Cut the dates lengthways in two and arrange in top of buttered
‘ mould, Pour in the melted jelly carefully so as to keep the dates
in a pretty pattern, and allow to set. Make the blancmange
and cool for 10 minutes. Then fold in the rest of the dates and
pour the mixture into the mould carefully. Turn out when set.
Winter Tart.
Short or flaky pastry loz. currants
2 medium-sized cooking apples 40z. candied peel
2ozs. raisins‘ loz. glace cherries
loz. sultanas 40z. grated suet
2 tablespoonfuls treacle Lemon juice✪ Winter Tart
Line an enamel plate with pastry. Mix together the chopped
apple and rest of fruit, and the suet. Place on the pastry and
pour over the melted syrup and lemon juice. Cover with pastry
and bake in a moderate oven for about 4 hour,
Children’s Joy.
9p 6 Py A A Rew 6 Ry 6 8a Se 4 eS 3a 6 St 6 3 Aa ea 3 dS ed OI
1 teacupful breadcrumbs Grated rind of 1 lemon
% pint milk loz. sultanas’
loz. sugar Lemon curd
loz. butter 2 yolks
Meringue, consisting of 2 whites of eggs and 2ozs. castor
sugar
Heat the milk and pour it on to the crumbs, loz. sugar, butter,
sultanas sand lemon rind. Leave to stand for 20 minutes, then
beat in the egg yolks and pour the whole into a buttered piedish
and bake in a moderate oven till set—about 1 hour. Spread the
top with the lemon curd. Then beat together the whites of
2 eggs✪ Children’s Joy and 2ozs. castor sugar till stiff. Spread this over the top
of the pudding and bake in a cool oven to brown,
Cake Pudding.
30zs. stale cake crumbs loz. sugar
foz. flour 4 teaspoon baking powder
loz. sultanas Milk if necessary
loz. sueb Little dripping✪ Cake Pudding
Soak the crumbs in the milk till soft. Press out the milk,
and add the suet, flour, sugar, baking powder and fruit. Mix
well and if necessary add milk or water to bind. Put into
a greased piedish, cover with scraps of good dripping or
margarine, and bake in a moderate oven for } hour.
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,
2
B $<tan- 6 9p 4 2 t 5 ess Re 65 ths Fad te be Fes Ae 19 1
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BOOK OF COOKERY ay
CAKES AND SCONES.
OME-MADE cake! There is a smile on every face. And
it is so easy and inexpensive, and wholesome as well.
Even if you have never made cakes before you will find
the following recipes simple, and if you are an old hand at the
game you may find BOmPLDEIE. new that will make a change.
— eRe adie, .S
eee Buns.
$lb. flour Pinch of salt
lgozs. castor sugar 1 small egg
_$ gill milk 1 teaspoon baking powder
loz. margarine and lard Raspberry jam✪ Buns
Put flour and salt in basin. Rub in fat. Add sugar and
baking powder. Beat egg and add milk, and mix into flour to
form stiff paste. Cut into even-sized pieces. Form each into:
a ball. Make a hole in centre and in this put a teaspoonful of
raspberry jam. Close opening. Place them on greased baking
tin. Bake in a fast oven about 20 minutes.
When cooked turn out on greaseproof paper sprinkled with
eastor sugar.
Week End Cake.
6ozs. flour | 2o0zs. sultanas
4ozs. sugar | Tablespoon treacle
30zs. margarine and lard 1 teaspoonful ginger
2ozs. currants 14 teaspoons baking powder
4 pint milk 1 egg
Pinch salt✪ Week End Cake .
Sieve flour, salt and ginger. ce in fat. Add baking powder.
Add fruit, sugar and treacle and mix well. Beat egg, add the
milk, and mix : with other ingredients. Put into greased cake-tin
and bake in moderate oven “Ih to 2 hours, till well-browned and
;
|
firm. .
. Jumbles.
“3 2ozs. margarine and lard 2ozs. treacle
e 2ozs. castor sugar 2ozs. flour
4 1 teaspoon ginger l teaspoon lemon juice✪ Jumbles
eign? dire Y » ha oe etn edge
Sp ean 6 9m 6 wt 8 nn 6 8 a 6 6 Pa 6 Si 6 FC Ff eG 9 6 a 6 pO PA 6 Sin 6 PM 6 ptt 6 Pe 6 § AR 6 9 St SS nd 6 bs bE SE A
Page 8 · 6 recipe records on this page
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cut the dates lengthways in two and arrange in top of buttered
‘ mould, Pour in the melted jelly carefully so as to keep the dates
in a pretty pattern, and allow to set. Make the blancmange
and cool for 10 minutes. Then fold in the rest of the dates and
pour the mixture into the mould carefully. Turn out when set.
Winter Tart.
Short or flaky pastry loz. currants
2 medium-sized cooking apples 40z. candied peel
2ozs. raisins‘ loz. glace cherries
loz. sultanas 40z. grated suet
2 tablespoonfuls treacle Lemon juice
Line an enamel plate with pastry. Mix together the chopped
apple and rest of fruit, and the suet. Place on the pastry and
pour over the melted syrup and lemon juice. Cover with pastry
and bake in a moderate oven for about 4 hour,
Children’s Joy.
9p 6 Py A A Rew 6 Ry 6 8a Se 4 eS 3a 6 St 6 3 Aa ea 3 dS ed OI
1 teacupful breadcrumbs Grated rind of 1 lemon
% pint milk loz. sultanas’
loz. sugar Lemon curd
loz. butter 2 yolks
Meringue, consisting of 2 whites of eggs and 2ozs. castor
sugar
Heat the milk and pour it on to the crumbs, loz. sugar, butter,
sultanas sand lemon rind. Leave to stand for 20 minutes, then
beat in the egg yolks and pour the whole into a buttered piedish
and bake in a moderate oven till set—about 1 hour. Spread the
top with the lemon curd. Then beat together the whites of
2 eggs and 2ozs. castor sugar till stiff. Spread this over the top
of the pudding and bake in a cool oven to brown,
Cake Pudding.
30zs. stale cake crumbs loz. sugar
foz. flour 4 teaspoon baking powder
loz. sultanas Milk if necessary
loz. sueb Little dripping
Soak the crumbs in the milk till soft. Press out the milk,
and add the suet, flour, sugar, baking powder and fruit. Mix
well and if necessary add milk or water to bind. Put into
a greased piedish, cover with scraps of good dripping or
margarine, and bake in a moderate oven for } hour.
OER 6 fie tt Ke 5 Se FP oD es 9 8 i Fe 6 ef a Se 5 Re SP te 6 8 ef A, 6 Oe 8 Pa 6 Oa OT 1 PE 6 Pa OTR SP Ed SLi 6 9 69s Set) aes cl
We $ Bae PM PNGB Ree 6 PA FHM 6 Hae LP ef BR FORE Ee FA GP ae the Fe ef RP
,
2
B $<tan- 6 9p 4 2 t 5 ess Re 65 ths Fad te be Fes Ae 19 1
ah
BOOK OF COOKERY ay
CAKES AND SCONES.
OME-MADE cake! There is a smile on every face. And
it is so easy and inexpensive, and wholesome as well.
Even if you have never made cakes before you will find
the following recipes simple, and if you are an old hand at the
game you may find BOmPLDEIE. new that will make a change.
— eRe adie, .S
eee Buns.
$lb. flour Pinch of salt
lgozs. castor sugar 1 small egg
_$ gill milk 1 teaspoon baking powder
loz. margarine and lard Raspberry jam
Put flour and salt in basin. Rub in fat. Add sugar and
baking powder. Beat egg and add milk, and mix into flour to
form stiff paste. Cut into even-sized pieces. Form each into:
a ball. Make a hole in centre and in this put a teaspoonful of
raspberry jam. Close opening. Place them on greased baking
tin. Bake in a fast oven about 20 minutes.
When cooked turn out on greaseproof paper sprinkled with
eastor sugar.
Week End Cake.
6ozs. flour | 2o0zs. sultanas
4ozs. sugar | Tablespoon treacle
30zs. margarine and lard 1 teaspoonful ginger
2ozs. currants 14 teaspoons baking powder
4 pint milk 1 egg
Pinch salt .
Sieve flour, salt and ginger. ce in fat. Add baking powder.
Add fruit, sugar and treacle and mix well. Beat egg, add the
milk, and mix : with other ingredients. Put into greased cake-tin
and bake in moderate oven “Ih to 2 hours, till well-browned and
;
|
firm. .
. Jumbles.
“3 2ozs. margarine and lard 2ozs. treacle
e 2ozs. castor sugar 2ozs. flour
4 1 teaspoon ginger l teaspoon lemon juice
eign? dire Y » ha oe etn edge
Sp ean 6 9m 6 wt 8 nn 6 8 a 6 6 Pa 6 Si 6 FC Ff eG 9 6 a 6 pO PA 6 Sin 6 PM 6 ptt 6 Pe 6 § AR 6 9 St SS nd 6 bs bE SE A