Saint Peter & Paul 1977 Recipes

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Front cover

First printed - December 1977

This book is sold in aid of St. Peter and St. Paul's Parish Church.

"You may like to think of this Recipe Book as a Cookery Book FOR THE PEOPLE, BY THE PEOPLE, because that's just what it is, having been made up from recipes contributed by ladies of this Parish and their friends and neighbours from near and far. One thing is sure, they are dishes that are prepared almost every day and served and enjoyed by families such as yours and mine, which must be some kind of guarantee as to their quality."

I would like to thank everyone who has contributed in any way. Names are added where possible and I apologise for any that are missing.

I do hope you enjoy this book and wish you well with your cooking.

Best wishes,

Mostly Maureen Brindle.

December 1977




SAVOURY DISHES (Main Meals and Snacks)









1 Chicken Frame with meat left on if possible
Cold water to cover  
1 Onion (Chopped) 2 teaspoons Rice
1 Chicken Stock Cube Salt to taste
1 Heaped teaspoon Parsley  

Method: Remove the flesh from the frame. Put in a pan with onion, salt and stock cube. Simmer slowly for 3½ - 4 hours. Adding more water if necessary. Strain the broth and let it cool. Skim the fat from the top. Bring to the boil again. Add the rice and cook till it is tender.

Sprinkle parsley in the bottom of a bowl and pour the soup over it. Serve.

Notes This is a very economical soup and especially good for children and invalids.

Mrs C. Mathews


2 Tablespoons Oil 1 small Onion (chopped)
1 Leek 1 Carrot
1 Stick Celery 2 Medium Potatoes
3 oz Green Peas 2-3 Tomatoes (skinned)
8 oz Cabbage 1 oz Macaroni
2 pints Stock Salt and Pepper
Grated Parmesan Cheese  

Method: Heat the oil in a frying pan and fry onions for a few minutes. Add chopped carrot, leek, cabbage, potatoes, tomatoes and peas. Stir in the stock and macaroni. Bring to the boil and simmer gently for ¾ - 1 hour. Season to taste. Serve with Parmesan Cheese sprinkled on the top.

Mrs Kay


1 Head of Celery 1 Small Onion
1 Grated Carrot 1 Large Potato
2 Pints Stock Knob of Butter
Salt and Pepper Grated Nutmeg

Method: Wash celery and chop finely, including leaves. Peel and chop potato and onion and grate carrot. Melt knob of butter and gently cook the vegetables until tender. Now add stock and bring to the boil. Cover pan and cook for ¾ - 1 hour When vegetables are cooked, pass through a sieve and then return to the pan. Reheat, season to taste and add a little grated nutmeg. Just before serving add a spoonful of cream or top of the milk. Serve piping hot.


2 Spring Onions or ½ small onion 1 oz Butter
12 oz Shelled Peas 1 Pint Chicken Stock
½ teaspoon Sugar Seasoning

Method: Prepare and slice the onion. Melt butter in pan and cook onion gently until soft but not coloured. Add the peas, stock, sugar and seasoning and cook gently with the lid on until peas are soft. Pass through sieve. Reheat and serve with croutons.

Valerie ?


1 Packet Onion Soup 1½ pints water
1 French Loaf 2 oz Grated Cheese

Method: Make up the soup as directed on the packet. Slice bread, sprinkle each slice with cheese and toast under the grill. Pour soup into dish and float bread on the top.


Make a white sauce in the usual way. Add one small tin of flaked Tuna Fish and one small tin of Creamed Corn. Heat it all up gently and serve at once.


Cut some thick white bread into half inch cubes. Drop into deep, hot oil, and fry until pale golden brown. Sprinkle on the top of most cream soups.


Toast thin slices of white bread, then carefully split through the middle and toast uncooked side again. Serve cold with soup.


when serving packet or tinned soups, try mixing varieties and enjoy some different flavours.

Mrs. Annie Parkinson


5 Tablespoons Milk ½ oz Butter
2 Eggs Pinch of Salt
½ Dessertspoon Sugar 1 Teaspoon Prepared
3 Tablespoons Malt Vinegar Mustard

Method: Beat the two eggs in a Pyrex or earthenware bowl and add milk, sugar, salt, vinegar, butter and mustard. Stand the bowl in a pan of boiling water and stir it constantly until it thickens. Allow to cool. Store in refrigerator. This will keep for several weeks. Makes half a pint.

Mrs. J. McCullough



¼ Medium Sized Melon Salt and Pepper
Paprika Pepper 1 Teaspoon Caster Sugar
Lemon Juice 2 Tablespoons Tomato Sauce
Bunch of Watercress or a few Lettuce Leaves
A few drops of Worcestershire Sauce
3 Tablespoons Mayonnaise or Salad Cream

Method: Cut the melon flesh up into fairly small pieces. Mix with seasoning, a pinch of Paprika pepper, sugar and lemon juice. Be careful not to bruise or crush the melon when mixing. Mix together the mayonnaise, tomato sauce and a few drops of Worcestershire sauce. Put a few sprigs of watercress or chopped lettuce into six side dishes. Pile the melon mixture on the lettuce and then spoon the mayonnaise mixture over the melon. Decorate with slices of lemon and cucumber and a dash of paprika. This is an economical way of using melon, and is ideal to start a meal.

Mrs Judith McCullough


4 Large Eating Apples ¼ pint Cream (whipped)
2 oz Grated Cheese ½ Head Celery
1½ oz Walnuts (chopped) Juice of Lemon
4 Walnuts  

Method: Wash apples and cut a slice off the top. Scoop out the inside. Discard the core and chop the rest of the apple flesh. Mix with cheese, nuts and celery and gently fold into the cream. Pile back into shells, which have been sprinkled with lemon juice. Top with a walnut. Serve chilled.

M. Brindle



Small Packet 'Smash' 1½ oz Butter
¼ lb Mushrooms (cleaned and chopped) 1 oz Plain Flour
2 oz Cheese (finely grated) ½ pint Milk
teaspoon Chopped Parsley 1 ½ pint Water
Scallop shells if available or small dishes.

Method: Melt butter in saucepan, add mushrooms, cook until soft. Mix up 'Smash' and fill piping bag. Add flour to mushrooms and stir until it thickens. Gradually beat in ½ pint milk and season to taste. Pipe a border of potato round each dish or shell. Divide mushroom mix between them. Sprinkle grated cheese on top and then sprinkle with parsley. Put in oven, or under grill, until cheese cooks.

0. M. Pickup


1 Viennese Loaf 4 oz Butter
2 oz Corned Beef 2 oz Boiled Ham

Method: Slit loaf diagonally at one inch intervals and to within one inch of base. Chop meats finely and mix with butter and seasoning. Divide filling between slits in loaf. Wrap loaf securely in foil and bake for approximately 20 minutes. Gas Mark 5, 375°F. Unwrap loaf and serve hot.

0. M. Pickup


2 Slices Thick Bread 1 Large Egg (beaten)

Method: Cut bread into triangles. Dip into seasoned beaten egg. Fry in shallow fat until golden brown. Serve with grilled tomatoes, or bacon, or baked beans.

Jillian Brindle


1 oz Corned Beef 1 Egg
1 Dessertspoon Milk Seasoning
1 Heaped Dessertspoon Grated Cheese

Method: Mash corned beef into bottom of a small dish. Set under moderate grill or in the oven to heat through. Meanwhile beat the egg with milk and seasoning. Pour over corned beef, then sprinkle with cheese. Cook until set. Serve garnished with watercress. Serves 1.

Elaine Brindle


Potatoes Grated Cheese
Butter Seasoning to taste

Method: Scrub potatoes and score round them so that they will cut in half easily when cooked. Bake in the oven. Cut in half and scoop out the potato without damaging the jackets. Mash the potato and add a little butter, seasoning and grated cheese. Mix thoroughly. Fill the jackets with the mixture. Sprinkle a little more grated cheese on the top. Reheat, either under the grill or in the oven until cheese melts and turns golden brown.

Mrs J. McCullough


Mashed Potatoes Mixed Herbs
Cold Meat (minced) Beef Cube
Raw Onion (minced) Flour
Salt and Pepper Fat for frying
Sauce to taste  

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

Mrs P. Crow


1 lb Cooked Potatoes ½ lb Cooked White Fish
1 Egg (beaten) Fine Bread Crumbs
Seasoning Butter
Small amount very finely chopped parsley

Method: Mash potatoes and add seasoning, butter, milk and parsley. Making sure there are no bones or skin in the fish, add to the potatoes and mix well together. Let the Mixture cool then make into small flat rounds, using flour to stop it from sticking. Dip in beaten egg and then breadcrumbs. Shallow fry until nicely golden brown.



½ lb Minced Steak Small tin Baked Beans
1 Onion (chopped) Small tin Tomatoes
Curry Powder Seasoning

Method: Mix ingredients together and simmer for 1 hour. Add curry powder and seasoning according to taste. Serve hot on toast, or with mashed potatoes.

Mrs P. Thornton


2 oz Liver 1 Rasher Streaky Bacon
4 large Onions 1 oz Breadcrumbs
1 Dessertspoon Chopped Parsley Salt and Pepper
½ Level teaspoon Mixed Herbs Grated rind of Half lemon
2 oz Dripping  

Method: Chop liver and bacon and mix together. Skin onions and put into pan of boiling water for 10 minutes Drain and take out the middles. Chop the centres, mix liver, bacon, breadcrumbs, herbs and seasoning and lemon rind. Fill the onions. Stand onions in a dish, add dripping and cover with foil. Bake for 1 hour at 375°F. Gas Mark 5.


(A Quick savoury)

Pieces of Toasted Bread Pineapple Rings
Slices of Ham or 'Spam' Grated Cheese

Method: Cut the crust from toast, or better still, cut into rounds. Butter and cover with ham or 'Spam'. Place a pineapple ring on top of each and lastly sprinkle with grated cheese. Grill until golden brown. This is a very tasty snack for either lunch or supper.

Mrs. P. Thornton

What to do with your left-over turkey or chickens


About 1 lb Cooked Light and Dark Meat 1 Small Onion
1 pint of seasoned White Sauce 1 Small Egg
2 or 3 Mushrooms Sprig of Parsley
Breadcrumbs Oil for Prying

Method: Put turkey, onion, mushrooms and parsley through mincer. Stir mixture into white sauce and allow to become quite cold. Place on a floured board, divide into sections and shape into croquettes. Dip into beaten egg. Roll in breadcrumbs and fry in hot fat or oil. Serve with sauté or chipped potatoes and green vegetables. (Enough for 4 people).


1 Can Condensed Celery Soup 8 Eggs
4 Slices of Buttered Toast  

Method: Warm undiluted Soup in a pan. Beat the eggs and pour onto soup. Stir continually until eggs are set. Serve piping hot on buttered toast.


8 oz Puff Pastry 1 lb Cheese
1 Large Onion 2 Eggs

Method: Roll puff pastry into an oblong. Grate cheese, mince onions and beat eggs. Mix all these ingredients together, spread mixture on top of pastry to within ½ inch of edge. Roll up and cut into 1 inch pieces. Bake on greased tins in moderate oven for 20-30 minutes Garnish with tomatoes and chopped parsley.

Mrs J. Spence


½ lb Haddock (skinned) 6 oz Mashed Potatoes
1 teaspoon Chopped Parsley 1 oz Butter
1 Egg Seasoning

Method: Boil haddock, strain and put in a dish and allow to cool. Add mashed potatoes, parsley and butter and mix together. Add salt and pepper to taste. Whip the egg and bind the mixture together using part of it. (A little to be left over for coating the fishcakes). Make into rounds. Dip in flour, then egg, and finally cover with breadcrumbs and fry.

Mrs Marjorie Sharpies


½ lb Minced Meat 1 Onion
4 or 5 Medium Sized Potatoes Seasoning

Method: Lightly cook meat with onion, thicken and season to taste. Boil potatoes and mash when cooked. Place minced meat in a dish and cover with mashed potatoes (keeping the potatoes fairly dry). Lightly top with butter or margarine and grill until golden brown. Serve with vegetables and use some of the juice from the meat to make gravy. This is a very tasty and economical meal.

Mrs. Freda Beckett


1 Fish per person, topped, tailed and boned

Fine Oatmeal

Method: Wash and dry fish, then roll in fine oatmeal till completely covered. Lightly fry in butter or lard. Place on greaseproof paper to drain before serving with vegetables.

Mrs Freda Beckett


A traditional Scots recipe. A combination of vegetables eaten with haggis, but just as good with liver, bacon or a pork chop.

1½ lb Potatoes Peeled and Chopped

1½ lb Turnips Peeled and Chopped

2 oz Dripping or Butter


2 Level Tablespoon Chopped Chives

Black Pepper

Method: Boil vegetables in the usual way until tender. Drain and mash potatoes and turnips together until smooth and well blended. Beat in the butter or dripping, chives and seasoning. Serve very hot.


1 lb Pork Sausage Meat 1 Egg (beaten)
1 lb Lean Minced Beef Seasoning

Method: Mix the mince and sausage meat together, bind with egg. Add seasoning and mix well. Place in a loaf tin and bake for approximately 1 hour. Regulo 6. This loaf is nice served cold with salad, vegetables or in a sandwich.

Mrs Phyl Thornton


2 Large Onions 4 Large Tomatoes (skinned)
2 oz Cheese 2 Eggs
1 Tablespoon Milk 1 Dessertspoon Sugar

Method: Fry onions in butter until tender. Add cheese, beaten eggs and milk. Stir until mixture thickens. Do NOT boil. Add chopped tomatoes and sugar. Season to taste. Add ¼ teaspoon curry powder. Allow to cool and use as needed, or pour into a basin or small pots and cover.

Mrs. Edith Ellis


Mashed Potatoes (according to requirements)
¾ lb White Button Mushrooms Seasoning
1 oz Butter ½ Pint Milk
1 Tablespoon Flour Parsley

Method: Simmer the cleaned mushrooms in the milk for 15 minutes Season well. Drain off the juice and place mushrooms in a dish. Make a sauce using butter, milk and flour. Pour over mushrooms. Cover with mashed potatoes. Grill for 5 minutes.


2 Tomatoes (skinned) 1 lb Potatoes (mashed)
2 Lean Rashers of Bacon (Cooked) Slices of Tomato
Seasoning Parsley

Method: Chop tomatoes and mix with mashed potatoes, bacon and seasoning. With floured hands form into a round and fry on both sides. Garnish and serve hot cut into triangles.


½ lb Skinless Sausage 2 Eggs
½ Pint Milk Salt
Pepper 1 or 2 Tomatoes
Mixed Herbs  

Method: Line a baking dish with pastry and arrange the sausage like wheel spokes inside. Beat two eggs and add the milk. Season to taste and add herbs. Pour over the top of sausage in the pastry case and garnish with a few slices of tomato. Bake for 35-40 minutes at 350°F. Gas Mark 4.

Mrs. G. Gillespie


4 oz Mushrooms 6 Large Eggs
4 oz Streaky Bacon (chopped) 2 oz Cheese (grated)
1 lb Boiled Potatoes 1 medium onion (chopped)

Method: Fry mushrooms, bacon and onion gently, then add potatoes and allow to heat through. Beat eggs and pour over the potato mixture. Sprinkle with cheese and cook slowly until eggs are set. Brown under grill and serve cut into wedges piping hot.


4 Hard Boiled Eggs 1 oz Flour
10 oz Sausage Meat 1 Egg (beaten)
2 oz Breadcrumbs Fat for deep frying

Method: Shell eggs, coat with flour, then sausage-meat. Brush with egg and dip in crumbs. Deep fry in hot fat for about 7 minutes Serve hot or cold.


4 Chicken Joints 1 Medium Onion (finely chopped)
¼ pint Cider 1 Can Condensed Tomato Soup
¼ lb Sliced Mushrooms  

Method: Place chicken in ovenproof dish, add onions. Mix soup and cider together and pour over. Cover and cook for 2 hours at 350°F. Gas Mark 4. Remove cover and brown. Garnish with crisps, parsley and bacon rolls. Serve with roasted potatoes and mixed fresh vegetables.

B. Bigland


1 Cup chopped Corned Beef 1 Oxo Cube
2 Cups Diced Cooked Potatoes 1 oz Fat
1 Tablespoon Chopped Onion Salt

Method: Dissolve Oxo cube in ¼ cup of hot water. Mix together meat, potatoes and onions. Add stock and seasoning. Heat fat in frying pan and add mixture. Spread evenly. Cover and cook until under side is brown. Fold over and serve.

Mrs. Edmundson


1 lb Pork Fillet 6 Tomatoes (skinned)
2 small onions (chopped) 1 oz Oil or Fat
2 Tablespoon Grated Cheese  

Method: Trim pork and cut into pieces. Brown lightly to seal in juices. Add onion and cook till tender. Place in shallow dish, cover with sliced tomatoes. Sprinkle with cheese and bake at 325°F. Gas Mark 4 for 40 minutes Garnish with parsley and serve with new potatoes and green vegetables.

Mrs. C. Spence


4 Chicken portions 4 oz Mushrooms
1 Can Condensed Tomato Soup 1 Bouquet Garni

Method: Slice mushrooms in base of dish. Fry chicken lightly until brown. Place on top of mushrooms. Heat soup, add bouquet garni and pour over chicken. Cover and cook for 1½ - 2 hours at 350°F. Gas Mark 4.

D. Gladney


1 lb White Fish 1 oz Melted Butter
4 Slices Bread 4 Slices Cheese
2 Sliced Tomatoes  

Method: Brush fish with melted butter and grill for 6 - 8 minutes Toast bread lightly. Place fish on the toast. Top with slice of cheese and tomatoes. Grill for 3 minutes Serve with mushrooms and mixed vegetables.

Maureen Brindle


1 lb Lean Minced Beef 1 Beaten Egg
1 small Finely Chopped Onion Salt and Pepper to taste
Few drops Worcester Sauce  

Method: Mix all ingredients together. Divide mixture into 4 and form into flat rounds. Fry in as little oil as necessary on both sides. 3 minutes Rare, 4 minutes med, 6 minutes well-done (each side). Serve with salad.


7½ oz Can Tuna Fish (drained) ½ Chopped Onion
3 Hard-boiled Eggs (finely chopped) 3 oz Butter

Method: Cream the butter, add fish, egg and seasoning. Beat until smooth. Spoon into pots and chill.

Jillian Brindle


Slices of Lean Left-over Lamb Slices of Potato
¼ pint Chicken Stock (cube) ½ lb Tomatoes (skinned)
¼ lb Mushrooms Seasoning

Method: Place lamb, with slices of tomatoes, potatoes and mushrooms in layers in an ovenproof dish, finishing with a layer of potatoes. Season well and add stock. Bake in oven for 1 hour. 425°F. Gas Mark 7.

Yvonne Bradbury


2 Lamb Chops Tin Peeled Tomatoes
Tin Button Mushrooms (drained) Half an Onion
1 Tablespoon Dark Chunky Marmalade Olive Oil

Method: Sauté the chops in the oil, add onion, mushrooms and tomatoes and then its secret - the marmalade. Season and simmer for 15 minutes.

Mrs. G. Gillespie


8 oz Bacon (chopped) 8 oz Minced Beef
1 Onion (chopped) ¼ pint Water
1 Tablespoon Plain Flour Pinch Herbs
8 oz Short Crust Pastry Seasoning

Method: Gently cook onion and bacon until golden. Add mince and cook until it browns. Mix flour and water, herbs and seasoning. Stir into mixture and blend. Line an 8 inch pie dish with pastry, fill and cover with pastry. Cook for 30 minutes at 400°F. Gas Mark 6

Mrs. M. M. Page


Large Pork Chops as required ½ lb Onions
½ Tin Condensed Tomato Soup 2 Tomatoes
Salt and Pepper  

Method: Remove fat from chops. Pry quickly on both sides. Place in shallow dish. Skin tomatoes and peel onions. Slice them and arrange on top of chops. Pour over the half tin of undiluted soup. Season. Cover and cook for 1 hour 350°P. Gas Mark 4.

Jill Brayshaw


8 oz Tin Tuna 8 oz Tin Sweet Corn
2 Eggs Cornflakes
Grated Cheese  

Method: Mix all ingredients in a bowl and turn into a casserole dish. Top with a thick layer of crushed corn flakes mixed with grated cheese. Bake 30 minutes 325~350°F. Gas Mark 3-4.

Mrs G. Gillespie


1 lb Cooked Mashed Potatoes 2 oz Butter
2 Tablespoon Top of Milk 4 oz Flour

Method: Mix all ingredients together whilst potatoes are still hot. Flatten and cut into rounds. Bake on greased tray in hot oven.

WEB AUTHORS NOTE: Having tried this recipe, I would recommend for every pound of potatoes used, I would try half the amount of flour. e.g. 1lb of potatoes, 8 ozs of flour.
I had the oven on about 180 degrees, for 10 minutes.
My pictures are below.

Potato Cakes
The cakes being prepared and rolled to shape.
A complete batch of cakes after cooking. (Off 2 lb of potatoes, 35 cakes where made)
Finished Cake
Two finished pictures of the final Potato Cake.


4 Tablespoon Oil 1 Teaspoon Ginger
2 Tablespoon Lemon Juice 1 Tablespoon Vinegar
1 Tablespoon Brown Sugar  

Method: Mix all ingredients together and marinate overnight if possible. Cook in the usual way.

Mrs. Davis



This recipe is said to have been used for Queen Victoria

4 Eggs (Beaten) ½ pint Milk
¼ lb Plain Flour ½ lb Breadcrumbs
½ lb Valencia Raisins ½ lb Suet
½ lb Brown Sugar 2 oz Citron Peel
1 Teaspoon Salt ½ Teaspoon Nutmeg
½ Teaspoon Spice ½ lb Sultanas

Method: Mix all ingredients well together. Allow to stand for 24 hours in a cool place. Mix again before putting into basins. Steam for 4 hours or more.

Mrs. Hargreaves


1 lb Sultanas ½ lb Sliced Cherries
½ lb Citron Peel 1 lb Sugar
12 oz Butter or Margarine 3 Eggs
1 teaspoon Vanilla 1 teaspoon Almond Essence
1 teaspoon Lemon Juice 1 teaspoon Baking Powder
1 lb 2 oz Strong Plain Flour ½ teaspoon Salt
1 Cup Milk  

Method: Cream butter and sugar. Add eggs and flavouring. Add milk and flour alternately. Add fruit. Mix well together and bake in two 2 lb loaf tins, or four 1 lb loaf tins for approximately 1¼ hours. 350°F. Gas Mark 4. Leave in Tins to cool.

Mrs. P. Mansfield


4 oz Butter 1 Cup Plain Flour
4 Tablespoon Icing Sugar 1 Teaspoon Vanilla
1½ Cups Pecan Nuts or Walnuts finely chopped

Method: Mix all ingredients to a stiff dough. Roll out in short finger lengths. Bake until light brown. 350°P. Gas Mark 4.

Mrs. P. Mansfield


4 oz Soft Margarine 4 oz Caster Sugar
6 oz Self Raising Flour 2 Eggs
1 tablespoon Golden Syrup 2 teaspoon Cinnamon
1 teaspoon Ground Ginger Pinch of Salt
1 teaspoon Bicarbonate of soda (dissolved in milk)

Method: Put all ingredients into a bowl and mix well until blended. Put mixture into prepared sandwich tins (7 inch) and bake for 15 - 20 minutes at 35C°F. Gas Mark 4. When cold, sandwich together with whipped cream.

Mrs. E. Blackburn


10 oz Flour 3 oz Butter
1 oz Lard 3 oz Caster Sugar
2 teaspoon Baking Powder 1 Egg

For Topping: -

4 oz Coconut Egg to bind
4 oz Caster Sugar  

Method: Make pastry using flour, butter, baking powder, Sugar, lard and egg. Roll out and line a baking tin. Spread with jam. Mix coconut and sugar with enough egg to bind. Spread over pastry. Bake for 15 minutes 350°F. Gas Mark 4.

Mrs. M. Hodson


8 oz Self Raising Flour 6 oz Sugar
4 oz Dates (cut finely) 1 Egg
2 oz Butter or Margarine 2 oz Raisins
2 oz Chopped Walnuts ½ teaspoon Salt
1 Teaspoon bicarbonate of soda 1 Cup Boiling Water

Method: Put dates into a bowl, add butter, and sprinkle bicarbonate of soda over. Pour on the boiling water and allow to cool. Mix in the other ingredients-leaving the beaten egg until last. Mix well. Bake in a loaf tin for 1 hour at 325 - 350°F. Gas Mark 3 - 4.

Mrs. Warburton


5 oz Self Raising Flour 4 oz Margarine
4 oz Caster Sugar 2 Eggs
2 Dessertspoon Lemon Curd Rind of one lemon (grated)

Method: Cream sugar and margarine, add lemon curd and peel, then add eggs and flour. Bake for 30 - 35 minutes, at 350°F. Gas Mark 4.

Topping: Melt in a pan the juice of a lemon with one tablespoon caster sugar. When the cake is cooling, crisscross the top and driggle over with the lemon mix. When cold finish off decorating with "Cake Brand" chocolate.

Mrs. E. Blackburn


1¼ lbs Plain flour 1 lb Butter or Margarine
¼ lb Caster Sugar Few Caraway Seeds

Method: Mix ingredients together. Roll to ¼ inch thickness. Cut to desired sizes. Sprinkle with sugar. Prick. Bake 350°F., Gas Mark 4. Sugar again when cooked.

Mrs. Warburton



6 oz Plain Flour ½ oz Caster Sugar
3 oz Margarine 1 Egg Yolk
1 dessertspoon Water  

Method: Make a firm pastry using less water if the egg yolk is large. Line boat shape or ordinary patty tins. Place half teaspoon raspberry jam in each. Roll out trimmings of pastry and cut into strips.


2½ oz Ground Almond 3½ oz Caster Sugar
2 Egg Whites Few Drops Almond Essence

Method: Beat egg whites and essence until stiff. Mix ground almonds and sugar together with the egg mixture and enough water to make it slightly runny. Drop a good tea spoonful over top of jam in tins. Cover quite thickly with caster sugar. Put on the pastry strips in a cross shape. Bake for 15 minutes at 410°F. Gas Mark 6-7

Mrs. M. Hodson


12 oz Plain Flour 12 oz Currants
9 oz Soft Brown Sugar 5 Eggs
9 oz Butter 3 oz Raisins
2 oz Mixed Peel 12 oz Sultanas
4 oz Cherries 3 oz Chopped Nuts
½ teaspoon Mixed Spice ½ teaspoon Nutmeg
½ Dessertspoons Treacle 1 Small Bottle Rum

Method: Cream the butter and sugar together till light and fluffy. Add eggs slowly. Add flour, spices and fruit. Add rum (or milk if preferred) Pour into a large double lined tin. Bake for 4½ to 5 hours at 275 - 300°F. Gas Mark 1½.


4 oz Margarine 4 oz Caster Sugar
6 oz Self Raising Flour 2 Eggs
2 Tablespoon Chocolate Powder or Cocoa

Method: Cream butter and sugar. Whip the eggs. Add eggs and flour alternately till well mixed to a smooth texture. Add chocolate and a small spoonful of cold water. Divide into two sandwich tins and bake in oven 375°F. Gas Mark 5 for 20-25 minutes.


10 oz Flour 3 oz Butter
1 oz Lard 3 oz Caster Sugar
2 teaspoon Baking Powder 1 Egg
Raspberry Jam  

Method: Rub butter and lard into flour. Add sugar and baking powder. Mix to a stiff paste with the egg. Divide mixture into two. Roll out both very thinly. Spread raspberry jam on one half and cover with the other half. Seal round the edges. Lightly mark the top for easy cutting. Bake for 20-25 minutes at 350°F. Gas Mark 4. When cold dust with icing sugar.

Mrs. M Hodson


8 oz Margarine 8 oz Caster Sugar
6 oz Self Raising Flour 4 oz Ground Almonds
4 Eggs  

Method: Cream margarine and sugar. Add eggs, then flour and ground almonds. Put mixture into tin and bake for 1¼ - 1½ hours at 350°F. Gas Mark 4.


4 oz Self Raising Flour 4 oz Caster Sugar
4 oz Margarine 2 Large Eggs
1 level teaspoon Baking Powder

Method: Place all ingredients in a bowl. Beat well for 3 minutes with a wooden spoon. Place mixture in two 7 inch sandwich tins. Bake on middle shelf for 25 - 35 minutes at 325°F. Gas Mark 3. Cool on wire tray. Fill with jam and sift top with icing sugar.


Orange or Lemon Cake - Add grated rind of one orange or lemon to mixture.

Coffee Cake - Add one tablespoon of coffee essence to mixture.


3 oz Soft Margarine 8 oz Sieved Icing Sugar
1 Tablespoon Water  

2 Tablespoon Orange, Lemon or other Fruit Juice, or

1 Tablespoon Coffee Essence

Method: Place ingredients in bowl and beat for 2 minutes until smooth. Sandwich cakes together with half of mixture. Spread remainder over top.


4 oz Margarine 3 Dessertspoon Syrup
3 Dessertspoon Cocoa 1 Dessertspoon Sugar
Handful Raisins 8 oz Crushed Digestive Biscuits

Method: Melt margarine in a pan. Add syrup, cocoa, sugar, and then biscuits and raisins. Spread into a Swiss roll tin. Over the top pour 4 oz melted chocolate. Cool and cut into squares.

Mrs. J. Bardsley


8 oz Butter or Margarine 8 oz Soft Brown Sugar
4 Eggs (lightly beaten) 10 oz Plain Flour
2 level teaspoons Mixed Spice 8 oz Sultanas
4 oz Peel 4 oz Chopped Walnuts
8-12 Tablespoon Guinness  

Method: Cream butter and sugar. Gradually beat in eggs. Fold in flour and spice. Add fruit, peel and nuts and mix well. Stir in 4 tablespoons of Guinness. Turn into prepared 7" tin. Bake 1 hour at 325°F. Gas Mark 3. Lower heat to 300°F. Gas Mark 2. Cook for further 1½ hours. Allow to cool. Prick base with skewer and spoon in the rest of the Guinness. Keep at least one week before cutting.

Mrs. Bardsley


1 Cup All Bran 1 Cup Sugar
1 Cup Fruit 1 Cup Milk

Method: Place ingredients in a bowl. Leave overnight. Add one egg and one cupful of flour. Mix well. Bake in loaf tin for 75 minutes at 400°F. Gas. Mark 6.


8 oz Self Raising Flour 4 oz Soft Brown Sugar
4 oz Margarine 2 oz Currants
2 oz Raisins 1 Egg

Method: Rub flour, margarine and sugar together. Add the fruit and then the egg and a little milk if necessary. Place a teaspoon of the mixture at a time onto a greased baking tray. Put a piece of glace cherry on top of each and bake in a moderate oven for 15 minutes.

Mrs. M. Sharpies


6 oz Soft Margarine 6 oz Caster Sugar
2 oz Halved Glace Cherries 3 Large Eggs
½ Level teaspoon Baking Powder 2 oz Mixed Peel
½ Level teaspoon Mixed Spice 8 oz Plain Flour
10 oz Mixed Dried Fruit  

Method: Sieve together Flour, "baking powder and mixed spice and place in a bowl with rest of ingredients. Beat with a wooden spoon for 4 minutes until well mixed. Place in a greased and lined 7 inch round tin. Smooth the top over. Bake in a moderate oven on the middle shelf at 325°F» Gas Mark 3 for 1¾ ~ 2 hours. Leave to settle in the tin for 2-3 minutes. Cool on a wire tray.


3 Bananas 1 Sponge Flan Case
2 oz Sugar 4 oz Marshmallows
3 fluid oz Fresh Double Cream

Method: Mash bananas with sugar. Lightly whip cream and fold into banana mixture. Spoon into flan case. Cover mixture with halved marshmallows. Place under a hot grill until marshmallows are just golden. Serve immediately.

0. M. Pickup


4 oz Margarine 6 oz Self Raising Flour
4 oz Sugar 1 teaspoon Ginger
2 Eggs 2 tablespoon Treacle

Method: Cream margarine and sugar. Add eggs, flour and ginger alternately. Mix well then add treacle. Bake at 375°F. Gas Mark 5 for 20 minutes.


4 oz Self Raising Flour 1 oz Margarine
2½ oz Sugar 1 Small Egg
½ Packet Dates  
¼ teaspoon Bicarbonate of Soda (cover with boiling water and let cool).

Method: Rub margarine into flour, add sugar, cut up dates, bicarbonate of soda and beaten egg. Mix together. Place in baking tin and bake in moderate oven 350oF. Gas Mark 4.

0. M. Pickup


2 oz Butter 2 oz Plain Chocolate
6 oz Soft Brown Sugar 2 oz Self Raising Flour
½ teaspoon Salt ½ teaspoon Vanilla Essence
2 oz All Bran 2 Eggs (beaten)
1 oz Walnuts (chopped)  

Method: Melt fat and chocolate in basin over hot water. Add sugar and stir till it dissolves. Cool. Sift in flour and salt, then add vanilla, eggs, nuts, All Bran and mix well. Pour into 8 inch tin and bake for 35-40 minutes at 350°F. Gas Mark 4.


1 lb Peanuts (unbaked, chopped) 1 Cup Sultanas
1 Small Tin Condensed Milk 4 Cups Cornflakes

Method: Mix all ingredients well and drop on to rice paper with space to spread. Top with glace cherry. Bake 15-20 minutes at 350°F. Gas Mark 4

Mrs. B. Block


8 oz Flour 8 oz Butter
3 oz Caster Sugar  

Mix ingredients. Roll out on floured board. Cut into rounds or fingers. Sprinkle with sugar and prick with fork. Bake for 15-20 minutes at 350°F. Gas Mark 4.

Mrs. Alice Smith


Mrs. B. Block

6 oz Margarine 6 oz Sugar
6 oz Self Raising Flour 3 Eggs
2 Tablespoon Warm Water Juice of Half Lemon
4 Medium Cooking Apples 2 teaspoon Cinnamon

Method: Cream fat and sugar, add flour and eggs alternately. Then add lemon juice and water and beat well. Put half mixture into greased 8 inch tin (loose bottom). Slice apples and sprinkle with sugar and cinnamon. Lay on top of mixture in tin then lay remainder of mixture on top. Bake on middle shelf of oven for 1 hour at 350°F. Gas Mark 4.


6 oz Plain Flour 1 oz Semolina
1 oz Cocoa Powder 3 oz Margarine
3 oz Caster Sugar 1 Large Egg
¼ pint Milk Vanilla Essence Pinch of Baking Powder (omit if using Self Raising Flour)


Apricot Jam 1 oz Plain Chocolate

Method: Put flour, semolina, cocoa and baking powder in a bowl and rub in the margarine. Stir in sugar and bind with egg and milk. Bake in a moderate oven for 1 hour at 350°F. Gas Mark 4. Turn on to a wire tray. Warm Jam and pour over top of cake. Grate the chocolate onto the warm jam.


4 oz Margarine 4 oz Sugar
4 oz Self Raising Flour 2 Eggs

Methods Beat margarine and sugar. Add eggs and fold in flour. Place in tin and bake for approximately 25 minutes at 350°F. Gas Mark 4.


8 oz Plain Flour 2 Tablespoons Syrup
¼ Teaspoon Bicarbonate of soda 1 Egg
4 oz Sugar 2 oz Lard or Margarine
¼ Teaspoon Ginger ¼ Pint Milk

Method: Melt sugar, fat and syrup and stir into dry ingredients. Add egg and milk. Bake for ¾ to 1 hour at 325°F. Gas Mark 3- Do not open oven door for at least ¾ hour.

Note: Double quantity makes a large roasting tin full.

Miss Hargreaves


3½ oz Butter 3½ oz Demerara Sugar
3 oz Walnuts (chopped) 1 Egg (beaten)
Grated rind of 1 lemon 6 oz Self Raising Flour

Method: Cream together butter and sugar. Gradually add egg and flour, chopped nuts and lemon juice. Work into a smooth dough. Shape into a long roll, wrap in foil and chill for several hours. Cut into ¼ inch slices and arrange on a greased baking tray. Bake for 10-12 minutes at 400°F. Gas Mark 6. Cool on wire tray. Makes about 24 Crunchies.

Mrs. C. Spence


½ lb Margarine 1 Cup Water
1 lb Mixed Fruit 1 Cup Sugar

Bring these ingredients to the boil then leave to cool.

2½ Cups Plain Flour 1 Egg
1 Teaspoon Bicarbonate of soda 2 Teaspoons Assorted Spices e.g. Ginger, Cinnamon, Nutmeg and Mixed Spice.

Mix all ingredients together, beat well, pour into prepared 8 inch loose bottomed tin and bake for 1½ hours at 325°F. Gas Mark 3.

Mrs. B. Block


4 oz Unsalted Butter 5 oz Plain Flour
½ Level teaspoon Baking Powder 2 oz Icing Sugar
Grated rind of 1 orange  

Method: (Using a heavy pan), Gently heat butter to deep golden brown. Pour on to icing sugar in bowl. Allow to cool. Sift in flour, baking powder and orange rind. Mix well. Pack the mixture into large teaspoon with deep bowl. Level off and turn out, rounded side up. Bake for 10 minutes at 375°F. Gas Mark 5. Leave to cool then sandwich in pairs with marmalade.


1 Cup All Bran 1 Cup Mixed Fruit
1 Cup Soft Brown Sugar 1 Cup Milk
1 Cup Self Raising Flour  

Method: Put All Bran, Fruit and Sugar into bowl. Cover with the milk. Leave overnight. Add flour, mix well and bake in loaf tin for 1½ hours at 325°F. Gas Mark 3.

Mrs. M. Adams


8 oz Self Raising Flour 1 Egg
3 oz Margarine ½ Cup Milk
3 Tablespoons Honey  

Method: Beat egg and milk together. Rub margarine into flour and add egg and honey. Mix well. Put into a greased tin and bake for 45 minutes at 350°F. Gas Mark 4. Serve sliced and buttered.


2 oz Brown Sugar 3 oz Margarine
6 oz Self Raising Flour 2 Egg Yolks
Vanilla Essence  


2 Egg Whites 1 oz Cherries (halved)
4 oz Caster Sugar 1 oz Walnuts (chopped)

Method: Cream butter and sugar, add egg yolks, flour and vanilla essence. Mix by hand to a stiff paste. Place in a Swiss roll tin and flatten out. Beat egg whites until stiff and gradually fold in sugar, then add nuts and cherries. Spread evenly on top of paste and bake for 20-30 minutes at 350°F. Gas Mark 4. Cut into pieces just before cold.

Mrs. H. Drabble


5 oz Soft Margarine 5 oz Caster Sugar
8 oz Self Raising Flour 1 lb Mincemeat
3 Eggs  

Method: Mix all ingredients together and bake in an 8 inch tin for 1¾ hours at 325°F. Gas Mark 3.

Mrs. Ivy Pilkington


5 oz Self Raising Flour 2 Eggs (beaten)
3 oz Coconut 4 oz Margarine
4 oz Caster Sugar 1/8 Pint Water

Method: Beat margarine and sugar together. Add eggs, coconut and water. Mix together. Bake for 1 hour at 325°F. Gas Mark 3.

Mrs. Phyl Thornton


7½ oz Plain Flour 1 Teaspoon Baking Powder
2 - 3 oz Caster Sugar Vanilla
2 oz Coconut ½ oz Cocoa
4 oz Margarine 1 Egg
3 - 4 oz Chopped Nuts 4 oz Icing Sugar

Method: Sieve Dry ingredients, add sugar and rub in fat. Add chopped nuts and knead to a stiff dough with the egg yolk. Press into greased tin. Whip egg white until frothy, add icing sugar and coconut. Pour this mixture over the first mixing and bake for 20-30 minutes at 375°F. Gas Mark 5.

Mrs. Jose Bardsley


6 oz Margarine 2 Eggs
8 oz Self Raising Flour 3 oz Halved Cherries
6 oz Caster Sugar ¼ Teaspoon Salt
2 oz Walnuts (chopped) Drop of Vanilla Essence

Method: Cream margarine and sugar and add beaten eggs and vanilla essence. Sift in flour and salt. Add cherries and walnuts. Mix well and bake in a ring tin for 1 hour at 350°F. Gas Mark 4. Turn upside down and cool. Cover with icing and decorate with chopped walnuts and halved cherries.

Mrs. Phyl Thornton


2 Cups Plain or Self Raising Flour 1 Cup Mixed Fruit
1 Tablespoon Treacle 1 Cup Sugar
1 Cup Milk 1 Egg

Method: Mix all ingredients together and pour into a well greased loaf tin. Bake for approximately 1 hour at 300°F. Gas Mark 3.

Mrs. J. Bardsley



Short Crust Pastry 3 oz Sugar
1 Egg Juice of one Lemon
3 oz Butter 4 oz Cake Crumbs
Grated Rind of two Lemons  

Method: Line a dish with pastry and crimp the edges. Beat butter and sugar to cream. Add egg, stir in lemon juice, rind and cake crumbs. Drop mixture on to pastry. Bake for 30-35 minutes at 350 F. Gas Mark 4.

Mrs. Warburton


For the Flan Cases:

5 oz Plain Flour 1½ oz Lard
1 oz Margarine  

For the Fillings

1 Large Egg 3 oz Caster Sugar
3 oz Margarine Almond Essence
3 oz Freshly Made White Breadcrumbs 3 Level Tablespoon Raspberry Jam

Method: Sift the flour into a bowl and rub in the margarine and lard. Add enough water to make a fairly stiff dough. Roll out and line an 8 inch flan ring. Spread the jam over the base of the case.

For the filling: Cream margarine until it is soft, add the caster sugar and beat together until they are light and fluffy. Gradually beat in the egg, then stir in the breadcrumbs and almond essence. Turn this mixture on top of the jam and spread it evenly. Bake the tart on the centre shelf of a fairly hot oven 400ºF. Gas Mark 6 for 30-40 minutes or until the pastry is golden brown and the sponge cooked. Remove from flan ring and serve hot or cold.

Mrs. J. McCullough


Packet of Barmouth Biscuits 2 oz Icing Sugar
Medium Tin Crushed Pineapple 3 oz Butter
Small carton Double Cream 1 Egg

Method: Crush the biscuits and mix with 1 oz of melted butter. Line a dish with this mixture. Cream icing sugar with 2 oz butter, add beaten egg and spread over biscuit base. Put in fridge for 30 minutes to harden. Drain the pineapple and spread this in the dish and then cover with whipped cream. Decorate with a spoonful of crushed biscuit on top. (Serves 6).


4 oz Fresh Breadcrumbs 1 Egg
4 Baking Apples 3 oz Suet
2 oz Self Raising Flour 1 Lemon
1 oz Candied Peel 2 oz Sugar
4 Tablespoons Milk Pinch Salt
Shake of Nutmeg  

Method: Core apples, chop finely and include peel Mix with suet and then stir in dry ingredients. Grate in ½ lemon rind and add ½ lemon juice. Mix well. Beat egg and add with milk. Press firmly into buttered basin and steam for 2 hours. Serve with custard or lemon sauce.


8 oz Figs 2 Eggs
4 oz Brown Sugar 6 oz Breadcrumbs
4 oz Suet 1 Tablespoon Syrup

Method: Chop figs and beat eggs. Combine all ingredients and mix well. Put into well buttered basin and cover with several layers of greaseproof paper. Steam for about 3 hours and serve with white sauce. Makes large pudding. Ingredients can be halved.


4 Lemons 5 Eggs
1 lb Sugar 4 oz Butter

Method: Scrub lemons, cut in half and squeeze out the juice and strain. Grate the rind. Pour into double saucepan. Beat eggs and add to juice with sugar and butter. Stir with a wooden spoon to dissolve sugar. Continue heating and stirring until it thickens. Put in sterilized jars, cover and label.

Mrs. C. Spence


½ lb Biscuit crumbs ½ lb Cake Crumbs
5 Tablespoon Drinking Chocolate 2 oz Raisins
Apricot Jam Vermicelli
Chocolate 2 oz Cherries (soaked in rum for rum truffles)

Method: Mix cake and biscuit crumbs, add chocolate, cherries and raisins. Melt about 2-3 tablespoons Apricot jam in a pan. Pour over the dry ingredients and mix till it holds together. The exact amount of jam will be to your own taste, and whether you want your truffles on the dry-side or a bit gooey. Make into small balls and roll in chocolate vermicelli. Place in paper cases.

Miss E. Golden


Melt a jelly in half the normal amount of water Stand over a bowl of hot water to ensure the jelly is completely dissolved. Pour in evaporated milk to bring up to the same amount of liquid as there would normally be with a clear jelly. Leave to cool for about 10 minutes before putting in fridge to set. This makes a nice light sweet after a heavy meal or is ideal for invalids.

Mrs. Freda Beckett


Another Scottish recipe, using two of Scotland's best known exports, Drambuie and Dark Marmalade (Dundee).

6 Level Tablespoons Marmalade 1 oz Caster Sugar
4 Tablespoons Drambuie Juice of one Lemon
½ Pint Double Whipping Cream  

Method: Mix together marmalade, Sugar, Drambuie and Lemon Juice. Whisk the cream until floppy and just beginning to hold its shape. Gently whisk in the marmalade mixture until the cream stands in soft peaks - take care not to over whip. Pour into small dishes and serve with shortbread fingers. This sweet will freeze well in small dishes and thaws out in 2-3 hours at room temperature. Serves 6.


Tin Pineapples 2 oz Caster Sugar
2 Eggs 1½ oz Gelatine
Vanilla Essence

½ pint Juice from Pineapples

Method: Drain the juice from pineapple. Dissolve the gelatine in juice, in a pan over gentle heat. Separate egg whites from yolks. Whisk yolks and sugar. Add flavouring and gently add the cooled juice. Fold this mixture gently into stiffly beaten egg whites. Pour into dish with pineapple pieces at the bottom. Chill and serve.

Mrs. E. Blackburn


Heat ½ pint Milk, 8 oz unsalted Butter and 1 level teaspoon Gelatine until melted. DO NOT BOIL. Pour into liquidizer. Top speed 30 seconds. Pour into jug and place in fridge to cool.

Mrs. J. Bardsley


1 lb Soft Brown Sugar ½ lb Butter
1 Sherry Glass of Rum ¼ teaspoon Nutmeg

Method: Melt butter slowly in pan. Add sugar and stir until it dissolves. Add rum and nutmeg. Pour into a dish to set. Use as required.


4 oz Marshmallows 2 Tablespoon Milk
4 oz Butter 3 oz Soft Brown Sugar

Method: Melt butter, sugar and marshmallows with milk over a medium heat, stirring all the time. Bring to the boil and simmer gently for 4 - 5 minutes Serve over ice cream or steamed pudding.


1 Banana 1 Egg White

Method: Peel and mash banana, add to the white of egg and whip until quite stiff. The banana absorbs the egg. Result delicious cream.

Mrs. E. C. Seed


4 Egg Yolks 4 oz Caster Sugar
¼ pint Double Cream Juice of one large lemon

Method: Whisk egg yolks and caster sugar in a bowl over hot water until thick and creamy. In another bowl whisk cream and lemon juice. Stir this into egg yolk mixture. Pour into a dish and either chill and serve, or freeze for up to 3 months.

Mrs. M. Brindle


(Makes 1¼ - 1½ lbs)

1 Large tin Nestles Condensed Milk 3 oz Butter
1 Tablespoon Golden Syrup 5 oz Granulated Sugar
Few drops Vanilla essence  

Method: Lightly Grease a 7 inch square tin. Melt the butter and sugar in a heavy pan. Add the tin of milk and syrup. Boil slowly for 20 minutes stirring all the time. Test by dropping a little blob into cold water. If it goes hard, it is ready. Flavour with vanilla. Pour into the tin. When cool mark into squares.


½ Cup Sugar 1 Cup Flour
1 Cup Cornflakes 6 oz Margarine
1 Cup Coconut 1 teaspoon Baking Powder

Method: Melt margarine then add dry ingredients. Mix well and spread into tin (not too thinly). Cook for 30 minutes at 350°F. Gas Mark 4. When cooked and still warm cover with chocolate icing. Cut into squares.


2 oz Butter 4 oz Icing Sugar
3 oz Coconut ½ Teaspoon Nescafe
2 oz Finely chopped Walnuts Chocolate

Method: Cream together the butter and sugar, then add the Nescafe, coconut and nuts. Roll into small balls. Melt the chocolate in a basin over hot water and coat the balls, placing half a cherry on the top. Allow to set.


3 oz Butter   3 oz Soft Brown Sugar
2 Tablespoons Milk   2 oz Bar Plain Chocolate
2 oz Chopped Nuts or Raisins   3 oz Digestive Biscuits (crushed)

Method: Melt together the butter, sugar, milk and chocolate. Stir in the chopped nuts and crushed biscuits. Turn the mixture into a 7 inch tin and smooth the surface. Cut into squares when cold.


2 Cups Plain Flour 1 teaspoon Bicarbonate of Soda
1 Cup Sugar 1 teaspoon Ginger
4 oz Margarine 3 teaspoons Syrup
6 teaspoons Boiling Water  

Method: Put flour, sugar and ginger in a bowl. Rub in margarine and mix in syrup. Add bicarbonate of soda to boiling water and mix all together. Leave overnight. Cut into biscuit shapes and bake in a moderate oven until golden brown.

Mrs. Hargreaves


1 lb Caster Sugar 2/3 Cup of Water
½ teaspoon Peppermint Essence 1 pinch Cream of Tartar

Method: Place sugar and water in a saucepan, stir over low heat until sugar is dissolved. When boiling, stir in cream of tartar. Boil without stirring to "soft ball" stage. Place pan in cold water, add peppermint essence and stir till thick. Knead into rounds and flatten. Care should be taken not to overdo flavouring or colouring when making home-made sweets.

Mrs. Annie Parkinson



1 Orange 2 Pints Water
1 Lemon 2 lbs Sugar

1 oz Citric Acid

(from any Chemist)

Methods Wash the fruit and cut into thin slices. Put sugar and water into large saucepan and heat gently until all the sugar has dissolved. Bring to the boil, add the orange and lemon slices and continue to boil for 3 - 4 minutes Remove from the heat and allow to cool. Stir in the citric acid and allow to become quite cold. Strain and bottle. Dilute with water to drink.

And now for something different - OLD RECIPE


2 Fresh Eggs ¼ pint Rum
2 large Lemons ½ pint Milk
4 oz Sugar  

Method: Break eggs and place (with shells, which will dissolve) into basin. Squeeze lemon juice over and stir. Scrape pulp from lemon on top. Cover and keep airtight for 5 days. Mix well with milk and rum. Strain into clean, dry bottles. Lightly cork. Take a wine glass full each morning.



¼ pint Brandy ¼ pint Thick Barley Water
3 Egg Yolks 1 Tablespoon Cream
Caster Sugar  

Method: Beat yolks and cream together. Add barley water and brandy. Stir briskly and sweeten to taste. Strain and bottle. Take half a wine glass full in case of weakness.


(100 years old recipe)

This was recommended to be drunk by Bell Ringers before a long peal to boost strength and give energy.

Method: Separate 8 eggs into two large bowls. Beat whites until very stiff. Strain the juice from 2â€"3 oranges and beat into yolks, adding sugar to taste. Into this bowl put sweet spices of your choice, e. g. cinnamon, nutmeg, perhaps a pinch of ginger. Beat together very well. Now slowly heat 2 pints of strong beer and, when hot, pour it slowly from a great height onto the yolks. This should come to a good froth and should now have the whites stirred in, before being drunk still hot.


1½ pints Water Bottle of Claret
6 oz Sugar ½ pint cheap Port Wine
Rind and Juice of 2 Lemons Stick of Cinnamon

Method: Put water and sugar into a pan and boil for 5 minutes Add lemon rind, lemon juice, claret, port wine and stick of cinnamon. Heat for a few minutes then strain into a hot punch bowl. Serve in warm glasses.

A really good Pick-me-Up


1 Egg 1 Tablespoon Sherry
½ Cup Gold Milk 1 Pinch Salt

Method: Put all ingredients into a liquidizer and blend for 30 seconds.

Mrs. Annie Parkinson

We've all heard the carol "Here we come A-Wassailing", well, just to put you in the picture, this is what they drank.


(Makes 25 glasses)

½ pint Water 1 teaspoon Nutmeg
Good pinch Cinnamon 3 Cloves
3 Allspice Berries 2 Cardamom Seeds
4 pints Brown Ale 1 Bottle Sherry
1 lb Sugar 6 Eggs (separated)
¼ pint Brandy 6 Par-baked Apples

Method: Put water and spices into a large pan. Heat to boiling and simmer for 10 minutes Remove from heat and stir in Sherry and Ale. Add sugar. Reheat without boiling. Beat egg yolks till thick and creamy. Whisk whites and fold into the yolks. Strain half the hot mixture over the eggs and turn into a warmed bowl. Reheat the remainder of the ale, strain and add this also to the bowl. Add the brandy and let the apples float on top.

Notes This is an updated recipe and said to cost no more than 22p per glass.


1 pint Canned Orange Juice 2 Bottles Apple Juice
½ pint unsweetened Pineapple Juice ½ pint Dry Ginger
½ Level teaspoon Grated Nutmeg 1 Orange (sliced)
½ Level teaspoon Mixed Spice  

Method: Chill the fruit juices and ginger for 1 hour. Combine spices with a little of the fruit juice, then add the rest of the juice. Strain into a bowl and serve with the orange slices. Makes 16 glasses.


1. Use left-over pineapples, peppers or celery chopped fine to flavour plain cottage cheese. Leave for a few hours to absorb the flavour.

2. For toddler-size cakes, make your buns in paper petit-four cases.

3. Make up a handbag size sewing kit in an old spectacle case. Buy small odds and ends to fill it and you'll never be caught out.

4. For a quick topping for sponge cake, cover with chocolate cream mints (After Eights). Pop under grill for half a minute then draw fork through to pattern.

5. If you haven't got a ring cake tin, place a clean baked bean tin covered with foil in the centre of ordinary tin.

6. Mix a few drops of your favourite perfume in a bottle of baby oil. Lots cheaper than expensive bath oil.

7. Before filling pastry cases with fruit, brush the inside with melted chocolate and chill. This prevents your pastry being soggy.

8. To make neater biscuits, roll up your mixture sausage shape. Chill and cut into slices.

9. For cheaper almond paste substitute half ground almonds with semolina and add 2-3 drops of almond essence.

10. Keep a rough scouring cloth handy for cleaning potatoes before baking in their jackets.

11. To keep baby amused, thread seven or eight plastic spoons on a ribbon and hang on cot or pram.

12. By heating a lemon in hot water before you squeeze it, you will almost double the amount of juice.

13. Don't throw away broken biscuits. Save all bits in a tin until you have enough to make a base for cheese, etc.

14. Try cutting scouring pads in half, it's nearly always enough.

15. Buy the very cheap damaged rolls of vinyl wallpaper to line your shelves.

16. Every few weeks, check your store-cupboard and make yourself use some of the items which have been left at the back. Use these before you buy new.

17. Make a simple icing bag with a thick polythene bag with the corner cut off.

18. If you have a gas cooker always stand a kettle of water over the pilot light. This way you will always have warm water.

19. To cut meringue topped pies cleanly, without the meringue sticking to the knife, first dip the blade in cold water.

20. For Ham and Beef sandwiches with mustard, add the made mustard to softened butter before spreading.

21. Add a little ground almond to pastry mixture when making fruit pies for special flavour.

22. To soften brown sugar which has been stored and become hard, turn it into a basin and cover with a damp towel for about an hour.

23. To clean burnt milk and egg saucepans, soak overnight in biological washing powder. Will also clean narrow necked decanters and vases.


For fabrics that have to be dry cleaned.

ALCOHOL; Blot immediately. Sponge with a solution of 1 teaspoon White Vinegar to 1 pint water.

BEVERAGES: (Tea, Coffee, Cocoa, Milk) Blot and apply Carbon Tetrachloride.

BLOOD, EGG: Dab with a solution of cold water and ammonia (2 drops ammonia to 1 cup water).

FAT: Rub lightly with Carbon Tetrachloride. FRUIT: Wipe stain with Methylated Spirit.

GLUE: Sponge with suds and rub liquid detergent into stain. Sponge with clear water.

INK: (Fresh Ink) Sponge with detergent suds. Immediately, (Ball Point) Hold a cloth dampened with Methylated spirit against the stain, then dry-clean.

OIL, GREASE OR TAR: Sponge with turpentine.

PAINT: (oil-based) Dab with turpentine. (Emulsion) Soak in cold water,, then sponge. (Cellulose based paint) Dab with nail varnish remover.

For stains on washable garments, the obvious solution is to launder immediately, but in the case of stubborn stains, most of the above remedies can be used prior to washing.

For stains on Carpets.

BEER: "Wet clean" with soap and water.

BURNS: Clip off singed part and wet clean.


FRUIT: Rub with Methylated Spirit. Wet clean.

GRASS: Rub with Methylated Spirit. Wet clean.

INK: (Fresh Ink) Wet clean

(Ball Point) Rub with Methylated Spirit with a few drops of vinegar added. Wet clean.

MILK: Wet clean.

OIL OR GREASE: Scrape off and rub with Carbon Tetrachloride, followed by wet clean.

PAINT: As for Oil and Grease.

SALT: Spilt salt attracts moisture and will soon discolour. Vacuum up immediately.

SHOE POLISH; Scrape off and wet clean.

SOOT: Vacuum lightly, then wet clean. Then sponge with Carbon Tetrachloride. Rinse.

SPIRITS: Sponge with Carbon Tetrachloride. Rinse. TAR; As for Oil and Grease

WAX: Scrape off as much as possible. Hold a hot iron over blotting paper. Then use Carbon Tetrachloride.

If stains are very stubborn, try leaving a folded cloth over the stain dampened with the cleaning agent. Re-damp occasionally. Remember to open windows.


A few guides as to what to ask for using metric scales (These figures are only approximate)

BREAD 400 gram loaf = Old 1 lb
  800 gram loaf = Old 2 lb
CHEESE 100-125 grams = ¼ lb
BACON 250 grams = 9 oz
BUTTER 250 gram pack = Just over 8 oz
SAUSAGES 500 grams, ½ Kilo = Just under 1 lb 2 oz
LEG OF LAMB 2½ Kilograms = 6 lbs
MEAT Allow 225 to 250 grams per person
POTATOES Approximately 9 medium to 1 Kilo
BANANAS Approximately 7 average to 1 Kilo
ORANGES Approximately 7 - 8 medium to 1 Kilo
APPLES Approximately 7 medium to 1 Kilo
COOKING APPLES Approximately 5 - 6 average to 1 Kilo
CHICKEN 1½ Kilogram serves 4 - 6 = 3½ lbs
CAKE TIN 20 Cm Tin = 8 inch diameter
CASSEROLE 1 Litre = 1¾ pints


¼ Full = Just under 200 Ml
½ Full = Just under 300 Ml
¾ Full = Just over 400 Ml
1 Full Pint = 568 Ml







290 550    
270 525    
260 500    
240 475 9 Very Hot
230 450 8 Hot
220 425 7
200 400 6 Fairly Hot
190 375 5
180 350 4 Moderate
160 325 3
150 300 2 Cool
140 275 1
120 250 ½ Very Cool
110 225 ¼
100 200 Low  
80 175    
70 150    

These are not temperature conversions, but a guide to thermostat markings.


1 oz Flour, Corn flour, Cocoa, Custard Powder 1 Rounded Tablespoon
½ oz of above 1 Rounded Dessertspoon
¼ oz of above 1 Rounded Teaspoon
1 oz Sugar 1 Level Tablespoon
½ oz Rice, Lentils 1 Level Dessertspoon
¼ oz Rice, Lentils 1 Level Teaspoon
2 oz Syrup 1 Rounded Tablespoon
1 oz Syrup 1 Level Tablespoon
½ oz Breadcrumbs 1 Heaped Tablespoon


(Using Standard 8 oz Cup)

1 Cup = 8 oz
2½ Cups = 20 oz = 1 pint
2 Tablespoons Liquid = 1 oz
1 Gill Liquid = 5 oz = ¼ pint


Printed and Published by Saint Peter and Saint Paul's Parish Church, Rishton.