Compiled for the Benefit of the Comforts Fund of the Rishton Women's Voluntary Service.
Rishton Women's Voluntary Service
THE RECIPES in this Book have been submitted by people who have paid 1/- for the privilege in aid of the funds of the above Organisation.
PRICE = One Shilling.
1-lb. flour, 1/4|-lb. butter, 1/2-oz. carraway seeds, 2 teaspoonsful baking power, 1/4-lb. sugar, pinch salt. Sift flour, baking power and salt into a basin. Rub in butter. Mix with milk to a light dough, adding carraway seeds. Roll out on a floured board. Shape into rounds with cutter. Bake one hour in a hot oven.
Mrs. DUCKWORTH, Lord Street.
1-lb. flour, small teaspoonful bicarbonate soda, 1/2 teaspoonful tartaric acid, 1 tablespoonful golden syrup, buttermilk. Sieve the flour, bi-carbonate of soda and tartaric acid. Mix the syrup with about a teacup of milk. Make into a dough. Knead lightly and roll out about 1/4 inch thick. Cut into rounds and bake in the oven for about 15 minutes with the " Regulo " at mark 5. When buttermilk is unobtainable add a little milk and use sour milk.
DORA SMITH, 11, Highfield Road.
1 1/2-lbs. flour, 10-ozs. sugar, 6-ozs. butter, 2-ozs. currants, 1/2-oz. carbonate soda, 1/2-oz. cream of tartar. Put the rising in with the flour and sugar, then rub in the butter. One egg and a little milk—egg the top.
Mrs. PARKER. Blackburn Road, Rishton.
10-ozs. flour, 2-ozs. butter, 1-oz. lard, 3-ozs. sugar, 1 egg, a little milk, pinch salt.
1/4 pint milk, 1 dessertspoonful cornflour, pine apple juice, 1 egg, little sugar, pine apple. Blend cornflour to smooth paste with a little milk. Heat the rest of the milk, then add the cornflour. Return to pan and cook till thick. Stir in pine apple juice, chopped pine apple to flavour, and sugar to sweeten. Lastly add yolk of egg and beat till smooth. Allow to cool and spread this filling in the cake.
Mr. WHITTAKER, Cliff Street.
3 teacups flour, 3/4 teacup sugar, 2 eggs, 1 teaspoonful cream of tartar, 1 teaspoonful bi-carbonate of soda, 1 breakfast cup milk. Mix dry ingredients, beat egg and add milk. Beat in flour until thick batter. Grease frying pan or girdle; drop in spoonsful. When bubbles appear, turn over. Bake golden brown.
A. E. CHAMBERS.
LEMON CHEESE, Etc.
1 large tin of pineapple, a pint packet of pineapple jelly, 3/4 gill of cream. Drain the pineapple and put it through the mincer. Heat the pineapple syrup and dissolve the jelly in it, and when cold stir in the minced pineapple. Whisk the cream until it thickens, and when the jelly and pineapple is beginning to thicken, stir in the cream lightly and turn the mixture into a wet mould.
Mrs. R. BRIDGE, Aingarth. Blackburn.
1/2 pint milk, 2 eggs, 1-oz. sugar (custard), 1 tin pineapples (cubes), 1/2-oz. gelatine, little lemon juice, 1/4 pint whipped cream. Put pineapple juice, gelatine, and lemon juice to melt. Make the custard, allow gelatine to cool, also custard. Whisk the cream. When cold mix together, cut pineapple small and add. Place in wetted mould or glass dish.
1-lb. dried apricots, 4-lb. sugar, 1 tin pineapple, 2 oranges, 2 lemons. Wash apricots; soak in enough water to cover overnight. Mince all together. Add water, juice of oranges, lemons, and syrup from pineapple. Add sugar; let dissolve slowly. Then boil for three-quarters of an hour quickly.
Slices of apple, banana, orange, pineapple, etc. Batter: 2-ozs. flour, 1/8-th pint tepid water, 1 dessertspoon oil or melted butter, 1 whisked white of egg, pinch salt. Sieve flour and salt; make well in centre and add oil and tepid water. Mix till smooth and leave in cool place. Before using fold in stiffly whisked egg white and use at once. Apples: Peel, core and cut in rings 1/4-in. thick. Bananas: Peel, scrape, cut in half lengthwise and then in 2-in pieces. Dip fruit in batter and fry in deep fat.
1/2-pint milk, 1 egg, sugar to sweeten slightly. Beat the yolk of the egg thoroughly. Then add the milk and sugar and last stiffly beaten white of the egg. Beat whole and pour into a pie dish. Cook in a gentle oven until lightly set and browned.
Mrs. H. WHITTAKER.
12 eggs. 6 lemons, 1/2-lb. butter, 2-lb. lump sugar.
Mrs. H. SUTCLIFFE, East white House Farm.
2-ozs. ground almonds, 4-ozs. sugar, 3 teaspoonsful ground rice, pinch salt, 1 egg. Puff paste at the bottom, a bit of jam, then almonds on top.
Mrs. TALBOT, 32, Talbot Street.
White of 3 eggs, 3/4 of a cup castor sugar, juice of 2 lemons, 1 small lemon jelly. Beat eggs and sugar well. Dissolve jelly and beat in eggs and sugar, then add lemon juice and beat again.
5-ozs. butter, 8-ozs. sugar, 2 eggs, 2 lemons.
1-lb. flour, 2-ozs. oatmeal, 1 teaspoonful ginger, 1/4 teaspoonful salt, 1/2 teaspoonful baking power, 2-ozs. lard, 1 teaspoonful carbonate of soda, 1/2 small cup of syrup (warm). Rub dry stuff together and rub in lard. Make hole in middle, put in carbonate soda, pour on hot milk, and mix with syrup.
Mrs. ASHWORTH, Harwood Road.
2i-ozs. flour, 2-ozs. sugar, 2-ozs. butter, 2-ozs. ground rice, I teaspoonful baking powder.
Mrs. ASHWORTH, Harwood Road.
1/2-lb. flour, 1/2-lb. oatmeal, 7-ozs. sugar, 3 1/2-ozs. lard, 3 1/2-ozs. margarine. 1 teaspoonful ground ginger, 1 teaspoonful carbonate of soda, a good pinch of salt, 1 egg, -1/2-lb. treacle, milk to mix. Put the dry ingredients In a bowl. Melt the lard, margarine and treacle in a pan. and stir into the mixture. Allow it to cool a little. Then add the beaten egg and sufficient milk to make a fairly thin mixture. Pour into a greased and floured tin, and bake in a slow o\en from 1 1/2 to 2 hours.
1/2-lb. plain flour, pinch of salt. 3-ozs. sugar, 2-ozs. butter. 2-ozs. lard, 1 teaspoonful ginger, 1 teaspoonful cinnamon, 2 tablespoonful treacle in boiling water. Bake 3/4 hour slow. Mix all dry and add treacle and water to thick batter.
10-ozs. flour. 5-ozs. fine oatmeal, 3-ozs. butter or margarine. 3-ozs. lard, 4-ozs. brown sugar, 8-ozs. syrup, 2 eggs, 2-ozs. candied peel, 1 teaspoonful carbonate of soda, pinch of salt, a little milk, 1/2 teaspoonful ground ginger, 1 small teaspoonful mixed spice, little grated nutmeg. Mix all dry ingredients together, rub in butter and lard, beat the eggs and syrup together, and add a little milk. Pour this into the dry ingredients and mix to a soft mixture. Pour into well-greased tins and bake in a moderate oven 1 hour.
Mrs. WHATMOUGH, "Whitendale," Blackburn Road, Rishton.
2-lbs. flour, 2-lbs. oatmeal, 3/4-lbs. lard, 3/4-lbs. brown sugar, 1/4-oz. ginger, 1-oz. carbonate soda, 2-lbs. syrup or treacle, 1 gill milk.
Mrs. J. MACINTOSH, 59, Harwood Road, Rishton.
1-lb. oatmeal, 1/2-lb. brown sugar, 1/2-lb. flour, 1-lb. syrup or treacle. 6-ozs. lard, 1 cup milk, 1 teaspoonful baking powder. Mix the oatmeal and flour and baking powder. Rub in the lard. Add sugar, then the syrup or treacle and milk. Bake in a moderate oven about 30 minutes. Reg. No. 5.
Mrs. RENSHAW, "Frinton," Blackburn Road.
2 cups of flour. 1 cup of sugar, 2 teaspoonful of ginger, 2 tablespoonful of treacle, 1 cup of milk, 1 beaten egg, 1 tablespoonful of butter, 1 teaspoonful of carbonate soda. Put carbonate of soda in last in a drop of boiling water. Beat mixture for five minutes, then bake for three-quarters of an hour.
Mrs. T. DUCKWORTH. 31. Clifton Street.
1-lb. flour. 1/2-Ib. butter or lard, 1/4-lb. sugar, 1 egg, 1/2 teaspoonful baking powder, a little salt. Mix with egg and a little milk. Mix together to form a stiff paste. Roll out, spread with raspberry jam, and sprinkle with cocoanut. When baked cut into squares.
Mrs. HANSON. High Street.
1 cupful self-raising flour, 2 cupfuls Quaker oats, 1/2 teaspoonful bi-carbonate soda, 1/2-lb. butter, 1 cupful raw sugar, 1 tablespoonful syrup, 1 tablespoonful water, 1/4-lb. walnuts.
Melt the butter, sugar, syrup and water. Add the other ingredients, pour into a greased tin, and bake 15 minutes in a fairly hot oven.
Mrs. WILSON, Accrington.
1/2-lb. flour, 1/4-lb. butter or margarine, 1/4-lb. sugar, 1 egg, 1/4 teaspoonful baking powder. Rub butter in flour, add sugar and beaten egg. Cut in rounds, and bake in moderate oven.
Mrs. WORSLEY, "Leigh Bank," Blackburn Road.
3 cups white wafer oats, 2 1/2 cups flour, 3 tablespoonful sugar, 1/4-lb. lard, 1/4-lb. margarine, 1/2 teaspoonful carbonate soda, 1 teaspoonful baking powder, 1 egg, pinch salt. Bake 10 to 15 minutes in moderate oven. Grease tins. Makes about 36.
Slices of bread and butter, 1/2-lb. dried figs, 1 pint milk, 2 eggs, 1-oz. castor sugar, 4-ozs. loaf sugar, juice of 1/2 lemon, little butter, 1/2 teaspoonful vanilla. Butter pie-dish, line with figs chopped small, then add layer of bread and butter slices. Beat eggs lightly with the vanilla, add castor sugar and milk. Pour this into the dish and bake in a very moderate oven until set. Do not allow to boil. Put the loaf sugar into a stewpan with 4 tablespoons of water and the lemon juice. Stir until sugar has melted over gentle heat, then boil until it is a light brown syrup. Turn this caramel on to the pudding, sprinkle with finely chopped figs, and serve.
Mrs. BERRY, Blackburn Road, Rishton.
10-ozs. Quick Quaker oats, 6-ozs. Stork, 4-ozs. sugar, 1 1/2 tablespoonful syrup. Melt Stork and syrup and add to sugar and oats. Bake very slowly 40 minutes. Cut into fingers.
12-ozs. flour, 1/2-lb. margarine, 4-ozs. castor sugar, few raisins. Mix with own moisture.
Misses BATESON, Station Road.
1 lb. flour, 1/2-lb. syrup, 6-ozs. sugar, 4-ozs. butter or margarine, 2 teaspoonsful baking powder, 2 teaspoonsful carbonate of soda, 1 teaspoonsful ginger, 1 egg, a little milk, pinch of salt. Melt the syrup and butter, beat in the egg, then dry ingredients. Roll out thin and cut into biscuits. Bake in a moderate oven.
Mrs. HARGREAVES, "Kedesh," Cutt Lane, Rishton.
12-ozs. flour, 3-ozs. butter, 3-ozs. lard, 4-ozs. sugar, 1 teaspoonful baking powder, 1/2 teaspoonful carbonate soda, 1 egg, 2 tablespoonsful milk. Mix to a paste and add 4-ozs. of Kelloggs last.
5-ozs. plain flour, 3-ozs. fine oatmeal, 1-oz. sugar, 2-ozs. lard, 1 teaspoonful salt, 1/2 teaspoonful bi-carbonate soda. Put all dry ingredients Into dish. Rub in lard and mix to a stiff paste with milk. Roll out to thickness of a penny. Cut out with cutter. Bake 15 minutes in a moderate oven, top shelf.
Mrs. ALMOND, Knowles Street.
6-ozs. Quaker oats, 5-ozs. self-raising flour, 4-ozs. sugar, 3-ozs. butter or margarine, 3-ozs. lard, pinch of salt, 1 egg. Mix dry ingredients, and rub in fat. Bind with egg; roll, and cut out.
E. BRIDGE, - "Laneside."
1 large pot flour, not quite 1/2-lb. of sugar, 1 teaspoonful ginger, 2 tablespoonsful syrup, 1 teaspoonful carbonate soda, 4-ozs. margarine and lard, 2 tablespoonsful milk. Put syrup, milk and carbonate soda in a basin and warm. Roll out thin; cut with cutter.
6-ozs. butter, 6-ozs. brown sugar, 9-ozs. Quaker oats, pinch of salt. Melt butter and sugar, then gradually stir in oats and salt. Mix well together, and spread in a shallow tin. Cook slowly for 20 to 30 minutes till brown. Before quite cold cut through with knife into pieces of required size.
Mrs. L. SLEIGH, "Scargarth." Blackburn Road.
2 eggs, 4-ozs. butter or margarine, 4-ozs. sugar, 5-ozs. flour, 1/2 tea-spoonful baking powder, a little milk. Grease the basin. Beat the butter and sugar to a cream. Mix flour, baking powder, and add to cream mixture with the eggs. If necessary, a little milk may be added. Steam for 1 1/2 to 2 hours. Turn out and serve with sauce flavourings such as lemon rind or orange juice. 2-ozs. sultanas or cherries may be added.
Put into a basin a heaped teacupful of flour, a pinch of salt, a teaspoonful of sugar, and 1 1/2-ozs. of butter or dripping. Mix well together with a knife, then add a heaped tablespoonful of blackberry jelly (apricot jam or marmalade is very nice used in this way too). Lastly add a tea spoonful of carbonate of soda mixed in a a quarter of a teacupful of warm water. Add to the mixture and stir well. Put into a well-greased basin and steam for 1 1/2 hours.
Mrs. JACKSON, Rishton.
5-ozs. flour, 4-ozs. suet, 2 tablespoonsful sugar, 1 teacup of any kind of jam, 1 teaspoonful of carbonate of soda, 1 pinch of salt. Mix well with milk until rather sloppy.
1/2-lb. flour, 1/4-lb. suet, a little salt, 3/4 teacup of raspberry jam and a little milk. Mix well together and add last of all 1/2 teaspoonful carbonate soda dissolved in a teaspoonful of milk. Steam for 2 or 2 1/2 hours and serve with custard.
4 tablespoonsful of cornflour mixed with cold water, pinch of salt, 3 yolks and 1 white of egg, a little butter, 5 tablespoonsful of sugar dissolved in nearly a pint of boiling water, grated rind and juice of 1 lemon. Mix them all together and put in a greased basin and cook in the oven. Whip the whites of the eggs with a little salt and a few drops of lemon and 1 teaspoonful of sugar.
When the pudding is nearly enough put this on top and put in the oven again to brown.
Mrs. EDGE, 1, Highfield Road.
2-lbs. cooking apples, sugar to taste. 1 lemon (rind and juice), 1/2 teaspoonful grated nutmeg, 1-oz. butter or margarine. Custard: 1 pint milk, 1/2-oz. cornflour. 1-oz. sugar, 1 egg, 1/2-oz. butter or margarine. 2 large maracoons or 2 tablespoonsful cake-crumbs.
Peel, core and quarter apples, put them into a stew pan with sugar enough to sweeten them well, grated lemon rind and juice, 1-oz. of butter or margarine and the nutmeg.
Add no water; simmer the apples gently until they are soft. Put through a sieve or beat with a wooden spoon until smooth. Blend the cornflour with a little cold milk and pour over it the rest of the milk boiled. Stir, and return to saucepan. Boil five minutes, stirring all the time.
Add the egg beaten with 1-oz. of sugar (and if liked a little vanilla essence) and 1/2-oz. butter or margarine; stir well off the heat. Put a layer of apples at the bottom of a pie dish, add a layer of custard (which should be thick); repeat layers and cover top with crumbled maracoons or cake-crumbs. Bake in a hot oven for 20 minutes.
Serve hot or cold.(Regulo 7). Serves 6—8 persons.
Mrs. ABRAM, Blackburn Road.
1 teaspoonful bi-carbonate soda. 1/2 cup sugar. 1 cup currants 1 cup raisins. 1 cup flour, 1 cup suet. Mix together with a drop of cold milk, keeping mixture fairly dry. Steam 3 hours in a well-greased mould. Will serve six persons.
1 cup flour, 1 cup bread-crumbs. 1 cup sugar, 1 cup chopped suet, 1 cup marmalade, 2 eggs, and a little milk. Mix to stiff paste and add one teaspoonful carbonate soda dissolved in a very little hot water. Steam 2 1/2 hours.
Place your bottles in oven and warm thoroughly. Pack your fruit in the bottles without squeezing and put in a moderate oven until skins are about to break. Then put about a saltspoon of salicylic acid in each bottle and just cover fruit with boiling water. Put on your tops and screw down. When they have cooled off screw down tight. It is advisable to bottle a stone fruit for the first attempt. It will give you a better idea when dealing with a seed fruit. Don't forget to warm your tops or you will crack your bottles when sealing down.
Mrs. J. M. GRAVES.
1/4-lb. flour, 2-ozs. suet. 3 tablespoonsful milk, 1/2 teaspoonful ground ginger, pinch salt, 1 egg, 3 tablespoonsful golden syrup. Put flour, salt and ginger into a bowl. Shred suet finely and add to flour. Beat the egg and add syrup and milk. Mix with the flour, etc. Put into well-greased basin, place a piece of grease-proof paper on top, and steam 1 1/2 hours. Serve with white sauce or custard.
Put a good-sized piece of butter in a pan, enough flour to thicken; also add as much milk you require. Slowly bring to the boil, stirring all the while. Season it.
Shrimp sauce: Add chopped shrimps.
Egg sauce: Add chopped hard-boiled eggs.
Parsley sauce: Add chopped parsley.
Sweet sauce: Add sugar.
Skin and slice six bananas. Mix two tablespoonsful of ground rice with a little cold milk and stir into 1 pint of boiling milk. When it is off the boil add a tablespoonful castor sugar and one egg. When the mixture has thickened add the bananas and pour into a greased dish. Bake in a fairly hot oven about 20 minutes.
9-ozs. flour, 12-ozs. butter, 12-ozs. sugar, 1-lb. raisins, 1 1/2-lbs. sultanas, 1-lb. currants, 6-ozs. mixed peel, 1-oz. mixed spices, 8 eggs. Put mixture into greased tins with greaseproof paper and cloth tied over the top. Steam for 5 1/2 hours. Dry in a cool oven for about 1/2 hour when finished and leave in this till cold.
2 eggs, their weight in flour, 1 large teaspoonful heaped up of baking powder, 1 1/2-ozs. margarine, 2-ozs. sugar, pinch of salt. Cream margarine and sugar together; beat eggs in one by one. Sift flour with the salt, add to margarine and sugar slowly and lightly. Add baking powder with 1 tablespoonful of the flour. Mix well, and add sufficient milk to make mixture sufficiently moist to pour into a greased mould or basin. Steam for 1 hour and serve with jam sauce.
4-ozs. flour, 4-ozs. sugar, 2-ozs. butter, 1 teaspoonful baking powder, pinch of salt, 1 egg. Mix with a little milk and a little raspberry jam in bottom of basin. Steam 1 1/2 hours.
Mrs. A. M. TOWLER.
1 1/2 breakfastcupsful of breadcrumbs, 1 teacupful of marmalade, 2 tablespoonsful of sugar, 2 eggs. Mix the breadcrumbs, sugar and marmalade, then add the beaten eggs. Pour into a greased basin. Cover with a greased paper and steam for 1 hour.
6 tablespoonsful flour, 3 tablespoonsful sugar, 1/4-lb. suet, 1/2-lb. fruit (currants and raisins and peel), 1 teaspoonful ginger, 1 teaspoonful carbonate soda. Mix with milk. Steam or boil 3 hours. Serve with sauce.
Mrs. M. CLARKE, 5, Norden View, Rishton.
5-ozs. flour, 3-ozs. margarine, 3-ozs. sugar, 1 egg and a little milk, 1 teaspoonful baking powder, 2-ozs. sultanas. Mix margarine and sugar to a cream, add egg and then flour and baking powder with a little milk and sultanas. Steam for 2 to 3 hours.
Mrs. INGLESON, St. Charles' Road.
3-ozs. flour, 2-ozs. butter, 2-ozs. sugar, 1/2 teaspoonful carbonate soda, i cup sultanas. Mix all together in a basin; add enough boiling water to mix a cake. Leave uncovered all night, then steam for 2 hours. Serve with custard.
Mrs. WILKINSON, Spring Street.
2-ozs. butter, 3-ozs. flour, 2-ozs. sugar, 1 teaspoonful baking powder, yolk of egg, enough milk to make to a thick batter. Butter a pie dish, fill with apples, cover with sugar, then cook. Bake for a 1/4 of an hour. Whisk white of egg and lay on top. Return to oven.
2-ozs. sugar, 2-ozs. butter, 2-ozs. ground rice, 1 egg. Cream butter and sugar, add ground rice and egg. Line patty tins with short pastry. Put half a teaspoonful raspberry jam in each and a teaspoonful mixture. Bake in a moderate oven 20 minutes.
1 egg, weight of egg in butter, sugar and flour, 1/4 teaspoonful baking powder, rind of 1 lemon, tablespoonful raspberry jam, short pastry.
Mrs. T. ROBINSON, "Homestead," Rishton.
Put 1 quart of water in a pan, 1-lb. treacle, 1-oz. Spanish. Boil down to a pint. Add 3d. of All Fours and 1d. white vinegar when cold.
1/4-lb. rice, 1 pint water, 1 pinch salt, 1 dessertspoon salmon gravy. Simmer the water, rice and salt to a pulp, then stir in the salmon gravy. Put into a basin to set. Cut into pieces required. Dip into thick batter and fry in deep fat. Or fry and brown with breadcrumbs and serve with parsley sauce.
Mrs. A. SLATER, St. Alban's Road, Rishton.
Salt, carbonate soda, borax. Equal quantity of each.
Mrs. DIDSLEY, Dorset Road.
Equal parts of cream, milk, vinegar (or lemon juice), say a tablespoonful of each. Mix the milk and cream with 4 tablespoonsful of horse-radish, grated first, and heat the mixture well before adding vinegar.
3-lbs. marrow, 3-lbs. apples (when peeled and cored), 2-lbs. tomatoes, 2-lbs. onions, l 1/2-lbs. sultanas, 5-lbs. brown sugar, 2 1/2 pints vinegar, 2-ozs. pickling spice (put in muslin bag), 1/2-oz. pepper, 1-oz. salt. Boil for 50 minutes after reaching boiling point, stirring all the time. If not thick enough after boiling mix two large tablespoonsful of cornflour into a paste and boil for three minutes.
(Not to be eaten!!!)
4 tablespoonsful soap flakes, 2 tablespoonsful carbonate soda, 2 tablespoonsful borax, 2 tablespoonsful Epsom Salts. Crush salts and mix all together. Add about two tablespoonsful of the mixture to hot water and bath feet at night 20 minutes.
Mrs. A. TRENGOVE.
1/2-lb. rice flour, 1/2-lb. cream of tartar, 1/4-lb. carbonate of soda.
1/2-lb. tomatoes, 1-oz. butter, 1-oz. grated cheese, 1 egg, pepper and salt to taste. Skin the tomatoes, cook them until soft with the butter. Add grated cheese with the beaten egg and seasoning. Stir gently until mixture thickens, but do not boil.
Mrs. J. BUTLER.
1/4-lb. lentils, 1/4-pint water, 1/4 onion, pinch herbs, 1-oz. margarine or dripping, seasoning. 2-ozs. grated cheese. Wash and soak the lentils, put them into a pan with the water, onion and margarine. Cook gently unlit soft. Stir occasionally. When almost cooked add the cheese and seasoning. Press into a pot. When cold spread top with margarine.
Mrs. M. SMITH.
1 1/2-Ibs. beef -steak cut 4-inch thick, 2-ozs. shredded suet. 3-ozs. fresh breadcrumbs. 2 teaspoonsful dropped parsley, 1/4 teaspoonful powdered herbs. the rind of a lemon. 1 egg, salt and pepper. Cut steak into oblong pieces about 3-in. long. Make stuffing with the rest of the ingredients. Put a thin layer of stuffing on each piece of steak. Roll up each piece and tie with fine string. Place all in a casserole with a little water or Stock and let them stew gently for an hour. Remove string and serve
M. TROOP. High Lawn. Whalley.
16 tablespoonsful vinegar, 8 tablespoonsful cream 4 tablespoonsful raw sugar. 1 tablespoonful mustard. 1 saltspoonful salt, 1 saltspoonful pepper, 4 eggs. Beat eggs and cream together, then beat in vinegar. Add other ingredients. Put jug of dressing into pan of boiling water and stir till it thickens. Keep water boiling all the time. Put in air-tight bottles.
Miss M. BARKER.
3-lbs. raspberries, 3-lbs. fine white sugar, 1-oz. butter. Pick over the berries. Have sugar heated in a bowl in a warm oven. Rub butter round a preserving pan, put over a low gas, and place the berries in. When they start to bubble pour into the warm sugar. Beat with a wooden spoon for 30 minutes, put into pots and cover. This will make 6-lb. of lovely preserve with real raspberry flavour and colour. There is no waste, and it keeps indefinitely.
Mrs. WOODCOCK. 108, Harwood Road. Rishton.
As for as recipes go, may I, in these days of meat rationing, offer you a recipe for parisian eggs? Ingredients: 4 eggs, 6 small sausages, chopped parsley, tomato. 3 tablespoonsful tomato sauce. 2-ozs; margarine, seasoning. Melt the margarine in a fireproof dish and break the eggs into it. Season well and put into the oven or under the grill to cook the eggs until they are just set. Meanwhile prick and bake the sausages. Sprinkle the eggs with parsley and arrange round the tomato, pour round the sauce, placing four cooked sausages radiating from between the eggs. Slice the other two to. form a border. This dish can also be garnished with baked tomatoes, bacon rolls or grilled kidneys.
HENRY A. PROCTER.
Empty 1/2-lb. tin of salmon, take away all dark skin and bones. Crush eight cream crackers and mix well with salmon. Take one huge spoonful of melted butter, one spoonful of vinegar, salt and pepper to taste, and mix all together to a smooth paste.
1 cup granulated sugar. 1/2 cup butter, 1/4 cup treacle. 2 tablespoonsful boiling water. 1 tablespoonful vinegar. Boil ingredients all together till a little becomes brittle when tested in cold water. When half cold mark into squares with knife.
Mrs. H. GREENWOOD, 98, Harwood Road.
Put 1 pint vinegar in a pan, add 1 1/2 tablespoonsful treacle, 30 cloves or 1/2 teaspoonful ground cloves, 1/4 teaspoonful cayenne pepper, 2 teaspoonsful sugar, pinch salt. When boiling mix 1 tablespoonful flour with a little water, add to the pan. Strain ready for use.
Mrs. A. RADCLIFFE, Lord Street.
4-oz. butter, 1 breakfastcup syrup, 1/2 breakfastcup boiling water, 3 breakfastcups sugar, 1/2 teaspoonful salt, 1/2 teaspoonful cream tartar, 1-oz. Spanish. Break Spanish into small pieces and put into pan with boiling water, then put all other ingredients in. Boil hard until it sets hard in cold water.
Mrs. C. SMITH, Stourton Street.
2 breakfastcups flour, 1 breakfastcup sugar, 1/4-lb. margarine, piece of lard as big as an egg, 1 teaspoonful ground ginger. 1 teaspoonful spice, 1 egg, 2 tablespoonsful treacle, 1 breakfastcup milk, 1/2 teaspoonful bicarbonate soda. Put all dry ingredients in a basin, rub in margarine and lard, warm milk and treacle in a pan, beat egg, add to milk and treacle, then add bicarbonate of sola. Mix all together. Bake in a moderate oven.
7-ozs. Alinson's or wholemeal flour, 2-ozs. lard, 3-ozs. demarara sugar, 5-ozs. syrup, 3-ozs. crystalised ginger, pinch salt, 1 egg, 1/2 teaspoonful carbonate of soda, milk. Mix flour, salt, ginger. Warm syrup, lard, milk and soda. Beat egg to froth. Pour in lard and syrup, etc. Add sugar and egg. Bake 30 minutes.
Mrs. BAINBRIDGE, " Northwood," Blackburn Road, Rishton.
5-ozs. butter or margarine, 8-ozs. flour, 3-ozs. sugar, pinch salt. Beat butter and sugar, add flour. Roll out, cut into fancy shapes. Bake in a slow oven on slightly floured tin for 10-15 minutes. Cherry on top.
Mrs. R. LIGHTBOWN, 90, Harwood Road, Rishton.
3-ozs. Kellogg's rice crispies, 6-ozs. milk chocolate. Melt chocolate and slightly heat crispies before mixing together. This quantity gives about fourteen cakes. Allow one dessertspoonful of mixture to each cake case.
Mrs. TATE, Hermitage Street.
1/2-lb. flour, 2-ozs. sugar, 2-ozs. lard, 1/4-oz. cream tartar, 1/2d. on scale for carbonate soda. Mix with milk filling. 4-ozs. figs, 2-ozs. sugar. Boil till soft.
Miss HOLDEN, Blackburn Road.
1/2-lb. plain flour, 6-ozs. margarine, l 1/2-ozs. castor sugar. Rub margarine in flour and sugar. Mix to a paste without moisture. Roll out 1/4-in. thick, cut with cutter. Bake 15 minutes in moderate oven (top shelf). When cold over with castor sugar.
Mrs. W. NUTTALL, Hermitage Street.
1/2-lb. castor sugar. 1/4-lb. butter, 1/4-lb. flour (self-raising), 1/4-lb. ground rice, 4 eggs. Beat butler and sugar to a cream, gradually add eggs (well" beaten). Lastly add flour and ground rice.
3-ozs. butter, 3-ozs. sugar. 4-ozs. flour, 1-oz. coconut, 2 eggs, 1/2 tea-spoonful baking powder. Cream butter and sugar. Add eggs. Then add flour and coconut. Bake for about 20 minutes.
Mrs. GERTRUDE ASHCROFT.
Two eggs, their weight in butter, sugar and self-raising flour. Beat butter and sugar to a cream. Add 1 egg and half the flour. Beat well. Add the other egg and rest of flour. Beat again. Add grated rind of one orange and half its juice. Put in a prepared tin and bake in a moderate oven.
1/2-lb. flour, 6-ozs butter. 1 1/2-ozs. castor sugar, a few carraway seeds. Rub butter in flour and sugar. Mix to a stiff paste without moisture. Roll out 1/4 inch thick and cut with a cutter. Bake 15 minutes in a moderate oven (top shelf). When cold dust well with castor sugar.
Four eggs, their weight in flour and sugar, the weight of three eggs in butter, 4 teaspoonful baking powder. Beat the butter and sugar to a cream. Gradually stir in the eggs and flour, adding baking powder last. Flavour with lemon juice and currants. Bake in small tins for about a quarter hour
4-ozs. short pastry. 2-ozs. butter, 2-ozs. castor sugar, 1 egg, 1-oz. rice flour, 2-ozs. desiccated coconut, 1/4 teaspoonful baking powder, jam. Roll out pastry very thinly and line 1 dozen patty tins. Beat butter and sugar to a cream. Add the egg and rice flour. Beat well. Lastly add baking powder and coconut. Put a little jam in each patty case and half fill with mixture. Bake 15 minutes (fairly hot oven).
3 eggs and the weight of 3eggs in flour, butter and sugar, 1/2 teaspoonful baking powder, the rind of 1 orange grated and the juice of 1 orange. Mix up well and bake in a hot oven.
Mrs. CALVERT, 4, Station Road.
4-ozs. margarine, 4-ozs. sugar. 2 eggs, 2-ozs. powdered chocolate, 5-ozs. flour, 1 teaspoonful Mi!ler's baking powder. Beat butter and sugar to a cream. Add eggs and flour alternately. Add chocolate. Also a little milk if mixture is too stiff. Add baking powder. Mix well. Put into a greased-paper tin Bake three-quarters hour.
Misses SHARPLES, Harwood Road.
2-ozs. butter, 2-ozs. ground almonds. 1 little yolk of egg and milk, 2-ozs. sugar, 4-ozs. flour. For the top: 1-oz. icing sugar, 3-ozs. chopped' nuts, 1 white of egg. Sift the flour into a basin, rub in the butter, add the sugar, ground almonds, and sufficient egg and milk to bind ingredients to a stiff dough. Cut in rounds or ringers. Lay on a greased tin. Whip up the white of egg stiffly, add the icing sugar and chopped almonds. Mix lightly and spread on to the paste. Dredge with sugar. Bake in a moderately hot oven (Reg. 5) for 25 minutes.
Mrs. T. BRADSHAW, " Hazelwood," Blackburn Road.
1/2-lb. flour, -lb. margarine, 3-ozs. castor sugar, 1/4 teaspoonful carbonate soda. Mix together dry ingredients, rub in margarine. Make a hole in centre and drop in 1 egg unbeaten. Stir with knife (without moisture) until a dough is formed. Roll out and spread with jam (raspberry) to which a little water has been added. Spread with the following mixture: 2-ozs. coconut, 2-ozs. castor sugar. Bind with a little beaten egg or milk and put over the jam. Bake about 20 minutes (moderate oven). When cold cut up to any convenient size or shape.
Mrs. H. GIBSON.
1/2-lb. plain flour, pinch salt, 1/2 teaspoonful bicarbonate soda, 1 teaspoonful ground ginger. Put into a saucepan 1/2 cup milk, 2-ozs. margarine, 1 teacupful golden syrup (or treacle), 1 tablespoonful sugar. Dissolve without overheating. Remove from the heat. Stir in a beaten egg. Mix with the dry ingredients. Beat well. Should be a soft mixture. Pour into tin (lined with greased paper). Bake 40 minutes to 1 hour in a moderate ■ oven (or Reg. 4).
3-ozs. butter, 4-ozs. sugar, 6-ozs. self-raising flour, 2-ozs. coconut, 2 eggs, a little milk. Beat butter and sugar to a cream, then add eggs, flour, coconut and milk. Bake in a moderate oven (time 15 minutes).
Mrs. J. F. CHAMBERS.
7-ozs. butter, 7-ozs. currants, 1/2-lb. self-raising flour, 1/2-lb. sugar, 4 eggs. Cream butter and sugar, then add eggs, currants and flour.
Mrs. A. DUCKWORTH, Station Road.
6-ozs. sugar, 6-ozs. butter, 8-ozs. self-raising flour, 2-ozs. coconut, 2 eggs, 4- cup milk. Bake in moderate oven. Double quantity makes two large loaves.
Mrs. PORTER, Station Road.
1 cupful flour, 1/2 cupful sugar, 2-ozs. butter, 1 egg and a little milk. Beat the sugar and butter together, add the egg and milk, then stir in the flour and a large tablespoonful of cocoa. Add one teaspoonful of cream of tartar and 1/2 teaspoonful carbonate soda lastly. A large tablespoonful of coconut instead of cocoa makes a very nice change for the above cake mixture.
Mrs. GREENWOOD, NORDEN.
1/2-lb. flour. 5-ozs. butter or margarine. 2-ozs. castor sugar. Cream butter and sugar well and gradually work in the flour, kneading it well. Roll out into two round cakes about 1/2 inch thick, pinch edges and prick all over with a fork. Bake in a moderate oven until golden brown. Cut in fingers as soon as it comes out of the oven. This is lovely and crisp.
1/4-lb. butter, 1/4-lb. castor sugar, 3 eggs, 10-ozs. flour. 1 teaspoonful baking powder, 1/4-lb. desiccated coconut, grated rind of 1/2 lemon, 2 tablespoonsful milk (about). Beat the butter and sugar to a cream, add each egg separately and beat well. Sift the flour and baking powder together and stir lightly into a mixture with the coconut and lemon rind. Add sufficient milk to make a stiff mixture. Put into a tin lined with greased paper and bake for 15 hours with the "Regulo" at mark 4.
M. SMITH, 11, Highfield Road.
1/4-lb. butter, 1/2-lb. flour, 6-ozs. castor sugar, 6-ozs. powdered chocolate or cocoa, 3 eggs, 1 teaspoonful vanilla essence, 1 teaspoonful baking, powder, less than a cupful of milk. Dissolve the chocolate in the milk. Cream the butter and sugar, add the eggs and flour alternately, then the dissolved chocolate. Beat well. Lastly add the baking powder and vanilla essence. Pour into prepared tins and bake for 45 minutes.
6-ozs. margarine, 6-ozs. castor sugar, 9-ozs. flour, 3 eggs, 3 tablespoonsful milk, 2 tablespoonsful coffee essence, 2 teaspoonsful cream of tartar, 1 teaspoonful bicarbonate of soda. Beat butter and sugar to cream,, add eggs and flour alternately. Put soda and cream of tartar in milk till it froths. Bake 40 minutes.
2 whites of eggs whisked stiffly, 4-ozs. sugar, 1/4 teacup coconut, 2 teacups cornflakes. Mix all together. Bake in cool oven 20 minutes.
Mrs. F. MORLE, St. Alban's Road, Rishton.
3-ozs. short crust pastry, 1 egg and its weight in flour, sugar and margarine, 1 tablespoonful jam, mi!k if necessary, 1/4 teaspoonful baking powder, grated lemon rind or vanilla. Line 10 or 12 patty tins with pastry. Put a little jam in each. Prepare the cake mixture. Put some cake mixture in each tin. Bake about 20 minutes in moderate oven. Dredge with icing sugar.
4-ozs. self-raising flour, 4-ozs. ground rice, 6-ozs. margarine or butter, 6-ozs. castor sugar, 3 eggs, 1 tablespoonful milk. Cream the butter and sugar till quite soft. Sift together the flour and ground rice. Add the beaten eggs a little at a time, work in the milk gradually, and lastly fold in the flour and rice. Put in a papered tin and bake 1 1/2 hours.
Mrs. JACK SANDERSON.
3-ozs. sugar, 5-ozs. butter, 8-ozs. flour. Cream butter and sugar, then add flour and knead. Bake in fairly slow oven.
Mrs. W. STURZAKER, Blackburn Road.
7-ozs. flour, 2 ozs. coconut, 4-ozs. fat, 6-ozs. castor sugar, 2 eggs, 1 teaspoonful baking powder, a little milk. Beat the sugar and fat to a soft cream, then beat in the eggs (adding each one separately). Sift the flour, then mix with the coconut. Stir these in gradually, adding some milk to moisten as may be required. Turn into a greased cake tin and put into a moderate oven to bake.
4 eggs, the weight of 3 eggs in sugar, the weight of 2 eggs in flour, 1/2 teaspoonful vinegar or lemon juice. Beat eggs and sugar for 20 minutes, then sift in flour (not beating), and add vinegar or lemon juice. Grease tins and bake in a moderate oven. This quantity makes three cakes.
Miss J. HANSON, 23, Harwood Road, Rishton.
Weight of 2 eggs in butter or margarine, 4-ozs. sugar or 2-ozs. sugar and 2-ozs. golden syrup, 2-ozs. self-raising flour. Cream butter or margarine and sugar. Mix in syrup. Beat in eggs (one at a time), adding little flour to prevent curding. Pour in sandwich tin and bake 25 minutes at mark E.
A. W. CHAMBERS.
3 eggs and their weight in margarine, sugar and flour. Cream margarine and sugar together, add eggs alternately fold in flour. Spread •on two round tins and bake in hot oven. Time: 30 minutes.
3-ozs. butter, 8-ozs. sugar, 6-ozs. flour. 4 eggs and 2 teaspoonsful baking powder. Cream butter and sugar, add eggs and then dry ingredients, and bake in a moderate oven.
Mrs. SUTCL1FFE, 21. Harwood Road, Rishton.
i-\b. flour, 1/4-lb. sugar. 2-ozs. butter, teaspoonful baking powder, pinch salt, 1 egg and milk to mix. Beat the butter and sugar to a cream. Add the egg and beat very well. Then add the flour and lastly the baking powder and milk to mix. Bake in quick oven.
Mrs. P. BAILEY, Rishton.
1-lb. flour, 1/2-lb. sugar. 1/2-lb. butter or lard. 2 teaspoonsful baking powder, 2 eggs. Mix flour, baking powder and sugar, together, then rub in butter. Whisk eggs and add to flour, etc. Divide in two. Roll one piece, place on a tin, spread with raspberry jam. Roll out a second piece and place on top. Bake 20 minutes in not too hot an oven.
Mrs. HINESON, Blackburn Road.
8-ozs. self-raising flour, 4-ozs. sugar, 3-ozs. margarine, 1-oz. lard, 1 egg. Rub together all dry ingredients and drop in the beaten egg. Mix to a stiff paste. Divide in two and roll out thinly and spread jam between. Bake in moderate oven to a light brown.
Mrs. HOPPER, Accrington.
3-ozs. margarine, 3-ozs. sugar (cream), add 2 eggs (beaten), 4-ozs. self-raising flour, 1-oz. ground almonds. 1-oz. ground rice, 1-oz. whole almonds, 1-oz. cherries. Put 1 teaspoonful of flour with eggs. Bake half hour.
Mrs. HAYDOCK. Blackburn Road.
3 eggs, 6-ozs. castor sugar, 2-ozs. butter. 1/4-lb. flour. Mix eggs and sugar (twenty minutes). Melt butter (hot). No baking powder.
Mrs. SMITH, Cliff Street.
1/2-lb. margarine, 1/2-lb. sugar, 3 or 4 eggs. 1/2-lb. flour, 1 tablespoonful ground rice, 1 tablespoonful water, 1 desertspoonful baking powder.
Mrs. W. TOMLINSON.
Whisk well together 3 eggs and 2 cups of castor sugar for 10 minutes. Add 2 cups of self-raising flour by degrees, mixing well and quickly. Lastly add 1 cup of boiling water. Put at once in a large greased tin and bake 1 hour in a moderate oven.
Mrs. H. KENYON, Blackburn Road.
1 pint self-raising flour. 2 cupsful sugar, 1/2 teaspoonful carbonate of soda, 1/2 teaspoonful cream of tartar, 1 pinch salt, 1/4-lb. lard and 1 egg. Mix to a stiff paste with milk.
Cream 6-ozs. butter. 6-ozs. sugar. 3 eggs, 6-ozs. flour, 6-ozs. sultanas. Put 1-oz. chopped almonds on the top. Bake for one hour. For special occasions almond paste can be put in the middle of the cake.
Mrs. W. R. CARTLEDGE, 17, Brook Street, Rishton.
3/4-lb. margarine, 3/4-lb. sugar, 3/4-lb. flour, 1/4-oz. baking powder. Cream butter and sugar well together, add ! egg at a time, flour last. Bake in moderate oven.
6-ozs. margarine, 4-ozs. sugar, add 2 eggs gradually, 1/4-lb. self-raising flour. 1/4-lb. plain flour, 1 teaspoonful essence of lemon. Mix to a nice cream with milk. Grease the tin. Bake one hour in moderate oven (top shelf). When cold put layer of butter cream within and dust the top with castor sugar.
2 1/2-ozs. butter, 2-ozs. icing sugar, 1/2 teaspoonful flour, 1 or 2 drops essence of lemon. Work with the hand to a thick cream with 1/2 teaspoonful of hot water.
2 cups flour, 1 cup sugar, 2 eggs. 4-ozs. margarine, 2-ozs. lard, 1 teaspoonful bicarbonate of soda, 2 teaspoonsful cream of tartar. Cream butter, lard and sugar. Beat the eggs in well, add the flour, and mix bicarbonate of soda and cream of tartar with a little milk, and stir all well together. Bake in a moderate oven half an hour.
Mrs. WHITTAKER, Stourton Street.
3 cupsful flour, 1 cupful sugar, 1 dessertspoonful baking powder, 1/4 teaspoonful carbonate soda. 5-ozs. margarine and lard, 1 egg (2 if small ones). Roll out thin and put on cake tin and spread] with jam; and put another on top. Bake in moderate oven about quarter of an hour. Makes two.
7-ozs. self-raising flour, 3-ozs. desiccated coconut, 5-ozs. butter or margarine, 5-ozs. sugar, 1 egg, pinch of salt. Rub the fat in flour and coconut. Add the sugar and mix to a stiff paste with the beaten egg. All the egg may not be required. Take pieces about the size of a walnut, put on cake tin and bake in a fairly hot oven.
Mrs. L. C. PLACE. 31. St. Charles Road, Rishton.
1/2-lb. flour, 1 egg. 3/4 gill milk, 1/4-oz. yeast. 1/2-oz. castor sugar, 2-ozs. ground almonds, 2-ozs. castor sugar. 1 egg white. Mix yeast, sugar and warm (tepid) milk, and add to the flour; allow to sponge; mix. Put to rise for one hour. Roll out into rectangle. Spread with almond paste made by mixing castor sugar (2-ozs.) and ground almonds to a soft paste with the egg. Then roll up and press edges together to form a circle. Snip with scissors all round and bake in a fairly hot oven. Sprinkle with brown sugar and chopped almonds. Cut into neat chunks.
Walnuts or dates. 2 cups white flour, 2 cups brown flour. 1 cup sultanas, 1 cup sugar, 1 dessertspoonful treacle, 1 dessertspoonful syrup, 1/2 teaspoonful carbonate soda, pinch salt. 1/2 pint milk. Warm milk, treacle, syrup, sugar, sultanas.
1-lb. stoned dates, 1 cupful water, 1 cupful brown sugar. Cut up dates. Simmer with water and sugar until thick. Add vanilla essence. Take 11 cupsful oats, 11 cupsful flour, 1 cupful brown sugar, 3/4 cupful margarine or butter, 1 teaspoonful soda, 1 teaspoonful baking powder. Put layer of oat mixture at the bottom of greased roasting tin, then layer of cooked dates. Sprinkle a little more oat mixture on top. Bake in moderate oven about one hour. Cut in squares.
I. CHESHIRE, High Lawn, Whalley.
1-lb. self-raising flour, 1-lb. sugar, 1-lb. Stork margarine, 2 teaspoonsful spice, 2 teaspoonsful baking powder, 1 teaspoonful carbonate soda, 1-lb. sultanas, 2 cups water. Boil water, sultanas and butter together, then leave to cool. Mix other ingredients.
12-ozs. self-raising flour, 5-ozs. margarine, 1-lb. sugar, 1-lb. raisins, 1/2-lb. currants, 1/4 teaspoonful spice, 1 1/2 cupsful milk, 1 teaspoonful bicarbonate soda. Rub in all dry ingredients. Last add milk and soda.
Mrs. C. NOBLE, Cliff Street.
12-ozs. castor sugar, 10-ozs. butter, 2-ozs. lard, 12-ozs. flour, 6 or 7 eggs, 12-ozs. currants, 12-ozs. sultanas, 4-ozs. mixed peel, 2-ozs. glace cherries, 2-ozs. sweet almonds, 2-ozs. ground almonds, a little spice, a heaped teaspoonful of baking powder. Cream butter and sugar, add eggs and beat all together. Blanch and chop finely the almonds. Grate peel, halve cherries, and add, along with the other fruit, to the mixture. Sieve baking powder, spice and flour together, add along with the ground almonds (lightly). Bake in a moderate oven for about three hours. Will make one large or two small cakes.
Mrs. N. HALLIWELL, Blackburn Road.
1-lb. plain flour, 1-lb. sugar, 1-lb. dates, 2-oz. butter, 2 teaspoonsful carbonate soda, 3/4 pint boiling water, 1 teaspoonful baking powder, 4-ozs. walnuts, 1 egg. Cut up dates. Pour boiling water over. Add carbonate of soda and leave till cool. Put flour, sugar, baking powder in bowl. Rub in butter. Add nuts, dates and water and stir well. Add egg, and cook in slow oven about two hours.
Mrs. MITCHELL, 64, Cliff Street.
1-lb. butter or margarine, 1/2-lb. sugar, 9-ozs. flour, 10-ozs. currants, 4-ozs. sultanas, 4-ozs. candied peel, 4 eggs, 1 teaspoonful baking powder. •Cream butter and sugar, add eggs, then flour and fruit. Bake in a slow oven from 1 1/2 to 2 hours.
1 cup sugar, 1 cup shelled walnuts, 1 cup raisins, 2 cups self-raising flour, 1 small cup milk, 2 eggs. Mix sugar, flour, raisins and nuts (finely chopped) with eggs (well beaten), and to which milk has been added. Let stand for 20 minutes (this is important). Put in very well greased loaf tins and bake in moderate oven for one hour. To serve, cut thinly and butter.
Mrs. TOMLINSON, Rawtenstall.
1-lb. self-raising flour, 6-ozs. lard or margarine, 1 pinch salt, 1/4-lb.. currants, 1/4-lb. raisins, 2 tablespoonsful mixed spice. Mix with milk to a soft paste. Bake in moderate oven for 3/4 of an hour. Enough for three 1-lb. loaves.
6-ozs. lard, 6-ozs. butter. 10-ozs. sugar, 1-lb. flour, 1 teaspoonful baking powder, 2 eggs, a little milk, 1/2-lb currants, 1/2-lb. sultanas, candied peel, 1/2 teaspoonful salt. Mix, and bake in slow oven.
Mrs. B. FISH, 86, Harwood Road, Rishton.
6-ozs. butter, 6-ozs. sugar, 3 eggs, 3/4-lb. fruit (sultanas, currants, peel and cherries), 1/2 teaspoonful spice, 8-ozs. flour, pinch baking powder, 2-ozs. split almonds and a little milk. Cream butter and sugar, add eggs, then flour and fruit. Place almonds on top. Bake at 375° F. Bake for l 1/2 hours.
1/2-lb. flour, 1/4-lb. sugar, 1/4-lb. lard or butter, 1 teaspoonful baking powder, 1 egg. Rub butter into flour and sugar. Mix into a nice dough with egg and a little milk. Divide into two and roll out. Put jam on one half and put the other half on top. Bake in a moderate oven 20 minutes.
Mrs. J. HANSON, St. Alban's Road, Rishton.
Beat to a cream 6-ozs. butter, 6-ozs. castor sugar. Add 3 well beaten eggs, 3/4-lb. self-raising flour, 1/4 teaspoonful salt and sufficient milk to make mixture drop heavily. This quantity will make about 30 small cakes. Divide mixture into three portions, and add one of the following flavourings to each:—
Seville.—Stir in 2 tablespoonsful Seville marmalade.
Date and Wadnut.—Add 2-ozs chopped of each.
Chocolate.—Dissolve 2-ozs. plain block chocolate in 2 tablespoonsful warm milk and stir into plain mixture. Coat with chocolate icing when cakes are cold.
Spicy Fruit.—Add 1/4 teaspoonful mixed spice and 2-ozs. each of sultanas and currants.
Almond.—Stir in 3-ozs. ground almonds and a few drops almond essense. Top with a split almond.
Lemon and Cherry.—Add grated lemon rind and 2-ozs. glace cherries. Top with cherry and angelica.
Coconut.—Stir in 2-ozs. desiccated coconut and a few drops vanilla essence.
Ginger.—Add 2-ozs. crystallised ginger and 1-oz. grated mixed peel.
Sultana and Rice.—Add 1 tablespoonful ground rice, 1 dessertspoonful syrup, 2 tablespoonsful sultanas.
M. K. ROSS.
1/2-lb. self-raising flour, 1/4 teaspoonful salt, 4-ozs. butter or margarine, 4-ozs. castor sugar (or granulated), 4-ozs. currants, 4-ozs. raisins (stoned or chopped fine), 1-oz. mixed peel (cut up small), 1/2 teaspoonful mixed spice, 1 egg, 1/2 gill milk. Sift the flour and salt into a basin. Rub in the butter, add all the dry ingredients and mix well. Beat up the egg, add the milk and stir into the dry ingredients. Mix well together. Put into a greased cake tin and bake in a moderate oven for an hour and a quarter.
4-ozs. self-raising flour, 4-ozs. margarine. 4-ozs. sugar, 2 eggs, a few currants, grated rind of lemon. Cream margarine, add sugar and flour, add beaten eggs, currants and lemon rind. Half fill small cake tins and bake in quick oven for 10 minutes.
1/2-lb. flour, 1/4-lb. butter or margarine, 1/4-lb. sugar, 2-ozs. dates, 2-ozs. shelled walnuts, 2 eggs, 2 tablespoonsful of milk, 2 teaspoonsful baking powder. Cream butter and sugar together. Beat in the eggs. Add walnuts and dates. Add flour gradually, and lastly milk. Bake in a moderate oven.
1/2-lb. margarine, 6-ozs. sugar, 1/2-lb. flour, 2 eggs. 2-ozs. currants, milk. Cream butter and sugar, and then add eggs, flour and currants. Makes two dozen small cakes.
Mrs. A. WILD. 32, Henry Street, Rishton.
10-ozs. flour, pinch of salt, 1 teaspoonful baking powder, 8-ozs. butter or margarine, 8-ozs. sugar, 3 eggs, 3-ozs. chopped walnuts, vanilla essence, little milk. Well grease a cake tin and sieve the flour, salt and baking powder together and add the chopped walnuts. Work the butter and sugar together in a basin until they are pale in colour and of the consistency of whipped cream. Separate the yolks from the whites of the eggs and beat the yolks into the creamed butter and, sugar. Stir in the flour and nuts, adding a little milk if necessary. Lastly stir in the stiffly beaten whites of eggs. Bind thoroughly, pour into the prepared tin and bake for say 1 hour.
1-Ib. plain flour, 1/2-lb. castor sugar, 1/2-lb. cooking dates, 2-ozs. margarine, 2 teaspoonsful carbonate soda, 1 egg, 3/4i pint boiling water, 1 teaspoonful baking powder, 1-oz. chopped walnuts. Cut up dates, pour boiling water and soda. Leave till cool. Put flour, sugar and baking powder into a basin, rub in margarine, add nuts, dates and water. Stir well, add egg. Cook in slow oven in double loaf tins about 1 to 14; hours. Serve sliced with butter. Two big loaves.
1/2-lb. butter, 1/2-lb. castor sugar. 1/2-lb. small raisins. 3/4-lb. currants, 1/4-lb. cherries, 1/4-lb. candied peel. 3 eggs. 1-lb. self-raising flour. Beat butter and sugar. Whisk 3 eggs, add in the butter and sugar, then add flour, last the fruit. After mixing well add a little sherry or spirits. Bake in a moderate oven about two hours.
Mrs. HACKING, Talbot Street.
2 cupfuls brown flour. 1 cupful white flour. 1 cupful sugar, 1 cupful currants, about a cup of milk. 1 teaspoonful salt, butter size of an egg, 1 tablespoonful treacle, 1 teaspoonful carbonate soda. 2-ozs. walnuts. Rub butter in and just warm milk and treacle. Dissolve soda in a little milk. Mix well. Bake in slow oven.
Miss GREENHALGH, " Rockmoor," Blackburn Road, Rishton.
1/4-lb. butter, 1/4-lb. demerara sugar, eggs. 5-ozs. flour, 1/4-lb. mixed peel. 1/4-lb. sultanas, 1/4-lb. raisins, 1/2-lb. currants. (or 3/4-lb. currants), 1/2-lb. ground almonds, 1-oz. almond nuts (chopped) teaspoonful baking powder. 1/2 teaspoonful mixed spice, 2-ozs. glace cherries. 1 or 2 tablespoonful rum or brandy, tablespoonful treacle to darken Cream butter and sugar. Add eggs and flour alternately with baking powder and spice. Add fruit. Mix treacle with brandy, etc. (if brandy not used, mix treacle with milk). Bake in slow oven 2 1/2—3 hours.
Mrs. H. WILSON, Blackburn Road.
1-lb. flour, 1/2-lb. sugar. 1/2-Ib. currants, 1/4-lb. sultanas, 6-ozs. lard, 2-ozs. candied peel, 1 teaspoonful carbonate of soda. 2 teaspoonsful spice, 1 gill milk, 1 tablespoonful vinegar last of all. Rub the lard in the flour. Add all other dry ingredients. Mix the bicarbonate of soda with the milk, then add, and lastly add the vinegar. Bake in a moderate oven about 1 hour.
Mrs. WILSON. Accrington.
1/2-lb. flour, 1/4-lb. butter, 1/2 teaspoonful ground ginger, 1/4 teaspoonful ground cloves, 11 teaspoonsful baking powder. 6-ozs. sugar, 1/2 teaspoonful mixed spice, 1 teaspoonful ground cinnamon, 2 eggs, milk as required. Beat butter and sugar to a cream. Beat eggs. Sift flour, baking powder and spices together, and add flour and liquid alternately to the butter and sugar. Bake in well buttered patty tins after putting half an almond in each.
Mrs. F. GODLEY, 5, Highfield Road.
6-ozs. lard, 10-ozs. flour. 4 to 6-ozs. sugar, 1 teaspoonful baking powder, 1 gill milk, 4-ozs. currants, 4-ozs. sultanas, 2-ozs. candied peel. 1/2 teaspoonful carbonate of soda. Rub fat into flour. Add other dry ingredients, also baking powder. Scald the carbonate of soda in the hot milk and mix well. Bake in moderate oven.
MARJORIE HIGSON, " Rostrevor," Blackburn.
2-ozs. margarine, 2 lemons, 2 eggs (pickled will do), 6-ozs. sugar. Put in the top of a double pan, sugar, strain juice and grated rind of lemons and margarine, dissolve and add eggs (slightly beaten). Stir until thickened.
MARGARET KALYEY, Paa Farm, Paythorne. Nr. Gisburn.
2 cups flour, 1 cup sugar, 2-ozs. margarine, 1 teaspoonful salt, 1 tablespoonful treacle, a little milk, 2-ozs. sultanas. Put the flour, sugar and salt in dish, rub in the margarine, then add sultanas, treacle and milk. Mix all together and put in greased tin and bake one hour in moderate oven.
Mrs. S. DUCKWORTH, 7, Highfield Road.
4 cupsful flour, 2-ozs. butter, 2-ozs. lard, 2 cupsful sugar. 1 cupful currants, 1 cupful sultanas. 2 teaspoonsful baking powder. 2 teaspoonsful spice, 2 tablespoonsful vinegar, 1 teaspoonful bicarbonate soda, 2 eggs. mixed with milk. Rub butter and lard into flour. Add other ingredients. Bake in slow oven for 1 1/2 hours.
A. MORGAN, High Lawn, Whalley.