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.
Savoury Macaroni Pie from 1916.
Boil some Macaroni in stock. It should take up all the stock if properly cooked. Arrange the cooked Macaroni in a pie-dish. Cut up half a pound of liver into thin slices. Dip them in flour, and put a layer on the Macaroni. Then put another layer of Macaroni, and pour some stock over the top. Finally scatter on the top some browned breadcrumbs. Bake in a medium oven, and serve.
Milk Rolls Recipe from 1909.
Ingredients.—One pound of flour, two teaspoonfuls of baking-powder, quarter of a teaspoonful of salt, half a pint of milk.
Method.—Put in flour, baking-powder, and salt, mix well with the hand, make hole in centre, and pour in milk; mix again with hand,and make into rolls or shaped buns. Give each roll flour cuts across top to let them swell, and bake for about fifteen minutes.
Fudge Recipe from 1916.
One pound of Demerara sugar, a little more than a gill which is (a quarter of a pint of milk) one ounce of butter, two ounces of unsweetened chocolate, a teaspoonful of vanilla. Boil all together except the vanilla for fifteen minutes, then remove from the fire,Add vanilla, and beat until it begins to crystallise. Pour into a shallow buttered tin. When cool cut into small squares.
Vanilla Cakes without Eggs Recipe from 1916.
Take three ounces of butter and three ounces of castor sugar, beat to a cream, add half a gill of fresh milk and a few drops of vanilla; then take six ounces of flour and a teaspoonful of baking-powder, mix together, then put the mixture into small tins, and bake in a moderate oven for fifteen minutes.
A Nice Plum Cake Recipe from 1885.
Ingredients—-One pound of flour,quarter of a pound of butter, half a pound of sugar, half a pound of plumbs or currants, two ounces of candied lemon peel, half a pint of milk, one teaspoonful of carbonate of soda.
Method.—Put the flour into a basin with the sugar, currants, and sliced peal; beat the butter to a cream, and mix all these ingredients together with milk. Stir the carbonate of soda into two tablespoonfuls of milk; add it to
the dough, and beat well, until everything is thoroughly mixed. Put the dough into a buttered dish, and bake the cake from one and a half hours to two hours.
Honey Cake Recipe from 1873
Ingredients.— half breakfast-cupful of sugar, one breakfast-cupful of rich sour cream, two breakfast-cupfuls of flour, half a teaspoonful of carbonate of soda, honey to taste.
Method.—Mix the sugar and cream together; dredge in the flour, with as much honey as will flavour the mixture nicely; stir it well, that all the ingredients may be thoroughly mixed; add the carbonate of soda, and beat the cake well for another five minutes; put it into a battered tin, bake it from half to one hour, and let it be eaten warm.
White Gingerbread cakes from 1877
Ingredients.—1 pound of flour, half a pound of butter, half a pound of loaf sugar, the rind of a lemon, one ounce of ground ginger, one nutmeg grated, half a teaspoonful of carbonate of soda, one gill of milk.
Method.— Rub the butter into the flour; add the sugar, which should be finely pounded and sifted, and the minced lemon rind, ginger, and nutmeg. Mix these well together; make the milk just warm, stir in the soda, and work the ingredients into a nice smooth paste; roll it out, cut it into cakes, and bake in a moderate oven from 15 to 20 minutes.
Ginger Biscuits Recipe from 1855
Ingredients.—- 1 pound of flour, half pound of fresh butter, half of powdered lump sugar, three quarters oz of ground ginger, two eggs.
Method.—-Rub butter into flour,add the sugar, ginger, eggs.Mix thoroughly, divide into small round biscuits, and bake for five minutes in a quick oven.