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.
Ham Castle Recipe From 1916.
Put the remains of some cold ham through a mincing machine, make some toast, and cut into rounds. Mix with the minced ham a little butter, pepper and salt, and some cream. Spread the rounds of toast with the creamed ham, building up to a point. Sprinkle the pyramids thickly with grated cheese, and bake in the oven till brown.