Coconut Layer Cake Recipe from Edwardian 1909.
Ingredients.—-A quarter of a pound of butter, half a pound of castor sugar, half a pint of milk, half pound of flour, two large teaspoonfuls of baking-powder, little salt, the whites of five eggs, one teaspoonful of vanilla flavouring.
Method.—Beat the butter to a cream, add the sugar gradually, beat in one by one the rest of the ingredients, then beat quickly for five minutes; add the stiffly-whipped whites and beat again. Bake in four layer tins. When cooked and quite cold put filling between each cake layer, then put together.
For the filling, put a pinch of salt to the whites of two eggs and whip to a stiff froth, add half a teaspoonful of vanilla, then gradually beat in sufficient icing sugar to make it thick enough to spread nicely. Spread thickly on each layer, then cover thickly with grated coconut. Brush over the top of the cake with white of egg, sprinkle grated coconut on it. then cover with castor sugar.
Soda Cake Recipe from Edwardian 1909.
Mix thoroughly one pound of flour, half a pound each of currants, sultanas, and brown sugar, six ounces of mixed peel cut into small pieces, quarter of an ounce of mixed spice, and a teaspoonful of carbonate of soda. Beat up three eggs, and stir them into the mixture. Warm half a pound of butter in a cup of milk and add a pinch of salt. Pour this on the other ingredients, and beat thoroughly for quarter of an hour. Butter a cake-ti, and bake in a quick oven. Try it with a knife; if the knife does not come out clean, and the outside of the cake is done, cover it with greased paper, and put it at the bottom of the oven to finish cooking.
Economical Christmas Pudding Recipe from 1916.
Four ounces of chopped suet, flour, currants, and breadcrumbs; two tablespoonfuls of treacle, one teaspoonful of mixed spice. Mix together, moisten with half a pint of milk. Put into a greased basin, boil for eight hours.
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.
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.
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.
Toad-in-the-hole recipe Edwardian 1909
Ingredients.—Half a pound of flour, two eggs, one pint of milk, one and a half pounds of steak.
Mix the flour in a basin with half a teaspoonful of salt. Beat up the eggs in the milk, stir into the flour, and beat well,and beat well together. Cut the meat into neat pieces, and place in a greased dish; pour over the batter, and bake in a hot oven for one hour.
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.