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QUAKER OAT BISCUITS

6oz. Quaker Oats3oz. Self Raising flour
2oz. sugarpinch of salt
2oz. lard1 egg
2oz butter1 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.

Mrs. BOWERS.

QUAKER OAT BISCUITS

7oz. flour5oz. margarine or lard
4oz. Quaker Oats1 teaspoon bicarbonate of soda
3½oz. sugar1 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.

QUAKER OAT BISCUITS

1½ cup of oats2oz. of lard
1½ cup of flour1 custard powder
½ cup of sugar1 pinch of salt
½ teaspoonful of bicarbonate of sodaa 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.

QUAKER OAT BISCUITS

6oz. Quaker Oats3oz. lard
5oz. Self Raising flourpinch of salt
4oz. sugar1 egg
3oz. butter 

Mix dry ingredients, and rub in fat. Bind with egg. Roll to about 1" thick, cut in rounds. Bake until light brown. Regulo 5.

CRUMBLE SLICES

½lb. Self Raising flour¼lb. margarine
¼lb. sugar 

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.

QUAKER OAT BISCUITS

¼lb. oats1 oz. sugar
¼lb. Self Raising flour1 pinch of salt
3oz. margarine½ 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.

Mrs. EDMONDSON.

BOSWORTH JUMBLES

3oz. Spry8oz. sugar
1 small egg4oz. 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.

MALT BREAD

1lb. Self Raising flour1 tablespoon of syrup
2oz. sugar1 egg
2oz. fruit1 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.

MALT LOAF

3 cups of flour1 egg
¾ cup of sugar1 tablespoon of treacle
1 cup of fruitMilk

Bake 1 hour in slow oven.

V. W.

MALT LOAF

¾lb. of Self Raising flour1 tablespoon syrup
¼lb. of fruit1 tablespoon malt extract
1 oz. of sugar1 teaspoon treacle
pinch of saltcup 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.

PARKIN

8oz. of flour½ teaspoon of bicarbonate of soda
4oz. of oatmeal2oz. margarine
4oz. brown sugar2oz. lard
½ teaspoon of salt2 tablespoons of treacle
1 teaspoon of ginger1 egg
1 teaspoon of baking powder¼ 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.

GINGER SPONGE CAKE (Simple and Quick - Cheap and Good)

¼lb. flour1 tablespoon syrup
3 oz. margarine1 egg
3oz. sugarcup milk
1 tablespoon treacle1 teaspoon bicarbonate of soda
1 teaspoon salt1 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.

GINGER SPONGE CAKE

4oz. butter or margarine1 teaspoon baking powder
5oz. sugar2 teaspoons ground ginger
4oz. flour1 egg
1oz. ground rice3 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.

Mrs. LEWIS.

MALT LOAF

12oz. flour1 tablespoon ovaltine
1oz. sugar1 tablespoon syrup
3oz. raisins1 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.

M. G;

GINGER BREADS

½lb. plain flour1 teaspoon ginger
4 oz. sugar½ teaspoon bicarbonate of soda
4oz. syrup3oz. margarine
2 tablespoons milk 

Warm syrup and margarine. Stir in other ingredients and milk. Roll into balls about the size of a walnut.

Mrs. TATE.

SPONGE PARKIN

1½ lb. Self Raising flour2 level teaspoons of ginger, 4 tablespoons of treacle, or syrup, or two of each
¾lb. sugar2 eggs
1lb. margarine1½ large teacups of boiling water
pinch of salt½ teaspoon bicarbonate of soda

Mix well together. Bake in slow oven, number 3.

Mrs. H. SUTCLIFFE, Rishton.

PARKIN

½ lb. flour10oz. treacle and syrup mixed
½ Teaspoon salt½ teaspoon ground ginger
½lb. oatmeal4oz. bicarbonate of soda
¼lb. margarine1 egg
¼lb. sugarmilk 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.

Adverts

MALT LOAF

½lb. Self Raising flour1 cup raisins
1 teaspoon baking powder1 cup milk
2 dessertspoons syruppinch of salt
3 dessertspoons ovaltine 

Bake 1½ hours in moderate oven.

SPONGE PARKIN

2 cups flour1 teaspoon ginger
½ cup oatmeal1 teaspoon bicarbonate of soda
½ cup sugar2 teaspoons baking powder
¼lb. lardpinch of salt
¼lb. margarine½ cup of treacle
2 teaspoons allspice1 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.

MALT LOAF

2 teacups Self Raising flour2 dessertspoons sugar
pinch of salt1 teaspoon bicarbonate of soda
½ cup milkraisins 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.

G. SUMNER.

SPONGE PARKIN

2 cups of flour1 cup of milk
1 cup of sugar1 beaten egg
2 teaspoons of ginger1 tablespoon of butter
2 tablespoons of treacle1 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.

GRASMERE GINGERBREAD

1lb. Self Raising flour2 teaspoons ground ginger
8oz. butter or margarine2 dessertspoons syrup
8oz. brown sugara 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.

MACAROONS

4oz. ground almondsa flavouring of almond essence
whites of 2 large eggs2 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.

COCONUT CAKE

6oz, sugar2oz. coconut
6oz. butter2 eggs
8oz. Self Raising flour¼ cup of milk

Moderate oven.

F. P., Rishton.

COCONUT PYRAMIDS

6oz. desiccated coconut2 egg whites
1 oz. flourcochineal 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.

COCONUT SLAB CAKE

4oz. butter or margarine3oz. coconut
5oz. sugar2 eggs
6oz. flour1 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.

Adverts

VIENNESE TARTS

4oz. margarine1oz. icing sugar
4oz. plain flourcherries

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).

COCONUT MACAROONS

¼lb. of coconut1 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.

Mrs. SHEARON.

GOOSNARGH CAKES

9oz. plain flour½ teaspoon carraway seeds
6oz. butterpinch 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.

Mrs. BARON

GOOSNARGH CAKES

½lb. plain flour1½oz. castor sugar
6oz. margarine 

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.

WHOLEMEAL BREAD

1 Ib. Allinson's wholemeal flour1 level teaspoon bicarbonate of soda
2oz. lard1 cup of sour milk
1 heaped teaspoon saltwater
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.

ROUGH PUFF PASTRY

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.

Confectioner's Custard

1oz. flour1 egg and yolk of another
1oz. margarinepinch of salt
½ pint milk2" 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.

RUSSIAN TOFFEE

2 cups of sugar4lb. of butter
1 wine glass of water1 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.

TOFFEE

¼Ib. margarine2 tablespoons syrup
1 cup sugar1 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.

Adverts

EVERTON TOFFEE

3lb. brown sugar1lb. butter
½ gill wateressence of lemon

PEANUT BUN CRISPS

¼lb. peanuts (shelled)¼lb. flour (plain)
¼lb. butter or margarine1 teaspoon baking powder
¼lb. sugar¼ teaspoon salt
1 egg2 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

Rum butter is 2oz. of butter and 2oz. brown sugar melted together, then add rum to taste, and allow to set.

C. INGHAM.

GROUND RICE TARTS

2oz. buttera little grated peel
2oz. sugar1 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.

VIENNESE TARTS

1oz. icing sugar (sieved)4oz. plain flour
4oz. margarine 

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.

TOMATO PASTE

3 tomatoes½oz. butter
1 egg1 small onion grated
2oz. of grated cheesea 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.

GINGER BISCUITS

1lb. flour2 teaspoons bicarbonate of soda
½ lb treacle or syrup2 teaspoons ginger
6oz. sugar1 egg
4oz. margarinea little milk
2 teaspoons of baking powderpinch 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.

Mrs. HARGREAVES.

FRANGIPAN TARTS (24 cakes)

4oz. sugar2oz. flour
4oz. margarine or butter2oz. 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.

GAINSBOROUGH TART

6oz. of short pastry2oz. of castor sugar
a little jam4oz. of desiccated coconut
1oz. of butter¼ tablespoon of baking powder
1 egg 

(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").

Adverts

CONGRESS TARTS

Short cake

4oz. plain flour2 oz. castor sugar
2oz. rice flourpinch of baking powder
4oz. butter or margarine 

Mix with beaten egg to stiff paste.

Filling

Whites of 3 eggs3oz. ground almonds
4oz. sugar1oz. 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.

COOKIES

¼lb. margarine or lard1 teaspoon ginger
¼lb. flour1 teaspoon bicarbonate of soda
¼lb. Quaker oats2 tablespoons syrup
¼lb. sugar2 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.

Mrs. DUCKWORTH.

GERMAN BISCUITS

1lb. flourPrimrose Icing
1lb sugar8oz. sifted icing sugar
2 eggs2 tablespoons lemon juice
¼ teaspoon baking powderlittle liquid saffron
½lb. butterlittle 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.

Mrs. WELSH.

CEREAL BISCUITS

1 cup flour¼lb. butter
1 cup sugar1 teaspoon bicarbonate of soda
1 cup cornflakes1 tablespoon syrup
1 cup Quaker oats1 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.

EASTER BISCUITS

2oz. margarine1oz. currants
2oz. castor sugar¼ teaspoon grated lemon rind
4oz. plain flour1 egg
¼ teaspoon baking powder 

Rub margarine in flour, add baking powder, sugar, currants, and lemon rind, mix with beaten egg.

QUAKER OAT BISCUITS

½lb. flour4oz. margarine
½lb. Quaker Oats1 egg
5oz. sugar1 teaspoon bicarbonate of soda
4oz. lard1 teaspoon vinegar

Rub all ingredients together, then egg, lastly vinegar.

K. LEEMING.

CRUNCHIES

1 cup Self Raising flour1 cup raw sugar
2 cups Quaker Oats1 tablespoon syrup
½ teaspoon bicarbonate of soda1 tablespoon water
½lb. butter½lb. 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.

SHORT BREAD (dainties)

3oz. margarine4oz. Self Raising flour
1oz. castor sugarpinch 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.

Adverts

GINGER BISCUITS

1Ib. flour2 teaspoons bicarbonate of soda
½Ib. syrup2 teaspoons ginger
6oz. sugar1 egg
4oz. butter or margarinea little milk
2 teaspoons baking powderpinch 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.

EASTER BISCUITS

8oz. plain flourfinely grated rind of 1 lemon
4oz. margarine1 beaten egg
1 level teaspoon baking powder2oz. 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.

DIGESTIVE BISCUITS

1 lb. oatmeal1 egg
4oz. flour1 teaspoon salt
4oz. butter1 teaspoon bicarbonate of soda
4oz. sugar½ cup of milk
4oz. coconut 

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.

GINGER NUTS

12oz. flour1 teaspoon bicarbonate of soda
4oz. margarine2 tablespoons syrup
4oz. sugar2 eggs
1 teaspoon gingerMilk

Mix with milk. Roll in balls size of a walnut. Bake in moderate oven.

OATMEAL CAKES

1½ cups flour1 teaspoon bicarbonate of soda
1 cup oatmeal1 teaspoon cream of tartar
4 tablespoons sugar1 pinch of salt
¼lb. lardmix with milk
1 teaspoon baking powder 

CHOCOLATE CAKE

8oz. flour1 tablespoon syrup
4oz. sugar1 teaspoon bicarbonate of soda
4oz. margarinepinch of salt
1oz. cocoa 

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.

ANON.

VELVET CAKE

12ozs. Self Raising flour2 eggs
8oz. sugardrop of milk
6oz. margarine 

Cream margarine and sugar, add eggs, then flour. Bake in medium oven for 1 hour.

VICTORIA SANDWICH

4oz. Self Raising flourpinch of salt
4oz. margarine4oz. sugar
2 eggs1 - 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.

ORANGE CAKE

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.

Adverts

CHOCOLATE CREAM ROLL

2 eggs½ teaspoon vanilla essence
4oz. castor sugar¼ teaspoon baking powder
3oz. flour2 tablespoons warm water
1 tablespoon chocolate powdervanilla 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.

SPONGE CAKE

5oz. flour2 eggs
4oz. sugar1 teaspoon baking powder
4oz. margarine 

Cream margarine and sugar together, add eggs and flour alternately. Bake for half an hour.

Mrs. T. PORTER (Jn.), 25, Knowls.

RASPBERRY SANDWICH or 1234 CAKE

1 egg3oz. sugar
2oz. margarine4oz. 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.

Mrs. BEECH.

SPONGE BUNS

(to make 12 buns)

 3oz. margarinea few currants
3oz. sugar1 tablespoon milk
4oz. flour2 eggs

Mrs. WHITTAKER.

ORANGE CAKE

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.

BUTTER SPONGE SANDWICH

3oz. butter2 eggs
4oz. castor sugar1 teaspoon baking powder
5oz. flour 

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.

MADEIRA CAKE

½lb. of flour1 teaspoon baking powder
5oz. of butter5oz. castor sugar
4 eggs1 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.

JAM SANDWICH

4oz. Self Raising flour1 oz. egg
3oz. sugarpinch of salt
2oz. margarine1 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.

Adverts

QUEEN CAKES

½lb. Self Raising flour1½ oz. currants
3½oz. sugar2 eggs
¼lb. butter or margarine2 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.

Mrs. RATCLIFFE.

CORNFLOWER CAKE

4oz. butter2oz. corn flour
5oz. sugar¼ teaspoon baking powder
2 eggs1 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.

ORANGE CAKE

3 eggs½ teaspoon baking powder
Weight of 3 eggs in flourthe rind of 1 orange grated
butterthe juice of 1 orange
sugar 

Mix up well and bake in hot oven.

M. P., Rishton.

MADEIRA CAKE

4oz. sugar3 eggs
6oz. butter1 self raising powder
8oz. flour 

Cream butter and sugar, add eggs, next, flour and raising powder. Bake in moderate oven for 20 minutes.

Mrs. BARON, 33, Harwood Road, Rishton.

SPONGE CAKE

3 eggs2 cups of Self Raising flour
2 breakfast cups of castor sugar1 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.

SIMNEL CAKE

½lb. Self Raising flour2oz. ground almonds
6oz. brown sugar½ teaspoon mixed spice
4oz. margarinea little nutmeg
2oz. butter3 eggs
12oz. currants and sultanas2oz. mixed peel

(Usual method). Cream butter and sugar, add eggs (well beaten), then flour and fruit. Bake in slow oven 1½ to 2 hours.

COURTING CAKE

2 cups of flour1 egg
1 cup of fine sugara little milk
1½ teaspoons baking powderraspberry jam
½ teaspoon bicarbonate of sodacastor sugar
3oz. butter 

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.

MADELEINES

4oz. butter or margarinered jam
4oz. sugarglace cherries
4oz. flourdesiccated coconut
2 eggsangelica

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.

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RAINBOW SPONGE

8oz. Self Raising flour4 eggs
8oz. margarinemilk
6oz. castor sugar1oz. cocoa powder
few drops vanilla essencecochineal colouring

Grease and flour tins. Cream margarine and sugar. Beat eggs and add. Hold in flour. Bake in moderate oven, Regulo 4.

SAVOY FINGERS

2 small eggs2½oz. plain flour
2½oz. castor sugar½ 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.

SPONGE CAKE

Weight of 4 eggs in sugar4 eggs
weight of 3 eggs in flourpinch 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.

YORKSHIRE SANDWICH

1 eggground rice
its weight in flourbutter
sugar1 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.

QUEEN CAKES

1lb. butter1oz. candid peel
¼lb. flourgrated rind of half a lemon
4 lb. sugar2 eggs
3oz. currantshalf 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.

CHOCOLATE MACS.

2oz. of ground' almonds2 teaspoons of ground rice
4oz. of castor sugar1 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.

ALMOND PASTE

8oz. ground almonds½ of an egg
4oz. castor sugarglass rum
4oz. icing sugar 

Put dry ingredients into baking dish, mix well together and bind together with egg and rum.

ANON.

MERINGUES

2 egg whites4oz. castor sugar
pinch of saltwhipped 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.

ANON.

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LEMON CHEESE

½lb. lump sugartwo or three eggs
2oz. butterrind and juice of two lemons

Rub the rind off the lemons on to lump sugar.

Mrs. SWALES.

LEMON CHEESE

3 medium lemons½lb. castor sugar
2oz. butter or margarine2 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.

LEMON CHEESE

¼lb. butterjuice of 1½ lemons
½lb. sugarrind of 1 lemon

After the butter and sugar have melted add 3 eggs, and stir until ready.

K. K. Blackpool.

BLACKCURRANT JAM (or any soft fruit)

1 quart of fruit3lbs. 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.

Mrs. TOPHAM.

APRICOT JAM

1lb. dried apricotsjuices of 1 lemon
3lb. sugar2 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.

RICH CURRANT LOAF

4oz. margarine¾lb. currants and raisins
4oz. castor sugar4 teaspoons ginger
3 large eggs1 rind of orange peel
4oz. plain flour2oz. glace cherries
2oz. ground almonds 

margarine castor sugar, cream together.

Mrs. W. SWEET.

CHERRY SLICES

4oz. short crust pastry1 egg
2oz. glace cherries3oz. flour
2oz. fat or margarinemilk
2oz. sugaralmonds

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.

CHERRY CAKE

4oz. margarine3oz. cherries
4oz. castor sugar¼ teaspoon baking powder
6oz. flour2 eggs

Cream margarine and sugar, add the beaten eggs and dry ingredients. (Cut cherries small and add). Bake about 35 minutes.

A. HAIRSNAPE.

CHERRY LOAF

4oz. margarine3oz. ground rice
4oz, sugar2 eggs
3oz. flour4oz. 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.

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LUNCHEON CAKE

6oz. butter6oz. sultanas
6oz. sugar¼ teaspoon baking powder
3 eggs1 oz. chopped almonds
6oz. flour 

Bake in moderate oven.

A. NORRIS.

SULTANA CAKE

8oz. plain flour2 eggs
1½ teaspoons baking powder7 tablespoons milk
5oz. Stork margarine or butter8oz. 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.

ANON.

NUT AND SULTANA CAKE

8oz. Self Raising flour2oz. blanched almonds
4oz, margarinegrated rind of 1 lemon
4oz. sugar2 eggs
4oz. sultanasmilk 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.

SLAB CAKE

½lb. butter or margarinegrated rind of 2 lemons
½lb. castor sugar¼lb. currants
4 eggs¼lb. sultanas
½lb. flour¼lb. mixed peel
pinch of salt2oz. 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.

DUNDEE CAKE

4oz. margarine2 eggs
4oz. castor sugar6oz. Self Raising flour
1 teaspoon black treacle3oz. 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.

M. BENTLEY.

CURRANT LOAF

4oz margarine3oz. glace cherries
4oz. castor sugar2oz. currants
2 eggs3½oz. lard
6oz. plain flour1 tablespoon thick sour cream
rind of 1 lemon1 dessertspoon lemon juice
¼lb. sultanas 

Moderate oven 1 -1½ hours.

E. DUCKWORTH, Rishton.

RICH CURRANT LOAF

10oz. margarine1 teaspoon spice
10oz. sugar3 eggs
1lb. Self Raising flour¾lb. currants
2oz. ground almonds½lb. raisins
2oz. glace cherriesmilk
2oz. candied peela 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.

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WALNUT CAKE

½lb. flour2oz. walnuts
6oz. sugarmilk
2 eggs½lb. margarine

Cream butter and sugar, add beaten eggs. Then fold in flour and nuts.

CHRISTMAS LOAF

¾lb castor sugar2oz. cherries
¾lb. butter2oz. mixed peel
2 teaspoons ground almonds4oz. plain flour
½lb. currants2 eggs
¼lb. raisinsglass 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.

Mrs. NOBLE.

RICH FRUIT CAKE

8oz. flour8oz. sultanas
6oz. butter6oz. cherries
6oz. sugar2oz. candied peel
4 eggs1 tablespoon treacle
8oz. currants 

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.

FARMHOUSE FRUIT CAKE

12oz. flour4 oz. cleaned sultanas
2 rounded teaspoons baking powder1oz. chopped candied peel
a pinch of salt6oz. sugar
1 level teaspoon mixed spicean egg
6oz. margarinea 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.

FRUIT CAKE

12oz. flour4oz. sultanas
6oz. margarine2oz. peel
6oz. sugar2 small teaspoons baking powder
6oz. currants3 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.

CURRANT LOAF

8oz. Self Raising flour1oz. ground almonds
¼lb. margarine½ teaspoon spice
4oz. sugar1 teaspoon treacle
4oz. sultanas2 eggs
4oz. currantsmilk to mix
cherries 

Rub margarine in with dry ingredients. Bake 1¼ hours, Regulo 4.

RICH FRUIT LOAF

½lb. butter or margarine½lb. raisins
½lb. sugar1oz candied peel
½lb. flour2oz. ground almonds
½lb. currants3 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.

CHRISTMAS CAKE

10oz. flour4 eggs
12oz. currants and raisins2oz. ground almonds
4oz. mixed peel1 teaspoon baking powder
8oz. butter1 teaspoon nutmeg
6oz. sugar 

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.

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FRUIT CAKE

½lb. Self Raising flour1 egg
½lb. mixed fruitteacupful of milk
¼lb. lard and margarinedessertspoonful of treacle
¼lb. sugarpinch 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.

VINEGAR LOAF

8oz. Self Raising flour1 gill milk
4oz. margarine4 teaspoon spice
4oz. currants¾ teaspoon carbonate of soda
4oz. sultanas1 good dessertspoon vinegar
4oz. brown (or white) sugarpinch 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.

LEMON MERINGUE PIE

Meringue

¼ cup of cornflour and plain flour (half and half of each) 2 egg yokes
1½ cups of sugar1 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.

Pie Shell

2 egg whites½ 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,

MUSHROOM PANCAKES

mushrooms (as many as you want)1 egg
1 -2 tablespoons of buttersalt and pepper
a tiny piece of garlicgrated 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.

LEMON SPONGE SOUFFLÉ

1 tablespoon butter2 eggs
1 teacup sugar1 lemon
2 tablespoons flour1 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.

APPLE SNOW

1Ib. apples6oz. sugar
4 sponge bunswhites of 2 eggs
1 small lemon½ 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.

BAKED BATTER PUDDING

2oz. sugar½ pint of milk
2oz. flour2 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.

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ANGEL PUDDING

2oz. butter2oz. sugar
¼ pint of milk2 eggs
vanilla flavouring2oz. 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.

TAPIOCA SPONGE PUDDING

1oz. seed pearl tapioca1oz. castor sugar
a pinch of salt1 egg
¾ pint of milklemon 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.).

CHERRY SOUFFLÉ

1oz. butter1 desert spoon castor sugar
1oz. flour (sieved)3 egg yolks
¼ pint of milk4 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.

VECTIS PUDDING

8oz. Self Raising flour1 chopped apple
pinch of salt1 rounded tablespoon golden syrup
3oz. spry2oz. sugar
3 tablespoons watergrated rind of ½ lemon
2oz. currants½ 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.

BRIDAL TRIFLE

12 individual sponge cakes⅛ pint of sherry
raspberry jam1¼ pints milk
1 medium tin mandarin oranges4 tablespoons custard powder
½lb. grapes (skinned, halved, and stoned)3 tablespoons sugar
¼lb. chopped blanched almonds¾ 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.

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LEMON TART

3oz. butter3oz. sugar
2oz. cake crumbs2 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.

GINGER PUDDING

6 tablespoons flour½ teaspoon bicarbonate of soda
3 tablespoons suet½ cup of milk
1 tablespoon sugara pinch of salt
2 tablespoons syrupcurrants 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.

PINEAPPLE PUDDING

1 small tin pineapples3½oz. castor sugar
2oz. flour2 eggs
2oz. butter or margarine¾ 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.

GROUND RICE CAKES

2oz. margarine1 egg
2oz. castor sugar2oz. ground rice
raspberry jam 

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.

MAIDS OF HONOUR

4oz. short pastryalmond essence
2oz. ground almonds2 whites of eggs
2oz. castor sugarraspberry 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.

COFFEE BUNS

½lb. flour1 egg
¼lb. sugar3oz. raisins
¼lb. margarinemilk 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.

Mrs. MELLING.

RICE CAKES

½lb. Self Raising flour1 pinch of bicarbonate of soda
¼lb. sugar1 pinch of salt
¼lb. butter1 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.

Mrs. BLAKEY.

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TOMATO CHEESE PASTE

3 large tomatoes1oz. butter
2 eggs2oz. 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.

MARROW AND APPLE CHUTNEY

3lb. marrows5lb. brown sugar
3lb. apples (when peeled and cored)2½ pints vinegar
2lb. tomatoes2oz. pickling spice (put in muslin bag)
2lb. onions1oz. pepper
1½lb. sultanas1oz. 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.

CHUTNEY

3lb. small onions1lb. brown sugar
1 large marrow1oz. pickling spice (place in a small bag)
1 cauliflowersmall tin mustard
1 cucumber4oz. cornflour (enough to make it a thick consistency)
1lb. green tomatoes1oz. 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.

TOMATO CHUTNEY

3lb. green tomatoes4 tablespoons of salt
2lb. baking apples1oz. pepper
¾lb. sultanas1½oz. mustard seeds
1lb. sugar1 quart of vinegar
1lb. onions 

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.

APPLE CHUTNEY

4lb. apples (windfalls or suitable)½lb. sultanas
2lb. onionssalt
½Ib. sugarCayenne pepper
vinegar 

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.

OAST CAKES

8oz. plain flour1oz. sugar
1 level teaspoon baking powder3oz. currants
pinch of salt1 teaspoon lemon juice
3oz. Spry5 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.

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COFFEE PUFFS

½ cup of milk1 cup of flour
¼lb. melted butter4 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.

DORA HACKING.

COCONUT SLICES

Pastry

4oz. Self Raising flour1 egg
3oz. margarine 

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.

Top

4oz. coconut½ teaspoon vanilla flavouring
4oz. sugar1 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.

AFTERNOON TEA SCONES

¾lb. Self Raising flour2oz. sultanas or currants
1 pinch of salt2 eggs
5oz. lard and margarine (mixed)sufficient milk to mix
4oz. sugar 

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.

ROCK CAKES

½lb. Self Raising flour2oz. raisins
¼lb. margarine1 egg
¼lb. soft crown sugar (Tate's 4s)a few glazed cherries for decoration
2oz. currants 

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.

M. SHARPLES.

SCONES

¾lb. Self Raising flour¼lb. margarine
pinch of salt2oz. raisins
¼lb. sugar2 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.

Mrs. HELLEWELL.

SCONES

1 teaspoon cream of tartar8oz. flour
½ teaspoon bicarbonate of soda1½oz. margarine
1½oz. sugar1½oz. lard
¼ teaspoon saltyolk of 1 egg (optional)
2oz. currants or sultanas¼ 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.

PAINT REMOVER

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.

N. PICKUP.

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.

E. HAWORTH.

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Cover

References

Original book supplied by Helen Goodwin.