All posts by Cathy

Tomato Pickle from 1909 Recipe Book.

Tomato Pickle

Slice two pounds of green tomatoes and two large onions, sprinkle over them a tablespoonful of salt and enough water to cover them, and let stand all night. In the morning drain and boil for twenty minutes in half a pint of vinegar and one quart of water; drain again, and add two pounds of brown sugar, one teaspoonful of ground allspice, cloves, cinnamon, ginger, mustard, and a little cayenne. Boil for fifteen minutes in one pint of vinegar.

Check out my Jams and Pickles Recipes.

Chicken Pie Recipe from 1916 Cook Book

Chicken Pie

Mince up some chicken, and add the same amount of breadcrumbs, pepper and salt, a scrap of onion, and the yolk of an egg. Whip up the white, stir it in. Put the mixture in a small pie dish, and spread mashed potato on top, Bake for twenty minutes, or until the potato is nice golden brown.

Ginger Cake Recipe from 1909 Book

Ginger Cake Recipe

Ingredients,– A pound of flour, three ounces of butter, two ounces of sugar, a desert spoonful of ginger, a teacupful of treacle (black is best), two teaspoonfuls of carbonate of soda, and some milk,

Method.– Rub the butter into the flour, mix in sugar and ginger, mix the treacle thin with milk, stir in, dissolve the carbonate of soda in a little warm milk, stir all together well, and bake for about an hour and a half in a moderate oven.

Swiss Roll Cake from 1916 Recipe Book

Swiss  Roll Cake

Beat up two eggs with two ounces of castor sugar, add four ounces of flour lightly,and mix in a teaspoonful of baking powder. Line a greased yorkshire pudding tin with paper, melt a small piece of butter, and brush the paper all over with it. Pour the cake mixture in, and bake it in a quick oven for about ten minutes. Turn it on to paper sprinkled with castor sugar. Mix two tablespoonfuls of raspberry jam with one tablespoonful of hot water, spread this over, and roll up quickly.jam roll cake

German Chocolate Cake from 1909 Recipe Book

German Chocolate Cake

A quarter of a pound of butter, the same of almonds, sugar, chocolate, and four eggs. Beat the butter to cream, add the sugar, the yolks of the eggs, and the chocolate, which has been melted in the oven. Mix well together. Then put in the whites of the eggs, beaten stiff, and last, the almonds, pounded with the skin on. Spread on a buttered tin  about one eighth of an inch thick, and bake in rather a slow oven for half an hour. Spread jam on one half, cover with the other half; cut into small squares, and dust with sugar.

Scotch Scones from 1916 Recipe Book

Scotch Scones

Rub half a pound of fresh butter into two pounds of flour. When quite mixed, add four tablespoonfuls of castor sugar, and two heaped teaspoonfuls of baking powder, and sufficient sour cream to make a stiff dough. Knead well  and roll out on a well floured paste board, not too thick, Divide into small pieces, shape into scones, and bake on a moderately hot griddle. Serve hot with butter.

French Apple Tart from 1909 Cook Book

French Apple Tart.

Stew a pound of apples with sugar and a little lemon peel. When cold, place it in a pretty fancy dish, and pour custard over. Cover with thin slices of sponge cake, pour a little liquid butter over, and bake till lightly browned. Serve hot or cold. To make the custard, stir two teaspoonfuls of flour into a paste with cold milk; add a well beaten egg. Stir till thick, but do not let it boil or it may burn.

Dainty Almond Cakes for Afternoon Tea from 1916 Recipe Book

Dainty Almond Cakes

A quarter of a pound of ground almonds, a quarter of a pound of castor sugar, two ounces of broken lunch biscuits (grated), the whites of two eggs whisked. Mix these ingredients to a stiff paste. Roll out with castor sugar to the thickness of half an inch. Put into shapes, and decorate with glace cherries