Trimmings of Puff or Rough Puff Pastry (about 4 lb. in all).
(See recipe on p. 53.)
14 ozs. butter.
2 ozs. brown sugar.
4 ozs. Currants.
14 ozs. candied peel (finely chopped).
Pinch of spice.
A little castor sugar.
A little egg or water.✪ Eccles Cakes
Method.—Cream the butter and sugar and work in the fruit and
spice.
Roll out the pastry thinly, and stamp out a dozen rounds
about 5 inches across. Puta good teaspoonful of mixture in the
centre of the pastry, moisten the edge with a little beaten egg or
water, and cover the mixture with the edges of pastry, pressing .
well together. Flatten slightly with the rolling-pin and place
on a baking sheet with the good side uppermost. Make two cuts
across the top. Bake in a hot oven for about 20 minutes at
No. 7 on the and and 4th shelves. When nearly baked brush
over with cold water and sprinkle with castor sugar ; return to
the oven for 2 minutes to set this glaze.
PASTRT 55
Fruit Pie
Number 7. Time 40-50 minutes. Shelf 4th.
2 lbs. cooking apples. Sugar to taste.
4 lb. short crust pastry (p. 53)✪ Fruit Pie.
Method.—Peel and core the apples and cut into thick pieces.
Put half the fruit in a pie dish, add the sugar, and fill with the
rest of the fruit, heaping it in the centre and packing it closely.
Roll out the pastry 2 inches larger than the dish, cut a strip
to put on the edge of the pie dish, moisten with water, and cover
with the paste, easing slightly. With a sharp knife trim the edge,
and then, using the back of the knife, knock up the edges.
Decorate with small flutes all round the edges and raise the
pastry at both ends of the pie to allow the steam to escape.
Bake in a moderately hot oven for 40-50 minutes, reducing
the heat when the pastry is set.
2 Ibs. rhubarb, 14 lbs. plums or other fruit can be used instead
of apples.
Sausage Rolls
Number 7. Time 25 minutes. Shelves 3rd and 5th.
4 lb. rough puff pastry (p. 53). Egg for glazing.
4 lb. sausages✪ Sausage Rolls.
Method.—Skin the sausages and divide each into about 3 portions.
Roll out the pastry thinly and cut it into 9 equal sized squares.
Place a portion of sausage on each square of pastry. Brush the
edges with egg, roll up and seal carefully ; or, if preferred, the
ends of the sausage roll may be left open. Glaze with egg and
place on an ungreased baking sheet.
EGG AND CHEESE DISHES
Cheese Biscuits
Number 6. Time 10-15 minutes. Shelves 2nd and 4th.
4 ozs. plain flour. Salt and pepper.
14 ozs. margarine or butter. A very little grated nutmeg.
14 ozs. grated cheese. Water to mix✪ Cheese Biscuits.
Method.—Sift the flour and seasoning, rub in fat. Add the
cheese and rub in sufficiently to mix. Use as little water as
possible to make a stiff dough. Roll out about 4 inch thick, and
cut into biscuits or fingers, and bake on a greased sheet.
This pastry may be used for Fish Pasty and other savoury
dishes instead of Short Crust if preferred.
Cheese Pudding
(Sufficient for 4 people.) ,
Number 6. Time 30 minutes. Shelf 3rd.
13 ozs. grated cheese. 4 pint milk.
2 ozs. fresh breadcrumbs. Salt and cayenne pepper.
I egg. Nutmeg.
1 oz. butter✪ Cheese Pudding.
Method.—Heat the milk. Add the butter, and when melted,
add crumbs. If possible allow to stand till cold, then add
cheese, yolk of egg, and seasoning.
Whip the white of egg stiffly and fold it into the mixture.
Pour into a well-greased pie dish and bake.
Eggs with Cheese Sauce
4 poached eggs.
+ pint coating cheese sauce (see Variations on White Sauce,
Pp. 37):
1 oz. finely grated cheese.
I teaspoonful oiled butter.
56
EGG AND CHEESE DISHES 57
Method.—Put a little hot sauce into a hot gratin dish or shallow
pie dish, put the hot poached eggs on it and coat with the
remaining sauce. Sprinkle thickly with grated cheese and drip
the oiled butter on the top. Brown lightly under a hot griller.
This may be prepared using sliced hard-boiled egg instead of
poached eggs.
To Poach Eggs
Cookery book
1940Page 22 · 5 recipe records on this page
Presented as published in 1940. 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
Trimmings of Puff or Rough Puff Pastry (about 4 lb. in all). (See recipe on p. 53.)
14 ozs. butter.
2 ozs. brown sugar.
4 ozs. Currants.
14 ozs. candied peel (finely chopped).
Pinch of spice.
A little castor sugar.
A little egg or water.
Method.—Cream the butter and sugar and work in the fruit and spice.
Roll out the pastry thinly, and stamp out a dozen rounds about 5 inches across. Puta good teaspoonful of mixture in the centre of the pastry, moisten the edge with a little beaten egg or water, and cover the mixture with the edges of pastry, pressing . well together. Flatten slightly with the rolling-pin and place on a baking sheet with the good side uppermost. Make two cuts across the top. Bake in a hot oven for about 20 minutes at No. 7 on the and and 4th shelves. When nearly baked brush over with cold water and sprinkle with castor sugar ; return to the oven for 2 minutes to set this glaze.
PASTRT 55
Fruit Pie Number 7. Time 40-50 minutes. Shelf 4th.
2 lbs. cooking apples. Sugar to taste. 4 lb. short crust pastry (p. 53).
Method.—Peel and core the apples and cut into thick pieces. Put half the fruit in a pie dish, add the sugar, and fill with the rest of the fruit, heaping it in the centre and packing it closely.
Roll out the pastry 2 inches larger than the dish, cut a strip to put on the edge of the pie dish, moisten with water, and cover with the paste, easing slightly. With a sharp knife trim the edge, and then, using the back of the knife, knock up the edges. Decorate with small flutes all round the edges and raise the pastry at both ends of the pie to allow the steam to escape.
Bake in a moderately hot oven for 40-50 minutes, reducing the heat when the pastry is set.
2 Ibs. rhubarb, 14 lbs. plums or other fruit can be used instead
of apples.
Sausage Rolls Number 7. Time 25 minutes. Shelves 3rd and 5th.
4 lb. rough puff pastry (p. 53). Egg for glazing. 4 lb. sausages.
Method.—Skin the sausages and divide each into about 3 portions. Roll out the pastry thinly and cut it into 9 equal sized squares. Place a portion of sausage on each square of pastry. Brush the edges with egg, roll up and seal carefully ; or, if preferred, the ends of the sausage roll may be left open. Glaze with egg and place on an ungreased baking sheet.
EGG AND CHEESE DISHES
Cheese Biscuits Number 6. Time 10-15 minutes. Shelves 2nd and 4th.
4 ozs. plain flour. Salt and pepper. 14 ozs. margarine or butter. A very little grated nutmeg. 14 ozs. grated cheese. Water to mix.
Method.—Sift the flour and seasoning, rub in fat. Add the cheese and rub in sufficiently to mix. Use as little water as possible to make a stiff dough. Roll out about 4 inch thick, and cut into biscuits or fingers, and bake on a greased sheet.
This pastry may be used for Fish Pasty and other savoury dishes instead of Short Crust if preferred.
Cheese Pudding (Sufficient for 4 people.) , Number 6. Time 30 minutes. Shelf 3rd.
13 ozs. grated cheese. 4 pint milk. 2 ozs. fresh breadcrumbs. Salt and cayenne pepper. I egg. Nutmeg.
1 oz. butter.
Method.—Heat the milk. Add the butter, and when melted, add crumbs. If possible allow to stand till cold, then add cheese, yolk of egg, and seasoning. Whip the white of egg stiffly and fold it into the mixture. Pour into a well-greased pie dish and bake.
Eggs with Cheese Sauce
4 poached eggs. + pint coating cheese sauce (see Variations on White Sauce, Pp. 37): 1 oz. finely grated cheese. I teaspoonful oiled butter.
EGG AND CHEESE DISHES 57
Method.—Put a little hot sauce into a hot gratin dish or shallow pie dish, put the hot poached eggs on it and coat with the remaining sauce. Sprinkle thickly with grated cheese and drip the oiled butter on the top. Brown lightly under a hot griller.
This may be prepared using sliced hard-boiled egg instead of poached eggs.
To Poach Eggs
Records on this page
Eccles CakesFruit PieSausage RollsCheese BiscuitsCheese Pudding