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.
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.
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.
Salmon Pie Recipe from 1916
Take a tin of salmon, free the fish from skin and bone, and divide into small pieces. Season with salt, and pepper, and cayenne. Butter a pie – dish, and cover the bottom with a layer of potatoes that have been mashed with hot milk. Next put a good layer of salmon, and cover with a layer of potatoes. Moisten with a little hot milk, roughen the top of the pie with a fork, place in a brisk oven, and bake till hot through and the surface is slightly browned.
Cherry and Plumb recipe from 1916
This needs no water added. Use small black plumbs and black cherries. Have equal quantities plumbs and cherries. Stone them, and save the juice. Put the fruit and juice in the preserving-pan, cook until it is soft and the juice flows freely. Add sugar (the same weight as fruit), cook fast, skimming carefully. Test to see if it is done. A few plum kernels, chopped fine, are a nice addition, and give a nutty flavour, but do not put many in, or the flavour will be too strong.
Check out my Jams and Pickles Recipes.
Walnut Cream Cake Recipe from 1916
Beat a quarter of butter to a cream with a quarter of a pound of castor sugar, add half a pound of flour, a pinch of salt, a teaspoonful of baking-powder, and a quarter of a pound of shelled and chopped walnuts. Beat into this two eggs and the white of one (well whisked, and two tablespoonfuls of milk. Turn into a greased tin, and bake in a moderate oven for about half an hour until quite cooked.
Leave till cold, then ice with walnut cream icing. For this
make four ounces of icing sugar to a paste with two ounces of roughly chopped walnuts and the white of an egg.
Grate or crumble enough stale bread to fill a cupful. Soak in one cupful of warm milk till quite soft, then add two well beaten eggs, half a teaspoonful of salt, one tablespoonful of melted butter, sufficient flour to make a thick drop batter, and two teaspoonfuls of baking powder. Half fill muffin or cake tins with batter, and bake in a hot oven.
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.
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.
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.