Bread Pancakes Recipe from 1916.
Soak three ounces of breadcrumbs in hot water till quite soft, then press out the water, add one ounce of flour, one ounce of butter, melted, a teaspoonful of baking-powder, and a little salt. Beat up two eggs with half a pint of milk, and mix lightly with the other ingredients. Fry the batter as you would with ordinary pancakes, and serve with sugar and lemon-juice.
Boiled Bread Pudding Recipe from 1916.
Soak all scrapes of bread in cold water for two hours, then squeeze as dry as possible. Add four ounces each of flour and chopped suet, two tablespoonfuls of sugar, one teaspoonful of mixed spice, and one of baking-powder. Beat all together, and if too dry, moisten with a little milk. Tie in a floured cloth and steam for two hours.
Chocolate Roll Recipe 1916.
Half a cupful of flour, half a cupful of granulated sugar, two eggs, a little baking-powder, and a small bar of plain chocolate. Whisk eggs well, and gradually add sugar and flour whilst still beating them. Grate the chocolate, and mix to a paste with a little water, then add it to the mixture. Pour into a shallow, buttered tin, and bake for fifteen to twenty minutes. Turn it quickly onto a board dusted with castor sugar, and spread the filling on immediately, and roll up while still warm. The filling can be made of cream and icing-sugar whipped till stiff, or of butter and icing sugar beaten together to a cream.
Fig Cake Recipe from Edwardian 1909.
Cream a cupful of butter and two cupfuls of brown sugar. Mix thoroughly, and add four beaten eggs,a teaspoonful of ground cloves,a cupful of water, and three cupfuls of flour sifted with teaspoonfuls of baking powder. Cut half a pound of figs and two cupfuls of raisins in small pieces, dredge them with a quarter of a cupful of flour, and add to mixture. Pour into a well buttered tin, and bake in a moderate oven for two hours.
Brown Scones Recipe from 1916.
Rub three ounces of butter into one pound and a quarter of wholemeal flour. Add a teaspoonful of castor sugar, half a teaspoonful of salt, and two teaspoonfuls of baking-powder. Mix into a light dough with sour milk, roll out, cut into scone-shaped pieces, brush over with milk, and bake in a quick oven. Butter-milk is better than sour milk when it can be provided.
Blackberry Pie Recipe from 1916.
One cupful of ripe blackberries, one cupful of sugar, one egg. Beat the egg and sugar together, stir in blackberries, and bake this between two pie-crusts,( pastry). Moisten the edge of the under crust before putting upper crust on, press tightly together, then the juice will not run out. When done, sprinkle with castor sugar. Serve hot or cold.
Rock Biscuits Recipe from 1860.
Ingredients.–6 eggs, one pound of sifted sugar, half a pound of flour, a few currants.
Method.—Break the eggs into a basin, beat them well until very light, add the pounded sugar, and when this is well mixed with the eggs, dredge in the flour gradually, and add currants. Mix together well,and put the dough onto the fork,and then place dough onto the tins, making it look as rough as possible. Bake the cakes in a moderate oven from 20 minutes to half an hour; when they are done, allow them to get cool, and store them away in a tin canister, in a dry place.
Sugar Walnuts Recipe 1909.
Ingredients.—-Take one pound of shelled walnuts, one pound of icing sugar, the whites of two eggs, and a little vanilla flavouring.
Method.—Put the whites into a basin, add as much of the icing sugar as will make a nice soft paste. Add a little of the flavouring and work it in well. Take small pieces about the size of a six- penny piece, and roll into little balls, and press on each two halves of walnut, so that the sugar is in the middle.
Russian Pie Recipe 1909.
Half a pound of cold minced meat, one hard boiled egg, add carrots if required, half an ounce of butter, two ounces of rice, a teaspoonful of curry-powder, and salt, three-quarters of a pound of short or flaky pastry. Boil the rice with the curry-powder, and when done mix it with meat. Put the meat and rice into a pie-dish lined with the pastry, add the butter, Oxo,and seasoning; cut the egg into slices,and place on top of the mixture; cover with pastry, brush over with egg or milk, bake in a quick oven.
Mocha Cake Recipe from 1909.
Required.—Two eggs, two ounces of fine flour, one teaspoonful of baking-powder, three ounces of butter, seven ounces of icing sugar, strong coffee to taste.
Method.—Beat the yolks of the eggs with castor sugar, add flour by degrees in which baking-powder is mixed, beat whites of eggs to a stiff froth, and add to cake last. Butter two small tins of the same size—round ones are best—and divide the mixture equally between them, and bake in a quick oven for a quarter of an hour. When cold spread each cake with coffee icing, and lay together; then ice the outside evenly.
Icing.—Stir three ounces of butter to a cream with seven ounces of icing sugar, and when it is fit to spread, add a few drops of very strong coffee.