tag:blogger.com,1999:blog-335483102024-03-07T16:00:05.872+00:00Elizabeth Ridings' RecipesElizabeth ran a cake shop in Newton Heath, Nr Manchester, England in the 1860s. These are her recipes.E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.comBlogger189125tag:blogger.com,1999:blog-33548310.post-1587937905858776582012-06-09T19:43:00.000+01:002012-06-09T19:45:24.033+01:00Apple Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1QeCLsQ-8_KPyT6Al_WxMardEhGMnxVyqZmuwpNXmbKPzJHPfx9c9e-MBX38sJ4XQedDYyN9ke3Q0csLU0ao6xlq7ao0Z9MU8TrPqxUnW5BUwe7BlJwhuttIdZjjuVqcw2mv/s1600/p08+r2+apple+balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1QeCLsQ-8_KPyT6Al_WxMardEhGMnxVyqZmuwpNXmbKPzJHPfx9c9e-MBX38sJ4XQedDYyN9ke3Q0csLU0ao6xlq7ao0Z9MU8TrPqxUnW5BUwe7BlJwhuttIdZjjuVqcw2mv/s400/p08+r2+apple+balls.jpg" width="400" /></a></div>
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6 Good sized apples. 1/2 doz cloves.</div>
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A little brown sugar and if liked</div>
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a little lemon rind</div>
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......</div>
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Short Pastry for 6 apples</div>
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1/2 lb Flour</div>
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1/4 lb Butter, Lard or Dripping</div>
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1/2 tsp Baking Powder</div>
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Pinch of salt and cold water to mix</div>
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......</div>
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Roll each apple with paste,</div>
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fill the hollow with castor sugar</div>
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and cloves on top. A little red-</div>
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currant jam placed on top adds</div>
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to the delicacy.</div>
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Place on greased or floured tin and bake</div>
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1/2 hour in moderate oven.<br />
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[BCW] </div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-46662303276716608872012-06-09T19:35:00.000+01:002012-06-09T19:45:37.491+01:00Five Minutes Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtIVyGARhnZZiLwFOAVBdgRKWuBBwtuBC9j9ZfqIytmHkusAqqdNwgcv4D9CgqG04T8ui5sxdwcptp4iZ3LtCu59fyeZtt23jVMZrBoqQmu1Hb_5j97E3_8LktnBtE1YB7Su1/s1600/p08+r1+five+minutes+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtIVyGARhnZZiLwFOAVBdgRKWuBBwtuBC9j9ZfqIytmHkusAqqdNwgcv4D9CgqG04T8ui5sxdwcptp4iZ3LtCu59fyeZtt23jVMZrBoqQmu1Hb_5j97E3_8LktnBtE1YB7Su1/s400/p08+r1+five+minutes+pudding.jpg" width="400" /></a></div>
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Requires: Flour two ounces, sugar two ounces, a teaspoonful</div>
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of baking powder, two eggs, and any kind of jam.</div>
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Beat all together but jam. Bake in a buttered</div>
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baking tin for six minutes in a hot oven. Take up,</div>
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Spread some jam over, roll up while hot and serve at</div>
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once.<br />
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[BCW] </div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-55158106735121940222012-06-09T16:40:00.001+01:002012-06-09T16:40:53.716+01:00White Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl2fN8X5nStJHjUyhCcPwDtLWtKOF0F2vcHH7kblo0WtKMFEH2V6xWRjB49h088QUV-lk2YbS-JV7OEKGws7Av_TcYsKZbfmvlDDhly-5U56qUXEdntemWRybC6Os7QxOFEnM/s1600/p07+r2+white+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl2fN8X5nStJHjUyhCcPwDtLWtKOF0F2vcHH7kblo0WtKMFEH2V6xWRjB49h088QUV-lk2YbS-JV7OEKGws7Av_TcYsKZbfmvlDDhly-5U56qUXEdntemWRybC6Os7QxOFEnM/s400/p07+r2+white+sauce.jpg" width="400" /></a></div>
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1 oz Butter (or 11/2 ozes)</div>
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1 oz Flour</div>
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1 gill milk (Water)</div>
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1 Desert spoon of Brown Sugar</div>
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[BCW]</div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-70120624180882224662011-08-09T18:01:00.000+01:002012-06-09T19:35:41.582+01:00Ginger Bread Pudding (4th October 1898)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsqnFzDKMdD55LWnifxXNSWz8rqNmWfHjv7jBPPH6IPVMFRfYaYoeIyoauGOLTACcZKijIyf4HG0ZMwFutoj6ZrdOKf4UjaDpxztFVScjeDDAGcDlm1P2rrsNj1rjQn0GYOSS/s1600/p07+r1+ginger+bread+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsqnFzDKMdD55LWnifxXNSWz8rqNmWfHjv7jBPPH6IPVMFRfYaYoeIyoauGOLTACcZKijIyf4HG0ZMwFutoj6ZrdOKf4UjaDpxztFVScjeDDAGcDlm1P2rrsNj1rjQn0GYOSS/s400/p07+r1+ginger+bread+pudding.jpg" width="400" /></a></div>
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2 tbsp Bread crumbs</div>
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(or 4 tbsp Flour)</div>
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2 ozes (ditto) Flour</div>
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1/2 tsp Baking powder</div>
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Pinch of salt</div>
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1/2 tsp Ground ginger</div>
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2 tbsp Chopped suet</div>
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1 1/2 tbsp Brown sugar</div>
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About 4 tbsp Milk</div>
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1 1/2 tbsp Black treacle</div>
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<u>Method</u></div>
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Mix together the dry things.</div>
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Make a hole in centre and pour</div>
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in treacle, milk, egg.</div>
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Mix all well together.</div>
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Steaming a pudding is much</div>
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lighter than boiling. It has</div>
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more room to rise and swell</div>
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Add pinch of salt to</div>
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boiling water when</div>
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boiling puddings.</div>
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[BCW]</div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-32080225964215046662011-08-09T16:23:00.001+01:002011-08-09T17:48:36.788+01:00Some [?] Dainty Dishes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrS5R9aWdd_7P9W-x7XxW9CJ1SKyJDTDyDTee8zzzVVCb-yjoqHHMvZuLsTAppWoMKtOzBay5gQR5wJftggwr5MHBXKhbqqfH8S3gvQwaoEuut-wAwZjuxHkHOF8UgXBZyw62/s1600/x02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrS5R9aWdd_7P9W-x7XxW9CJ1SKyJDTDyDTee8zzzVVCb-yjoqHHMvZuLsTAppWoMKtOzBay5gQR5wJftggwr5MHBXKhbqqfH8S3gvQwaoEuut-wAwZjuxHkHOF8UgXBZyw62/s640/x02.jpg" width="235" /></a></div><div style="text-align: center;"><b>Good Sauce For Chops</b></div><div style="text-align: center;">Into three tablespoonfuls of gravy put</div><div style="text-align: center;">two of Worcester sauce, a teaspoonful of</div><div style="text-align: center;">tarragon vinegar, a squeeze of lemon, and</div><div style="text-align: center;">season highly with pepper and salt.<br />
<a href="http://paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&d=TS18980507.2.26&e=-------10--1----0--">1</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Rhubarb Jam</b></div><div style="text-align: center;">Is delicious if made thus: to every pound</div><div style="text-align: center;">of rhubarb allow three-quarters of a pound of</div><div style="text-align: center;">sugar and half a lemon sliced, and to every</div><div style="text-align: center;">seven pounds a tin of pineapple chopped finely.</div><div style="text-align: center;">Put on the fire, and when it boils let it boil</div><div style="text-align: center;">fast for half an hour. Put into pots, and while</div><div style="text-align: center;">hot cover with white paper, using white of egg</div><div style="text-align: center;">as the paste.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Invalid Pudding</b></div><div style="text-align: center;">Butter a breakfast cup, crumble into it a</div><div style="text-align: center;">stale penny sponge cake. Beat up an egg with</div><div style="text-align: center;">a quarter of a pint of milk and pour over.</div><div style="text-align: center;">Let it stand for twenty minutes, then cover</div><div style="text-align: center;">with greased paper, and steam gently till the</div><div style="text-align: center;">custard is set. Turn out and serve with</div><div style="text-align: center;">or without jam, according to taste.<br />
<a href="http://paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&d=TS19001229.2.24&e=-------10--1----0--">2</a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Indian Mince</b></div><div style="text-align: center;">Is a very good way of using up cold meat.</div><div style="text-align: center;">Take any remains of cold meat you may have,</div><div style="text-align: center;">if of several kinds all the better. Add a little</div><div style="text-align: center;">lean bacon or ham. Pass all through the</div><div style="text-align: center;">mincing machine, dredge well with flour, stir</div><div style="text-align: center;">in a spoonful of curry powder, and moisten</div><div style="text-align: center;">with a little good gravy. Make a wall of rice</div><div style="text-align: center;">or mashed potato on a dish, and put the mince</div><div style="text-align: center;">in the centre. Serve hot, and hand chutney </div><div style="text-align: center;">with it.<br />
<a href="http://paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&cl=search&d=TS19090102.2.14&srpos=1&e=-------10--1----2">3</a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Steamed Egg</b></div><div style="text-align: center;">Is often appreciated by an invalid as a</div><div style="text-align: center;">liht supper dish. Have ready a saucepan</div><div style="text-align: center;">with two inches of water boiling in it. Put a </div><div style="text-align: center;">little piece of butter into a small teacup.</div><div style="text-align: center;">Stand it in the saucepan, and as soon as the</div><div style="text-align: center;">butter melts, break a fresh egg gently in it.</div><div style="text-align: center;">Cover with a saucer and let it gently steam for</div><div style="text-align: center;">eight minutes. Have ready a small square of </div><div style="text-align: center;">buttered toast, turn out the egg on to it, dust</div><div style="text-align: center;">with parsley and serve. If liked, a little</div><div style="text-align: center;">anchovy sauce may be spread on the toast.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Tea Scones</b>.</div><div style="text-align: center;">This recipe is sent me by a kind corre-</div><div style="text-align: center;">spondent, so I hasten to give it to my readers.</div><div style="text-align: center;">Put two large breakfast-cupfuls of flour into a</div><div style="text-align: center;">basin, add one teaspoonful of sugar, two of</div><div style="text-align: center;">baking powder. Rub in two ounces of lard,</div><div style="text-align: center;">and make into a ight dough with milk,</div><div style="text-align: center;">sour for preference. Roll out to about three-</div><div style="text-align: center;">quarters of an inch thick. Cut into shapes,</div><div style="text-align: center;">and bake in a good oven for ten minutes.</div><div style="text-align: center;">(<i>Thanks to </i>Fort Augusta.)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">[BCW]</div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-91875641653101901242011-08-09T15:48:00.000+01:002011-08-09T15:48:56.192+01:00Welsh Cheese Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6f8D_hrX37_S7i49y11BLeuJFGVnU9Wx2XnjEp_Bxe_VjA9uQ9V2g8w5oigG54ATvH2MxK0vOJeKDBf93wH3xIc5FiSzAO46V7tkazX6KsodRzeNfHk9sSj9MhwgItZU3egg/s1600/p05+r2+welsh+cheese+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6f8D_hrX37_S7i49y11BLeuJFGVnU9Wx2XnjEp_Bxe_VjA9uQ9V2g8w5oigG54ATvH2MxK0vOJeKDBf93wH3xIc5FiSzAO46V7tkazX6KsodRzeNfHk9sSj9MhwgItZU3egg/s400/p05+r2+welsh+cheese+cake.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORzR3WjkExwOLIm83hlw-MSwWoiZ52HDmqipF3p0jJpjWCL8uAT2S39oQJ9fkKJZjqvu0OdxoQQed-e7h3PzbXk2migI5O5PPQ-Rp7xeuFVTY0HtueGWXlUJFR7cJY1CRmwXG/s1600/p06+r1+short+pastry+-+end+of+cheesecake+perhaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORzR3WjkExwOLIm83hlw-MSwWoiZ52HDmqipF3p0jJpjWCL8uAT2S39oQJ9fkKJZjqvu0OdxoQQed-e7h3PzbXk2migI5O5PPQ-Rp7xeuFVTY0HtueGWXlUJFR7cJY1CRmwXG/s400/p06+r1+short+pastry+-+end+of+cheesecake+perhaps.jpg" width="400" /></a></div><div style="text-align: center;">The weight of 1 egg in butter,</div><div style="text-align: center;">caster sugar and flour. A little</div><div style="text-align: center;">lemon rind grated. Pinch of b[aking] powder</div><div style="text-align: center;">a little raspberry jam</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cream together butter and sugar</div><div style="text-align: center;">then add alternately the beaten</div><div style="text-align: center;">egg and flour. Add lastly b[aking] powder</div><div style="text-align: center;">and pinch of salt.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>Short Pastry</u></div><div style="text-align: center;">(use as little water as possible)</div><div style="text-align: center;">1/4 lb Flour</div><div style="text-align: center;">1 oz Butter</div><div style="text-align: center;">1 oz Lard</div><div style="text-align: center;">1/4 tsp baking powder</div><div style="text-align: center;">Pinch of salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cover lard with flour and break</div><div style="text-align: center;">and rub with tips of fingers</div><div style="text-align: center;">(Tbsp of c[aster] sugar may be added to</div><div style="text-align: center;">make it crisp for sweet things)</div><div style="text-align: center;">Put in b[aking] powder (1 tsp to 1 lb flour)</div><div style="text-align: center;">Turn out on b[read] board and knead</div><div style="text-align: center;">to get out cracks. Roll out</div><div style="text-align: center;">and line tins (greased)</div><div style="text-align: center;">Put tiny bit of jam in the</div><div style="text-align: center;">bottom of each tin.</div><div style="text-align: center;">On top of each put tsp of the</div><div style="text-align: center;">above mixture</div><div style="text-align: center;">Bake about 15 min in hot oven</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Makes 8 buns</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">[BCW]</div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-76948018028012050302011-08-07T18:28:00.000+01:002011-08-07T18:28:29.156+01:00Queen of Puddings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqv5eYWFWVCgpmgBziMQFopn1drADBy_D0kCzQXhyphenhyphencYeA-AsZHfn_zNF11P5cSj71ue6ekbkN2OCTVf2fsXm_Tfd82-DjLxxfS2Yij0JZD_IQBv7o6mXSxIFmlEQSy2ApinK2u/s1600/p05+r1+queen+of+puddings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqv5eYWFWVCgpmgBziMQFopn1drADBy_D0kCzQXhyphenhyphencYeA-AsZHfn_zNF11P5cSj71ue6ekbkN2OCTVf2fsXm_Tfd82-DjLxxfS2Yij0JZD_IQBv7o6mXSxIFmlEQSy2ApinK2u/s320/p05+r1+queen+of+puddings.jpg" width="320" /></a></div><div style="text-align: center;">1 Breakfast cup full of bread crumbs</div><div style="text-align: center;">Ditto milk</div><div style="text-align: center;">1 oz Sugar</div><div style="text-align: center;">2 Eggs, little grated lemon rind.</div><div style="text-align: center;">About 2 tbsp raspberry jam</div><div style="text-align: center;">(Buttered dish) Pinch of salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Put in dish - crumbs, sugar, salt</div><div style="text-align: center;">and lemon rind. Get milk to boiling</div><div style="text-align: center;"><u>point</u>. Pour it over the dry things</div><div style="text-align: center;">in basin and mix together.</div><div style="text-align: center;">Stir out the steam.</div><div style="text-align: center;">Pour in the yolks (without the</div><div style="text-align: center;">whites) Stir well up. Bake for 15 min</div><div style="text-align: center;">Can be divided in two (Time 7 1/2 min)</div><div style="text-align: center;">Bake till nicely set. Spread</div><div style="text-align: center;">with jam and heap on top the white</div><div style="text-align: center;">of egg (add a little salt and whisk)</div><div style="text-align: center;">with back of knife not point in</div><div style="text-align: center;"><u>cool air</u>.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">[BCW]</div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-1440994297691851652011-08-07T18:14:00.001+01:002011-08-07T18:17:49.471+01:00Stuffed and boned breast of mutton (27 Sept [1898])<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbudCPRzk1g4Y05jaFnJOhtmNVBApFDeslHPWg3xkzmoKOGGMV3FZmfz5zbUeWhfLUGj3aKs4yszidNVQizQ3JINphlI1FscmhOGMoZ1CvmlF35J-74ONbGdC7jjKnJrnkGSV/s1600/p04+r2+stuffed+and+boned+breast+of+mutton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbudCPRzk1g4Y05jaFnJOhtmNVBApFDeslHPWg3xkzmoKOGGMV3FZmfz5zbUeWhfLUGj3aKs4yszidNVQizQ3JINphlI1FscmhOGMoZ1CvmlF35J-74ONbGdC7jjKnJrnkGSV/s320/p04+r2+stuffed+and+boned+breast+of+mutton.jpg" width="320" /></a></div><div style="text-align: center;"><u>Stuffing</u></div><div style="text-align: center;">1/4 lb Bread crumbs</div><div style="text-align: center;">3 ozes Suet</div><div style="text-align: center;">1/2 tsp Mixed herbs</div><div style="text-align: center;">A little grated lemon rind</div><div style="text-align: center;">Salt and pepper to taste.</div><div style="text-align: center;">1 Egg.</div><div style="text-align: center;">1 Small breast of mutton</div><div style="text-align: center;">boned and skinned.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix all the dry ingredients.</div><div style="text-align: center;">Add the beaten egg. If this does</div><div style="text-align: center;">not bind, add a little milk.</div><div style="text-align: center;">Form with the hands, any shape.</div><div style="text-align: center;">Roll up the stuffing in the mutton,</div><div style="text-align: center;">beginning at the thinnest end.</div><div style="text-align: center;">Tie up or skewer.</div><div style="text-align: center;">Flour the mutton to prevent it</div><div style="text-align: center;">from sticking.</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">[stuffing for veal, fowl, turkey, fish]</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">[BCW]</div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-15124729670605035352011-01-05T20:12:00.002+00:002011-01-05T20:16:01.050+00:00Raspberry Sandwiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnm-FfzHkG9L07aegz39kWSL47UUQO47L1qdaVkHSQAxXbs8GTw-sDwtqSFmqgT9_nYLPhbOWsufXRw06JSzIo0uNyc7BaEyu449PL71a_FumX4Xpe1XK6hFp2S1roye5OD0G/s1600/Recipes_Page_0001b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnm-FfzHkG9L07aegz39kWSL47UUQO47L1qdaVkHSQAxXbs8GTw-sDwtqSFmqgT9_nYLPhbOWsufXRw06JSzIo0uNyc7BaEyu449PL71a_FumX4Xpe1XK6hFp2S1roye5OD0G/s400/Recipes_Page_0001b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GkracSHrhC-KiYRAEqdHNjim_-17uELbvnhbQINdqWOxR8gFFIVsI04Y0JEJDLmJlhcHgwtpYmoMUDxIrFYLDHWXU4ZAPuDFLA7diI9ht8X_4t265gkkd_nM3wRkvB_sYrxP/s1600/Recipes_Page_0002a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="68" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GkracSHrhC-KiYRAEqdHNjim_-17uELbvnhbQINdqWOxR8gFFIVsI04Y0JEJDLmJlhcHgwtpYmoMUDxIrFYLDHWXU4ZAPuDFLA7diI9ht8X_4t265gkkd_nM3wRkvB_sYrxP/s400/Recipes_Page_0002a.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/4 lb Flour<br />
Pinch of Salt </div><div style="text-align: center;">1/4 lb Castor Sugar</div><div style="text-align: center;">2 Eggs</div><div style="text-align: center;">2 Small tsps of Rasp. Jam</div><div style="text-align: center;">1/2 tsp Baking Powder</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>Method</u></div><div style="text-align: center;"><u><br />
</u></div><div style="text-align: center;">Beat eggs in a bowl, beat</div><div style="text-align: center;">well in sugar, stir lightly in</div><div style="text-align: center;">the flour with the baking</div><div style="text-align: center;">powder, salt and essence - vanilla -</div><div style="text-align: center;">Pour into a greased tin or on two</div><div style="text-align: center;">buttered plates. Bake in a</div><div style="text-align: center;">moderate oven about 10 min - </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">[BCW]</div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com1tag:blogger.com,1999:blog-33548310.post-34402578802990639522011-01-05T16:45:00.003+00:002011-01-05T20:14:38.259+00:00Raspberry Buns (22/09/1898)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxQpFTJt_oChP5nj8Z2gNIdAl2Cnf9_yrw_Q7jl_3aWsYQLYQ1IcpetWGsRcBCvpCcz33Dv06qggoT7txqDV1c24Tx0czDpTwxbkMhsnXsXfSHciIWdlGJnSiP8Rzz973YCWc/s1600/Recipes_Page_0001a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxQpFTJt_oChP5nj8Z2gNIdAl2Cnf9_yrw_Q7jl_3aWsYQLYQ1IcpetWGsRcBCvpCcz33Dv06qggoT7txqDV1c24Tx0czDpTwxbkMhsnXsXfSHciIWdlGJnSiP8Rzz973YCWc/s400/Recipes_Page_0001a.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;">1/2 lb Flour</div><div style="text-align: center;">1 oz Butter</div><div style="text-align: center;">1 oz Lard</div><div style="text-align: center;">Pinch of Salt</div><div style="text-align: center;">1 Egg</div><div style="text-align: center;">2 oz Castor Sugar</div><div style="text-align: center;">1/2 tsp Carbonate of Soda</div><div style="text-align: center;">1 tsp Cream of Tartar</div><div style="text-align: center;">1/2 of 1/4 of Pint of Milk</div><div style="text-align: center;">A little raspberry Jam</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>Method</u></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix the flour, rub in butter,</div><div style="text-align: center;">lard, sugar and the soda then</div><div style="text-align: center;">dissolve the cream of tartar in </div><div style="text-align: center;">the milk, mix it with the egg</div><div style="text-align: center;">and make into a soft paste.</div><div style="text-align: center;">Divide into buns on a floured</div><div style="text-align: center;">tin.<br />
<br />
[BCW] </div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-2496970115992194912008-12-23T20:02:00.003+00:002008-12-23T20:17:04.384+00:00Christmas Pudding (two recipes)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhW1DxLyyJGY6DMxG_0TchWAGaMu9VKFLjfPHiuZuLf0I8wHSVLxSQRJr8Cr_jt60DMq5-tHsJ2KaFSlg58gXlIN6xv11flJty8OP7t-It60WgvLoiN-rdS0UpAhKgE5PSBYg6/s1600-h/20070705075114233_0001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 304px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhW1DxLyyJGY6DMxG_0TchWAGaMu9VKFLjfPHiuZuLf0I8wHSVLxSQRJr8Cr_jt60DMq5-tHsJ2KaFSlg58gXlIN6xv11flJty8OP7t-It60WgvLoiN-rdS0UpAhKgE5PSBYg6/s320/20070705075114233_0001.jpg" alt="" id="BLOGGER_PHOTO_ID_5283078625281154834" border="0" /></a><br /><span style="font-weight: bold;">(1)</span><br />Take 1/2 lb breadcrumbs, 8 oz currants,<br />2 lemons, 4 oz flour, 8 oz raisins, 8 oz suet,<br />8 oz sultanas, 3/4 lb sugar, 3 oz mixed peel,<br />2 tsp mixed spice, 1/2 tsp baking powder, 3 eggs,<br />a little milk.<br /><br />Rub the flour into the chopped suet. Prepare the<br />fruit (i.e. clean the currants and sultanas and<br />stone the raisins, chop the peel and grate the rind<br />from the lemons). Put all the dry ingredients in<br />a basin and mix them well. Drop in the eggs and<br />the lemon juice, and all enough milk to make a<br />stiff mixture. Boil for five hours. Serve with<br />brandy sauce.<br /><br /><span style="font-weight: bold;">(2)</span><br />Half a pound of breadcrumbs, 1 lb currants,<br />1/2 lb flour, 1 lb mixed peel (chopped), 1 lb suet,<br />1/2 lb grated carrot, 2 lb raisins, 1/2 lb almonds (blanched<br />and chopped), 6 eggs, 4 tbsps treacle,<br />2 tsps baking soda, ditto mixed spice,<br />ditto cinnamon, 1 tsp salt, ditto nutmeg,<br />milk to mix.<br /><br />Mix all the dry ingredients and add the eggs and<br />the treacle. Mix well, adding enough milk to make<br />the mixture a stiff paste. Boil for five hours.<br /><br />[BCW]<br /><br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-92219729273500501952008-12-23T17:23:00.003+00:002008-12-23T17:31:22.463+00:00Parkin<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJT-WXe-9_t6eM703YKNKhRlTsH2-UCDpRTTcBStzSYOZJCmdPDMmWFb7PbqkNH75zC6ugkbdKO3OdVjUMNiKCQAQmWQVUTs8Aze_Wtp6q6y15CzTUPPWZ-FO0hcAfj9-slYfq/s1600-h/Bertha+02b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJT-WXe-9_t6eM703YKNKhRlTsH2-UCDpRTTcBStzSYOZJCmdPDMmWFb7PbqkNH75zC6ugkbdKO3OdVjUMNiKCQAQmWQVUTs8Aze_Wtp6q6y15CzTUPPWZ-FO0hcAfj9-slYfq/s320/Bertha+02b.jpg" alt="" id="BLOGGER_PHOTO_ID_5283037473530423682" border="0" /></a><u>Ingredients</u><br />1 1/2 cups of flour, 1 1/2 cups of oatmeal, 3/4 cups of sugar<br />\1/4 lb Lard, 1 teaspoonful each of salt, ginger, baking<br />powder, and carbonate of soda and milk.<br /><br />Mix all dry ingredients together put lard and treacle [what treacle!]<br />in a pan and warm til melted, then add half-a-cup<br />of milk. Stir well, and mix with other ingredients.<br />If too stiff add a little milk until it is the same<br />thickness as sponge mixture. Grease the tins well<br />and bake in a slow oven for three quarters of an<br />hour.<br /><br />[BCW]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-88488267691027829292008-12-23T17:17:00.004+00:002008-12-23T17:31:52.292+00:00Table of Measures<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJikhB1_lWJraeZsNTOvKsfA-E4PYVYFAfhdfdw2_319HCvqYbThaHhmBEWQg31Y5sWl8ZHq0hWr3zmAPUd6-VQGmAZ1A4OwjuyDZeswxhuCsjadkd60p2NO67Yv9MQ4sGKeof/s1600-h/Bertha+02a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJikhB1_lWJraeZsNTOvKsfA-E4PYVYFAfhdfdw2_319HCvqYbThaHhmBEWQg31Y5sWl8ZHq0hWr3zmAPUd6-VQGmAZ1A4OwjuyDZeswxhuCsjadkd60p2NO67Yv9MQ4sGKeof/s320/Bertha+02a.jpg" alt="" id="BLOGGER_PHOTO_ID_5283035962239315906" border="0" /></a><br /><u>Table of Measures</u><br /><br />1 tablespoon = 1 oz<br />1 teacup = 1/4 lb<br />1 breakfast cup = 1/2 lb<br />1 pint basin = 1 lb<br />1 teaspoon = 1/4 oz<br />1 desert spoon = 1/2 oz<br /><br />Weight of 1 egg = generally 2 ozes<br /><br />[BCW]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-63490998021237479072008-12-23T17:04:00.005+00:002008-12-23T17:11:42.309+00:00Bertha Caroline Wells<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSsBJxZ2W4SUwrmXv8coeZbm5jUwEzAGnip_nbnjRVS_McUxp_waDDPZ3QS6z_qs-VoqXg9mb9BRt2tM9aDIIoiIB0U6xMqjEf1wqAMxCZTqbqgFGQiuKqxHCLO27AnvzQNGL/s1600-h/20070705075158109_0001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 257px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSsBJxZ2W4SUwrmXv8coeZbm5jUwEzAGnip_nbnjRVS_McUxp_waDDPZ3QS6z_qs-VoqXg9mb9BRt2tM9aDIIoiIB0U6xMqjEf1wqAMxCZTqbqgFGQiuKqxHCLO27AnvzQNGL/s320/20070705075158109_0001.jpg" alt="" id="BLOGGER_PHOTO_ID_5283032910671022178" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhN92YFh9WE7ebUCs84whXc8lh60E723gVuoNhmbuhLDYYXsAxvrQymtHUJD7xiUw1sI7CG6QW3jno0HKMXEXUcWWrU1gel7y36E519erp638jT2vTqC_ujFS_fw651yvk9WXF/s1600-h/20070705075213332_0001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhN92YFh9WE7ebUCs84whXc8lh60E723gVuoNhmbuhLDYYXsAxvrQymtHUJD7xiUw1sI7CG6QW3jno0HKMXEXUcWWrU1gel7y36E519erp638jT2vTqC_ujFS_fw651yvk9WXF/s320/20070705075213332_0001.jpg" alt="" id="BLOGGER_PHOTO_ID_5283032789188267330" border="0" /></a>Bertha Caroline Wells<br />September 22 1898<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-7394577830504180642006-12-27T20:38:00.002+00:002008-12-23T17:12:55.412+00:00Introduction to Elizabeth Ridings' Recipe Book<div style="text-align: justify;">I have added all of the recipes in my Great Great Grandmother's book. They were added in the order in which they appear in the recipe book. The last ones added were the last pages in the book. There is a link in the side-bar to the first post for those of you who like to do things chronologically. I hope people will stumble across them and find them of interest. I hope that there will be occasional comments, perhaps arguments, about who Metheringham and Hiley were, what Salifat or Jolop are - and so on. I'm hoping that the blog will grow through its comments.<br /></div><div style="text-align: center;"><br />A newspaper cutting, inserted into the book.<br />The second side is quite entertaining...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyvhr4njFCjHDWgOjPJsqvdm0h4Kk-_1eImDliWCiQjbDM2sHLk1AxBqNY7r88gg5BJdcCOUGK8KIZihyphenhyphen3R3QRQ8TRExo6zs-SEXJUMEzm8lmpsXYyXETc_lPiN2axvsAsglU/s1600-h/Loose+001a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyvhr4njFCjHDWgOjPJsqvdm0h4Kk-_1eImDliWCiQjbDM2sHLk1AxBqNY7r88gg5BJdcCOUGK8KIZihyphenhyphen3R3QRQ8TRExo6zs-SEXJUMEzm8lmpsXYyXETc_lPiN2axvsAsglU/s320/Loose+001a.jpg" alt="" id="BLOGGER_PHOTO_ID_5013312563111187234" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXFobDLNEsmtTplfRHbGQ49oGeVnz9HPYV085aKuEHDAPGFEBmhlHgWNNrsLDLR-FIcseIaCzT58Ge378iHKs4PROZM4qYRGtJp2z149qBlnHqY0Woc1kV50Itg0mUmKjWbTz/s1600-h/Loose+001b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXFobDLNEsmtTplfRHbGQ49oGeVnz9HPYV085aKuEHDAPGFEBmhlHgWNNrsLDLR-FIcseIaCzT58Ge378iHKs4PROZM4qYRGtJp2z149qBlnHqY0Woc1kV50Itg0mUmKjWbTz/s320/Loose+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5013313696982553394" border="0" /></a><a href="http://squirrelintheattic.blogspot.com/"></a><br />E.<br /><br /><a style="color: rgb(255, 204, 204);" href="http://squirrelintheattic.blogspot.com/"></a>...<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com4tag:blogger.com,1999:blog-33548310.post-87640047712919833582006-12-27T20:31:00.000+00:002006-12-27T20:37:54.631+00:00Red Currant Jelly<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEStQHyhgGXLTx3Vbre5sIfWFLf4A7motJrp0zVS7zIql1yg-iXQ8MzhnEiHzE11WrG1QbA6PpCg641jKKrytg9Q1wsfxhuKQCPfJTTt4-Uds8d3clPNnR6_VKQUt7dtRekJ2r/s1600-h/Loose+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEStQHyhgGXLTx3Vbre5sIfWFLf4A7motJrp0zVS7zIql1yg-iXQ8MzhnEiHzE11WrG1QbA6PpCg641jKKrytg9Q1wsfxhuKQCPfJTTt4-Uds8d3clPNnR6_VKQUt7dtRekJ2r/s320/Loose+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5013307125682590450" border="0" /></a>Put fruit into double<br />pan and simmer until<br />juice is well drawn<br />from the currants, from<br />3/4 to 1 hour; then<br />strain.<br />Measure the juice and<br />to each pint allow<br />3/4 lb of loaf sugar, put<br />these into preserving<br />pan and boil from<br />20 minutes to 1/2 hour<br /><br />[<span style="font-style: italic;">Loose page inserted into recipe book</span>]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com4tag:blogger.com,1999:blog-33548310.post-13810839013884722342006-12-27T20:27:00.000+00:002006-12-27T20:37:40.022+00:00Almond Paste<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RKpU59gMLwEss_F-sqGVc2g_7BJsnnx3XqoEArNx8MGC-jwx8ZoBd-BB3Y1i3g6I-CK99vP1Y_AbvfleN1taNfEq4DmbkdYMCsgCL9Ke-aACGGz8lYUy801QOXIKDRT27qVL/s1600-h/Loose+003b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RKpU59gMLwEss_F-sqGVc2g_7BJsnnx3XqoEArNx8MGC-jwx8ZoBd-BB3Y1i3g6I-CK99vP1Y_AbvfleN1taNfEq4DmbkdYMCsgCL9Ke-aACGGz8lYUy801QOXIKDRT27qVL/s320/Loose+003b.jpg" alt="" id="BLOGGER_PHOTO_ID_5013306082005537490" border="0" /></a><br />Butter 1 oz<br />Sugar 4 oz<br />Egg 1<br />Lemon Juice<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdseKC6IL-ACCkMYi4p6pU6qN1QIh-JQE82Z3JHMeEL6zHcG4s_WfirFwVDClFh1WnYdAQBVXW3OgReAAEmXcGhff_PNMVJ8zGCid12dzYNeR89Qhy2aqFHJtlUf1P4NrHynwG/s1600-h/Loose+003a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdseKC6IL-ACCkMYi4p6pU6qN1QIh-JQE82Z3JHMeEL6zHcG4s_WfirFwVDClFh1WnYdAQBVXW3OgReAAEmXcGhff_PNMVJ8zGCid12dzYNeR89Qhy2aqFHJtlUf1P4NrHynwG/s320/Loose+003a.jpg" alt="" id="BLOGGER_PHOTO_ID_5013306386948215522" border="0" /></a>[<span style="font-style: italic;">on back</span>]<br /><br />1/2 lbs butter<br />3/4 lbs Flour<br />3/4 lb Currants<br />1 lbs Sugar<br />5 Eggs<br />1/2 lb Candied peel<br />1 lb ground almonds<br /><br />[<span style="font-style: italic;">I imagine that the first side relates to the second</span><br /><span style="font-style: italic;">given that almonds are not mentioned on the first side</span>]<br /><br />[<span style="font-style: italic;">Loose page inserted into recipe book</span>]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-42135906575411722252006-12-27T20:24:00.000+00:002006-12-27T20:37:18.067+00:00Raspberry Sandwich<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GJZyifFVvQOe-Jrc0IEqEtvPDUvGIGssDLVGbwAJzjX0i2Q-mRz0-12YV3Bt5nDRdZAzFQIkHZCqUbtNOjLAQLSkJ7kiO37lkb9jDAveRxRFSAhE9-mV33r1vdjr7s3rt5sQ/s1600-h/Loose+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GJZyifFVvQOe-Jrc0IEqEtvPDUvGIGssDLVGbwAJzjX0i2Q-mRz0-12YV3Bt5nDRdZAzFQIkHZCqUbtNOjLAQLSkJ7kiO37lkb9jDAveRxRFSAhE9-mV33r1vdjr7s3rt5sQ/s320/Loose+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5013305532249723586" border="0" /></a>1/2 lbs of flour<br />1/2 lb of sugar<br />1/4 of Butter<br />4 Eggs<br />1/4 teaspoonful of baking powder<br />Bake in a moderate oven.<br /><br />[<span style="font-style: italic;">Loose page inserted into recipe book</span>]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-45287690888534649002006-12-27T20:22:00.000+00:002006-12-27T20:37:03.972+00:00Cocoa nut cones<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicntYPIKuV1lg9roPPdmA7SYVGg0Z6GBqv2Ku1KTIuAKoxR0RPfcxOwwwjN7Iv5LHJSGGHNAevjFXQy0pywXUZGKnQ-7CFYqW0aPYWAmDn1GnlwFKF-_l3QOlHBAGTg4WAewWD/s1600-h/Loose+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicntYPIKuV1lg9roPPdmA7SYVGg0Z6GBqv2Ku1KTIuAKoxR0RPfcxOwwwjN7Iv5LHJSGGHNAevjFXQy0pywXUZGKnQ-7CFYqW0aPYWAmDn1GnlwFKF-_l3QOlHBAGTg4WAewWD/s320/Loose+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5013304840759988898" border="0" /></a><br />1/4 lb cocoanut 2 oz sugar<br />mix with white of<br />egg.<br /><br />[<span style="font-style: italic;">Loose page inserted into recipe book</span>]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-41761229067294674232006-12-27T20:17:00.000+00:002006-12-27T20:36:44.144+00:00Radish Entree<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu9ZzerrbMjeh1e5xkKWEbVC0Fj9l2CcGuzDkQ7gxKwYZVlppD71KrpM7AM4qgp9t8DEgMsWg4slzgSuUuKzwCPLiFe5aXNH2eAZsMAccrdgcJN8rqSyG72JSf70XaDFga3nN/s1600-h/Loose+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu9ZzerrbMjeh1e5xkKWEbVC0Fj9l2CcGuzDkQ7gxKwYZVlppD71KrpM7AM4qgp9t8DEgMsWg4slzgSuUuKzwCPLiFe5aXNH2eAZsMAccrdgcJN8rqSyG72JSf70XaDFga3nN/s320/Loose+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5013303612399342226" border="0" /></a><br /><u>Ingredients</u><br />1 Bunch of long radishes<br />1/2 Pint of white sauce<br />2 red carrots<br />1 tablespoon of chopped parsley<br /><br /><u>Method</u><br />Trim, scrape and mash the radishes, cut them<br />into thick slices, and boil in salted water<br />until tender. Drain put them into<br />the white sauce, and make hot.<br />Cut the cooked carrots into fancy shapes<br />Pile the radishes and sauce on a hot dish<br />sprinkle the parsley over, and garnish with<br />the carrots.<br /><br />[<span style="font-style: italic;">Loose page inserted into recipe book</span>]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com1tag:blogger.com,1999:blog-33548310.post-73751126022962090472006-12-27T20:13:00.000+00:002006-12-27T20:36:19.495+00:00Currant Bread<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1bNBIYdQCvo2Q_RiJ4QP_UfHbmnn52aIowydNS2FT-V6BNwqiJd82zPXOp9lWQg_FD8iNAfcR-et4r_lMvSKGBtuvxb8Akoa39zWqZD66wyx5Bz2ZRJvDPquKMvQr2eWQaT8/s1600-h/Loose+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1bNBIYdQCvo2Q_RiJ4QP_UfHbmnn52aIowydNS2FT-V6BNwqiJd82zPXOp9lWQg_FD8iNAfcR-et4r_lMvSKGBtuvxb8Akoa39zWqZD66wyx5Bz2ZRJvDPquKMvQr2eWQaT8/s320/Loose+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5013302577312223874" border="0" /></a>12 lbs Flour<br />2 1/2 lbs Sugar<br />5 lbs butter<br />9 lbs Currants<br />2 oz Carbonate of soda<br />Spice<br />Mix with milk<br /><br />[<span style="font-style: italic;">Loose page inserted into recipe book</span>]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-91067380366056490542006-12-27T19:42:00.000+00:002006-12-29T11:28:47.289+00:00To preserve fruit in Brandy (Nov 1932)<div style="text-align: justify;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7Qdxm28EKGA-hMcwwcMzA_aB2BAksVcYG2mrTJkBb00YnbWaKwjaaz2NFZfwZrE-lVcRYI8cTzSYNcUrXc6g2DexLscMb1j2NiYTGeiC802Ymuosha4rUqItorjAxJ0Z1e7u/s1600-h/Loose+009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7Qdxm28EKGA-hMcwwcMzA_aB2BAksVcYG2mrTJkBb00YnbWaKwjaaz2NFZfwZrE-lVcRYI8cTzSYNcUrXc6g2DexLscMb1j2NiYTGeiC802Ymuosha4rUqItorjAxJ0Z1e7u/s320/Loose+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5013294541428413042" border="0" /></a>Prunes Reine-Claude [<a href="http://en.wikipedia.org/wiki/Reine_Claude">1</a>], Apricots, Peaches, Pears and Chesnuts.<br />The problem is to place the fruits in Brandy of sufficient<br /></div><div style="text-align: center;">strength to avoid all further decomposition.<br />The fruit must not be bruised, the ideal is to gather the<br />fruit oneself, wash them separately, let them drain carefully,<br />place them in a jar, and cover them with Brandy of 60 to 70 degrees<br />after several months, one adds syrup of sugar in quantity<br />to suit the individual taste.<br />The brandy has mixed with the juice of the fruit and<br />impregnated the fruit and hardened it and the ensemble<br />constitutes a preparation very agreeable.<br />If the brandy is too poor, the fruit will remain flabby and the<br />preparation spoiled<br /><br />(another recipe)<br /><br />One kilo of Prunes Reine-Claude put in a jar. Add sufficient Brandy<br />to fill the jar then cork, at the end of 15 days the prunes are ready.<br />Do not add sugar the fruit will sweeten the juice.<br /><br />Place black currants in a jar, crush, add one * Brandy and<br />close for 3 months. Run the preparation through a fine sieve,<br />put the currants in a clean cloth and squeeze out the juice,<br />let this simmer for 1/4 hour in copper pan, then add sugar<br />when cold add this to the 1st juice, bottle it, and it will be ready in 3 months<br /><br />Suggested 2 Litres (3 1/2 pint) of Brandy to 1 lb of Fruit<br />170 grammes (about 1/4 lb) of sugar to 1 Litre of juice.<br /><br />[<span style="font-style: italic;">Loose page inserted into recipe book</span>]<br /><br />[<span style="font-style: italic;">It seems quite forward thinking to be using kilos/grammes in 1932</span>] [<a href="http://en.wikipedia.org/wiki/Metrication">2</a>]<br /></div></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com1tag:blogger.com,1999:blog-33548310.post-13690127658223124162006-12-27T19:35:00.000+00:002012-06-09T19:36:06.801+01:00Bakewell Pudding<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eUNIdW8GwxHbVUnyet5ZA97FTfkgtHEwemT1iOrXz_chHbYGWzcmOZ9TTTk0gg6XD7HY7HbBdXRj1An8AlOvsIfNgoKCx8esOd9JF7gpD4u5YKR4N0jxlvU0vP1iflzY67VH/s1600-h/Loose+010.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5013292638757900882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eUNIdW8GwxHbVUnyet5ZA97FTfkgtHEwemT1iOrXz_chHbYGWzcmOZ9TTTk0gg6XD7HY7HbBdXRj1An8AlOvsIfNgoKCx8esOd9JF7gpD4u5YKR4N0jxlvU0vP1iflzY67VH/s320/Loose+010.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><u>Mixture</u><br />
1 Egg<br />
1 1/2 oz Butter<br />
1 1/2 oz Caster sugar<br />
1/4 lb Raspberry<br />
Beat the egg and put in pan with butter and<br />
sugar. Stir until it thickens but do<br />
not allow to simmer.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89vHBGkqjnPLzMMd3wZP5BLauhPrESedEm2TIRVI8D5QItPNNgcTylC0SyByu9AiSsVLDiOy5r3XHSyncaBfRJxQrWBr0i1-XFc8ol6Ne8G_SQumy7JRIxvO156vlLluV60ll/s1600-h/Loose+010b.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5013293519226196578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89vHBGkqjnPLzMMd3wZP5BLauhPrESedEm2TIRVI8D5QItPNNgcTylC0SyByu9AiSsVLDiOy5r3XHSyncaBfRJxQrWBr0i1-XFc8ol6Ne8G_SQumy7JRIxvO156vlLluV60ll/s320/Loose+010b.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><u>Rough Puff Pastry</u><br />
1/4 lb Flour<br />
2 oz Lard or Butter<br />
Pinch of Salt<br />
1/4 tsp Baking powder or instead a<br />
squeeze of lemon juice<br />
<br />
[<span style="font-style: italic;">Loose page inserted into recipe book</span>]</div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-49903451552095950292006-12-27T18:35:00.000+00:002006-12-27T19:14:29.490+00:00Fricasseed Chicken<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifGsy6GWsP0C7C7pvOagRjcatmCFkY1wCxdCCH4F45lR1cYJPHfNPW-OrJQ9qE2TX-36mBKnWVK-0BFC6v6GT3AlUWVcvllpFw7c1h5nIR1EW23xl15iL8uIdmmiz2yxjfg1T/s1600-h/Loose+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifGsy6GWsP0C7C7pvOagRjcatmCFkY1wCxdCCH4F45lR1cYJPHfNPW-OrJQ9qE2TX-36mBKnWVK-0BFC6v6GT3AlUWVcvllpFw7c1h5nIR1EW23xl15iL8uIdmmiz2yxjfg1T/s320/Loose+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5013277103861191202" border="0" /></a><br />1 Chicken, 1 medium sized onion<br />1/2 medium sized carrot 1/2 medium<br />sized turnip 1 quart milk a<br />pinch clove and mace 2 peppers cored (?)<br />piece bay leaf pinch thyme<br />3 oz Butter, 1 oz flour, tiny piece lemon peel<br />Skin chicken, cut into<br />portions, place in pan cobver with milk<br />add flavourings, vegetables, salt, simmer<br />1 or 1 1/2 hours. Take chicken out on to<br />a hot dish. Mix flour to a smooth<br />paste add to milk add butter stir<br />until sauce boils. Strain and pour over<br />chicken<br />This is a white dish or<br />may be garnished with small<br />(fried) black mushrooms.<br /><br />[<span style="font-style: italic;">Loose page inserted into recipe book</span>]<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0tag:blogger.com,1999:blog-33548310.post-49269213064408600762006-12-27T18:30:00.000+00:002006-12-27T18:34:18.406+00:00Celery Sauce for Boiled Fowls<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAoeIE_d9C6iStjuVoKO2_lBJFklDpc55ChTQex9yzmWC4p6lHDhxV4uTtXrTNJBQzOIjp5OL4FlFRYiH04FL3JXJzzmAq2MSLBP2eH5sdg0_AsJ4u9mBMW4W0Xpm5oNIOnQt/s1600-h/p158+158.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAoeIE_d9C6iStjuVoKO2_lBJFklDpc55ChTQex9yzmWC4p6lHDhxV4uTtXrTNJBQzOIjp5OL4FlFRYiH04FL3JXJzzmAq2MSLBP2eH5sdg0_AsJ4u9mBMW4W0Xpm5oNIOnQt/s320/p158+158.jpg" alt="" id="BLOGGER_PHOTO_ID_5013275991464661522" border="0" /></a><br />Take a head of fine<br />celery, wash it clean, cut<br />it in small bits, and<br />boil it in a little water<br />till quite tender; then<br />add a little beaten mace<br />lemon peel, grated pepper<br />salt and a little nutmeg<br />a good piece of butter<br />rolled in flour, boil it up<br />Put some in a dish<br />and the other in a tureen<br />some lemon pickle<br />may be added if<br />agreeable<br /></div>E.http://www.blogger.com/profile/00933425224305879846noreply@blogger.com0