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Good & Well-Tried Recipes

IN AID OF THE DEVELOPMENT FUND

Spring Fair, 1968

3/-

RISHTON METHODIST CHURCH RECIPES

Kindly supplied by-friends far and near

THE YOUNG WIVES WISH TO THANK ALL WHO HAVE CONTRIBUTED TOWARDS THEIR RECIPE BOOK.

SPRING FAIR 1968.

HAPPINESS

A little bit of forbearance, a great deal of love, with a long piece of patience, some grains of real unselfishness, an ounce of kindness, a faithful loving trust in God and a heart that's ever true.

Now mix these together and you will find this a good recipe for real happiness.

Anon.

FISH, MEAT AND SAVOURY DISHES

FISH SCALLOPS

½ pint cooked flaked white fish

1 tablespoon white breadcrumbs

2 oz chopped celery

1 oz margarine 1¼ oz corn flour

½ pint liquid from fish and celery

2 tablespoons cream from top of milk.

2 oz grated cheese

 

Cook celery in a little water for 10 minutes. Drain well reserving water. Melt margarine in saucepan, add celery and cook gently for a few minutes. Add flour and stir until blended, add liquid from celery and fish and stir until it begins to boil.

Add fish and half grated cheese and milk, mix well and add a little salt and pepper to taste.

Put into four greased Pyrex dishes. (Shell shape if possible)

Mix breadcrumbs and remainder of cheese and sprinkle on top. Brown under grill and serve.

Mrs. J. Kinder,

Rishton.

RISSOLES WITH ’LEFT OVERS’

Mashed potatoes

Mixed Herbs

Cold meat (minced)

Beef cube

Raw onion (minced)

Flour

Salt and Pepper

Fat for frying

Sauce to taste

Mix potatoes, meat, onion, herbs, salt and pepper, beef cube and sauce, together. Roll in flour and make into flat circles Fry in fat until brown.

Mrs. P. Crow,

Dunmow, Essex.

SAVOURY MEAT LOAF

1 lb raw minced steak

1 tablespoon Salt

1 small grated onion

1 small beaten egg

7 level teaspoons breadcrumbs

1 tablespoon tomato ketchup

Loaf Topping-

2 - 3 tablespoons tomato sauce.

Mix all ingredients together. Put in a greased loaf tin and coat with tomato sauce. Bake in a 400° oven for about 45 minutes

Mrs. S. Wilkinson

Skipton.

A DORSETSHIRE RECIPE FOR COOKING RABBIT

Rabbit

Sage

a little flour

4 onions

Few thin slices bacon

1 egg

½ lb breadcrumbs

1 tablespoon milk

salt and pepper

Wash the rabbit and cut into joints, flour well and put into dish. Place, some thin slices of bacon on it. Beat together breadcrumbs, sage and onions, salt and milk. Place over the rabbit.

Cook for about 2 hours in a moderate oven. To make gravy add a little water or milk.

Mrs. E. Smith,

Middlesbrough.

TOMATO SAVOURY

½ lb tomatoes

2 eggs

small onion

2 oz margarine or butter

1 breakfast cup breadcrumbs

Simmer onion and tomatoes until tender. Add breadcrumbs and butter then beaten eggs. Simmer a few minutes longer.

Mrs. M. Clapham,

Fence, Burnley.

BEEF AND HAM ROLL

¾ lb minced beef

1 egg

½ lb minced ham

salt and pepper

2 oz breadcrumbs

Mix steak and ham and breadcrumbs together also seasoning. Beat egg and bind together. Put in a greased basin, cover tightly with a cloth and greaseproof-Boil for 2 - 3 hours.

Mrs. M. Clapham,

Fence, Burnley.

POOR MAN'S GOOSE (with liver)

½ lb Liver

½ teaspoon sage

Few pieces of bacon

1 or 2 onions

1 apple

2 potatoes

Salt and Pepper

In the bottom of a dish put the sliced apple and onion. Then place a layer of liver and bacon. Season then place a layer of sliced potatoes on top.

Cover with water and bake for two hours.

Mrs. E. Smith,

Middlesbrough.

POOR MAN'S GOOSE (with Pork)

¾ lb pork steak (more or less as desired)

sage
potatoes

salt and pepper

onions  

Place a layer of sliced potatoes in a casserole, then a layer of sliced onion. On to the top of onions place pork steak, sprinkle sage over. Continue the layers of onion and potatoes until casserole is full finishing with potatoes and a sprinkle of sage. Add water.

Cook in oven, brown the top layer of potatoes to finish. Approx cooking time 2½ hours. 375° - 4OO°.

Mrs. Carron,

Rishton.

CORNED BEEF HASH

1 cup chopped corned beef

1 beef cube

2 cups diced cooked potatoes

1 oz dripping or fat salt and pepper

1 tablespoon chopped onion

 

Crumble beef cube and dissolve in ¼ cup hot water. Mix together meat, potatoes and onion. Moisten with stock and add seasoning to taste. Make the fat hot in frying pan and put in neat mixture, spread evenly. Cover and cook slowly until underneath is nicely brown. Fold in half and serve on a hot dish.

Mrs. M. Edmundson,

Rishton.

SAVOURY TRYCONES

½ lb Puff Pastry

Roll thinly and cut into rounds with a fairly large pastry cutter. Brush with a little beaten egg. Place a teaspoon of savoury filling in the centre of each round. Form into trycones by pressing 3 points of the circumference of the rounds together. Brush over with egg and bake in a hot oven until pastry is cooked.

SUGGESTED SAVOURY FILLINGS

1. ¼ lb cooked chopped ham, half a medium sized onion (grated).

2. ¼ lb cooked Ham and a little grated cheese

3. ¼ lb Cheddar Cheese (grated), half a medium onion (grated)

4. Cooked chicken pickings (chopped, a little white sauce to bind.

MOCK CRAB SAVOURY

1 onion

1 oz butter

2 skinned tomatoes

3 tablespoon grated cheese

1 slice bread (crumbs)

1 egg

Seasoning

Put the butter into a pan, melt, add chopped onion and cook until tender-Add tomatoes, cook a little, add grated cheese, seasoning. Stir well adding breadcrumbs, then mix in raw egg.

Put into basin and serve on buttered cheese biscuits or make it into sandwiches Add a dash of salad cream if desired.

Mrs. H. Sutcliffe,

Master Barn Farm.

Rishton.

CAKES, SCONES, FRUIT LOAVES, TEA BREADS & BREAD

BIBLE CAKE

1. ½ lb Judges v 25 (last clause)

7. 2 oz. Numbers xvii 8 (blanched & chopped)

2. ½ lb Jeremiah VI 20

8. 1 lb 1 Kings iv 22

3. 1 tablespoon Samuel xiv 25.

9. Season with 11 Chronicles ix 9 (to taste).

4. 3 tablespoons Jeremiah xvii 11.

10. A pinch of Leviticus ii 13.

5. ½ lb 1 Samuel xxx 12

11. Teaspoonful of Amos iv 5.

6. ½ lb Nahum iii 12 (chopped)

12. 3 tablespoons Judges iv 19.

Beat Nos. 1. 2. 3. to a cream, add No. 4. one at a time, still beating, then 5. 6. & 7. and beat again. Add 8. 9. 10. and 11 having previously mixed then and lastly No. 12.

Bake in a slow oven 1½ hours.

Want to know the conversion? Click here.

Mrs. C. Ellel,

Rishton.

BIRTHDAY CAKE

4 oz margarine

2 eggs

6 oz caster sugar

little milk (approx. 4 - 5 tablespoons)

8 oz Self Raising Flour

½ lb sultanas & currants mixed

¼ lb glace cherries

¼ teaspoon nutmeg

½ teaspoon gr. ginger

1 teaspoon black treacle

Cream margarine and sugar. Add flour eggs and milk, lastly fruit. Place in round tin (non-burn type).

Bake 1½ hours Regulo 4 (soft centred at 1¼ hours).

Mrs. E. Palliser,

Rishton.

CORNFLAKE CRUNCH

5 oz margarine

3 oz brown sugar

1 tablespoon syrup

4 oz cornflakes

2 oz Quaker oats

Mix cornflakes and oats. Melt margarine sugar and syrup. Pour on to the cornflakes and oats. Mix well. Place in a shallow tin.

Bake at Regulo 3 or 225° for 15 minutes.

Mrs. J. Kitchen,

Rishton.

VICTORIA SANDWICH

4 oz butter

4 oz Self Raising Flour

4 oz sugar

2 eggs

Beat butter and sugar, add eggs, then flour. Makes one 7 inch sandwich cake. Bake in a moderate oven for ½ hour.

Mr. Self Raising Beghan,

Rishton.

CHOCOLATE CAKE

8 oz margarine

8 oz caster sugar

8 oz Self Raising Flour

2 tablespoon Drinking Chocolate

4 eggs

4 tablespoon hot water

Cream margarine and sugar together, add eggs alternately with chocolate. Add the flour last.

Bake in oven Regulo 350° 1 hour.

FILLING

2 oz icing sugar

Chocolate to taste

2 oz butter

 

Anon.

PLAIN FRUIT CAKE

½ lb Self Raising Flour

¼ lb Margarine

¼ lb sugar

6 oz mixed fruit

2 eggs

Milk

Pinch of salt

Rub margarine in flour. Stir in sugar and fruit. Beat eggs with salt. Stir into the mixture and add sufficient milk to make a fairly stiff mixture.

Bake from 1 hour to 1¼ hours Regulo 3.

Miss. A. Butler,

Rishton.

ECONOMICAL FRUIT CAKE

¼ lb margarine

4 oz caster sugar

2 eggs

6 oz Self Raising Flour

¾ lb packet mixed fruit

½ teaspoon cinnamon

Few glazed cherries

½ teaspoon mixed spice

1 dessertspoon treacle

Cream margarine and sugar. Add beaten eggs and flour. Then add fruit, spices and mix in treacle.

Bake in oven 2 hours. Regulo 2. second shelf off the bottom. Use greased 7 inch cake tin.

Mrs. J. Banks,

Rishton.

SAVOY'S

2 eggs

2 oz flour

2 oz caster sugar

Whisk sugar and eggs until thick. Fold in sieved flour, using a metal spoon, Using a forcing bag and ½" tube, pipe on to a greaseproof paper and bake in a hot oven 425° ( Dredge with caster sugar) for 7-10 minutes.

Spread with jam and cream, put two together.

Miss M. Hargreaves,

Rishton.

LUNCH CAKE

7 oz butter

4 oz Sultanas

7 oz sugar

4 oz glace cherries

8 oz flour

1 teaspoon baking powder

3 eggs

1½ oz caster sugar

3oz ground almonds

Cream butter and sugar, add eggs and flour alternately, add fruit, lastly baking powder. Put half the mixture into a greased papered tin.

Mix ground almond and caster sugar together with a little egg for almond paste. and lay over the mixture.

Put in the other half of mixture.

Bake in a moderately hot oven 1¼ hours.

Miss Davies,

Rishton.

NAPOLEAN CAKE

8 oz flour

2 oz caster sugar

6 oz butter

4 oz ground almonds

yolk of 1 egg

Cream butter, sugar. Add egg, flour then ground almonds. Bake 10 minutes top shelf. Put together, only put jam on one side, dust with caster sugar on the top.

Miss. A. Forshaw.

GUGGY CAKE

1 cupful water

¼ lb lard (warm in pan)

1 cupful sultanas

1 cupful currants

1 cupful sugar

2 teaspoon mixed spice

2 cupful Self Raising flour

Mix altogether in pan then put in two cupful Self Raising flour. Stir well. Put in greased loaf tin and bake in a moderate oven for one hour.

Mrs. J. Swallow,

Rishton.

CHOCOLATE CAKE

¼ lb margarine

¼ lb sugar

6 oz Self Raising flour

2 - 3 eggs

¼ lb chocolate drops

Cream margarine and sugar. Mix in eggs. Add flour then chocolate drops.

Mrs. Tiplady,

Rishton.

LUNCH CAKE

3½ oz butter

3½ oz Caster sugar

2 eggs

3½ oz plain flour

¼ teaspoon baking powder

3½ oz sultanas

Grease a square tin and line with paper Divide mixture, put half in the tin then almond paste. 2½ oz ground almonds, 2½ oz caster sugar. Mix together with a little beaten egg,. Roll out in ground rice then put mixture on the top of that and cover

with blanched almonds. Bake 1 hour in a slow oven. Do not add milk.

Miss A. Forshaw,

GINGERBREAD

1 lb Self Raising Flour

½ lb margarine

½ teaspoon salt

½ lb brown sugar

½ teaspoon bicarbonate of soda

1 teaspoon ginger

1 egg

milk

almost half, tin of black treacle

Put dry ingredients into a bowl. Melt margarine and treacle together in a pan. Pour over dry ingredients and stir the mixture. Allow to cool a little. Then. add beaten egg and milk.

Bake about 1 hour / 1¼ hours Regulo 3.

Miss. A. Butler

Rishton.

COCONUT CAKE

4 oz Self Raising Flour

4 oz margarine

4 oz sugar

2 eggs

2 oz coconut

Cream margarine and sugar together. Add eggs, flour and coconut. Bake in a moderate oven.

Mrs. Wilkinson,

Rishton.

MELTING MOMENTS

3 oz Self Raising Flour

1½ oz lard

4 oz caster sugar

1 oz porridge oats

2½ oz margarine

half an egg

1 teaspoon Vanilla essence

Cream together fats and sugar, beat in half egg and essence. Stir in the flour and porridge oats. With wet hands form the mixture into snail balls, coat with porridge oats. Place on greased baking sheets and press out slightly.

Bake in a moderate oven. Regulo 3-4-for 15 to 20 minutes.

Mrs. Kirby,

Rishton.

LEMON DELIGHT

2 oz margarine

1 oz plain flour

3 oz sugar

1 lemon

2 eggs

¼ pint milk

Cream margarine and sugar. Stir in the flour and grated rind of lemon and juice. Beat egg yolks with milk and add to the mixture. Beat egg whites until stiff and fold into the mixture. Stand in a tin of hot water and place in oven to cook 45 minutes at 370º.

If desired, an orange may be used instead of lemon.

Mrs. J. Ellel,

Rishton.

BRANDY SNAPS

2 oz butter

1 oz plain flour

2 oz Demerara sugar

1 oz corn flour

2 oz syrup

Melt butter, sugar and syrup slowly. Sift flour, corn flour, add melted ingredients and mix well. Drop mixture in teaspoonfuls onto a greased tray, about 5" apart.

Bake in a moderate oven 350° or Regulo 4 about 10 minutes. Roll around a wooden spoon handle whilst still hot.

Miss. D. Watts

Brierfield.

CHOCOLATE CAKE

4 oz margarine

2 eggs

4 oz sugar

1 oz drinking

4 oz flour

chocolate

a little milk

Cream margarine and sugar, beat in eggs sift flour and chocolate, stir into the mixture, add milk if necessary to make into a fairly stiff consistency.

Bake for 35 minutes 375ºf.

Mrs. J. Kitchen,

Rishton.

TERRY'S CHRISTMAS CAKE

1 lb butter

2½ lbs mixed fruit

1 lb sugar (brown)

1 lb plain flour

¼ lb cherries

4 oz ground almonds

10 fresh eggs

1 teaspoon nutmeg

1 egg cupful rum

1 teaspoon spice (optional)

Mix butter and sugar, ground almonds and spice together. Add eggs then fruit. Fold in flour then add rum. Bake at 230°

2 small cakes - 2½ hours. 1 large cake - 3 hours.

Mrs. J. Kinder,

Rishton.

SULTANAS & CHERRY CHOCOLATE SLICES

½ lb of cooking chocolate 4 oz caster sugar
2 oz margarine 1 Egg
4 oz coconut 2 oz sultanas
2 oz glace cherries  

Melt cooking chocolate and put into a Swiss roll tin. Let it go cold.

Cream margarine and sugar. Add the beaten egg. Mix in coconut, sultanas and cherries cut up.

Bake in a slow oven middle shelf, and cut after 5 minutes. Leave in tin until cold.

Mrs. E. Smith,

Fence.

CHRISTMAS CAKE

½ lb Self Raising Flour

½ lb raisins

½ lb butter

½ lb currants

½ lb caster sugar

½ lb sultanas

4 eggs

2 oz glace cherries

2 tablespoon brandy or sherry

2 oz gr. almonds

2 oz candied peel

¼ teaspoon nutmeg

¼ teaspoon spice

Cream butter and sugar together. Add the eggs and beat well. Add the dry ingredients then the fruit.

Bake for 2½ hours. Regulo 2.

Mrs. Stanley,

Rishton.

ALMOND AND CHERRY CAKE

½lb margarine

¼ lb ground almonds

½ lb flour plain

¼ lb cherries

½ lb sugar

½ teaspoon baking powder

3 eggs

pinch of salt

Cream butter and sugar. Add eggs one at a time. Beat well then add cherries, ground almonds and then the flour last.

Bake in a slow oven for 3 hours. Keep for two weeks before cutting.

Mrs. B. Pye,

Rishton.

RAINBOW CAKE

3 oz margarine

5 oz Self Raising Flour

4 oz caster sugar

little milk

2 eggs

Cochineal to colour

1 teaspoon drinking chocolate for glace icing

Cream margarine and sugar. Add milk and flour. Divide the mixture into three portions adding cochineal to one and chocolate to the second leaving the third plain.

Using a teaspoon drop each mixture alternately into a shallow tin. Bake 20 minutes Regulo No. 5.

Cover with icing when baked.

Mrs. H. Hughes,

Rishton.

GINGERBREAD

8 oz plain flour

4 oz sugar

2 tablespoon syrup

2 oz lard or margarine

½ teaspoon bicarbonate of soda

½ teaspoon ginger

1 egg

¼ pint milk

Melt sugar, fat and syrup. Stir into dry ingredients. Add egg and milk.

Bake for ¾ hour to 1 hour at Regulo 3 or 300°. Oven door not to be opened for at least ¾ hour.

Miss M. Hargreaves.

Rishton.

COCONUT TARTS

2 oz margarine

4 oz coconut

4 oz sugar

2 oz currants

1 egg

A little milk if necessary

Line tart tins with short pastry. Put a little jam in the bottom of each tart and cover with the following:-

Cream sugar and margarine, add egg, coconut and currants. Milk if necessary to make a fairly soft mixture.

Bake at Regulo 6.

Mrs. Kitchen,

Pudsey, Yorks.

SCONES

12 dessertspoons Self Raising Flour

Pinch of salt

6 dessertspoons sugar

1 egg mixed with a little milk.

¼ lb Trex

 

Cream sugar and Trex, Add salt, egg and milk and fold in flour.

Put in a grease proof oven tin and bake for 30 minutes.

Mrs. J. Kinder,

Rishton.

CRUNCH

4 oz Self Raising Flour

2 oz ground almonds

4 oz sugar

1 tablespoon syrup

4 oz margarine

4 oz Quick Quaker oats

1 level teaspoon bicarbonate of soda

1 tablespoon warn water

Mix. margarine, syrup and bicarbonate of soda with the warm water and pour into centre of dry ingredients.

When mixed form into, flat squares or circles and bake in a moderate oven for 10 minutes.

Mrs. Ashworth,

Rishton.

CHRISTMAS CAKE

12 oz plain flour

12 oz currants

9 oz soft brown sugar

12 oz sultanas

9 oz butter

3 oz Muscatels (Stoned cut up)

2 oz mixed peel

4 oz cherries

3 oz chopped nuts

½ teaspoon mixed spice

½ teaspoon nutmeg

1½ dessertspoons Treacle

5 eggs

small bottle rum

Cream butter and sugar, together till light. Add eggs slowly. Add flour, spices and fruit, rum or milk if needed.

Bake Regulo 1. 4½ to 5 hours in a double lined tin.

Mrs, J. Banks,

Rishton.

ECONOMICAL CAKE

8 oz flour

1 beaten egg

12 oz mixed fruit

¼ pint water

4 oz butter or margarine

4 oz sugar

Put butter, sugar, fruit and water into a pan and simmer slowly for 20 minutes Allow to cool. Add beaten egg and stir in flour. Turn into a greased tin and bake in a very moderate oven for about 1½ hours Regulo 2/3 300 - 350°f.

Mrs. W. Dugdale,

Rishton.

SIMNEL CAKE

4 oz butter

4 oz sugar

4 oz currants

1 oz ground almonds

1 oz cherries

1 teaspoon spice

2 eggs

4 oz flour

2 oz sultanas

1 oz candied peel

½ teaspoon ginger

Cream butter and sugar together, add eggs. Beat well. Mix in dry ingredients.

Lightly grease a tin, line with brown paper then white. Bake in a slow oven for 1¼ hours.

Almond paste for top- Mix 1 oz. ground almonds with 1 oz caster sugar with beaten egg.

Mrs. J. Topham,

Rishton.

LEMON GATEAUX

6 oz margarine

6 oz caster sugar

3 large eggs

finely grated rind of half a lemon

6 oz Self Raising Flour

Mix margarine and sugar together. Add eggs, flour and rind. Mix well.

Bake at 35O°f for 1 hour.

Lemon butter cream Mix 4 oz margarine with 8 oz icing sugar and juice of half a lemon.

Mrs. J. Topham,

Rishton.

GINGERBREAD

12 oz Self Raising Flour

1 teaspoon ground ginger

6 oz sugar

1 teaspoon mixed spice

4 oz margarine

2 tablespoons black treacle

1 beaten egg with one teacup milk

First mix flour and spices. Beat the sugar and margarine together to a cream and stir in the treacle; then add dry ingredients and the beaten egg and milk alternately, a little at a time. Mix thoroughly (A little preserved ginger or sultanas is an improvement). Pour into a shallow greased dripping tin and bake in a moderate oven (350-375°) Regulo ¾ about 1 hour 5 minutes Cut into fingers or squares.

Mrs. E. Palliser,

Rishton.

FAMILY CAKE

8 oz Self Raising Flour

½ teaspoon mixed spice

4 oz sugar

6 oz currants

4 oz margarine

1 oz chopped peel

2 eggs beaten with 4 tablespoons milk

Mix the flour, spice and currants and chopped peel together. Beat the sugar and margarine to a cream, then stir in the beaten eggs and milk and flour mixture alternately a little at a time and mix thoroughly. Use a well greased 6 inch tin and bake in a moderate oven about 1¼ hours.

Mrs. Sheridan,

Rishton.

ORANGE CAKE

The weight of three eggs in butter, sugar and flour. Beat butter and sugar with a spoon until quite white, then break two eggs into the mixture, add half the flour and beat again, then add the remaining egg and flour. Beat thoroughly. Add the grated rind of an orange and half, of the juice. Lastly, stir in a teaspoon of baking powder.

Mrs. M. Sowerbutts,

Rishton.

SPONGE CAKE

8 oz caster sugar

6 oz plain flour

5 eggs

Separate yolks from whites of eggs then beat sugar and yolks together, add the whites, which have been whipped stiff, lastly the flour and stir very gently. Mixture enough for two cakes.

Bake 20 minutes in a moderate oven.

Mrs. D. Rowe,

Rishton.

SCONES

¾ lb Self Raising Flour

¼ lb butter

¼ lb sugar

2 eggs

1 tablespoon raisins

pinch salt

Rub fat into flour, add sugar, raisins well beaten egg. Bake in a hot oven.

Mrs. D. Riding,

Rishton.

SWISS ROLL

3 oz Self Raising Flour

3 oz caster sugar

2 eggs

Jam or lemon curd

Beat eggs together, then add sugar and beat until a thick cream. Fold in flour, a little at a time. Spread mixture on to a well greased Swiss roll tin. Bake in a hot oven 425 - 450° for 7/8 minutes. Do not over cook. Turn out on sugared greaseproof paper. Spread thinly with raspberry jam and roll up.

Mrs. A. Heaton,

Rishton.

SPONGE PARKIN

8 oz Self Raising Flour

1 cup caster sugar

2 oz margarine

1 cup milk

2 oz lard

1 teaspoon ginger

1 tablespoon syrup

1 egg

1 tablespoon treacle

Pinch of salt

½ teaspoon bicarbonate of soda

Melt margarine and lard, treacle and syrup along with milk and. sugar. Add flour ginger and salt alternatively with egg. When thoroughly mixed, add a little milk to bicarbonate of soda and stir in gently.

Bake for 40 minutes. Regulo 4.

Mrs. D. Hawthorn,

Rishton.

SPONGE GATEAUX

3 oz caster sugar

3 eggs

3 oz plain flour

Pinch baking powder

Beat the eggs over a bowl of hot water and gradually add the sugar to cream the mixture. Beat well until thick. Fold in the sifted flour and baking powder.

Place the mixture into two greased sandwich tins and bake in oven for 20 minutes, Regulo 5 or 375°

Mrs. A. Heaton,

Rishton.

RASPBERRY SANDWICH

¼ lb butter

2 eggs

¼ lb sugar

Raspberry Jam

¼ lb Self Raising Flour

Cream butter and sugar together. Add eggs mixing well, then add flour. Place the mixture into a well greased cake tin and bake for 25 minutes.

When cool split in half and spread with jam or jam and cream.

Mrs. M. Slater,

Rishton.

CHOCOLATE COCONUT SPREAD

½ lb cooking chocolate

3 oz sugar

1 egg

4 oz coconut

Melt chocolate and spread on a greased tin. Allow to cool. Mix together one egg, sugar and coconut. Spread over firm chocolate ( half a cherry if desired ).

Cook in a warm oven (about 300°) for 20 minutes until pale brown. Take out and mark with a knife.

Mrs. P. Crow,

Dunnow, Essex.

TENNIS BUNS

½ lb sugar

10 oz plain flour

6 oz margarine

1 oz baking powder

3 eggs

½ gill milk

Cream butter and sugar together. Add eggs, beat well. Add flour mixed with baking powder and milk.

This mixture makes a Victoria sandwich or a good number of buns.

Mrs. B. Pye,

Rishton.

ORANGE CAKE

6 oz butter

3 eggs

6 oz caster sugar

1½ teaspoons baking

8 oz plain flour powder

Rind and juice of half an orange

Beat butter and sugar to a cream. Add eggs and flour. Place in a 7" tin and bake in oven at Regulo 2.

Use second half of orange to ice the top of the cake.

Mrs. M. Barker,

Keighley, Yorks.

NUT CAKES

3 oz butter or margarine

4 oz caster sugar

1 egg

½ lb flour (plain)

1 teaspoon baking powder

few drops Vanilla essence

3 oz chopped nuts

a little milk

Beat butter and sugar together. Drop in egg and beat well. Add vanilla essence. Sieve flour and baking powder and add to the mixture along with nuts, mixing well with a little milk, Half fill small cake tins and bake in oven about 20 minutes.

Mrs. B. Aspinall,

Rishton.

CHERRY AND ALMOND CAKE

4 oz ground almonds

4 oz cherries (cut)

pinch salt

½ teaspoon baking powder

½ lb caster sugar

½ lb butter

½ lb plain flour

3 eggs

Beat butter and sugar together, add flour and beaten eggs alternatively. Add almonds and cherries last.

Bake in an 8 inch cake tin Regulo 1.

Mrs. Rushworth,

Keighley.

DUNDEE CAKE

½ lb margarine

½ lb sugar

½ lb raisins

½ lb currants

Small tin evaporated milk

2 oz cherries

2 oz split almonds

2 eggs

10 oz Self Raising Flour

Pinch of salt

Cream margarine and sugar together Add eggs, fruit and nuts. Add flour and evaporated milk alternately.

Bake in a dripping tin for two to three hours. 250 - 275°.

Mrs. M. Wheeler,

Wheatley Lane.

SPONGE PARKIN

1 lb Self Raising Flour

1 lb treacle

2 oz margarine

2 teaspoons ground ginger

8 oz caster sugar

1 gill of milk

Pinch of salt

1 egg

Mix together flour, Salt, ginger and sugar. Warm the margarine and treacle and beat together, then add the dry ingredients and egg and milk alternately a little at a time and mix thoroughly. Pour into a greased shallow tin (dripping tin) and bake in a moderate oven for about 1½ hours.

Mrs. Sheridan,

Rishton.

MUCAINE CHOCOLATE CAKE

4 oz margarine

3 oz drinking

4 oz sugar chocolate

3 eggs

3 oz ground almonds

2 oz Self Raising Flour

Cream margarine and sugar together. Add the beaten eggs then all the dry ingredients lightly.

Bake in a moderate oven Regulo 4 for about one hour. When cool spread with chocolate icing.

Mrs. W. H. Flegg,

Rishton

EASY CRUNCH

6 oz margarine

8 oz Quaker oats

6 oz soft brown sugar

pinch of salt

Warm margarine and sugar in a pan (not too hot). Add salt and Quaker oats and mix well. Bake about 350°. Cut into strips whilst warm.

Mrs. L. Bentley,

Gt. Harwood.

FRUIT CAKE

8 oz Self Raising Flour

6 oz margarine

6 oz caster sugar

2 eggs

4 tablespoons milk

½ teaspoon salt

4 oz currants

3 oz sultanas

2 oz cherries

Cream fat and sugar. Beat in eggs and add fruit, fold in flour and salt, stir in milk. Bake Regulo 4 for ¾ hour reduce to Regulo 3 for further ¾ hour.

M. Watts,

Brierfield.

GINGER SNAPS

2 cups Self Raising flour

4 oz margarine

1 teaspoon bicarbonate of soda

1 egg

1 cup sugar

2 teaspoons ginger

1 tablespoon treacle

1 cup boiling water

Mix all dry ingredients. Rub in margarine. Add egg and treacle together. Mix, then add boiling water, mix well. Bake 1- 1¼ hours 350º.

Mrs. Clarkson,

Rishton.

ROCK BUNS

½ lb Self Raising Flour

¼ lb sugar

5 oz margarine

1 egg

handful of currants

Mix sugar, margarine and flour together Add currants, then egg. Put in spoonfuls onto, a baking tray.

Bake 30 minutes in a moderate oven.

Mrs. Baxendale,

Rishton.

QUAKER OAT CRUNCHIES

2 breakfast cups oats

1 level teaspoon bicarbonate of soda

1 breakfast cup Self Raising Flour

1 tablespoon syrup

1 breakfast cup sugar

1 tablespoon water

6 oz margarine

 

Melt margarine and water in pan. Mix with dry ingredients, then place in small pieces on to a well greased baking sheet, not too near together as they spread. Bake in a moderate oven Regulo 4 or 350° until golden brown.

Mrs. G. Sanderson,

Rishton.

PLAIN SPONGE CAKE

4 oz butter

1½ teaspoons baking powder

4 oz sugar

2 eggs

4 oz plain flour

Cream butter and sugar together. Add the eggs one at a time. Add flour and baking powder.

Bake in a moderate oven Regulo 6 for 25 - 30 minutes.

Mrs. Horsefall,

Rishton.

FLORENTINES

2 oz margarine

2 oz Self Raising Flour

2 oz Demerara sugar

1½ oz cherries

1 tablespoon (2oz)syrup

1½ oz walnuts

5 oz block chocolate

1 oz flaked almonds

1 oz peel (optional)

1. Melt margarine, sugar and syrup in a pan over gentle heat, take off.

2. Stir in flour, cherries, chopped walnuts, almonds and peel.

3. Drop in teaspoons on a greased baking tin well apart to allow for spreading.

4. Bake 335°or Regulo 3 for 10-15 minutes.

5. When cold, melt chocolate, spread over biscuits. Make wavy lines with fork.

Makes 18 - 20.

Mrs. Ruth Clarkson,

Fence, Burnley.

GRASMERE SHORTCAKES

4 oz margarine

8 oz Self Raising Flour

4 oz sugar

1 tea spoonful ginger

1 teaspoon syrup

¼ teaspoon bicarbonate of soda

Melt margarine, sugar and syrup in a pan. When melted, remove from heat and add flour, ginger and bicarbonate of soda. Mix well and spread in sandwich tins. Bake in a moderate oven until golden brown. Leave to cool for a few minutes, then mark out into pieces, then leave to cool properly.

Mrs, Whitman,

Rishton.

SHORTBREAD

½ lb plain flour

2 oz caster sugar

6 oz butter

 

Rub butter into flour and mix well in sugar. Grease two sandwich tins and put half of the mixture in each. Smooth over lightly with a spatula.

Cut whilst hot.

Mrs. P. Grow,

Dunmow, Essex.

TEA BREADS

MALT LOAF

1 cupful sugar

1 cupful All Bran

1 cupful mixed fruit

1 cupful milk

1 cupful flour

 

Mix sugar. All bran, fruit and milk together and. leave for two hours. Add one cupful of flour and bake for one hour Regulo 4.

Mrs. Rothwell,

Rishton.

DATE CAKE

2 large cups Self Raising Flour

1 teaspoon ginger

1 large cup sugar

6 oz margarine

1 packet of dates

1 large cup boiling water

1 teaspoon bicarbonate of soda

 

Cut up dates, pour boiling water over and leave to soak. Mix dry ingredients in a bowl and rub in margarine. Stir in dates and water. Makes two loaf tins. Bake in a moderate oven 1½ hours.

Mrs. Gaunt,

Pudsey. Yorks.

VEDA BREAD

1 lb Self Raising Flour

6 oz treacle

6 oz sugar

½ lb Raisins

1 teaspoon bicarbonate of soda

½ pint milk

Warm milk and treacle and add to dry ingredients. Dissolve bicarbonate of soda in a little warm milk and mix together.

Bake in a slow oven for 1 - 1½hours. This is a very soft mixture.

Mrs. B. Smith,

Rishton.

WALNUT BREAD

½ lb Self Raising Flour

½ teaspoon baking powder

1½ oz chopped walnuts

1 egg

milk

¼ lb sugar

½ teaspoon salt

1 dessertspoon treacle

3 oz sultanas

Mix all ingredients together. Bake about half an hour. Regulo 3 - 3½.

Miss A. Butler,

Rishton.

YOUNG WIVES SUPPER LOAF

1 cup All Bran

1 cup milk

1 cup sugar

Pinch of salt

1 cup mixed fruit currants & sultanas

1 cup of Self Raising Flour

Leave the All Bran, Sugar and Fruit soaking in the milk for 2 hours.

Mix well and bake for 45 minutes in a medium oven. Use a well greased loaf tin lined with greaseproof paper.

Mrs. I. M. Waddington,

Rishton.

BRAN FRUIT LOAF

1 cupful Bran buds

1 cupful sugar

1 cupful fruit

1 cupful milk

1 cupful flour

Mix bran, sugar, fruit and milk well. Leave for 1 hour then add flour and bake for 1 hour.

Cover with tinfoil and leave for one week before cutting.

Mrs. J. Kinder,

Rishton.

ALL BRAN LOAF

1 cup All bran

1 cup fruit

1 cup sugar

1 cup milk

Put the above ingredients in a bowl and soak overnight. Add 1 egg and a cupful of flour. Mix well.

Bake in oven Regulo 6 for 50-55 minutes then at Regulo 2 for 5-10 minutes.

E. W.

DATE AND WALNUT LOAF

2 cups Self Raising Flour

3 oz chopped dates

½ cup sugar

1 tablespoon syrup

2 oz fat (butter or lard)

1 cup milk

few chopped walnuts

¾ cup sultanas

Rub fat in flour, stir into the milk the syrup. Mix altogether with other ingredients Bake in a slow oven over 1½ hours.

Miss F. E. Hoyle,

Rishton.

PUDDINGS AND DESSERTS

SWEET & SAVOURY

OVERNIGHT PUDDING

6 oz plain flour

1 cup mixed fruit

4 oz margarine

1 cup boiling milk

4 oz sugar

1 teaspoon bicarbonate of soda

Rub fat in flour. Add dry ingredients. Pour on the boiling milk and stir well. Put into two greased basins and leave overnight. Then steam for 1½ hours.

Sufficient for four persons in each basin. If not required can be left uncooked for two to three days.

Mrs. Stanley,

Rishton.

PLUM PUDDING

4 oz Self Raising Flour

4 oz breadcrumbs

3 oz Val raisins

3 oz currants

3 oz mixed peel

3 oz sultanas

6 oz suet

6 oz brown sugar

¼ teaspoon salt

¼ teaspoon spice

2 eggs

small apple grated

a little milk

Mix ingredients well and pour into a buttered basin and boil for 5 hours. Boil for 1 hour when being used.

Enough for 8 servings.

Mrs. D. Rowe,

Rishton.

YORKSHIRE PUDDING

4 oz plain flour

½ pint milk

2 eggs

½ tablespoon water

salt

Break eggs into flour and salt. Put in just under ½ pint of the milk and stir well, then beat hard, and stretch out to put in air bubbles. Add the rest of the milk.

Put fat in tins and heat in gas oven, Regulo 8 until hot. Then put the mixture into the hot fat and bake until nice and brown.

Usually cooks. 10-15 minutes depending on size.

Mrs. Horsefall,

Yorkshire lass.

SURPRISE PUDDING

5 oz flour

4 oz suet

1 dessertspoon white sugar

1 teaspoon bicarbonate of soda

Pinch of salt

Mix all dry ingredients, well then add a teacup of raspberry jam and a cup of milk. Beat well.

Pour into a buttered basin, dust with sugar. Cover and steam for two hours.

Mrs, Tillotson,

Rishton.

PEARS A LA ALEXANDRA

Tin Bartlett Pears

½ pint lemon jelly

1 pint thick custard

Whipped Cream

Make a thick custard allowing four eggs to a pint of milk, add sugar to taste. Pour into a glass dish.

Make a lemon jelly and when it is cool but still liquid, pour over the custard. Arrange the pears in quarters on the top and pipe the whipped cream over.

Decorate with cherries and angelica.

Mrs. Wilson

Rishton.

APPLE CRUMBLE

1 lb of baking apples

6 oz flour

3 oz sugar

3 oz margarine

Peel apples and slice. Rub in the margarine into the flour. Sprinkle apples with sugar then place crumbs made by fat and flour on top.

Bake in. a hot oven.

Mrs. E. Duckworth,

Rishton.

CHRISTMAS PUDDING

6 oz flour

½ lb currants

6 oz breadcrumbs

Rind and juice of two lemons

6 oz suet

2 oz mixed peel

¼ teaspoon salt

2 small eggs

½ teaspoon mixed spice

2 oz golden syrup

½ grated carrot

¼ lb sultanas

6 oz brown sugar

3 oz raisins

Put dry ingredients into a bowl and mix thoroughly. Add lemon juice, syrup and eggs. A little milk may be added if necessary. Allow to stand overnight. Put in basins and steam for four hours.

Mrs. Garside,

Rishton.

QUICK DATE PUDDING

4 oz Self Raising Flour

2 oz suet

salt

2 oz sugar

1 packet dates

water

Mix flour, suet, salt, sugar and dates with water and steam for two hours or longer. Serve with custard.

Mrs. P. Crow,

Dunmow.

SPONGE PUDDING

4 oz caster sugar

6 oz. Self Raising Flour

4 oz butter or margarine

2 eggs

pinch of salt

Cream fat and sugar until light and fluffy. Beat in eggs gradually. Sift flour and salt and add to mixture. Place into a greased pudding basin. Cover with greased paper.

Steam for 1½ to 2 hours. Serve with custard or jam sauce.

RISING LEMON SPONGE

4 oz flour

2 eggs

2 oz margarine

2 lemons

2 oz sugar

½ pint cold water

Mix margarine and sugar until white and fluffy. Then add two yolks and beat for a further five minutes. Fold in sifted flour a little at a time. Beat egg whites until stiff, add juice from lemons and mix gently, then fold in the water.

Put cake mixture in dish first then pour egg white over.

Place in a 2 pint baking dish and bake until brown. Oven Regulo 425°.

Mgt. Drane,

Rishton.

BISCUITS

FAIRY BISCUITS

6 oz flour

2 oz corn flour

3 oz margarine

2 oz currants

3 oz sugar

few drops vanilla essence

pinch of salt

1 egg

a little milk if necessary

Cram margarine and sugar together, add essence and beaten egg. Sift in flour and add currants.

Roll out, cut into shapes and bake in a moderate oven for about 10 minutes.

Mrs. Nuttall,

Rishton.

QUAKER OATS BISCUITS

6 oz Self Raising Flour

2 oz oats

1 oz sugar

4 oz butter

Pinch salt

4 tablespoons milk

Rub fat in flour, add sugar, oats and salt. Mix' with the milk.

Mrs. S. Catlow,

Fence, Burnley.

VIENNA BISCUITS

8 oz margarine

2½ oz icing sugar

8 oz plain flour

flavouring if desired

Cream, sugar and fat together. Add flour gradually. Keeping hands well floured roll mixture to the size of a walnut. Place on baking sheet and press lightly with a fork.

Bake until slightly brown at Regulo 4 for 15 to 20 minutes.

Mrs. Dugdale,

Rishton.

CORNFLAKE BISCUITS

6 oz plain flour

½ teaspoon bicarbonate of soda

3 oz butter

pinch of salt

2½ oz cornflakes

1 egg

1 oz sugar

little milk

1 teaspoon baking powder

Rub butter into flour. Add cornflakes and other dry ingredients, mix with egg and a little milk if required.

Roll out and bake in a moderate oven at 350° for 15 - 20 minutes.

Mrs. M. Crow,

Rishton.

FLAP JACKS

4 oz margarine

6 oz Quick Quaker Oats

4 oz sugar

1 tablespoon syrup if desired

Melt margarine, syrup and sugar in pan, but do not let it boil. Stir oats in well. Press into a square tin.

Bake 30 minutes in a moderate oven. Allow to cool. Cut into fingers.

Store in an air tight tin.

Mrs. Baxendale,

Rishton.

GINGER BISCUITS

¾ lb Self Raising Flour

1 teaspoon ground ginger

½ lb sugar

½ teaspoon bicarbonate of soda

1½ oz lard

1 egg

1½ oz butter

¼ lb syrup

Put dry ingredients in a bowl, rub in butter and lard, warm syrup and pour in with beaten egg and mix. to a stiff paste.

Form into small balls about the size of a walnut and place on well greased baking tin allowing space between each biscuit for the mixture to spread.

Mrs. Parkinson,

Rishton.

EASTER BISCUITS

4 oz sugar

8 oz flour

4 oz margarine

1 egg

Rub fat into flour, add sugar and mix with the egg.

Cut into biscuits and bake until golden brown.

Mrs. Leyland,

Rishton.

LACE COOKIES

4 oz butter

4 oz finely chopped blanched almonds

4 oz plain flour

4 oz caster sugar

FILLING

¼ pint double cream

Two pieces of crystallized ginger

Rub butter into flour. Mix in almonds and sugar, work into a firm dough. Roll into 40 small balls and place on a greased baking tin well apart flatten with knife.

Bake for 5-6 minutes Regulo 375° towards top of the oven until just tinged brown. Lift onto a wire tray to cool. Store in a tin.

When required sandwich in pairs with whipped cream laced with finely chopped ginger.

Mrs. Bateman,

Rishton.

INTERNATIONAL DISHES

AMERICAN

TOASTED MEAT BALLS

4 round soft rolls

1 cupful cooked meat (minced)

3 tablespoons margarine

salt and pepper to taste

½ tablespoon grated onion

grated cheese (optional)

4 eggs

 

Cut thin slices from tops of rolls and scoop out centres, making those into breadcrumbs. Melt two tablespoons of margarine and brown onions, then add breadcrumbs and minced meat. Season. Melt the remaining margarine and brush onto the top of rolls. Heat them for 10 minutes in hot oven, fill with hot meat mixture.

Poach eggs and place one on top of each roll. Sprinkle with grated cheese if liked. Serves, four.

Mrs. K. Blackburn,

Blackburn.

MARYLAND CHICKEN

Chicken

½ cup flour

2 potatoes

¼ cup breadcrumbs

2 eggs

Dalda

salt and pepper

Cut chicken into four pieces and season with salt and pepper. Brush with flour and coat with beaten egg yolks and. breadcrumbs. Fry on a slow fire in hot Dalda until golden brown. Peel the potatoes, cut into fingers and fry until golden brown.

Serves four persons.

Anon.

BAKED ALASKA

Sponge Cake

Ice cream

2 egg whites

3 oz Caster sugar

Put piece of sponge on a flan ring or Pyrex dish and place block of ice cream on top. Whip egg whites until points stand up. Fold in caster sugar with a metal spoon. Put meringue mixture over ice cream and sponge. Make sure it is sealed.

Bake in a hot oven for 5 minutes No. 8 or 450°.

Add fruit to ice cream if desired.

Mrs. Taylor,

Rishton.

BELGIAN

MEAT BALLS IN T0MAT0 SAUCE

½ lb minced beef

Tomato puree

2 slices of stale bread

small onion

1 small egg

 

Soak the bread in water, then press out as much of the water as possible, put all the ingredients in a bowl, add salt and pepper and a little nutmeg. Mix well by hand, form into small balls and fry-quickly.

To make the sauce: -

Chop onion small and fry in butter in a saucepan. When golden brown add 2 tablespoons of tomato puree and 2 small cups of water, leave to simmer for a few minutes, add the meat balls and thicken sauce as desired (flour or corn flour)

A very small piece of garlic brings out the flavour.

Mrs. Hocking,

Rishton.

YEAST PANCAKES

3 lb Self Raising Flour

2 oz yeast

Milk

2 oz sugar

First mix the yeast in warm milk and a teaspoon of sugar, leave in a warm place.

Put the flour, salt and sugar in a warm large bowl, pour the yeast mixture into the flour and add the warm milk (this has to be done by hand) until a thick batter is obtained give a good mixing by hand for a good few minutes, leave to rise until doubled in size, fry quickly with lard. Do not over cook the pancakes as they can be kept for several days and be reheated as desired. Sprinkle soft brown sugar on or any other if preferred.

Mrs. Hocking,

Rishton

BELGIAN STUFFED CABBAGE

1 lb sausage meat

1 teaspoon mixed herbs

1 egg

Cabbage

2 onions

1 small tin tomato puree

Boil the cabbage leaves whole for 15 minutes allow to cool. Mix sausage meat with egg and herbs and divide into 8 portions. Roll the mixture into balls and wrap in leaves of cabbage. In the bottom of an ovenproof dish place chopped onions and tomato puree. Place balls of cabbage etc. on top. Cover and cook gently for 1½ - 2 hours.

Mrs. S. Dinsdale,

Wheatley Lane.

FRANCE

FRENCH SHORTBREAD

4 oz butter

8 oz plain flour

2 oz soft brown sugar

1 teaspoon ginger

Mix all dry ingredients and rub in fat. Knead well. Put into a well greased tin (size of tin about 10" by 7") and bake for 25 to 30 minutes. Regulo 3 or 335°.

Topping: -

4 oz sifted icing sugar

1 teaspoon ginger

2 oz butter

1 teaspoon golden syrup

Heat in a pan over gentle heat (but do not boil) and beat with a wooden spoon and whilst still hot and of a good running consistency spread on shortbread.

Cut into fingers or squares as liked.

Mrs. Barrow,

Rishton.

GREECE

MOUSSAKA A LA BOIS

¾ lb minced beef

½ sliced onion

Chopped parsley

1½ - 2lbs potatoes

½ cup water

2 oz margarine

½ lb tomatoes

Sauce -

½ oz butter

½ oz flour

1 oz grated cheese

¼ pint milk

1 egg

Put mince, sliced onion, parsley and cup of water into a frying pan. Simmer until water is all absorbed. Skin and slice tomatoes. Grate cheese. Put 2 oz margarine in frying pan with mince and onion. Add tomatoes and leave to sinner for ¼ hour. Add salt. Peal potatoes.

Sauce-

Mix flour and butter in a pan, add milk then cheese and mix well. Whisk egg and add to the mixture. Slice potatoes thinly. Put layer in the bottom of a casserole. Put some mince mixture on top then a little sauce. Season. Then another layer of potatoes, mince then sauce, and so on. Season each layer. Bake 1 hour at 350º.

Mrs. M. Crow,

Rishton.

HUNGARIAN

GOULASH SOUP

8 oz shin beef

3 cooked diced potatoes

3 onions

2 tablespoons tomato puree

1½ oz dripping

1 teaspoon Paprika pepper

Melt dripping in a big saucepan. Chop onions finely and add to the melted fat. Brown onions slightly. Use a wooden spoon to stir. Cut meat into small pieces and add to pan and allow to brown until all redness has gone from the meat. Add the other ingredients and ½ teaspoon salt and ½ teaspoon garlic salt if desired. Add ½ to ¾ pint water. Boil then allow to simmer for 1½ hours. Add potatoes two minutes before the end of cooking.

Mrs. J. Wade,

Rishton.

GOULASH WITH BOILED RICE

2½ lb stewing steak

2 oz cooking fat

1 rounded tablespoon Paprika pepper

4 medium onions

2 oz plain flour

1 tablespoon tomato puree

1¼ pints beef stock

salt and pepper

Trim and cut the meat into 1 inch pieces Toss well in paprika pepper. Melt fat in a large pan and fry the meat till lightly brown. Add the peeled and sliced onions and cook for a few minutes. Stir in flour, then blend in tomato puree, stock and seasoning. Bring to the boil, cover and sinner gently for 1½ hours.

Serve with 1 lb long grained rice, green salad and French bread.

Mrs. J. Chambers,

Mellor.

GOULASH

1 lb lean beef

1 oz dripping

1 level teaspoon salt

2 onions

2 level teaspoons

2 tomatoes or ¼ pint tomato juice

paprika pepper

¼ pint water

Peel and slice the onions, cut meat in one inch cubes. Heat the dripping and fry the meat until brown then add the onions. Cook for a few minutes then add all the other ingredients. Cover well and simmer gently until tender. Add a little more water if required.

Serve with either chips or boiled potatoes and cabbage. Long slow cooking gives the best flavour.

Mrs. S. Smith,

Esplanade.

Rishton.

INDIAN

MUTTON CURRY

1 lb Mutton

½ teaspoon cumin seeds

2 medium onions

1 teaspoon poppy seeds

1 inch piece ginger

3 red chillies

Green chillies to taste

6 flakes garlic

Coriander leaves - small bunch

1 inch piece Turmeric

3 tablespoons Dalda

1 teaspoon mustard seeds

Salt to taste

Slice the mutton. onion, ginger, and coriander finely.

Grind the cumin seeds, poppy seeds, chillies, garlic, turmeric, and mustards seeds finely.

Heat Dalda, brown onions. Add ground masala and salt and fry until brown. Add meat. Fry. Add sliced masala and cook for about 1 minute. Add sufficient hot water to tenderise the meat. Cook till dry.

Serves four people.

Anon.

CURRIED BEEF AND RICE

1 Oxo cube

1 small onion

1 small apple

1 dessertspoon flour

1 dessertspoon curry powder

1 oz margarine

1 teaspoon lemon juice

Some cooked cold beef

4 oz rice

Peel and chop onion and apple. Fry onion in melted margarine for 10 minutes. Stir in flour and curry powder and cook for 5 minutes. Add chopped apple, crumbled Oxo cube and ½ pint water. Bring slowly to the boil, stir and skim if necessary. Simmer half an hour. Add lemon juice and salt to taste. Put in meat, cut into small pieces, heat through without boiling.

Serve with rice, well drained and dried. Note: Sauce may be prepared overnight and allowed to mellow.

Mrs. M. Edmundson,

Rishton.

JAPANESE

SACHIKO'S PEACH SURPRISE

2 cups breadcrumbs

1 tin white peaches

1 teaspoon cinnamon

3 oz butter

½ cup of juice from peaches

Melt butter and pour into the. breadcrumbs and mix together. Put a layer of breadcrumbs in the bottom of a Pyrex dish, then a layer of halves of peaches. Add cinnamon to fruit juice, stir and sprinkle on peaches. Put the remaining crumbs on top, make level. Sprinkle, on rest of juice.

Bake in oven 350° or Regulo 5 for 40 minutes. If it begins to brown too quickly put greaseproof over.

Mrs. M. Crow,

Rishton.

NEW ZEALAND

MAORI KISSES

3 oz margarine

3 oz caster sugar

4 oz plain flour

1 level tablespoon Cocoa

pinch salt

1 level teaspoon baking powder

1 oz chopped walnuts

6 oz chopped dates

1 tablespoon milk

Vanilla icing

Cream margarine and sugar until light and fluffy. Work in sieved flour, cocoa, baking powder and salt. Add chopped walnuts, dates and milk and mix well together. Place teaspoonfuls on a greased baking sheet and cook in a moderate oven Regulo 4 or 375° for 15 to 20 minutes.

Sandwich together with vanilla icing when cold.

Mrs. Edmundson,

Rishton.

ANZAC BISCUITS

1 cup Self Raising Flour

1 cup oats

1 cup coconut

1 cup sugar

2 tablespoons syrup

¼ lb margarine

½ teaspoon bicarbonate of soda melted in boiling water

Put flour, oats, coconut and sugar into a mixing bowl and mix with margarine. Add syrup and bicarbonate of soda. Mix. Drop small spoonfuls on a baking tin. Bake at 375° Regulo 4 for 15 to 20 minutes.

Mrs. Crow,

Rishton.

NORWEGIAN.

FISKEFARSE (Norwegian Minced Fish)

Fresh Haddock

Potato or corn flour

Salt

Remove all skin and bone from fish. Mince in a meat-mincer 7 times. To 1 lb of fish take 1 tablespoon of salt and a tablespoon of potato or corn flour which should be added gradually during mincing. Stir or beat the fish in a large earthenware bowl adding about 1 pint of milk very gradually, to begin with and increasing the amount until all absorbed. Place the minced fish in a greased fireproof dish, cover and steam for about 1 hour or shape into small balls and cook carefully for a few minutes in slightly salted water. The fish may also be shaped into flat cakes and fried in butter.

Mrs. Stanworth,

Barrowford

FYRSTEKAKE (Norwegian Prince Cake)

Pastry

4 oz butter

8 oz Self Raising Flour

4 oz sugar

1 egg

Filling

8 oz icing sugar

2 eggs (separated)

8 oz sweet blanched well dried almonds

Make the pastry by rubbing butter into the flour, then stirring in the sugar and binding with a lightly beaten egg. Knead well. Roll out and line a large round sponge tin with a little over half the pastry, pressing it about 1" up the sides of the tin.

Filling: –

Grind the blanched almonds then regrind with icing sugar. Add two egg yolks and stiffly beaten whites. Roll out rest of pastry and cut into 3 - 4 inch strips with a pastry wheel. Twist the strips and place then in a lattice pattern over the cake.

Bake in a hot oven for 15 minutes then reduce heat slightly and continue to bake for a further ½ hour.

Mrs. Stanworth,

Barrowford.

RUSSIAN

RUSSIAN TOFFEE

2 cups sugar

2 tablespoons syrup

¼ lb butter

1 wineglass water

1 small tin Nestlé's milk (sweetened)

Put butter and sugar and water into a pan and melt slowly, then add syrup and milk. Boil briskly until a golden brown. Test in cold water (if it goes hard it is ready) Pour into a greased tin to cool. Cut into squares.

Mr. Harry Lindsay,

Rishton.

WEST INDIES

GRAPEFRUIT MARMALADE

1 large grapefruit

1 lemon

1 orange

5 lbs sugar

Wash fruit and slice thinly discarding all seeds. Cover with 3 quarts cold water and let stand till next day. Bring to boil slowly and boil 5 minutes. Remove from fire Add 5 lbs sugar stirring until sugar is dissolved. Allow to stand in pan till next day. Boil slowly and stir occasionally until marmalade is thick and rich. Makes 7 lb.

Mrs. J. C. Poore,

Dominica, West Indies,

AUSTRIAN

BISKOTTEN TORTE (Sponge Finger Cake)

4 oz butter

1 egg yolk

½ pint double cream

Glace cherries

3 oz plain chocolate

2 tablespoons cold milk

Seedless jam

2 packets sponge fingers

sherry if desired

4 oz Vanilla sugar or sugar plus flavouring

Needs no cooking. Cover the bottom of a large loose bottom cake tin with greaseproof paper. Grease paper with butter. Dip fingers in milk & sherry and arrange one layer of fingers to cover base of tin. Spread a little jam and cover with a layer of chocolate as follows: -

Whip butter until creamy, blend with egg yolk & sugar. Melt chocolate in a basin placed in boiling water until melted. Pour chocolate into the mixture adding drops of cold milk still stirring. Lay another layer of fingers the opposite way to the previous layer and cover with chocolate mixture. Repeat layers until biscuits, are used up. Finish off with a layer of chocolate cream mixture.

Cover the top and sides of the cake with cream and decorate with cherries. Make cake, round by filling in gaps.

Leave on base and place in a refrigerator for 24 hours to set before cutting.

Mrs. Barton.

Rishton.

PRESERVES

RASPBERRY PRESERVE

4 lb raspberries

5 lb sugar

Place the raspberries in a large dish and put into a hot oven. Place the sugar in another large dish and put that in the oven also. When, they are very hot (not boiling) beat the fruit thoroughly, then gradually add the sugar, beating well together until the sugar is dissolved. It is then ready to be put into jars. This jam will keep any length of time and has the flavour of freshly gathered fruit. It is easily made as there is no boiling or simmering.

Mrs. Riding,

Rishton.

THREE FRUIT MARMALADE

2 Grapefruit

6 pints Water

4 Lemons

6 lbs sugar

3 Sweet Oranges

 

Fruit should weigh approximately 3lb.

1. Wash or peel fruit and cut the rind into shreds.

2. Cut up rest of the fruit, putting skin, pips and pith in a muslin bag.

3. Soak fruit, sliced peel and bag of pips etc into water (overnight if possible).

4. Transfer to pan and simmer gently for 1½- 2 hours (until peel is soft).

5. Remove bag of pips and add sugar and boil until setting point is. reached.

Makes 10 lb.

Mrs. S. Wilkinson,

Skipton.

DRIED APRICOT JAM

1½ lbs dried Apricots

1 Tin Pineapples

5 lb warm sugar

¼ oz chopped walnuts

Cut Apricots small. Cover with three pints of water and leave for 48 hours. Put in pan with cut Pineapples, warm gently.

Add warm sugar and boil until set. Then add nuts.

Mrs. J. Banks,

Rishton.

BOTTLED MINT

Rinse ½ lb mint leaves removing from the stems before weighing. Drain and toss in a cloth until quite dry, then mince. Pour ½ pint of vinegar into a small pan, add 6 oz caster sugar and stir over a low heat till dissolved and then boil steadily for 5 minutes before pouring over the mint leaves.

Leave until cold then bottle and seal.

Mrs. Smith,

Esplanade,

Rishton.

MINCEMEAT

½ lb brown or white sugar

½ lb raisins

½ lb currants

2 - 4 oz mixed peel

¼ lb sultanas

1 teaspoon nutmeg

½ teaspoon mixed spice

½ teaspoon ginger

Juice of 1 lemon

Juice of 1 orange

4 - 6 oz suet

1 lb cooking apples (peel, core and chop up finely).

Mix the ingredients well together. Leave to stand for a few hours then press well into jars and cover. Makes 3/4 jars.

Mrs. H. Hargreaves,

Rishton.

LEMON CHEESE

½ lb sugar

Juice of 2 lemons

2 oz butter

3 eggs

Beat eggs in basin, add sugar, lemon juice and butter. Put basin in a pan of boiling water and stir until the lemon cheese is thick. Pour into jam jars.

Mrs. H. Hargreaves,

Rishton.

GINGER WINE

1½ drachms Tincture of ginger

½ drachm lemon flavouring

¼ oz Capsicum

The juice of one orange

½ oz Tartaric acid

2 lb sugar

½ oz burnt sugar

2 quarts of boiling water

Mrs. Kitchen,

Pudsey, Yorks.

TOFFEE

2¼ lbs Sugar

1 cup of water

1 lb 2 oz Treacle

Pinch of salt

1 lb butter

 

Boil ingredients for 20 minutes. Keep stirring until ready. Pour into a well greased tin.

Mrs. B. Smith,

Cliffe Street,

Rishton.

TREACLE TOFFEE

1 lb Demerara Sugar

½ cup cold water

¼ lb butter

3 dessertspoons Black Treacle

Put sugar, butter and water into a pan. Stir gently, but not continuously until sugar and butter have melted. Add treacle and boil for about 20 minutes until mixtures hardens when dropped in cold water. Do not stir when boiling or toffee will candy. Pour into a buttered tin.

Miss. D. Tripp,

Rishton.

CARAMEL TOFFEE

1 large tin Nestlé's Milk

¼ lb butter

½ lb syrup

6 oz sugar

Melt butter, add sugar and syrup, Bring to the boil. Remove from heat and add Nestlé's milk stirring all the time. Boil for about 10 minutes.

Mrs. S. Catlow,

Fence, Burnley.

HINTS

1. To soothe away those aching bones when you have a cold just simply boil a cupful of milk and add one small teaspoon of golden syrup. Take two Aspirins and drink whilst still hot before retiring. Your cold won't disappear but your aches and fever will.

Mrs. S. Crook,

Clayton-le-moors.

2. To wash blankets or woollens. Mix ½ lb of soap flakes with three dessertspoons of Eucalyptus and ½ cupful Methylated spirits and keep in a jar. When washing use 1 tablespoon to a gallon of water. Do not rinse. Spin dry.

Mrs. J. Kinder,

Rishton.

3. To stop potatoes boiling away to nothing. Put potatoes into cold water (salted) and bring to the boil. As soon as they start to boil lower heat and simmer gently for 20 minutes.

Mrs. Edmundson.

Rishton.

4. Before filling pastry cases with fruit brush the inside with a tin layer of melted chocolate and allow to set. This prevents the juice making the pastry soggy and gives an extra flavour.

Anon.