, then add the fruit. Put in prepared tin, hollowing out the centre. Bake at Regulo 3.
|4oz margarine||3oz. glace cherries|
|4oz. castor sugar||2oz. currants|
|2 eggs||3½oz. lard|
|6oz. plain flour||1 tablespoon thick sour cream|
|rind of 1 lemon||1 dessertspoon lemon juice|
Moderate oven 1 -1½ hours.
E. DUCKWORTH, Rishton.
|10oz. margarine||1 teaspoon spice|
|10oz. sugar||3 eggs|
|1lb. Self Raising flour||¾lb. currants|
|2oz. ground almonds||½lb. raisins|
|2oz. glace cherries||milk|
|2oz. candied peel||a little rum|
Cream margarine and sugar, add eggs one at a time; beat well, then add sifted flour, then fruit, almonds, spice, and peel. Mix well together and bake in moderate oven for 2½ hours.
Mrs. J. BARRETT, 1, Coronation Street, Haslingden.
|½lb. flour||2oz. walnuts|
|2 eggs||½lb. margarine|
Cream butter and sugar, add beaten eggs. Then fold in flour and nuts.
|¾lb castor sugar||2oz. cherries|
|¾lb. butter||2oz. mixed peel|
|2 teaspoons ground almonds||4oz. plain flour|
|½lb. currants||2 eggs|
|¼lb. raisins||glass of rum|
Cream butter and sugar, add eggs, then fruit, ground almonds, and flour. Put in a lined cake tin and bake in a slow oven for approximately 3½ hours.
|8oz. flour||8oz. sultanas|
|6oz. butter||6oz. cherries|
|6oz. sugar||2oz. candied peel|
|4 eggs||1 tablespoon treacle|
Cream the butter and sugar, add each egg separately, add the flour (sifted), and the currants, sultanas, and cherries (quartered), chopped peel. Pour into a lined greased tin 6" in diameter and bake for 2½ - 2¾ hours, mark 3.
|12oz. flour||4 oz. cleaned sultanas|
|2 rounded teaspoons baking powder||1oz. chopped candied peel|
|a pinch of salt||6oz. sugar|
|1 level teaspoon mixed spice||an egg|
|6oz. margarine||a small cupful of milk|
|4oz. cleaned currants|
Sift into a mixing bowl flour, baking powder, salt, mixed spice, rub in margarine, stir in currants, sultanas, peel, and sugar. Beat egg with the milk and mix into dry ingredients to a consistency that will drop from the fork. Line an oblong cake tin with greased proof paper. Turn mixture into it, heaping it well to the sides, and bake in a moderate oven, Regulo 4, 370°F., for 1½ - 2 hours. When done should feel firm in centre. leave in tin to cool for 10 minutes before turning out.
Mrs. M. I. SHARPLES.
|12oz. flour||4oz. sultanas|
|6oz. margarine||2oz. peel|
|6oz. sugar||2 small teaspoons baking powder|
|6oz. currants||3 eggs|
Rub fat in flour and add other ingredients, Mix to a fairly stiff dough and beat well. Put in a well-greased tin. Bake in oven of 375°F. for 1½ hours with switch at low.
|8oz. Self Raising flour||1oz. ground almonds|
|¼lb. margarine||½ teaspoon spice|
|4oz. sugar||1 teaspoon treacle|
|4oz. sultanas||2 eggs|
|4oz. currants||milk to mix|
Rub margarine in with dry ingredients. Bake 1¼ hours, Regulo 4.
|½lb. butter or margarine||½lb. raisins|
|½lb. sugar||1oz candied peel|
|½lb. flour||2oz. ground almonds|
|½lb. currants||3 eggs|
Cream butter and sugar together, add eggs, beat separately, add fruit and almonds, beat well, add flour sparely, beat well, add milk if required. Bake in a moderate oven for 1¼ hours.
|10oz. flour||4 eggs|
|12oz. currants and raisins||2oz. ground almonds|
|4oz. mixed peel||1 teaspoon baking powder|
|8oz. butter||1 teaspoon nutmeg|
Cream butter and sugar well, add eggs, then flour, and fruit, etc. Cook in slow oven for 3 hours. Line tin well up sides and bottom with double grease-proof paper. Regulo 8
Mrs. M. SHARPLES.
|½lb. Self Raising flour||1 egg|
|½lb. mixed fruit||teacupful of milk|
|¼lb. lard and margarine||dessertspoonful of treacle|
|¼lb. sugar||pinch of salt|
Rub fat well in flour, add sugar, salt, fruit, then beaten egg, mix together well, add milk and treacle. Put in well-greased tin, bake for 2 hours in low oven, Regulo 2.
Mrs. SARGEANT, Blackburn.
|8oz. Self Raising flour||1 gill milk|
|4oz. margarine||4 teaspoon spice|
|4oz. currants||¾ teaspoon carbonate of soda|
|4oz. sultanas||1 good dessertspoon vinegar|
|4oz. brown (or white) sugar||pinch of salt|
Mix spice in flour, then margarine, fruit, and sugar. Mix vinegar, milk, and soda together, add last. Bake 1 hour in moderate oven.
D. M. HUNT, 101, High Street, Rishton.
|¼ cup of cornflour and plain flour (half and half of each)||2 egg yokes|
|1½ cups of sugar||1 cup boiling water|
|lemon juice||1 tablespoon of butter|
Mix sugar, cornflour, and flour together and add grated rind of one lemon. Add 1 cup of boiling water and pour over beaten egg yokes. Cook until mixture thickens, then add lemon juice and butter. Leave to cool.
|2 egg whites||½ teaspoon baking powder|
|2 tablespoons sugar|
Make pie shell for meringue, Beat all together until stiff. Put lemon mixture into shell, spread meringue on top and bake 20 minutes in a slow oven.
Mrs. C. THORNTON, 93, High Street,
|mushrooms (as many as you want)||1 egg|
|1 -2 tablespoons of butter||salt and pepper|
|a tiny piece of garlic||grated cheese|
|¼ teaspoon basil or savoy|
To make these pancakes use a good recipe. Chop mushrooms very fine. Melt butter with garlic and basil, and simmer for 20 minutes. Stir once or twice. Break egg into mixture and add salt and pepper to taste, just before you are ready to fill pancakes. Spread 1 teaspoon of mushroom mixture on each pancake. Roll pancake and place in lightly-greased baking dish. Sprinkle with cheese and bake at 400° for 15 minutes.
D. HACKING, Rishton.
|1 tablespoon butter||2 eggs|
|1 teacup sugar||1 lemon|
|2 tablespoons flour||1 teacup milk|
Cream butter, sugar, and flour, stir in well-beaten egg yolks and rind and juice of lemon, and milk. Then fold in stiffly-beaten egg whites. Pour in dish. Bake in slow to moderate oven for 40 minutes. Pudding separates. Sponge on top, lemon sauce below.
|1Ib. apples||6oz. sugar|
|4 sponge buns||whites of 2 eggs|
|1 small lemon||½ pint of custard|
Peel, core, and slice apples in a pan with a little water and grated rind of lemon, cover, and cook to a stiff pulp, then let cool. Slice sponge cakes into a deep dish and pour custard over. Whisk the eggs till stiff, add apple pulp and sugar, and continue whisking till firm, add juice of lemon, and pile on the sponge cakes.
|2oz. sugar||½ pint of milk|
|2oz. flour||2 eggs|
|2oz. melted butter|
Beat the eggs, then add the butter, sugar, and flour, lastly the milk. Bake in a smart oven for half an hour.
Mrs. L. SLEIGH, Rishton.
|2oz. butter||2oz. sugar|
|¼ pint of milk||2 eggs|
|vanilla flavouring||2oz. flour|
Melt butter in milk, beat sugar and eggs together, add flour and mix well, add boiling milk and butter. Put in well-buttered pie dish, bake about 20 minutes in moderate oven. To serve: dredge portion with sugar and squeeze slice of lemon.
|1oz. seed pearl tapioca||1oz. castor sugar|
|a pinch of salt||1 egg|
|¾ pint of milk||lemon or vanilla flavouring|
Wash the tapioca and soak it in a little water for half an hour, then strain it, put with the salt and milk into a saucepan and bring to the boil. Simmer, stirring occasionally, until the tapioca is cooked. Cool a little and add the sugar, egg yolk, and flavouring. Whip the white of egg stiffly and fold it into the mixture. Put into a greased pie dish and bake in a moderately hot oven for about 20 minutes.
PATRICIA LORD (Mrs.).
|1oz. butter||1 desert spoon castor sugar|
|1oz. flour (sieved)||3 egg yolks|
|¼ pint of milk||4 egg whites|
|2oz. glace cherries|
Melt the butter over a low light and add the flour, gradually add the milk, and stir until it thickens, then boil, beating well until it leaves the sides of the pan. Remove the pan from the heat and beat in the sugar, beat in the egg yolks one at a time, and lastly fold in the very stiffly-beaten egg whites. When the mixture is well blended, grease well a baking dish or tin, put a round of greaseproof paper in the bottom and grease too. Tie a band of grease-proof paper round the sides to extend three inches above the top of the tin, stir in cherries, pour into tin, place a square of greaseproof paper over the top, and bake in moderately hot oven for 35-40 minutes until firm to the touch. Turn out and serve with sweet white sauce or brandy sauce.
|8oz. Self Raising flour||1 chopped apple|
|pinch of salt||1 rounded tablespoon golden syrup|
|3oz. spry||2oz. sugar|
|3 tablespoons water||grated rind of ½ lemon|
|2oz. currants||½ level teaspoon mixed spice|
Sieve flour and salt. Rub in spry until the mixture resembles breadcrumbs. Add 3 tablespoons cold water to form a stiff dough. Roll out thinly and spread with a mixture of currants, apple, golden syrup, sugar, lemon, and spice. Damp along the sides and one end. Roll up and close ends firmly. Wrap in a floured cloth and steam over fast-boiling water for 1½ -2 hours. Makes 4-6 servings.
|12 individual sponge cakes||⅛ pint of sherry|
|raspberry jam||1¼ pints milk|
|1 medium tin mandarin oranges||4 tablespoons custard powder|
|½lb. grapes (skinned, halved, and stoned)||3 tablespoons sugar|
|¼lb. chopped blanched almonds||¾ pint of double cream|
|¼lb. varified biscuits|
Split sponge cakes, spread with jam, and cut into three pieces. Arrange alternative layers of sponge cake, oranges, grapes, chopped almonds and ratified in a glass dish (keep a few biscuits for decoration). Pour over sherry mixed with a little mandarin juice, leave to cool. Make custard with milk, custard powder and sugar. When slightly cool pour over contents of bowl and allow to get quite cold. Whip the cream and spread thickly over the top of the custard. Decorate with glace cherries, ratified biscuits, angelica, and blanched almonds.
Mrs. I. M. ENTWISTLE.
|3oz. butter||3oz. sugar|
|2oz. cake crumbs||2 eggs|
|8oz. short crust pastry|
Line a dish with pastry. Cream the butter and sugar, add the beaten eggs, rind and juice of lemons, and cake crumbs. Place into pastry-lined dish and bake in a moderately hot oven for 40-50 minutes, placing the dish about half way down the oven.
|6 tablespoons flour||½ teaspoon bicarbonate of soda|
|3 tablespoons suet||½ cup of milk|
|1 tablespoon sugar||a pinch of salt|
|2 tablespoons syrup||currants and raisins to taste|
|1 teaspoon ginger|
Mix all dry ingredients together. Warm milk and syrup and pour on, then dissolve bicarbonate of soda in a little warm milk and mix all together. Grease a pudding basin and put in mixture, and steam for 2-3 hours.
|1 small tin pineapples||3½oz. castor sugar|
|2oz. flour||2 eggs|
|2oz. butter or margarine||¾ pint of milk|
Cut fruit into small pieces and put into deep pie dish. Melt butter in saucepan, add sieved flour, mix until smooth. Add the milk gradually, away from heat, then stir all the time over low heat till boiling. Cook about 5 minutes, stirring all the time. Remove from heat and add 1½oz. sugar, cool a little and beat in the two egg yokes. Pour the mixture over the pineapple and place in moderate oven a few minutes to set. Remove from oven and allow to cool. While you are waiting beat the egg whites stiff adding the rest of the sugar. Pile the meringue roughly on top of mixture, sprinkle with a little castor sugar. Bake in moderate oven about 20 minutes or until golden-brown.
|2oz. margarine||1 egg|
|2oz. castor sugar||2oz. ground rice|
Cream margarine and sugar, add egg a little at a time, mix ground rice in. Line small cake tins with short crust pastry, put a little raspberry jam in centre of each, then a spoonful of the mixture. Bake 20 minutes at Regulo 7. Makes about 12 cakes.
Mrs. M. HOUGHTON.
|4oz. short pastry||almond essence|
|2oz. ground almonds||2 whites of eggs|
|2oz. castor sugar||raspberry jam|
Roll out the pastry thinly, and cut into rounds. Line and grease patty tins. Place a little jam in the bottom of each. Beat the whites to a stiff froth, stir in almonds, sugar, and essence, placing a little in each pastry case. Place in the oven at 400 F. and bake for 15 minutes.
|½lb. flour||1 egg|
|¼lb. sugar||3oz. raisins|
|¼lb. margarine||milk to mix|
|2 teaspoons baking powder|
Mix to a dry paste. Cut into 16 portions, paint with milk, roll in castor sugar. Bake in moderate oven.
|½lb. Self Raising flour||1 pinch of bicarbonate of soda|
|¼lb. sugar||1 pinch of salt|
|¼lb. butter||1 egg|
|1 tablespoon of ground rice|
Cream butter and sugar add egg then ground rice, bicarbonate of soda, salt, and flour-mix together. Roll into small balls and press flat with fork. Bake in a moderate oven.
|3 large tomatoes||1oz. butter|
|2 eggs||2oz. grated cheese|
|1 small onion|
Peel tomatoes, cut up and place in small pan along with butter and chopped onion, salt and pepper to taste. Cook until tender, mash into a smooth paste and stir in the beaten eggs. Simmer until thick, then add cheese just before removing from heat.
Mrs. JACK SANDERSON.
|3lb. marrows||5lb. brown sugar|
|3lb. apples (when peeled and cored)||2½ pints vinegar|
|2lb. tomatoes||2oz. pickling spice (put in muslin bag)|
|2lb. onions||1oz. pepper|
|1½lb. sultanas||1oz. salt|
Boil for 50 minutes after reaching boiling point, stirring all the time. If not thick enough after boiling, mix 2 large tablespoons of cornflour into a paste and boil for three minutes.
N. C., Rishton.
|3lb. small onions||1lb. brown sugar|
|1 large marrow||1oz. pickling spice (place in a small bag)|
|1 cauliflower||small tin mustard|
|1 cucumber||4oz. cornflour (enough to make it a thick consistency)|
|1lb. green tomatoes||1oz. turmeric|
Cut vegetables in small pieces and place in bowl, cover with salt, leave for 24 hours. Drain off water, put in large pan, cover with vinegar, add sugar and boil for about 10 minutes. Then mix turmeric, mustard, and cornflour together to a smooth paste with a cupful of vinegar. When vegetables are boiled enough, pour batter in, stirring all the time. Take out bag of spice when boiled 10 minutes. Bottle when cool.
E. WORSLEY, Blackburn Road, Rishton.
|3lb. green tomatoes||4 tablespoons of salt|
|2lb. baking apples||1oz. pepper|
|¾lb. sultanas||1½oz. mustard seeds|
|1lb. sugar||1 quart of vinegar|
Skin onions. Peel and core apples and tomatoes. Cut into small pieces and boil gently with remainder of ingredients for 3 hours. Makes 10lb. of chutney.
E. B. S.
|4lb. apples (windfalls or suitable)||½lb. sultanas|
|½Ib. sugar||Cayenne pepper|
Core and chop apples, add the onions, sugar, and sultanas, or dates, chopped finely, sprinkle with a tablespoon of salt and a pinch of Cayenne pepper. Cover with a pint of spiced vinegar, and simmer gently for two hours, stirring frequently. Put into jars and cover tightly.
Mrs. W. KINDER.
|8oz. plain flour||1oz. sugar|
|1 level teaspoon baking powder||3oz. currants|
|pinch of salt||1 teaspoon lemon juice|
|3oz. Spry||5 tablespoons water|
Sieve the flour, baking powder add salt. Rub in 2oz. Spry. Add the sugar and currants, and mix to a soft dough with the lemon, juice and water. Shape with the fingers into small pieces and roll into rounds ¼" thick on a floured board. Fry on both sides in remaining 1oz. Spry, adding a little at a time until golden brown (about 6-8 minutes). Eat hot instead of scones at teatime. Makes 18-20 Oast Cakes.
|½ cup of milk||1 cup of flour|
|¼lb. melted butter||4 eggs|
|½ cup of water|
Combine milk and water and heat to boiling point. Add melted butter and re-heat to boiling point. Add flour, stirring rapidly over low heat. By the time the flour has blended with the other ingredients the batter should leave the sides of the pan. Remove immediately from heat. Beat in whole eggs briskly, one at a time, continuing to beat until the eggs are thoroughly absorbed into the batter. Spoon the batter on a well-greased baking sheet. For small puffs drop batter one teaspoon at a time, allowing one inch clearance around each puff. Bake in a 425° oven from 5 to 7 minutes. Reduce the heat to 200° and bake 30 minutes. When cool slice in two and remove the soft part, if any, left inside, and fill with cream.
|4oz. Self Raising flour||1 egg|
Take ¼oz. margarine and put aside. Rub remainder of margarine in flour, beat up and stir in the egg, and mix well together. Grease a shallow tin, put in the mixture and mould with the hands. Spread on a thin layer of raspberry jam.
|4oz. coconut||½ teaspoon vanilla flavouring|
|4oz. sugar||1 egg|
Rub the ¼oz. of margarine with the coconut and mix in the sugar, beaten egg, and vanilla, and mix well together. Put on top of jam and spread evenly. Bake at Regulo 5 until golden-brown (approximately half an hour).
Mrs. R. CATLOW.
|¾lb. Self Raising flour||2oz. sultanas or currants|
|1 pinch of salt||2 eggs|
|5oz. lard and margarine (mixed)||sufficient milk to mix|
Mix flour and salt, rub in fat, add fruit and sugar. Mix to a soft dough with eggs and milk (leave out a little egg to brush over scones). Roll out, cut with round cutter, place on greased tins, and brush over with egg. Bake in a very hot oven for about 10 minutes.
|½lb. Self Raising flour||2oz. raisins|
|¼lb. margarine||1 egg|
|¼lb. soft crown sugar (Tate's 4s)||a few glazed cherries for decoration|
Rub fat into flour, add sugar, currants, raisins. Whip egg and mix altogether, if necessary add a drop of milk. Place about small dessertspoon of mixture in moulds on well-greased baking tray, place small piece of cherry on each mould and bake in hot oven for about 15 minutes.
|¾lb. Self Raising flour||¼lb. margarine|
|pinch of salt||2oz. raisins|
|¼lb. sugar||2 eggs|
Rub fat into flour and salt, add sugar and raisins. Whip eggs and add to mixture. Mix into a soft dough, roll out, and cut into rounds. Bake in hot oven.
|1 teaspoon cream of tartar||8oz. flour|
|½ teaspoon bicarbonate of soda||1½oz. margarine|
|1½oz. sugar||1½oz. lard|
|¼ teaspoon salt||yolk of 1 egg (optional)|
|2oz. currants or sultanas||¼ pint milk|
Mix flour, sugar, salt, bicarbonate of soda, and tartar, rub in fat; add egg and enough milk to make a softish dough. Knead lightly on a floured board, roll into ½" thickness, cut into rounds about 2" across and bake on a greased tray for about 15 to 20 minutes in a fairly hot oven. Regulo 6 or 7. The scones may be brushed over with a little egg yolk or milk before baking, or melted butter as soon as cooked.
Mrs. E. HEYES, Eachill Road.
When you get paint on clothes, to remove it soak the affected part with turpentine and rub lightly to loosen the paint. Then wash in the usual way with hot soap suds. This method has always been successful.
Do you know this wrinkle ? Sometimes in mixing mayonnaise it curdles. This, can be quickly rectified if a teaspoonful of cold water is gradually stirred into the mayonnaise.
Original book supplied by Helen Goodwin.