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Colyton School Recipe Book Nov 1972 - recipes
Posted by J1
Colyton School Recipe Book Nov 1972 - recipes July 06, 2019 10:06PM |
Registered: 17 years ago Posts: 3,660 |
With Ali W posting her old recipe for coffee biscuits and the liking for old recipes, I thought it time I made an effort to post the recipes from a Colyton School recipe book Nov 1972 I have. Below are the ones in the cakes section.
CAKES
Chocolate Cake
3 tablespoons butter
3 tablespoons milk
1 teaspoon cocoa powder
1 cup sugar
1 cup flour
3 eggs
2 teaspoons baking powder
Melt butter, add milk. Sift the dry ingredients, except the baking powder. Add eggs, melted butter and milk. Beat for 3 minutes with electric beater. Stir in baking powder. Bake 40 minutes. Ice when cold.
My Note: Original Colyton recipe doesn’t give an oven temperature but there’s a note on the recipe saying “bake at 350°F”
Two Minute Cake
1 good cup self-raising flour
¾ cup sugar
2 eggs
5 tablespoons milk
1 tablespoon melted butter
any flavouring
Sift flour, sugar. Add eggs and milk, then butter. Beat for 2 minutes. Bake 350°F for 30-35 minutes.
One Egg Fruit Cake
½ lb butter
½ lb sugar
1 egg
1 level teaspoon baking soda
1 cup milk
1 lb flour
1 lb mixed fruit
1 good tablespoon golden syrup
Cream butter and sugar, add one egg and soda dissolved in milk. Then the flour and fruit. Bake 3 hours in moderate oven. If you are a diabetic, use ½ lb honey instead of sugar.
My Note: 1. Original Colyton recipe doesn’t say when to add the golden syrup so I’ll leave that for you to decide.
2. I wouldn’t follow the diabetic advice in this recipe.
Pineapple Crush Cake
4 ozs butter
6 ozs sugar
2 eggs
Mix, then combine:
1 teaspoon pineapple essence
8 ozs well-drained crushed pineapple
1 tablespoon milk
Add to the creamed butter/sugar/eggs alternately with:
8 ozs flour (replace 2 tablespoons with cornflour)
2 levels teaspoons baking powder
Mix well. Bake in a ring tin for 50 minutes at 350°F. Mix the icing with pineapple juice and butter, leaving a rough finish.
Sponge
4 eggs
5 ozs sugar
3 heaped tablespoons cornflour
1 teaspoon baking powder
1 heaped dessertspoon flour
Beat egg whites until stiff, add yolks and beat well. Add sugar gradually and stir in dry ingredients which have been sifted twice. Pour into warm greased sponge tins. Bake 15-20 minutes at 350°F. Drop on the floor when removing from the oven.
Chocolate Caramel Cake
¼ lb butter
¼ lb sugar
1 egg
1 cup flour
1 teaspoon baking powder
1 tablespoon cocoa
Cream butter and sugar, add egg, then dry ingredients. Cook in moderate oven. When cool, spread with:
½ tin condensed milk
2 tablespoons brown sugar
1 tablespoon golden syrup
2 ozs butter
1 tablespoon flour
vanilla
Heat gently together until thick. Spread on shortcake base. Ice with chocolate icing.
Light Fruit Cake
Cover 1 lb fruit with water and boil for 5 minutes. Pour off water and add ½ lb butter. Leave to melt on hot fruit. Cream together 3 eggs and 10 ozs sugar. Add fruit and butter, essences (if desired). Then add 12 ozs flour and 1½ teaspoons baking powder. Mix well. Cook for 1¼ hours to 1½ hours at 350°F.
Sultana Cake
1 lb sultanas
¾ cup water
¼ cup sherry
8ozs butter
1 cup sugar
1 dessertspoon cornflour
½ cup cold water
3 eggs
5 ozs plain flour
5 ozs self-rising flour
pinch salt
blanched almonds
Boil sultanas in ¾ cup water and sherry, until all liquid is absorbed. Cool. Beat butter and sugar until creamy. Add cornflour mixed with water. Blend and add eggs, beat again. Sift flour and salt, add to creamed mixture, then add sultanas. Place in 8 inch tin, greased and lined with foil. Arrange almonds on top. Cook in slow oven at 350°F for 1½ hours.
Canadian Date Cake
1 cup dates
¾ cup boiling water
1 teaspoon baking soda
4 ozs butter
¾ cup brown sugar
2 eggs
2 teaspoons cocoa powder
1 teaspoon baking powder
1½ cups flour
salt
1 tablespoon golden syrup
Soak dates in water and baking soda for 1 hour. Beat butter and sugar, add eggs separately. Mix cocoa powder and baking powder with flour and salt, then add syrup. Add dates and liquid, making a very moist mixture. Bake in moderate oven for 1 hour.
Ginger Slice
¼ lb butter
½ cup brown sugar
1 egg
1¼ cups flour
salt
1 teaspoon baking powder
Cream butter and sugar, add egg then dry ingredients.
Filling:
1 cup coconut
½ cup chopped crystallized ginger
1 tablespoon condensed milk
1 tablespoon icing sugar
½ cup milk
Divide shortcake mixture in half and put filling between. Ice with caramel icing:
2 tablespoons butter
4 tablespoons brown sugar
and 2 tablespoons milk. Bring to boil. Leave to cool. Then add sufficient icing sugar for right consistency.
My Note: Original Colyton recipe gives no cooking instructions. I believe, after you divide the shortcake mixture in half and put the filling between, you should cook the slice, probably at 350°F for something like 20-30 minutes.
Eggless Chocolate Cake
Sift into a medium-sized bowl:
1½ cups flour
1 teaspoon baking powder
pinch salt
1 small teaspoon baking soda
1 large dessertspoon cocoa powder
Mix in ¾ cup sugar.
Warm in a pan:
¼ lb butter
1 dessertspoon golden syrup
and mix in 1 cup milk. Blend with dry ingredients. Bake in 8 inch round tin or 9 inch x 7 inch oblong tin approximately 375°F for 30-40 minutes.
Busy Girl Christmas Cake
2 lbs ready mixed fruit
2 ozs blanched almonds
2 pints boiling water
8 ozs butter
3 eggs
¾ cup sugar
¾ cup brown sugar
3 cups flour
1 teaspoon baking powder
1 teaspoon mixed spice
pinch nutmeg
pinch cinnamon
1 teaspoon almond essence
1 tablespoon brandy
In a large bowl place fruit and almonds. Pour over boiling water, cover with a large plate and leave to stand for 15 minutes. Strain off water and cut butter into fruit. Beat eggs with white and brown sugar until soft and creamy.
Sift flour, baking powder and spices together.
Stir butter and fruit mixture until well mixed. Stir in almond essence. Add beaten eggs and sugar. Lastly fold in sifted dry ingredients.
Place mixture in an 8 inch square tin, well lined with paper. Bake at 325°F for 1¾ hours. After 1 hour cover cake with a sheet of brown paper.
When cake is cold, prick with a darning needle, making holes an inch apart over the cake. Sprinkle brandy over cake, cover with plastic bag and leave for a few days before icing.
Icing for Christmas Cake
½ lb icing sugar (sifted)
3 ozs butter (softened)
1½ tablespoons sherry
1 teaspoon vanilla
Cream butter and sugar, add sherry and vanilla and beat altogether well. Put on top of almond paste. Double quantity for a bigger cake.
Apricot and Orange Cake
Soak ½ lb dried apricots in hot water for ¼ hour. Dry well and cut into small pieces.
Cream ¼ lb butter and 1 breakfast cup sugar, then add 3 eggs one at a time. Beat well.
Add grated rind of 1 orange. Have mixture nice and creamy and sift in 2 breakfast cups flour, 1 teaspoon baking powder and pinch of salt.
Then add apricots and lastly juice of half an orange. Save other half for icing.
Mix well and put in a greased tin. Bake for 1½ hours at 350°F.
When cold, spread top with walnut paste:
Mince ¼ lb walnuts, add 2 tablespoons icing sugar, the beaten yolk of one egg, 1 tablespoon melted butter and vanilla.
Mix well and spread on cake.
Then making icing using: Icing sugar and juice of half an orange. Spread and sprinkle with walnuts.
Date and Nut Slab Cake
½ cup milk
1 cup dates
2 tablespoons golden syrup
1 teaspoon baking soda
1 cup sugar
6 ozs butter
2 eggs
2 level cups flour
little salt
2 level teaspoons baking powder
chopped walnuts
1 teaspoon cinnamon
Warm milk, add dates, syrup and soda. Cool.
Beat sugar and butter, add eggs, then dry ingredients. Then milk and syrup.
Bake in a slab tin or a meat dish.
My Note: Original Colyton recipe gives no cooking instructions but there’s a note on the recipe saying “cook half an hour at 350°F”.
Christmas Cake
¾ lb butter
¾ lb brown sugar
finely grated rind of 1 orange and 1 lemon
6 eggs
1 lb plain flour
½ level teaspoon salt
1 level teaspoon nutmeg
1 level teaspoon mixed spice
1 tablespoon black treacle
1 lb currants
1 lb sultanas
6 ozs seedless raisins
3 ozs glace cherries
3 ozs mixed peel
3 ozs shelled walnuts or blanched almonds
3-4 tablespoons sherry, brandy or milk
Cream butter and sugar with orange and lemon rind. Add eggs, one at a time, beating well. Stir in half the flour and treacle. Add cleaned, dry fruit. Fold in remaining flour, then milk or sherry, etc. Mix well. Cook about 5 hours at 250-290°F.
My Note: Original Colyton recipe doesn’t say when to add the salt and spices so I’ll leave that for you to decide.
Banana Sponge Cake
4 ozs butter
1 teacup sugar
1 egg
1½ cups flour
1 teaspoon baking powder
2 bananas
Small teaspoon baking soda
2 tablespoons milk
Cream butter and sugar, add egg then flour, baking powder and mashed bananas. Dissolve soda in milk and add last. Bake ½ hour 350-400°F.
Chocolate Log
4 ozs butter
½ lb icing sugar
1 egg
2 dessertspoons cocoa powder
1 teaspoon vanilla
1 pkt Griffin’s malt biscuits
Coconut
Put all ingredients, except malt biscuits and coconut, in a bowl and beat until smooth and creamy.
Place 5 malt biscuits side by side and spread some of the mixture over. Place another layer of biscuits on top, then add more mixture and continue until all the biscuits are used. Cover top and sides of the biscuits with chocolate icing and sprinkle with coconut.
Leave overnight to set. Cut in slices to serve.
Egyptian Cake
4 ozs butter
½ cup sugar
2 eggs
1 dessertspoon golden syrup
½ cup milk
1½ cups flour
2 teaspoons baking powder
1 teaspoon spice
1 teaspoon cinnamon
1 teaspoon ginger
Cream butter and sugar. Add eggs one at a time and beat well. Add syrup and milk, then add dry ingredients. Mix well and bake at 400°F.
Mrs Andrew’s Birthday Cake
¾ lb butter
¾ lb sugar
6 eggs
1 teaspoon essence
1 teaspoon jam
1 lb flour
1 teaspoon baking powder
¼ teaspoon salt
1 grated carrot
3 lbs mixed fruit
Cream butter and sugar. Add eggs separately and beat well. Add essence and jam. Then stir in flour, baking powder, salt and then carrot mixed with fruit. Bake 3 hours at 375°F.
Albert Cake
4 ozs butter
1 small cup sugar
2 eggs
1 dessertspoon golden syrup
2 cups flour
2 teaspoons baking powder
1 cup currants or sultanas
milk to mix
Vanilla
Cream butter and sugar, add eggs and syrup. Beat well. Add dry ingredients, fruit then milk. Bake in a moderate oven for 1 hour. Ice with lemon icing.
My Note: Original Colyton recipe doesn’t say when to add the vanilla so I’ll leave that for you to decide.
Genoa Cake
1 tablespoon custard powder
½ lb butter
½ lb sugar
salt
2 eggs
¾ lb flour
2 teaspoons baking powder
1 lb mixed fruit
In a cup put the custard powder moistened with a little cold water and gradually fill the cup with boiling water, stirring until well mixed. Put aside to cool.
Cream butter and sugar, add salt and eggs, then the remaining ingredients, fruit and custard.
Beat well and bake in a moderate oven at 375°F for 1 – 1½ hours.
Three Minute Sponge
1 cup flour
1 cup sugar
1 teaspoon baking powder
salt
Melt 2ozs butter, pour into a breakfast cup. Drop in 2 eggs and then fill the cup with milk.
Add to the dry ingredients and beat well. Bake ½ hour at 350°F.
By adding 1 tablespoon cocoa powder, this makes a fine chocolate cake.
Ice when cold.
Banana Sponge Cake
4 ozs butter
1 teacup sugar
1 egg
1½ cups flour
1 teaspoon baking powder
2 bananas
1 small teaspoon baking soda
2 tablespoons milk
Cream butter and sugar, add egg then flour, baking powder and mashed bananas. Dissolve soda in milk and add last. Bake ½ hour at 350 – 400°F.
Swiss Roll
3 eggs
4 ozs sugar
pinch of salt
3 ozs flour
1 teaspoon baking powder
1 oz melted butter
Beat eggs, sugar and salt to a thick cream, sift flour and baking powder and fold in lightly (do not beat). Lastly add melted butter. Bake in greased sponge roll tin. Place in centre of oven. Bake at 375°F for approximately 15 minutes.
Three Minute Special
Melt slowly 3 ozs butter with orange rind or 1 tablespoon cocoa powder or 1 tablespoon coffee essence. Cool until just warm. Sift 1 cup flour and ¾ cup sugar. Add 3 eggs unbeaten, and 2 tablespoons milk (or orange juice), ½ teaspoon vanilla and the butter mixture. Beat until fluffy or 2 or 3 minutes SLOWLY on 1st speed. Stir in 2 teaspoons baking powder. Bake in a moderate oven.
My Note: Original Colyton recipe doesn’t give a cooking time so I’ll leave that up to you.
CAKES
Chocolate Cake
3 tablespoons butter
3 tablespoons milk
1 teaspoon cocoa powder
1 cup sugar
1 cup flour
3 eggs
2 teaspoons baking powder
Melt butter, add milk. Sift the dry ingredients, except the baking powder. Add eggs, melted butter and milk. Beat for 3 minutes with electric beater. Stir in baking powder. Bake 40 minutes. Ice when cold.
My Note: Original Colyton recipe doesn’t give an oven temperature but there’s a note on the recipe saying “bake at 350°F”
Two Minute Cake
1 good cup self-raising flour
¾ cup sugar
2 eggs
5 tablespoons milk
1 tablespoon melted butter
any flavouring
Sift flour, sugar. Add eggs and milk, then butter. Beat for 2 minutes. Bake 350°F for 30-35 minutes.
One Egg Fruit Cake
½ lb butter
½ lb sugar
1 egg
1 level teaspoon baking soda
1 cup milk
1 lb flour
1 lb mixed fruit
1 good tablespoon golden syrup
Cream butter and sugar, add one egg and soda dissolved in milk. Then the flour and fruit. Bake 3 hours in moderate oven. If you are a diabetic, use ½ lb honey instead of sugar.
My Note: 1. Original Colyton recipe doesn’t say when to add the golden syrup so I’ll leave that for you to decide.
2. I wouldn’t follow the diabetic advice in this recipe.
Pineapple Crush Cake
4 ozs butter
6 ozs sugar
2 eggs
Mix, then combine:
1 teaspoon pineapple essence
8 ozs well-drained crushed pineapple
1 tablespoon milk
Add to the creamed butter/sugar/eggs alternately with:
8 ozs flour (replace 2 tablespoons with cornflour)
2 levels teaspoons baking powder
Mix well. Bake in a ring tin for 50 minutes at 350°F. Mix the icing with pineapple juice and butter, leaving a rough finish.
Sponge
4 eggs
5 ozs sugar
3 heaped tablespoons cornflour
1 teaspoon baking powder
1 heaped dessertspoon flour
Beat egg whites until stiff, add yolks and beat well. Add sugar gradually and stir in dry ingredients which have been sifted twice. Pour into warm greased sponge tins. Bake 15-20 minutes at 350°F. Drop on the floor when removing from the oven.
Chocolate Caramel Cake
¼ lb butter
¼ lb sugar
1 egg
1 cup flour
1 teaspoon baking powder
1 tablespoon cocoa
Cream butter and sugar, add egg, then dry ingredients. Cook in moderate oven. When cool, spread with:
½ tin condensed milk
2 tablespoons brown sugar
1 tablespoon golden syrup
2 ozs butter
1 tablespoon flour
vanilla
Heat gently together until thick. Spread on shortcake base. Ice with chocolate icing.
Light Fruit Cake
Cover 1 lb fruit with water and boil for 5 minutes. Pour off water and add ½ lb butter. Leave to melt on hot fruit. Cream together 3 eggs and 10 ozs sugar. Add fruit and butter, essences (if desired). Then add 12 ozs flour and 1½ teaspoons baking powder. Mix well. Cook for 1¼ hours to 1½ hours at 350°F.
Sultana Cake
1 lb sultanas
¾ cup water
¼ cup sherry
8ozs butter
1 cup sugar
1 dessertspoon cornflour
½ cup cold water
3 eggs
5 ozs plain flour
5 ozs self-rising flour
pinch salt
blanched almonds
Boil sultanas in ¾ cup water and sherry, until all liquid is absorbed. Cool. Beat butter and sugar until creamy. Add cornflour mixed with water. Blend and add eggs, beat again. Sift flour and salt, add to creamed mixture, then add sultanas. Place in 8 inch tin, greased and lined with foil. Arrange almonds on top. Cook in slow oven at 350°F for 1½ hours.
Canadian Date Cake
1 cup dates
¾ cup boiling water
1 teaspoon baking soda
4 ozs butter
¾ cup brown sugar
2 eggs
2 teaspoons cocoa powder
1 teaspoon baking powder
1½ cups flour
salt
1 tablespoon golden syrup
Soak dates in water and baking soda for 1 hour. Beat butter and sugar, add eggs separately. Mix cocoa powder and baking powder with flour and salt, then add syrup. Add dates and liquid, making a very moist mixture. Bake in moderate oven for 1 hour.
Ginger Slice
¼ lb butter
½ cup brown sugar
1 egg
1¼ cups flour
salt
1 teaspoon baking powder
Cream butter and sugar, add egg then dry ingredients.
Filling:
1 cup coconut
½ cup chopped crystallized ginger
1 tablespoon condensed milk
1 tablespoon icing sugar
½ cup milk
Divide shortcake mixture in half and put filling between. Ice with caramel icing:
2 tablespoons butter
4 tablespoons brown sugar
and 2 tablespoons milk. Bring to boil. Leave to cool. Then add sufficient icing sugar for right consistency.
My Note: Original Colyton recipe gives no cooking instructions. I believe, after you divide the shortcake mixture in half and put the filling between, you should cook the slice, probably at 350°F for something like 20-30 minutes.
Eggless Chocolate Cake
Sift into a medium-sized bowl:
1½ cups flour
1 teaspoon baking powder
pinch salt
1 small teaspoon baking soda
1 large dessertspoon cocoa powder
Mix in ¾ cup sugar.
Warm in a pan:
¼ lb butter
1 dessertspoon golden syrup
and mix in 1 cup milk. Blend with dry ingredients. Bake in 8 inch round tin or 9 inch x 7 inch oblong tin approximately 375°F for 30-40 minutes.
Busy Girl Christmas Cake
2 lbs ready mixed fruit
2 ozs blanched almonds
2 pints boiling water
8 ozs butter
3 eggs
¾ cup sugar
¾ cup brown sugar
3 cups flour
1 teaspoon baking powder
1 teaspoon mixed spice
pinch nutmeg
pinch cinnamon
1 teaspoon almond essence
1 tablespoon brandy
In a large bowl place fruit and almonds. Pour over boiling water, cover with a large plate and leave to stand for 15 minutes. Strain off water and cut butter into fruit. Beat eggs with white and brown sugar until soft and creamy.
Sift flour, baking powder and spices together.
Stir butter and fruit mixture until well mixed. Stir in almond essence. Add beaten eggs and sugar. Lastly fold in sifted dry ingredients.
Place mixture in an 8 inch square tin, well lined with paper. Bake at 325°F for 1¾ hours. After 1 hour cover cake with a sheet of brown paper.
When cake is cold, prick with a darning needle, making holes an inch apart over the cake. Sprinkle brandy over cake, cover with plastic bag and leave for a few days before icing.
Icing for Christmas Cake
½ lb icing sugar (sifted)
3 ozs butter (softened)
1½ tablespoons sherry
1 teaspoon vanilla
Cream butter and sugar, add sherry and vanilla and beat altogether well. Put on top of almond paste. Double quantity for a bigger cake.
Apricot and Orange Cake
Soak ½ lb dried apricots in hot water for ¼ hour. Dry well and cut into small pieces.
Cream ¼ lb butter and 1 breakfast cup sugar, then add 3 eggs one at a time. Beat well.
Add grated rind of 1 orange. Have mixture nice and creamy and sift in 2 breakfast cups flour, 1 teaspoon baking powder and pinch of salt.
Then add apricots and lastly juice of half an orange. Save other half for icing.
Mix well and put in a greased tin. Bake for 1½ hours at 350°F.
When cold, spread top with walnut paste:
Mince ¼ lb walnuts, add 2 tablespoons icing sugar, the beaten yolk of one egg, 1 tablespoon melted butter and vanilla.
Mix well and spread on cake.
Then making icing using: Icing sugar and juice of half an orange. Spread and sprinkle with walnuts.
Date and Nut Slab Cake
½ cup milk
1 cup dates
2 tablespoons golden syrup
1 teaspoon baking soda
1 cup sugar
6 ozs butter
2 eggs
2 level cups flour
little salt
2 level teaspoons baking powder
chopped walnuts
1 teaspoon cinnamon
Warm milk, add dates, syrup and soda. Cool.
Beat sugar and butter, add eggs, then dry ingredients. Then milk and syrup.
Bake in a slab tin or a meat dish.
My Note: Original Colyton recipe gives no cooking instructions but there’s a note on the recipe saying “cook half an hour at 350°F”.
Christmas Cake
¾ lb butter
¾ lb brown sugar
finely grated rind of 1 orange and 1 lemon
6 eggs
1 lb plain flour
½ level teaspoon salt
1 level teaspoon nutmeg
1 level teaspoon mixed spice
1 tablespoon black treacle
1 lb currants
1 lb sultanas
6 ozs seedless raisins
3 ozs glace cherries
3 ozs mixed peel
3 ozs shelled walnuts or blanched almonds
3-4 tablespoons sherry, brandy or milk
Cream butter and sugar with orange and lemon rind. Add eggs, one at a time, beating well. Stir in half the flour and treacle. Add cleaned, dry fruit. Fold in remaining flour, then milk or sherry, etc. Mix well. Cook about 5 hours at 250-290°F.
My Note: Original Colyton recipe doesn’t say when to add the salt and spices so I’ll leave that for you to decide.
Banana Sponge Cake
4 ozs butter
1 teacup sugar
1 egg
1½ cups flour
1 teaspoon baking powder
2 bananas
Small teaspoon baking soda
2 tablespoons milk
Cream butter and sugar, add egg then flour, baking powder and mashed bananas. Dissolve soda in milk and add last. Bake ½ hour 350-400°F.
Chocolate Log
4 ozs butter
½ lb icing sugar
1 egg
2 dessertspoons cocoa powder
1 teaspoon vanilla
1 pkt Griffin’s malt biscuits
Coconut
Put all ingredients, except malt biscuits and coconut, in a bowl and beat until smooth and creamy.
Place 5 malt biscuits side by side and spread some of the mixture over. Place another layer of biscuits on top, then add more mixture and continue until all the biscuits are used. Cover top and sides of the biscuits with chocolate icing and sprinkle with coconut.
Leave overnight to set. Cut in slices to serve.
Egyptian Cake
4 ozs butter
½ cup sugar
2 eggs
1 dessertspoon golden syrup
½ cup milk
1½ cups flour
2 teaspoons baking powder
1 teaspoon spice
1 teaspoon cinnamon
1 teaspoon ginger
Cream butter and sugar. Add eggs one at a time and beat well. Add syrup and milk, then add dry ingredients. Mix well and bake at 400°F.
Mrs Andrew’s Birthday Cake
¾ lb butter
¾ lb sugar
6 eggs
1 teaspoon essence
1 teaspoon jam
1 lb flour
1 teaspoon baking powder
¼ teaspoon salt
1 grated carrot
3 lbs mixed fruit
Cream butter and sugar. Add eggs separately and beat well. Add essence and jam. Then stir in flour, baking powder, salt and then carrot mixed with fruit. Bake 3 hours at 375°F.
Albert Cake
4 ozs butter
1 small cup sugar
2 eggs
1 dessertspoon golden syrup
2 cups flour
2 teaspoons baking powder
1 cup currants or sultanas
milk to mix
Vanilla
Cream butter and sugar, add eggs and syrup. Beat well. Add dry ingredients, fruit then milk. Bake in a moderate oven for 1 hour. Ice with lemon icing.
My Note: Original Colyton recipe doesn’t say when to add the vanilla so I’ll leave that for you to decide.
Genoa Cake
1 tablespoon custard powder
½ lb butter
½ lb sugar
salt
2 eggs
¾ lb flour
2 teaspoons baking powder
1 lb mixed fruit
In a cup put the custard powder moistened with a little cold water and gradually fill the cup with boiling water, stirring until well mixed. Put aside to cool.
Cream butter and sugar, add salt and eggs, then the remaining ingredients, fruit and custard.
Beat well and bake in a moderate oven at 375°F for 1 – 1½ hours.
Three Minute Sponge
1 cup flour
1 cup sugar
1 teaspoon baking powder
salt
Melt 2ozs butter, pour into a breakfast cup. Drop in 2 eggs and then fill the cup with milk.
Add to the dry ingredients and beat well. Bake ½ hour at 350°F.
By adding 1 tablespoon cocoa powder, this makes a fine chocolate cake.
Ice when cold.
Banana Sponge Cake
4 ozs butter
1 teacup sugar
1 egg
1½ cups flour
1 teaspoon baking powder
2 bananas
1 small teaspoon baking soda
2 tablespoons milk
Cream butter and sugar, add egg then flour, baking powder and mashed bananas. Dissolve soda in milk and add last. Bake ½ hour at 350 – 400°F.
Swiss Roll
3 eggs
4 ozs sugar
pinch of salt
3 ozs flour
1 teaspoon baking powder
1 oz melted butter
Beat eggs, sugar and salt to a thick cream, sift flour and baking powder and fold in lightly (do not beat). Lastly add melted butter. Bake in greased sponge roll tin. Place in centre of oven. Bake at 375°F for approximately 15 minutes.
Three Minute Special
Melt slowly 3 ozs butter with orange rind or 1 tablespoon cocoa powder or 1 tablespoon coffee essence. Cool until just warm. Sift 1 cup flour and ¾ cup sugar. Add 3 eggs unbeaten, and 2 tablespoons milk (or orange juice), ½ teaspoon vanilla and the butter mixture. Beat until fluffy or 2 or 3 minutes SLOWLY on 1st speed. Stir in 2 teaspoons baking powder. Bake in a moderate oven.
My Note: Original Colyton recipe doesn’t give a cooking time so I’ll leave that up to you.
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 12:33AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 03:48AM |
Registered: 17 years ago Posts: 3,660 |
I agree, Helen, even the butter amount seems odd. I've double-checked and that is the amount the book says. Possibly the person offering the recipe has written down the wrong thing, or the person forming the recipes into the book has made a transcription error. The book is very simple - cardboard cover with metal binder clip and typed pages (obviously on a manual typewriter). Considering the Ginger Slice recipe above has no cooking instructions, I think the odd transcription error must have been made.
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 05:18AM |
Registered: 15 years ago Posts: 2,935 |
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 06:35AM |
Registered: 17 years ago Posts: 3,660 |
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 06:39AM |
Registered: 17 years ago Posts: 3,660 |
Here's the Biscuit section:
BISCUITS
Choconut Crunchies
4 ozs butter
½ cup white sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
1¼ cups flour
½ teaspoon baking soda
1/8th teaspoon salt
½ teaspoon cocoa powder
¼ cup coconut
1½ cups crushed cornflakes
½ cup chopped walnuts
½ cup finely chopped chocolate
Cream butter and sugar. Add beaten egg and vanilla. Sift flour, baking soda, salt and cocoa powder and stir into mixture. Stir in coconut, cornflakes, nuts and chocolate. Roll into shape and chill until firm. Slice thinly and bake at 350°F for 20-25 minutes.
Cartwheel Cookies
4 ozs butter
½ cup sugar
1 egg
½ teaspoon vanilla or lemon essence
1½ cups flour
1 teaspoon baking powder
1 tablespoon cocoa powder
Cream butter and sugar, add egg and vanilla and beat well. Then add dry ingredients. Halve the mixture and add the cocoa to one half. Roll out both mixtures to about ¼ inch thickness and place the brown one on top of the white one. Roll into long shape and wrap in greaseproof. Chill in the refrigerator. Slice thinly and bake at 350°F for 10-15 minutes.
Chocolate Crisps
4 ozs butter
4 ozs sugar
4 ozs flour
1 teaspoon baking powder
1 tablespoon cocoa powder dissolved in 2 tablespoons hot water
1 cup coconut
Cream the butter and sugar. Sift the flour and the baking powder. Gradually work the remaining ingredients into the butter and sugar mixture. Roll the mixture into small balls and place on a greased tray. Flatten the balls with a floured fork. Bake in a moderate oven (350 – 375°F) for 15 minutes.
Remove the biscuits from the tray and cool. When cool, join biscuits together with cream filling made as follows:
Cream filling:
1 oz butter
2 ozs icing sugar
1 teaspoon hot water
¼ teaspoon vanilla essence
Cream butter and sugar, then add hot water, vanilla and beat until thick and smooth.
Makes 1½ dozen.
Ginger Buttons
4 ozs butter
3 tablespoons sugar
2 tablespoons golden syrup
1½ cups flour
½ teaspoon baking powder
1 tablespoon ginger
¼ cup chopped walnuts
Cream butter and sugar. Add syrup, then dry ingredients, stir in walnuts. Roll into walnut-sized balls, press with fork and place on cold tray. Bake 350°F for 20 minutes.
Orange Buttons
4 ozs butter
½ cup castor sugar
grated rind of orange
1 egg
1¾ cups self-raising flour
pinch salt
Cream butter and sugar. Add orange rind and egg. Beat well. Add sifted flour and salt. Put on a greased slide in teaspoon lots. Bake 12 minutes in moderate oven. Join together with cream made of:
¾ cup icing sugar
juice of orange
1 tablespoon melted butter
Raspberry Buttons
¼ lb butter
5 ozs sugar
1 egg
3 ozs cornflour
7 ozs flour
1 teaspoon baking powder
Cream butter and sugar, add egg, then dry ingredients. Roll into balls and put on the tray. Press hole in centre with little finger and fill with raspberry jam (about ½ teaspoon). Bake in moderate oven about 10 minutes.
Exhibition Biscuits
1 cup flour
1 cup wholemeal flour
1 cup coconut
1 cup sugar
1 teaspoon baking soda – little milk
salt
¼ lb butter
Mix dry ingredients and pour over melted butter, then roll out thinly between plastic sheets. Cut into shapes and bake until golden brown. Serve with light spread of butter. These are really worth making, as it makes a lot of biscuits and they are really delicious.
My Note: 1. I wouldn’t use plastic – you end up with micro bits of plastic in your food. Use something that isn’t food contaminating.
2. Original Colyton recipe doesn’t give any cooking instructions so I’ll leave that up to you. Mostly in those days they cooked at 350°F, and these are thin biscuits so I imagine they need a short cooking time.
Refrigerator Shortbread
7ozs butter
¾ cup icing sugar
¾ cup cornflour
1½ cups flour
1/8th teaspoon salt
Cream butter and sugar together. Stir in sifted dry ingredients. Mix well and roll in greaseproof paper. Chill. Bake at 300°F for about 40 minutes.
Currant Biscuits
8 ozs flour
1 teaspoon baking powder
4 ozs butter
3 ozs castor sugar
finely grated rind of a lemon
2 ozs currants
1 egg
Sift flour, etc, and rub in butter, add sugar, lemon rind and currants. Break in egg and mix to a stiff dough. Roll out and cut with biscuit cutter. Bake for 15 minutes, till lightly browned.
My Note: Original Colyton recipe doesn’t give an oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Coconut Kisses
½ lb butter
¼ lb sugar
1 egg
½ lb flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 tablespoon coconut
Cream butter and sugar well, then add egg and dry ingredients. Drop a small dessertspoon of mixture into some coconut and roll into balls, flatten with fork a little. Bake 15-20 minutes in a moderate oven. When cold, put together with raspberry jam.
Mrs Weallean’s Crisp Biscuits
½ lb butter
1 lb sugar
1 egg
1 lb flour
1 teaspoon baking soda
4 raised teaspoons ground ginger
Cream butter, sugar, add egg, then the sifted ingredients.
My Note: Original Colyton recipe instructions cease at that point – no instructions about what to do with the mixture and no cooking instructions so I’ll leave all that up to you.
Granny Biscuits
8 ozs butter
6 ozs sugar
1 egg
1 lb flour
3 teaspoons baking powder
Cream butter and sugar. Add egg. Then dry ingredients, knead slightly. Work into a bar. Slice and bake in a moderate oven. Jam together as needed.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Peanut Biscuits
5 ozs butter
½ cup sugar
1 dessertspoon golden syrup
1 cup flour
1 teaspoon baking powder
1 cup cornflakes
½ cup peanuts
Melt butter, sugar and syrup and add dry ingredients. Roll into balls and flatten with a fork. Freshly roasted peanuts are best. Remove the husks then crush them.
My Note: Original Colyton recipe gives no cooking instructions so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Toffee Biscuits
1 cup butter
2 cups brown sugar
2 teaspoons vanilla
2 eggs
3 cups flour
3 teaspoons baking powder
Mix in the usual way and then shape into 3 rolls. Leave overnight in the fridge. Next day, cut into thin slices and bake in a moderate oven.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Sweet Biscuits
4 ozs butter
4 ozs sugar
1 egg
8 ozs flour
1 teaspoon baking powder
vanilla
milk
castor sugar
Cream butter and sugar until soft and light. Add beaten egg and beat well. Stir in flour and baking powder, add vanilla and a little milk, if necessary, making a firm dough. Roll out 1/8th inch thick, stamp out with a fancy cutter and place on a greased sheet. Bake in a moderate oven for 20 minutes. Dredge with castor sugar and cool on a rack.
Variations:
Instead of castor sugar, non-pareils or icing can be used.
1 teaspoon ground ginger and 1 teaspoon mixed spice to the basic mixture. Cut with gingerbread man cutter.
Add a little more milk to basic mixture and place spoonfuls on baking tray. Add a cherry or a walnut to the top.
Add an almond to the top and almond essence to the mixture.
Add lemon essence to mixture and a slice of lemon peel on top.
2 ozs currants or mixed fruit to the basic mixture.
2 ozs coconut and 2 tablespoons golden syrup.
2 dessertspoons cocoa powder and 2 ozs coconut and more milk.
2 dessertspoons cocoa powder and 2 ozs peanuts.
1 tablespoon coffee essence (add before the egg)
Grated rind of lemon or orange and 1 teaspoon of essence to match instead of the vanilla.
2 tablespoons Bournvita. Add before the flour.
2 ozs chopped preserved ginger and 1 teaspoon ground ginger.
This mixture is suitable to birthday models, e.g., Humpty Dumpty, Bears, Planes, Wheels, etc.
This recipe is quick to make, very reliable and gives scope for ingenuity.
Saucy Sues
4 ozs butter
¾ cup sugar
1 dessertspoon milk
1 dessertspoon golden syrup
2 teaspoons ginger
1 teaspoon baking soda
1 cup flour
½ teaspoon salt
1 cup cornflakes
Cream butter and sugar. In a small pot, put milk, golden syrup and ginger; bring to boil and add the soda. Put into creamed butter and add flour, salt and cornflakes. Put in small pieces on tray and press with a fork. Bake 10-15 minutes.
My Note: Original Colyton recipe gives no cooking temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Tennis Biscuits
6 ozs butter
2½ ozs icing sugar
½ teaspoon vanilla
6 ozs flour
2 ozs cornflour
1 tablespoon cherries
Cream butter, sugar and vanilla, then add remaining ingredients. Roll into small balls, flatten, place a piece of cherry on top. Bake 15-20 minutes.
My Note: Original Colyton recipe gives no cooking temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Orange Biscuits
4 ozs butter
2 ozs sugar
1 pkt jelly crystals
orange essence
1 egg
6 ozs self-raising flour
½ teaspoon baking powder
2 ozs coconut
Cream butter, sugar, jelly crystals and essence. Beat in egg and other ingredients. Put in teaspoon lots on a tray and flatten with a fork.
My Note: Original Colyton recipe gives no cooking instructions so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Cheese Straws
1½ ozs butter
2 ozs flour
1½ ozs grated cheese
salt and pepper and cayenne pepper to taste
1 beaten egg
cold water to mix
Rub butter into flour, add cheese, salt and peppers. Add egg and cold water to mix. Roll out on well-floured board and cut into strips of desired size. Bake in a moderate oven and remove from tray when cold.
BISCUITS
Choconut Crunchies
4 ozs butter
½ cup white sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
1¼ cups flour
½ teaspoon baking soda
1/8th teaspoon salt
½ teaspoon cocoa powder
¼ cup coconut
1½ cups crushed cornflakes
½ cup chopped walnuts
½ cup finely chopped chocolate
Cream butter and sugar. Add beaten egg and vanilla. Sift flour, baking soda, salt and cocoa powder and stir into mixture. Stir in coconut, cornflakes, nuts and chocolate. Roll into shape and chill until firm. Slice thinly and bake at 350°F for 20-25 minutes.
Cartwheel Cookies
4 ozs butter
½ cup sugar
1 egg
½ teaspoon vanilla or lemon essence
1½ cups flour
1 teaspoon baking powder
1 tablespoon cocoa powder
Cream butter and sugar, add egg and vanilla and beat well. Then add dry ingredients. Halve the mixture and add the cocoa to one half. Roll out both mixtures to about ¼ inch thickness and place the brown one on top of the white one. Roll into long shape and wrap in greaseproof. Chill in the refrigerator. Slice thinly and bake at 350°F for 10-15 minutes.
Chocolate Crisps
4 ozs butter
4 ozs sugar
4 ozs flour
1 teaspoon baking powder
1 tablespoon cocoa powder dissolved in 2 tablespoons hot water
1 cup coconut
Cream the butter and sugar. Sift the flour and the baking powder. Gradually work the remaining ingredients into the butter and sugar mixture. Roll the mixture into small balls and place on a greased tray. Flatten the balls with a floured fork. Bake in a moderate oven (350 – 375°F) for 15 minutes.
Remove the biscuits from the tray and cool. When cool, join biscuits together with cream filling made as follows:
Cream filling:
1 oz butter
2 ozs icing sugar
1 teaspoon hot water
¼ teaspoon vanilla essence
Cream butter and sugar, then add hot water, vanilla and beat until thick and smooth.
Makes 1½ dozen.
Ginger Buttons
4 ozs butter
3 tablespoons sugar
2 tablespoons golden syrup
1½ cups flour
½ teaspoon baking powder
1 tablespoon ginger
¼ cup chopped walnuts
Cream butter and sugar. Add syrup, then dry ingredients, stir in walnuts. Roll into walnut-sized balls, press with fork and place on cold tray. Bake 350°F for 20 minutes.
Orange Buttons
4 ozs butter
½ cup castor sugar
grated rind of orange
1 egg
1¾ cups self-raising flour
pinch salt
Cream butter and sugar. Add orange rind and egg. Beat well. Add sifted flour and salt. Put on a greased slide in teaspoon lots. Bake 12 minutes in moderate oven. Join together with cream made of:
¾ cup icing sugar
juice of orange
1 tablespoon melted butter
Raspberry Buttons
¼ lb butter
5 ozs sugar
1 egg
3 ozs cornflour
7 ozs flour
1 teaspoon baking powder
Cream butter and sugar, add egg, then dry ingredients. Roll into balls and put on the tray. Press hole in centre with little finger and fill with raspberry jam (about ½ teaspoon). Bake in moderate oven about 10 minutes.
Exhibition Biscuits
1 cup flour
1 cup wholemeal flour
1 cup coconut
1 cup sugar
1 teaspoon baking soda – little milk
salt
¼ lb butter
Mix dry ingredients and pour over melted butter, then roll out thinly between plastic sheets. Cut into shapes and bake until golden brown. Serve with light spread of butter. These are really worth making, as it makes a lot of biscuits and they are really delicious.
My Note: 1. I wouldn’t use plastic – you end up with micro bits of plastic in your food. Use something that isn’t food contaminating.
2. Original Colyton recipe doesn’t give any cooking instructions so I’ll leave that up to you. Mostly in those days they cooked at 350°F, and these are thin biscuits so I imagine they need a short cooking time.
Refrigerator Shortbread
7ozs butter
¾ cup icing sugar
¾ cup cornflour
1½ cups flour
1/8th teaspoon salt
Cream butter and sugar together. Stir in sifted dry ingredients. Mix well and roll in greaseproof paper. Chill. Bake at 300°F for about 40 minutes.
Currant Biscuits
8 ozs flour
1 teaspoon baking powder
4 ozs butter
3 ozs castor sugar
finely grated rind of a lemon
2 ozs currants
1 egg
Sift flour, etc, and rub in butter, add sugar, lemon rind and currants. Break in egg and mix to a stiff dough. Roll out and cut with biscuit cutter. Bake for 15 minutes, till lightly browned.
My Note: Original Colyton recipe doesn’t give an oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Coconut Kisses
½ lb butter
¼ lb sugar
1 egg
½ lb flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 tablespoon coconut
Cream butter and sugar well, then add egg and dry ingredients. Drop a small dessertspoon of mixture into some coconut and roll into balls, flatten with fork a little. Bake 15-20 minutes in a moderate oven. When cold, put together with raspberry jam.
Mrs Weallean’s Crisp Biscuits
½ lb butter
1 lb sugar
1 egg
1 lb flour
1 teaspoon baking soda
4 raised teaspoons ground ginger
Cream butter, sugar, add egg, then the sifted ingredients.
My Note: Original Colyton recipe instructions cease at that point – no instructions about what to do with the mixture and no cooking instructions so I’ll leave all that up to you.
Granny Biscuits
8 ozs butter
6 ozs sugar
1 egg
1 lb flour
3 teaspoons baking powder
Cream butter and sugar. Add egg. Then dry ingredients, knead slightly. Work into a bar. Slice and bake in a moderate oven. Jam together as needed.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Peanut Biscuits
5 ozs butter
½ cup sugar
1 dessertspoon golden syrup
1 cup flour
1 teaspoon baking powder
1 cup cornflakes
½ cup peanuts
Melt butter, sugar and syrup and add dry ingredients. Roll into balls and flatten with a fork. Freshly roasted peanuts are best. Remove the husks then crush them.
My Note: Original Colyton recipe gives no cooking instructions so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Toffee Biscuits
1 cup butter
2 cups brown sugar
2 teaspoons vanilla
2 eggs
3 cups flour
3 teaspoons baking powder
Mix in the usual way and then shape into 3 rolls. Leave overnight in the fridge. Next day, cut into thin slices and bake in a moderate oven.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Sweet Biscuits
4 ozs butter
4 ozs sugar
1 egg
8 ozs flour
1 teaspoon baking powder
vanilla
milk
castor sugar
Cream butter and sugar until soft and light. Add beaten egg and beat well. Stir in flour and baking powder, add vanilla and a little milk, if necessary, making a firm dough. Roll out 1/8th inch thick, stamp out with a fancy cutter and place on a greased sheet. Bake in a moderate oven for 20 minutes. Dredge with castor sugar and cool on a rack.
Variations:
Instead of castor sugar, non-pareils or icing can be used.
1 teaspoon ground ginger and 1 teaspoon mixed spice to the basic mixture. Cut with gingerbread man cutter.
Add a little more milk to basic mixture and place spoonfuls on baking tray. Add a cherry or a walnut to the top.
Add an almond to the top and almond essence to the mixture.
Add lemon essence to mixture and a slice of lemon peel on top.
2 ozs currants or mixed fruit to the basic mixture.
2 ozs coconut and 2 tablespoons golden syrup.
2 dessertspoons cocoa powder and 2 ozs coconut and more milk.
2 dessertspoons cocoa powder and 2 ozs peanuts.
1 tablespoon coffee essence (add before the egg)
Grated rind of lemon or orange and 1 teaspoon of essence to match instead of the vanilla.
2 tablespoons Bournvita. Add before the flour.
2 ozs chopped preserved ginger and 1 teaspoon ground ginger.
This mixture is suitable to birthday models, e.g., Humpty Dumpty, Bears, Planes, Wheels, etc.
This recipe is quick to make, very reliable and gives scope for ingenuity.
Saucy Sues
4 ozs butter
¾ cup sugar
1 dessertspoon milk
1 dessertspoon golden syrup
2 teaspoons ginger
1 teaspoon baking soda
1 cup flour
½ teaspoon salt
1 cup cornflakes
Cream butter and sugar. In a small pot, put milk, golden syrup and ginger; bring to boil and add the soda. Put into creamed butter and add flour, salt and cornflakes. Put in small pieces on tray and press with a fork. Bake 10-15 minutes.
My Note: Original Colyton recipe gives no cooking temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Tennis Biscuits
6 ozs butter
2½ ozs icing sugar
½ teaspoon vanilla
6 ozs flour
2 ozs cornflour
1 tablespoon cherries
Cream butter, sugar and vanilla, then add remaining ingredients. Roll into small balls, flatten, place a piece of cherry on top. Bake 15-20 minutes.
My Note: Original Colyton recipe gives no cooking temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Orange Biscuits
4 ozs butter
2 ozs sugar
1 pkt jelly crystals
orange essence
1 egg
6 ozs self-raising flour
½ teaspoon baking powder
2 ozs coconut
Cream butter, sugar, jelly crystals and essence. Beat in egg and other ingredients. Put in teaspoon lots on a tray and flatten with a fork.
My Note: Original Colyton recipe gives no cooking instructions so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Cheese Straws
1½ ozs butter
2 ozs flour
1½ ozs grated cheese
salt and pepper and cayenne pepper to taste
1 beaten egg
cold water to mix
Rub butter into flour, add cheese, salt and peppers. Add egg and cold water to mix. Roll out on well-floured board and cut into strips of desired size. Bake in a moderate oven and remove from tray when cold.
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 06:41AM |
Registered: 17 years ago Posts: 3,660 |
Here's the Sweets section:
SWEETS
Coconut Ice
2 breakfast cups sugar
2½ ozs butter
3 tablespoons coconut
1 teacup milk
Boil for 20 minutes. Remove from heat and beat until thick. Pour into buttered dish and leave to set.
Butterscotch
2 cups sugar
1 breakfast cup cold water
½ cup butter
1 teaspoon cream of tartar
Put sugar, water and butter into a saucepan. Heat slowly. When butter is melted, add cream of tartar and boil until a little tried in water (cold) snaps. Pour into buttered dishes.
Chocolate Fudge
2 cups sugar
½ cup milk
2 ozs butter
1 tablespoon cocoa powder
Boil to soft ball stage (7 minutes). Cool slightly. Beat until creamy. Add vanilla and pour into a buttered dish.
Hokey Pokey
2 tablespoons golden syrup
4 tablespoons sugar
1 teaspoon baking soda
Put syrup and sugar in saucepan. Bring to boil and boil for 5-7 minutes. Take off heat and add baking soda. Stir until frothy. Pour into buttered dish.
Sure to Set Toffee
2 breakfast cups sugar
2 dessertspoons butter
2 dessertspoons vinegar
6 dessertspoons water
Put all together into a saucepan. Boil for 20 minutes, but do not stir. Put out onto greased plates to set. Patty pans are suitable. Can be used for apples if cochineal is used.
Milk Chocolate
½ lb vegetable fat
1 teaspoon vanilla essence
3½ ozs icing sugar
3½ ozs skimmed dried milk
1½ ozs cocoa powder
pinch salt
6 ozs coconut
raisins or chopped nuts if liked
Melt vegetable fat in basin over hot water together with vanilla. Pour melted fat onto dry ingredients and beat with a rubber spatula until smooth. Pour into a flat dish and cut into squares when cold.
Russian Toffee
½ cup milk
1½ cups brown sugar
4 ozs butter
½ tin sweetened condensed milk
1 tablespoon vanilla
Boil milk, sugar and butter for 5 minutes. Add condensed milk. Boil to soft-ball stage, stirring to prevent burning. Add vanilla and beat until creamy.
SWEETS
Coconut Ice
2 breakfast cups sugar
2½ ozs butter
3 tablespoons coconut
1 teacup milk
Boil for 20 minutes. Remove from heat and beat until thick. Pour into buttered dish and leave to set.
Butterscotch
2 cups sugar
1 breakfast cup cold water
½ cup butter
1 teaspoon cream of tartar
Put sugar, water and butter into a saucepan. Heat slowly. When butter is melted, add cream of tartar and boil until a little tried in water (cold) snaps. Pour into buttered dishes.
Chocolate Fudge
2 cups sugar
½ cup milk
2 ozs butter
1 tablespoon cocoa powder
Boil to soft ball stage (7 minutes). Cool slightly. Beat until creamy. Add vanilla and pour into a buttered dish.
Hokey Pokey
2 tablespoons golden syrup
4 tablespoons sugar
1 teaspoon baking soda
Put syrup and sugar in saucepan. Bring to boil and boil for 5-7 minutes. Take off heat and add baking soda. Stir until frothy. Pour into buttered dish.
Sure to Set Toffee
2 breakfast cups sugar
2 dessertspoons butter
2 dessertspoons vinegar
6 dessertspoons water
Put all together into a saucepan. Boil for 20 minutes, but do not stir. Put out onto greased plates to set. Patty pans are suitable. Can be used for apples if cochineal is used.
Milk Chocolate
½ lb vegetable fat
1 teaspoon vanilla essence
3½ ozs icing sugar
3½ ozs skimmed dried milk
1½ ozs cocoa powder
pinch salt
6 ozs coconut
raisins or chopped nuts if liked
Melt vegetable fat in basin over hot water together with vanilla. Pour melted fat onto dry ingredients and beat with a rubber spatula until smooth. Pour into a flat dish and cut into squares when cold.
Russian Toffee
½ cup milk
1½ cups brown sugar
4 ozs butter
½ tin sweetened condensed milk
1 tablespoon vanilla
Boil milk, sugar and butter for 5 minutes. Add condensed milk. Boil to soft-ball stage, stirring to prevent burning. Add vanilla and beat until creamy.
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 08:08AM |
Registered: 17 years ago Posts: 3,660 |
Here's the Small Cakes section:
SMALL CAKES
Passionfruit Delights
Make shortcake cases.
Scoop passionfruit (8) and put into double boiler with 3 well-beaten eggs, 3 ozs sugar, 3 ozs butter. Stir all the time until thick.
Store in the fridge until needed – keeps well.
Put a teaspoonful in cases and finish with small blob of cream.
Cream Kisses
2 eggs
½ small cup castor sugar
½ breakfast cup flour
½ teaspoon baking powder
Beat eggs, add sugar, beat again. Add flour and baking powder, sifted. Place in spoonfuls on THICK brown paper and sprinkle with icing sugar. Bake at 400°F for 5-10 minutes.
Chocolate Fruit Roll
4 ozs butter
2 ozs brown sugar
6 ozs dates
small cake of dark chocolate
Boil all together until dates are soft. Add 3 cups of rice bubbles. Roll in coconut and put in fridge in lunch wrap.
Uncooked Chocolate Fudge
½ lb butter
1 cup sugar
2 beaten eggs
2 pkts Griffins Vanilla Wine
2 tablespoons cocoa powder
Melt butter and sugar. Cool, add eggs. Stir in crushed biscuits and cocoa powder. Press into a tray. Ice with chocolate icing.
Lemon Meringue Caramel Shortcake
Base:
4 ozs butter
3 ozs sugar
2 egg yolks
1¼ cups flour
1 teaspoon baking powder
Press into a sponge roll tin.
Filling:
½ tin condensed milk
3 level tablespoons butter
¼ cup sugar
1 tablespoon golden syrup
rind and juice of one lemon
Spread over shortcake base.
Make meringue with:
4 tablespoons sugar
2 egg whites
Bake 300-325°F for 30 minutes. Cut when cold.
Jack’s Squares
Add 6 ozs melted butter to 7 ozs flour, ½ cup rolled oats, ¼ teaspoon baking soda, 4 ozs brown sugar.
Filling: 6 ozs dates, vanilla, ½ cup water, ¼ cup sugar.
Boil for about 5 minutes or until soft. Press half of base into tin, spread with date mixture. Crumble rest of base on top. Bake 350°F for 15-20 minutes.
Apricot and Orange Balls
1 large thick-skinned orange
2 cups sugar
1 lb good quality dried apricots
sugar
Put orange juice and sugar in saucepan. Heat gently until sugar is dissolved and mixture comes to boil. Set aside. Mince apricots and orange skin and pulp finely. Add to syrup and blend thoroughly. Cool. Roll into small balls, then roll in sugar.
Caramel Coconut
3 ozs butter
3 ozs sugar
1 tablespoon golden syrup
1 beaten egg
6 ozs flour
1 teaspoon baking powder
1 cup coconut
Mix together and bake in shallow tin for ½ hour.
Caramel top:
1 dessertspoon golden syrup
2 tablespoons condensed milk
2 tablespoons butter
2 tablespoons brown sugar
Melt all and cook for 1 minute. Spread over cooked base and ice with chocolate icing when cold.
My Note: Original Colyton recipe doesn’t give an oven temperature for the base cooking but there’s a handwritten note on the recipe saying “bake 300-325°F”.
Ginger Caramel Crunch
6 ozs butter
3 ozs sugar
vanilla
1½ breakfast cups flour
1 large teaspoon baking powder
pinch salt
1 teaspoon ground ginger
Beat butter and sugar, add vanilla and then dry ingredients.
Filling:
Melt:
2 ozs butter
2 ozs sugar
4 tablespoons condensed milk
2 tablespoons golden syrup
vanilla to taste
Press half of the base mixture into tin. Pour over the filling. Cover with the other half of the base mixture crumbled with the grater. Cook in a moderate oven for half an hour.
Ice while hot with:
1 oz butter
1 teaspoon ground ginger
1 dessertspoon golden syrup
Melt the above ingredients and then add 6 tablespoons icing sugar.
Golden Tans
6 ozs butter
3 ozs sugar
10 ozs flour
Cream butter and sugar and then add flour. Stiff mixture. Press ¾ of the mixture in tin.
In a saucepan melt:
2 ozs butter
1 tablespoon golden syrup
Stir in ½ tin condensed milk and 1 dessertspoon cocoa powder. Just heat the mixture enough to blend the ingredients. Pour over base. Crumble the rest of the mixture on top. Bake in moderate oven 20 minutes.
Lemon Coconut Slices
4 ozs butter
4 ozs sugar
1 egg
¼ teaspoon vanilla
4½ ozs flour
¼ teaspoon salt
1 cup coconut
Cream butter and sugar, add egg, vanilla; then flour, salt and coconut. Press into a flat tin and bake 20 minutes at 350°F. When cool cover with topping:
2 ozs butter
2 ozs icing sugar
2 tablespoons condensed milk
1 lemon
Cream butter and sugar, add condensed milk and rind and juice of lemon.
When set, ice with chocolate icing.
Orange or Lemon Squares
1 pkt Griffins Milk Arrowroot biscuits
½ cup coconut
grated rind of one lemon or orange
½ tin condensed milk
4 ozs butter
Crush biscuits and add coconut and lemon or orange peel. Melt condensed milk and butter and pour over dry ingredients. Press into swiss roll tin and leave to set. Ice with lemon or orange icing. When cold, cut into squares.
Truffles
4 ozs butter
4 ozs icing sugar
2 tablespoons cocoa powder
3 teaspoons coconut
8 dates, broken
1 handful raisins
1 handful sultanas
vanilla
Cream butter and sugar, add other ingredients. Roll into balls in coconut and leave to set.
Franz Square
¼ lb butter
1 small cup sugar
1 egg
1½ cups flour
1 teaspoon baking powder
pinch salt
Make in usual way and press into a slice tin. Spread over with raspberry jam.
Put into a saucepan:
3 ozs coconut
2 ozs sugar
1 oz butter
1 oz cocoa powder
½ teaspoon vanilla essence
Heat slowly until moist. Spread on top of raspberry jam and bake ½ hour in a moderate oven. Ice with chocolate icing.
French Bon-Bons
Beat 1 whole egg and 1 yolk with 1 teaspoon of cold water. Then add 3 ozs sugar and beat until thick and creamy. Stir in gently 3 ozs flour and ½ teaspoon baking powder. Bake in small teaspoon lots in moderate oven 350°F for 10-15 minutes. Several hours before they are required, join two halves together with whipped cream and they will become soft and spongy.
Meringues
1 cup sugar
2 tablespoons boiling water
2 egg whites
salt
¼ teaspoon vinegar
Place all the ingredients in a basin and beat well. Bake ½ hour at 300°F and then turn off and leave in the oven.
Tea Fingers
Make pastry with:
2 ozs butter rubbed into 4 ozs flour and 1 teaspoon baking powder.
Mix to dough with milk.
Roll into sponge roll tin. Spread with raspberry jam.
Spread with the following mixture:
2 ozs butter
1 small cup sugar
2 eggs
vanilla
4 ozs flour
1 teaspoon baking powder
¼ cup milk
Cream butter and sugar, add eggs, vanilla. Then fold in dry ingredients. Lastly add milk to mix. Cook 10 minutes at 400°F. Ice with pink icing and cut into fingers when cold.
Miracles
1 cup flour
1 teaspoon baking powder
1 tablespoon cocoa powder
1 teaspoon baking soda
pinch salt
½ cup sugar
Put all above ingredients in a bowl. Warm 2 tablespoons golden syrup in ½ cup milk and add. Stir in 1 egg. Lastly 2 ozs melted butter. Mix altogether.
Bake in patty tins for 10-15 minutes at 400°F. When cold, cut off the tops and put in raspberry jam, put top back on. Ice with chocolate icing.
Ginger Slice
4 ozs butter
¾ cup brown sugar
3 tablespoons condensed milk
1 teaspoon ground ginger
½ lb crushed ginger biscuits
Put butter, sugar and condensed milk into a saucepan and stir over heat until sugar is dissolved. Add ginger and gingernuts and mix well. Press into tin and, when set, ice with lemon icing.
Jumble
4 ozs butter
4 ozs sugar
½ teaspoon vanilla
1 egg
6 ozs flour
1/8th teaspoon salt
1 tablespoon cocoa powder
½ cup coconut
Cream butter and sugar, add vanilla and egg, then sifted dry ingredients. Bake in a moderate oven. Ice and cut into fingers.
My Note: Original Colyton recipe doesn’t say how long to cook for so I’ll leave that up to you.
Marshmallow Square
2 cups sugar
2 tablespoons glucose D
¾ cup boiling water
Dissolve and mix together. Add 1 heaped tablespoon gelatin which has already been dissolved in ¾ cup boiling water. Beat altogether until mixture thickens. Add vanilla essence and pour into a wet dish. When set, cut and roll in either coconut or icing sugar.
Chocolate Peppermint Squares
4 ozs butter
¾ cup sugar
1 tablespoon cocoa powder
1 egg
1 pkt wine biscuits
½ teaspoon peppermint essence
In a saucepan, heat butter, sugar, cocoa until melted. Add egg and beat well. Cook a further minute, stirring. Add crushed biscuits and essence. Mix well. Press into a swiss roll tin and leave to set. Ice with white icing and sprinkle with chocolate hail.
Conway Slice
¼ lb butter
¼ lb sugar
2 eggs
¼ lb flour
1 tablespoon cornflour
1 teaspoon baking powder
Mix and spread half of the mixture into a sponge roll tin. Spread with raspberry jam. Mix the remaining mixture with 1 teaspoon spice and 1 teaspoon cinnamon and spoon on top of jam. Bake 15-20 minutes and ice when cold.
My Note: Original Colyton recipe doesn’t give oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Shortcake
8 ozs butter
1 small cup sugar
1 large or 2 small eggs
2 cups flour
1 teaspoon baking powder
Cream butter and sugar, add egg and mix in dry ingredients. Line bottom of tin with half the mixture, add hot, cooked apple or fruit and cover with other half of mixture. Bake 350°F for 20-30 minutes.
Butterscotch Fingers
4 ozs butter
6 ozs flour
2 teaspoons baking powder
1 teaspoon salt
¾ cup (tea) chopped walnuts
a few dates
1 rounded teacup brown sugar
2 eggs
1 teaspoon vanilla
Melt butter, then sift flour, baking powder and salt into saucepan. Add ½ cup walnuts, the dates and sugar. Cook over a low heat, stirring until sugar melts. Cool – and then beat in one egg at a time. Stir in vanilla. Spread into greased baking tin. The batter should be ½ inch thick. Sprinkle with remainder of the chopped nuts. Bake at 350°F for 20-25 minutes. Cut into fingers and ice if desired.
Fruit Squares
Make short pastry. Roll out into 2 pieces.
Simmer together:
2 cups mixed fruit
juice and rind of lemon
1 grated apple
½ cup sugar
Brush top layer with milk and prick with a fork. Bake at 420°F for half an hour.
My Note: Original Colyton recipe doesn’t say how to put together but I assume one piece of short pastry is for the bottom and one for the top, with the mixed fruit mixture going between.
Banbury Tarts
Tarts:
5 ozs butter
3 ozs sugar
1 egg
8 ozs flour
pinch salt
1 teaspoon baking powder
Cream butter and sugar, add egg, then dry ingredients.
Filling:
2 ozs butter
2 ozs sugar
2 ozs each of sultanas, raisins, currants and breadcrumbs
½ teaspoon each of mixed spice, ginger and cinnamon
Cream butter and sugar. Add the other ingredients. Put into tart shells and bake in moderate oven.
My Note: Original Colyton recipe doesn’t give a cooking time but there is a handwritten note on the recipe saying “10-15 minutes”.
Biscuit Cake
Heat, but do not boil, ¼ lb butter, 1 small cup sugar, 1 beaten egg and 1 tablespoon cocoa. Pour heated mixture over ½ lb crushed malt or wine biscuits. Beat well and then press into tin. When set, ice with chocolate icing.
Shortbread
½ lb butter and ¾ cup icing sugar creamed together. Add sifted together 1¾ cups flour and ¼ cup cornflour. Knead well. Cook ½ hour at 300°F.
Maori Kisses
4 ozs butter
4 ozs sugar
2 eggs
1 cup flour
2 teaspoons baking powder
4 dessertspoons cocoa powder
2 cups mixed fruit
Cream butter and sugar, add eggs and beat. Add flour, baking powder and cocoa powder. Add fruit. Put on tray in teaspoon lots. Bake 375°F for 10-15 minutes. When cold, put together with icing.
Custard Squares
1 level tablespoon butter
2 level tablespoons cornflour
1¼ cups milk
1 egg
3 level tablespoons icing sugar
vanilla
Make sauce by melting butter. Add flour and then milk gradually. Add beaten egg and sugar. Reheat and add flavouring. Roll two thin sheets of pastry 9 inches square. Prick well and bake. Spread custard between two while warm. When cold, ice top.
SMALL CAKES
Passionfruit Delights
Make shortcake cases.
Scoop passionfruit (8) and put into double boiler with 3 well-beaten eggs, 3 ozs sugar, 3 ozs butter. Stir all the time until thick.
Store in the fridge until needed – keeps well.
Put a teaspoonful in cases and finish with small blob of cream.
Cream Kisses
2 eggs
½ small cup castor sugar
½ breakfast cup flour
½ teaspoon baking powder
Beat eggs, add sugar, beat again. Add flour and baking powder, sifted. Place in spoonfuls on THICK brown paper and sprinkle with icing sugar. Bake at 400°F for 5-10 minutes.
Chocolate Fruit Roll
4 ozs butter
2 ozs brown sugar
6 ozs dates
small cake of dark chocolate
Boil all together until dates are soft. Add 3 cups of rice bubbles. Roll in coconut and put in fridge in lunch wrap.
Uncooked Chocolate Fudge
½ lb butter
1 cup sugar
2 beaten eggs
2 pkts Griffins Vanilla Wine
2 tablespoons cocoa powder
Melt butter and sugar. Cool, add eggs. Stir in crushed biscuits and cocoa powder. Press into a tray. Ice with chocolate icing.
Lemon Meringue Caramel Shortcake
Base:
4 ozs butter
3 ozs sugar
2 egg yolks
1¼ cups flour
1 teaspoon baking powder
Press into a sponge roll tin.
Filling:
½ tin condensed milk
3 level tablespoons butter
¼ cup sugar
1 tablespoon golden syrup
rind and juice of one lemon
Spread over shortcake base.
Make meringue with:
4 tablespoons sugar
2 egg whites
Bake 300-325°F for 30 minutes. Cut when cold.
Jack’s Squares
Add 6 ozs melted butter to 7 ozs flour, ½ cup rolled oats, ¼ teaspoon baking soda, 4 ozs brown sugar.
Filling: 6 ozs dates, vanilla, ½ cup water, ¼ cup sugar.
Boil for about 5 minutes or until soft. Press half of base into tin, spread with date mixture. Crumble rest of base on top. Bake 350°F for 15-20 minutes.
Apricot and Orange Balls
1 large thick-skinned orange
2 cups sugar
1 lb good quality dried apricots
sugar
Put orange juice and sugar in saucepan. Heat gently until sugar is dissolved and mixture comes to boil. Set aside. Mince apricots and orange skin and pulp finely. Add to syrup and blend thoroughly. Cool. Roll into small balls, then roll in sugar.
Caramel Coconut
3 ozs butter
3 ozs sugar
1 tablespoon golden syrup
1 beaten egg
6 ozs flour
1 teaspoon baking powder
1 cup coconut
Mix together and bake in shallow tin for ½ hour.
Caramel top:
1 dessertspoon golden syrup
2 tablespoons condensed milk
2 tablespoons butter
2 tablespoons brown sugar
Melt all and cook for 1 minute. Spread over cooked base and ice with chocolate icing when cold.
My Note: Original Colyton recipe doesn’t give an oven temperature for the base cooking but there’s a handwritten note on the recipe saying “bake 300-325°F”.
Ginger Caramel Crunch
6 ozs butter
3 ozs sugar
vanilla
1½ breakfast cups flour
1 large teaspoon baking powder
pinch salt
1 teaspoon ground ginger
Beat butter and sugar, add vanilla and then dry ingredients.
Filling:
Melt:
2 ozs butter
2 ozs sugar
4 tablespoons condensed milk
2 tablespoons golden syrup
vanilla to taste
Press half of the base mixture into tin. Pour over the filling. Cover with the other half of the base mixture crumbled with the grater. Cook in a moderate oven for half an hour.
Ice while hot with:
1 oz butter
1 teaspoon ground ginger
1 dessertspoon golden syrup
Melt the above ingredients and then add 6 tablespoons icing sugar.
Golden Tans
6 ozs butter
3 ozs sugar
10 ozs flour
Cream butter and sugar and then add flour. Stiff mixture. Press ¾ of the mixture in tin.
In a saucepan melt:
2 ozs butter
1 tablespoon golden syrup
Stir in ½ tin condensed milk and 1 dessertspoon cocoa powder. Just heat the mixture enough to blend the ingredients. Pour over base. Crumble the rest of the mixture on top. Bake in moderate oven 20 minutes.
Lemon Coconut Slices
4 ozs butter
4 ozs sugar
1 egg
¼ teaspoon vanilla
4½ ozs flour
¼ teaspoon salt
1 cup coconut
Cream butter and sugar, add egg, vanilla; then flour, salt and coconut. Press into a flat tin and bake 20 minutes at 350°F. When cool cover with topping:
2 ozs butter
2 ozs icing sugar
2 tablespoons condensed milk
1 lemon
Cream butter and sugar, add condensed milk and rind and juice of lemon.
When set, ice with chocolate icing.
Orange or Lemon Squares
1 pkt Griffins Milk Arrowroot biscuits
½ cup coconut
grated rind of one lemon or orange
½ tin condensed milk
4 ozs butter
Crush biscuits and add coconut and lemon or orange peel. Melt condensed milk and butter and pour over dry ingredients. Press into swiss roll tin and leave to set. Ice with lemon or orange icing. When cold, cut into squares.
Truffles
4 ozs butter
4 ozs icing sugar
2 tablespoons cocoa powder
3 teaspoons coconut
8 dates, broken
1 handful raisins
1 handful sultanas
vanilla
Cream butter and sugar, add other ingredients. Roll into balls in coconut and leave to set.
Franz Square
¼ lb butter
1 small cup sugar
1 egg
1½ cups flour
1 teaspoon baking powder
pinch salt
Make in usual way and press into a slice tin. Spread over with raspberry jam.
Put into a saucepan:
3 ozs coconut
2 ozs sugar
1 oz butter
1 oz cocoa powder
½ teaspoon vanilla essence
Heat slowly until moist. Spread on top of raspberry jam and bake ½ hour in a moderate oven. Ice with chocolate icing.
French Bon-Bons
Beat 1 whole egg and 1 yolk with 1 teaspoon of cold water. Then add 3 ozs sugar and beat until thick and creamy. Stir in gently 3 ozs flour and ½ teaspoon baking powder. Bake in small teaspoon lots in moderate oven 350°F for 10-15 minutes. Several hours before they are required, join two halves together with whipped cream and they will become soft and spongy.
Meringues
1 cup sugar
2 tablespoons boiling water
2 egg whites
salt
¼ teaspoon vinegar
Place all the ingredients in a basin and beat well. Bake ½ hour at 300°F and then turn off and leave in the oven.
Tea Fingers
Make pastry with:
2 ozs butter rubbed into 4 ozs flour and 1 teaspoon baking powder.
Mix to dough with milk.
Roll into sponge roll tin. Spread with raspberry jam.
Spread with the following mixture:
2 ozs butter
1 small cup sugar
2 eggs
vanilla
4 ozs flour
1 teaspoon baking powder
¼ cup milk
Cream butter and sugar, add eggs, vanilla. Then fold in dry ingredients. Lastly add milk to mix. Cook 10 minutes at 400°F. Ice with pink icing and cut into fingers when cold.
Miracles
1 cup flour
1 teaspoon baking powder
1 tablespoon cocoa powder
1 teaspoon baking soda
pinch salt
½ cup sugar
Put all above ingredients in a bowl. Warm 2 tablespoons golden syrup in ½ cup milk and add. Stir in 1 egg. Lastly 2 ozs melted butter. Mix altogether.
Bake in patty tins for 10-15 minutes at 400°F. When cold, cut off the tops and put in raspberry jam, put top back on. Ice with chocolate icing.
Ginger Slice
4 ozs butter
¾ cup brown sugar
3 tablespoons condensed milk
1 teaspoon ground ginger
½ lb crushed ginger biscuits
Put butter, sugar and condensed milk into a saucepan and stir over heat until sugar is dissolved. Add ginger and gingernuts and mix well. Press into tin and, when set, ice with lemon icing.
Jumble
4 ozs butter
4 ozs sugar
½ teaspoon vanilla
1 egg
6 ozs flour
1/8th teaspoon salt
1 tablespoon cocoa powder
½ cup coconut
Cream butter and sugar, add vanilla and egg, then sifted dry ingredients. Bake in a moderate oven. Ice and cut into fingers.
My Note: Original Colyton recipe doesn’t say how long to cook for so I’ll leave that up to you.
Marshmallow Square
2 cups sugar
2 tablespoons glucose D
¾ cup boiling water
Dissolve and mix together. Add 1 heaped tablespoon gelatin which has already been dissolved in ¾ cup boiling water. Beat altogether until mixture thickens. Add vanilla essence and pour into a wet dish. When set, cut and roll in either coconut or icing sugar.
Chocolate Peppermint Squares
4 ozs butter
¾ cup sugar
1 tablespoon cocoa powder
1 egg
1 pkt wine biscuits
½ teaspoon peppermint essence
In a saucepan, heat butter, sugar, cocoa until melted. Add egg and beat well. Cook a further minute, stirring. Add crushed biscuits and essence. Mix well. Press into a swiss roll tin and leave to set. Ice with white icing and sprinkle with chocolate hail.
Conway Slice
¼ lb butter
¼ lb sugar
2 eggs
¼ lb flour
1 tablespoon cornflour
1 teaspoon baking powder
Mix and spread half of the mixture into a sponge roll tin. Spread with raspberry jam. Mix the remaining mixture with 1 teaspoon spice and 1 teaspoon cinnamon and spoon on top of jam. Bake 15-20 minutes and ice when cold.
My Note: Original Colyton recipe doesn’t give oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Shortcake
8 ozs butter
1 small cup sugar
1 large or 2 small eggs
2 cups flour
1 teaspoon baking powder
Cream butter and sugar, add egg and mix in dry ingredients. Line bottom of tin with half the mixture, add hot, cooked apple or fruit and cover with other half of mixture. Bake 350°F for 20-30 minutes.
Butterscotch Fingers
4 ozs butter
6 ozs flour
2 teaspoons baking powder
1 teaspoon salt
¾ cup (tea) chopped walnuts
a few dates
1 rounded teacup brown sugar
2 eggs
1 teaspoon vanilla
Melt butter, then sift flour, baking powder and salt into saucepan. Add ½ cup walnuts, the dates and sugar. Cook over a low heat, stirring until sugar melts. Cool – and then beat in one egg at a time. Stir in vanilla. Spread into greased baking tin. The batter should be ½ inch thick. Sprinkle with remainder of the chopped nuts. Bake at 350°F for 20-25 minutes. Cut into fingers and ice if desired.
Fruit Squares
Make short pastry. Roll out into 2 pieces.
Simmer together:
2 cups mixed fruit
juice and rind of lemon
1 grated apple
½ cup sugar
Brush top layer with milk and prick with a fork. Bake at 420°F for half an hour.
My Note: Original Colyton recipe doesn’t say how to put together but I assume one piece of short pastry is for the bottom and one for the top, with the mixed fruit mixture going between.
Banbury Tarts
Tarts:
5 ozs butter
3 ozs sugar
1 egg
8 ozs flour
pinch salt
1 teaspoon baking powder
Cream butter and sugar, add egg, then dry ingredients.
Filling:
2 ozs butter
2 ozs sugar
2 ozs each of sultanas, raisins, currants and breadcrumbs
½ teaspoon each of mixed spice, ginger and cinnamon
Cream butter and sugar. Add the other ingredients. Put into tart shells and bake in moderate oven.
My Note: Original Colyton recipe doesn’t give a cooking time but there is a handwritten note on the recipe saying “10-15 minutes”.
Biscuit Cake
Heat, but do not boil, ¼ lb butter, 1 small cup sugar, 1 beaten egg and 1 tablespoon cocoa. Pour heated mixture over ½ lb crushed malt or wine biscuits. Beat well and then press into tin. When set, ice with chocolate icing.
Shortbread
½ lb butter and ¾ cup icing sugar creamed together. Add sifted together 1¾ cups flour and ¼ cup cornflour. Knead well. Cook ½ hour at 300°F.
Maori Kisses
4 ozs butter
4 ozs sugar
2 eggs
1 cup flour
2 teaspoons baking powder
4 dessertspoons cocoa powder
2 cups mixed fruit
Cream butter and sugar, add eggs and beat. Add flour, baking powder and cocoa powder. Add fruit. Put on tray in teaspoon lots. Bake 375°F for 10-15 minutes. When cold, put together with icing.
Custard Squares
1 level tablespoon butter
2 level tablespoons cornflour
1¼ cups milk
1 egg
3 level tablespoons icing sugar
vanilla
Make sauce by melting butter. Add flour and then milk gradually. Add beaten egg and sugar. Reheat and add flavouring. Roll two thin sheets of pastry 9 inches square. Prick well and bake. Spread custard between two while warm. When cold, ice top.
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 12:06PM |
Registered: 17 years ago Posts: 3,660 |
Here's the Buttereds section:
BUTTEREDS
Apple Gems
¼ lb butter
1 cup sugar
1 egg
1 cup minced raisins
1 cup stewed apple
1 teaspoon baking soda dissolved in a little hot water
1¾ cups flour
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
Cream butter and sugar, add egg. Then raisins and apple, baking soda dissolved in hot water. Lastly dry ingredients. Bake in a hot oven in greased gem irons.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Cheese Puffs
1 cup grated cheese
½ cup flour
1 teaspoon baking powder
1 beaten egg
milk to mix
Put cheese, flour and baking powder into a bowl. Add egg and milk, but not too moist. Put in patty tins. Bake at 500°F, and turn oven off.
Hot Cross Buns
1 oz compressed yeast
½ pint milk
1 lb flour
1 teaspoon salt
2 ozs butter
2 ozs sugar
2 ozs sultanas
1 heaped teaspoon cinnamon, mixed spice and nutmeg
1 egg
Set yeast in warm milk with 1 tablespoon sugar and 1 oz flour. Leave for half an hour.
Sift flour and salt. Rub in butter, add sugar, sultanas and spices.
Beat egg and add to milk and yeast. Mix into flour. Stand in a warm place for 40 minutes. Turn out and knead well. Cut into 18 pieces and knead into buns. Place close together on a cold greased tray. Set again in a warm place for 10-15 minutes. Bake at 425°F for 15-20 minutes. Glaze with sugar and water, equal quantities, when cooked. Boil this mixture before glazing.
My Note: Original Colyton recipe is ambiguous about the amount of spices. It may mean 1 heaped teaspoon EACH of those spices or it may mean 1 heaped teaspoon in total of those spices mixed together. I’ll leave you to decide.
Apricot and Nut Bread
1 cup dried apricots
1 cup boiling water
2 eggs
1 cup sugar
2¾ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped nuts
Soak apricots in water. Leave for 1 hour. Beat eggs and sugar, add dry ingredients. Add fruit, liquid and nuts. Cook in a loaf tin for 1 hour, 350°F.
Cheese Puffs
1 cup flour
2 teaspoons baking powder
2 cups grated cheese
2 eggs
Into a basin place the flour, baking powder and grated cheese. Mix with the eggs to a stiff dough-like mixture. Drop on a cold greased oven tray in dessertspoonful lots. Bake for 10 minutes at 400°F. When cold, split and butter. Makes 1½ dozen.
Sally Lunn
2 ozs butter
2 ozs sugar
1 egg
1 heaped cup flour
1 teaspoon cream of tartar
½ teaspoon baking soda dissolved in ¾ cup milk
Bake in a greased sponge tin for 15 minutes, then ice. Cool, butter and serve.
My Note: Original Colyton recipe gives no oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Savoury Muffins
1½ cups flour
3 teaspoons baking powder
¾ cup chopped bacon and chives
pepper and salt
¾ cup grated cheese
Put above in a basin; add 2 ozs melted butter, ¾ cup milk and lastly a beaten egg. Place in buttered patty tins. Bake as for scones for 15 minutes in a very hot oven.
Date Loaf
¾ cup dates
1 cup boiling water
1 teaspoon baking soda
2 ozs butter
½ cup sugar
2 cups flour
Soak dates in water and baking soda. Mash with a fork. Cream butter and sugar, add cold date mixture and flour. Bake in a greased loaf tin 1 – 1½ hours in a moderate oven.
Fruit Loaf
2 cups water
2 ozs butter
8 ozs dates
½ cup sultanas
1 teaspoon salt
3 cups flour
1 teaspoon baking soda
1 teaspoon spice
1 teaspoon ground cloves
Boil water, butter, dates, sultanas and salt together for 5 minutes. Cool. Add remainder of ingredients. Bake in 2 loaf tins for 1 hour.
Savoury Drop Scones
1 tablespoon butter
1 cup flour
pinch of salt and pepper
2 teaspoons baking powder
1 egg
milk to mix
1 cup grated cheese
1 tablespoon chopped parsley
1 tablespoon finely chopped bacon
1 tablespoon grated onion
Rub butter into flour, salt, pepper and baking powder. Break in egg and add milk to mix. Then add cheese, parsley, bacon and onion. Drop in teaspoon lots on a cold oven tray. Bake in hot oven for 10-15 minutes. Cut and butter.
Five Minute Loaf
2 cups self-raising flour
¾ cup sugar
1 cup fruit
1 unbeaten egg
1 cup milk
Sift flour, add sugar, fruit, egg, milk. Mix well. Place in well-greased medium-sized loaf tin. Bake middle shelf 375°F for 45 minutes.
Fruit Loaf
2 tablespoons golden syrup
1½ cups milk
½ teaspoon baking soda
Melt syrup with milk. Add baking soda.
1½ cups flour
2 teaspoons spice
1 cup sultanas
½ cup sugar
1½ teaspoons baking powder
Mix dry ingredients and add melted mixture. Stir well. Bake in greased loaf tin for 1 hour.
My Note: Original Colyton recipe gives no oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Ginger Bread
½ lb butter
2 cups sugar
4 tablespoons golden syrup
2 cups milk
4 cups flour
2 teaspoons ginger
2 teaspoons spice
2 teaspoons baking soda
pinch salt
Melt together butter, sugar, syrup and milk. Add dry ingredients and bake in a moderate oven.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Spice Loaf
2 cups brown sugar
2 cups hot water
1 lb sultanas or mixed fruit
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon ground cloves
¼ teaspoon salt
2 ozs butter
2¾ cups flour
2 teaspoons baking powder
2 teaspoons baking soda
Boil brown sugar, water, sultanas, spices, salt and butter for 5 minutes. When cool, add dry ingredients sifted together. Mix well. Mixture should be soft. Bake 1 – 1½ hours 350°F in 8 inch square tin or 2 loaf tins.
Chelsea Buns
Scone dough (basic recipe)
1 cup sultanas
2 tablespoons raspberry jam
warm pink icing
1 tablespoon mixed nuts
Prepare scone dough and roll to a 12 inch x 8 inch strip. Spread with jam and fruit and roll up, cut into half inch slices and place cut side up on a greased slide and fairly close together. Bake in a hot oven for 15 – 20 minutes. Cool and ice. Sprinkle with nuts.
BUTTEREDS
Apple Gems
¼ lb butter
1 cup sugar
1 egg
1 cup minced raisins
1 cup stewed apple
1 teaspoon baking soda dissolved in a little hot water
1¾ cups flour
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
Cream butter and sugar, add egg. Then raisins and apple, baking soda dissolved in hot water. Lastly dry ingredients. Bake in a hot oven in greased gem irons.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Cheese Puffs
1 cup grated cheese
½ cup flour
1 teaspoon baking powder
1 beaten egg
milk to mix
Put cheese, flour and baking powder into a bowl. Add egg and milk, but not too moist. Put in patty tins. Bake at 500°F, and turn oven off.
Hot Cross Buns
1 oz compressed yeast
½ pint milk
1 lb flour
1 teaspoon salt
2 ozs butter
2 ozs sugar
2 ozs sultanas
1 heaped teaspoon cinnamon, mixed spice and nutmeg
1 egg
Set yeast in warm milk with 1 tablespoon sugar and 1 oz flour. Leave for half an hour.
Sift flour and salt. Rub in butter, add sugar, sultanas and spices.
Beat egg and add to milk and yeast. Mix into flour. Stand in a warm place for 40 minutes. Turn out and knead well. Cut into 18 pieces and knead into buns. Place close together on a cold greased tray. Set again in a warm place for 10-15 minutes. Bake at 425°F for 15-20 minutes. Glaze with sugar and water, equal quantities, when cooked. Boil this mixture before glazing.
My Note: Original Colyton recipe is ambiguous about the amount of spices. It may mean 1 heaped teaspoon EACH of those spices or it may mean 1 heaped teaspoon in total of those spices mixed together. I’ll leave you to decide.
Apricot and Nut Bread
1 cup dried apricots
1 cup boiling water
2 eggs
1 cup sugar
2¾ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped nuts
Soak apricots in water. Leave for 1 hour. Beat eggs and sugar, add dry ingredients. Add fruit, liquid and nuts. Cook in a loaf tin for 1 hour, 350°F.
Cheese Puffs
1 cup flour
2 teaspoons baking powder
2 cups grated cheese
2 eggs
Into a basin place the flour, baking powder and grated cheese. Mix with the eggs to a stiff dough-like mixture. Drop on a cold greased oven tray in dessertspoonful lots. Bake for 10 minutes at 400°F. When cold, split and butter. Makes 1½ dozen.
Sally Lunn
2 ozs butter
2 ozs sugar
1 egg
1 heaped cup flour
1 teaspoon cream of tartar
½ teaspoon baking soda dissolved in ¾ cup milk
Bake in a greased sponge tin for 15 minutes, then ice. Cool, butter and serve.
My Note: Original Colyton recipe gives no oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Savoury Muffins
1½ cups flour
3 teaspoons baking powder
¾ cup chopped bacon and chives
pepper and salt
¾ cup grated cheese
Put above in a basin; add 2 ozs melted butter, ¾ cup milk and lastly a beaten egg. Place in buttered patty tins. Bake as for scones for 15 minutes in a very hot oven.
Date Loaf
¾ cup dates
1 cup boiling water
1 teaspoon baking soda
2 ozs butter
½ cup sugar
2 cups flour
Soak dates in water and baking soda. Mash with a fork. Cream butter and sugar, add cold date mixture and flour. Bake in a greased loaf tin 1 – 1½ hours in a moderate oven.
Fruit Loaf
2 cups water
2 ozs butter
8 ozs dates
½ cup sultanas
1 teaspoon salt
3 cups flour
1 teaspoon baking soda
1 teaspoon spice
1 teaspoon ground cloves
Boil water, butter, dates, sultanas and salt together for 5 minutes. Cool. Add remainder of ingredients. Bake in 2 loaf tins for 1 hour.
Savoury Drop Scones
1 tablespoon butter
1 cup flour
pinch of salt and pepper
2 teaspoons baking powder
1 egg
milk to mix
1 cup grated cheese
1 tablespoon chopped parsley
1 tablespoon finely chopped bacon
1 tablespoon grated onion
Rub butter into flour, salt, pepper and baking powder. Break in egg and add milk to mix. Then add cheese, parsley, bacon and onion. Drop in teaspoon lots on a cold oven tray. Bake in hot oven for 10-15 minutes. Cut and butter.
Five Minute Loaf
2 cups self-raising flour
¾ cup sugar
1 cup fruit
1 unbeaten egg
1 cup milk
Sift flour, add sugar, fruit, egg, milk. Mix well. Place in well-greased medium-sized loaf tin. Bake middle shelf 375°F for 45 minutes.
Fruit Loaf
2 tablespoons golden syrup
1½ cups milk
½ teaspoon baking soda
Melt syrup with milk. Add baking soda.
1½ cups flour
2 teaspoons spice
1 cup sultanas
½ cup sugar
1½ teaspoons baking powder
Mix dry ingredients and add melted mixture. Stir well. Bake in greased loaf tin for 1 hour.
My Note: Original Colyton recipe gives no oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Ginger Bread
½ lb butter
2 cups sugar
4 tablespoons golden syrup
2 cups milk
4 cups flour
2 teaspoons ginger
2 teaspoons spice
2 teaspoons baking soda
pinch salt
Melt together butter, sugar, syrup and milk. Add dry ingredients and bake in a moderate oven.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Spice Loaf
2 cups brown sugar
2 cups hot water
1 lb sultanas or mixed fruit
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon ground cloves
¼ teaspoon salt
2 ozs butter
2¾ cups flour
2 teaspoons baking powder
2 teaspoons baking soda
Boil brown sugar, water, sultanas, spices, salt and butter for 5 minutes. When cool, add dry ingredients sifted together. Mix well. Mixture should be soft. Bake 1 – 1½ hours 350°F in 8 inch square tin or 2 loaf tins.
Chelsea Buns
Scone dough (basic recipe)
1 cup sultanas
2 tablespoons raspberry jam
warm pink icing
1 tablespoon mixed nuts
Prepare scone dough and roll to a 12 inch x 8 inch strip. Spread with jam and fruit and roll up, cut into half inch slices and place cut side up on a greased slide and fairly close together. Bake in a hot oven for 15 – 20 minutes. Cool and ice. Sprinkle with nuts.
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 12:17PM |
Registered: 17 years ago Posts: 3,660 |
Here's the Beverages section:
BEVERAGES
Fruity Punch
3 cups sugar
4 cups water
2 cups strained tea (cold)
3 cups pineapple juice
3 cups orange juice
2 cups lemon juice
2 cups grapefruit juice
3 pints ginger ale
Boil sugar and water for 6-7 minutes. Cool and add cold tea and fruit juices. Add ginger ale just before serving. Enough for 40-45 small glasses.
Tomato Juice
3 quarts tomato juice
1 tablespoon Worcester sauce
1½ teaspoons salt
4 tablespoons lemon juice or vinegar
2 tablespoons grated onion
4 tablespoons sugar
Mix together and let stand 10 minutes. Strain. Chill well before serving. Will keep for several days.
Lemon Drink
3½ lbs sugar
8 cups boiling water
6 lemons (grated rind of 4)
1 oz citric acid
1 oz tartaric acid
1 oz Epsom salts
Dissolve sugar in boiling water. Grate rind of 4 lemons then cut up all lemons and add with acids to syrup. When cold, strain and bottle.
Raro Drink
1 16 oz tin Raro Juice
1 cup sugar
1 teaspoon citric acid
water
Into half gallon bottle put all the ingredients. Shake till dissolved. An ideal drink for children’s parties.
Ginger Beer
Take 2 cups sugar, 1 dessertspoon ginger, 1 teaspoon tartaric acid, 1 dessertspoon cream of tartar and mix together. Pour on enough boiling water to dissolve sugar. Mix in lemon juice and pour on 1 gallon of cold water. Ready for immediate use.
Ice Cream Sodas
Put fruit juice and ice cream into tall glasses and top with soda water. Decorate with fruit slices and serve with a long spoon.
For a more elaborate ice cream soda, put a very little ice cream into the bottom of tall glass. Half fill glass with milk, add fruit and more ice cream.
Top with soda water, ice cream and fruit.
BEVERAGES
Fruity Punch
3 cups sugar
4 cups water
2 cups strained tea (cold)
3 cups pineapple juice
3 cups orange juice
2 cups lemon juice
2 cups grapefruit juice
3 pints ginger ale
Boil sugar and water for 6-7 minutes. Cool and add cold tea and fruit juices. Add ginger ale just before serving. Enough for 40-45 small glasses.
Tomato Juice
3 quarts tomato juice
1 tablespoon Worcester sauce
1½ teaspoons salt
4 tablespoons lemon juice or vinegar
2 tablespoons grated onion
4 tablespoons sugar
Mix together and let stand 10 minutes. Strain. Chill well before serving. Will keep for several days.
Lemon Drink
3½ lbs sugar
8 cups boiling water
6 lemons (grated rind of 4)
1 oz citric acid
1 oz tartaric acid
1 oz Epsom salts
Dissolve sugar in boiling water. Grate rind of 4 lemons then cut up all lemons and add with acids to syrup. When cold, strain and bottle.
Raro Drink
1 16 oz tin Raro Juice
1 cup sugar
1 teaspoon citric acid
water
Into half gallon bottle put all the ingredients. Shake till dissolved. An ideal drink for children’s parties.
Ginger Beer
Take 2 cups sugar, 1 dessertspoon ginger, 1 teaspoon tartaric acid, 1 dessertspoon cream of tartar and mix together. Pour on enough boiling water to dissolve sugar. Mix in lemon juice and pour on 1 gallon of cold water. Ready for immediate use.
Ice Cream Sodas
Put fruit juice and ice cream into tall glasses and top with soda water. Decorate with fruit slices and serve with a long spoon.
For a more elaborate ice cream soda, put a very little ice cream into the bottom of tall glass. Half fill glass with milk, add fruit and more ice cream.
Top with soda water, ice cream and fruit.
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 01:30PM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 08:54PM |
Registered: 17 years ago Posts: 3,660 |
Re: Colyton School Recipe Book Nov 1972 - recipes July 07, 2019 09:44PM |
Registered: 17 years ago Posts: 3,660 |
Here's the Hot Puddings section:
HOT PUDDINGS
Twenty Minute Steamer
1 tablespoon butter
1 tablespoon golden syrup
3 tablespoons flour
2 tablespoons sugar
2 teaspoons baking powder
pinch salt
1 egg
water to mix
In pudding basin (standing in a pot of boiling water) melt butter and golden syrup. Mix to pikelet consistency flour, sugar, baking powder, salt, egg and water. Pour onto melted butter and syrup in basin. Place a lid on the pot only and steam for 20 minutes.
Apple Roll Pudding
1½ ozs butter
1 cup flour
1½ teaspoons baking powder
¼ cup milk
2 sliced apples
¾ cup sugar
1 cup water
1 teaspoon golden syrup
Rub butter into flour and baking powder. Add milk and mix to a stiff dough. Roll out. Cover with sliced apple. Roll up and cut into slices. Lay slices into a flat dish. Cover with syrup of sugar, water and golden syrup. Bake 350°F for ¾ - 1 hour.
Pastry
2 cups flour
½ lb butter out of the fridge
Sift flour and a pinch of salt. Grate the butter into the flour. Add 2 teaspoons vinegar in 1 cup of cold milk. Roll out twice and use.
Cinnamon Fruit Crumble
2 cups flour
1 cup brown sugar
4 ozs butter
1 teaspoon cinnamon
1 cup sultanas
¾ cup milk
1 teaspoon baking soda
2 tablespoons hot water
Place the flour and sugar in a bowl and mix together. Rub the butter into the flour and sugar mixture. Measure 1 cup of the crumble mixture and set aside for the topping.
To the remaining crumble mixture add cinnamon and sultanas alternatively with milk.
Dissolve the baking soda in the hot water and stir in.
Pour the cinnamon batter into a greased 12 inch x 8 inch sponge roll tin. Sprinkle the reserved crumble mixture evenly over the top. Cook in a 350°F oven for about 30 minutes. Serves 6-8.
Felix Pudding
1 cup flour
1 teaspoon baking powder
2 tablespoons sugar
1 tablespoon butter
3 eggs
1-2 tablespoons milk
cooked apples
¾ cup sugar
Rub butter into dry ingredients, saving ¾ cup sugar for topping. Add beaten egg yolks and milk. Press into a flat ovenware dish. Cover with cooked apples. Beat egg whites and add ¾ cup sugar. Cover apples. Cook in a slow oven ¾ - 1 hour. Serve hot or cold.
Apple Sponge
2 eggs
½ cup sugar
½ cup cornflour
1 dessertspoon flour
1 teaspoon baking powder
Beat eggs and sugar together, add sifted dry ingredients. Pour over hot fruit and bake in a moderate oven.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Apple Sponge Pudding
Weight of one egg in sugar, butter and flour, and 1 teaspoon baking powder. Beat egg and sugar, add flour, baking powder, 1 tablespoon water and melted butter. Pour mixture into a buttered oven dish and place hot stewed apple on top. Bake in a moderate oven.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Good Family Size Shortcake
Into a large basin sift 2 cups flour, 1 cup sugar, 2 teaspoons baking powder and a pinch of salt. Rub in ¼ lb butter. Add 2 beaten eggs. Mix well with a knife and then knead a little. No other liquid required. This makes a large fruit shortcake.
My Note: I presume they mean this as a shortcake topping for a pudding where the fruit is placed underneath and cooked in the oven - same idea as in the “Apple Sponge” recipe which is above the “Apple Sponge Pudding” recipe. The Original Colyton recipe gives no cooking instructions so I’ll leave that up to you.
Eve’s Pudding
brown sugar
2 cooking apples
1 heaped cup flour
½ teaspoon salt
1 teaspoon cinnamon
2 tablespoons sugar
1 oz butter
½ cup raisins
1 teaspoon baking soda
milk
Rub some butter thickly over bottom of a pudding bowl. Sprinkle with brown sugar. Place apple segments in petal pattern over sugar. Grate second apple on a coarse grater. Sift flour, salt, cinnamon and sugar into a bowl. Rub in butter. Add grated apple and raisins. Add baking soda in a little milk. Then use sufficient milk to make a fairly stiff dropping consistency. Steam 2 hours or longer.
Fruit Crumble
2 cups any fruit
¾ cup flour
¾ cup brown sugar
½ cup coconut
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup flaked rice or cornflakes
3 ozs butter
Place fruit in an ovenware dish. In a bowl mix all the dry ingredients and add melted butter. Mix until crumbles. Spread over fruit and bake for 30 minutes.
My Note: Original Colyton recipe doesn’t give an oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Steamed Sultana Pudding
2 ozs butter
½ cup sugar
grated rind of lemon
1 egg
1½ cups flour
2 teaspoons baking powder
pinch salt
½ cup sultanas
½ cup milk
Sauce:
1 cup brown sugar
1 tablespoon golden syrup
1¼ cups boiling water
1 tablespoon butter
Juice of a lemon
Cream butter and sugar, add lemon rind. Add egg and beat well. Sift flour, baking powder and salt and add half to the mixture. Add sultanas and milk, then remaining flour. Turn into a greased casserole or pie dish.
Boil sauce ingredients for 2-3 minutes, pour over pudding and bake in a moderate oven for 35 minutes. Serves 4-6.
Economical Custard
Boil together:
1 pint milk
1 tablespoon sugar
Put in a basin:
1 tablespoon each cornflour, golden syrup
pinch of salt and 1 egg
Beat well and add milk. Stir well and pour into a buttered dish. Stand this in a dish of cold water on bottom rung of the oven and bake golden brown.
Apple Dumplings
1 breakfast cup flour
½ teaspoon salt
1 teaspoon baking powder
2 tablespoons butter
Rub butter into above and mix with milk and water to soft dough. Roll out ½ inch thick, cut into squares 6 inches.
Place ½ apple in each. Put sugar where core was. Roll up. Put in greased dish.
Make syrup with 1 tablespoon sugar and golden syrup and ¾ cup hot water and a knob of butter. Pour over pastry and apples. Bake at 400°F for ¾ hour.
Dominion Pudding
1 breakfast cup flour
2 ozs butter
1 teaspoon baking powder
½ breakfast cup sugar
1 egg
½ cup milk
raisins or jam or dates
Rub butter into flour, then add baking powder and sugar. Beat egg and milk together and then mix into batter. Put raisins or jam or dates into buttered pudding basin – pour batter over and steam for 1¼ hours.
Lemon Sauce
1 lemon
knob of butter
2 tablespoons sugar
1 oz cornflour
½ pint water
Grate lemon rind and put into saucepan with butter, sugar and cornflour. Add lemon juice, water gradually and stir over low heat until thickened.
Crusty Fruit Pie
Strain 2 cups of cooked fruit and put into oven dish.
Cream 4 ozs butter and 2 ozs sugar, add 1 egg, ½ teaspoon nutmeg, 2 cups cornflakes and 1 cup coconut.
Mix well and spread on top of fruit. Bake 30 minutes at 350°F. Serve warm or cold with cream.
Hot Fudge Pudding
2 tablespoons melted butter
¾ cup sugar
1 egg
vanilla essence
½ cup milk
1 cup flour
1 teaspoon baking powder
1 tablespoon cocoa powder
Cream butter and sugar, add egg, vanilla, milk and dry ingredients. Place in a deep greased pie dish and pour over ¾ cup brown sugar, 3 teaspoons cocoa powder, 1¾ cups boiling water, mixed well together. Bake 50 minutes in a moderate oven. This has a lovely sauce underneath when ready for serving. Serves 6.
Economy Pudding
Crumble stale (or a failure) cake into a basin, add one beaten egg with enough milk to make a nice consistency. Add a little jam and a few sultanas if desired, also 1 teaspoon baking soda dissolved in milk. Mix well. Steam for 2 hours.
Spicy Fruit Pudding
5 ozs self-raising flour
3 ozs butter
4 ozs sugar
1 large egg
3 tablespoons milk
½ teaspoon mixed spice
1 teaspoon cinnamon
½ teaspoon ground ginger
4 ozs mixed fruit or sultanas
Sift flour into bowl. Add other ingredients and beat well. Put into buttered pudding basin. Steam for 2 hours.
Overnight Plum Pudding
2 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup sultanas
½ cup currants
½ cup raisins
2 tablespoons butter
Sift flour, sugar, salt, spice and baking soda. Add fruit. Put butter in breakfast cup and fill with water. Take another cup of cold water and mix together. Make and let stand overnight. Next day steam 4 hours or longer.
HOT PUDDINGS
Twenty Minute Steamer
1 tablespoon butter
1 tablespoon golden syrup
3 tablespoons flour
2 tablespoons sugar
2 teaspoons baking powder
pinch salt
1 egg
water to mix
In pudding basin (standing in a pot of boiling water) melt butter and golden syrup. Mix to pikelet consistency flour, sugar, baking powder, salt, egg and water. Pour onto melted butter and syrup in basin. Place a lid on the pot only and steam for 20 minutes.
Apple Roll Pudding
1½ ozs butter
1 cup flour
1½ teaspoons baking powder
¼ cup milk
2 sliced apples
¾ cup sugar
1 cup water
1 teaspoon golden syrup
Rub butter into flour and baking powder. Add milk and mix to a stiff dough. Roll out. Cover with sliced apple. Roll up and cut into slices. Lay slices into a flat dish. Cover with syrup of sugar, water and golden syrup. Bake 350°F for ¾ - 1 hour.
Pastry
2 cups flour
½ lb butter out of the fridge
Sift flour and a pinch of salt. Grate the butter into the flour. Add 2 teaspoons vinegar in 1 cup of cold milk. Roll out twice and use.
Cinnamon Fruit Crumble
2 cups flour
1 cup brown sugar
4 ozs butter
1 teaspoon cinnamon
1 cup sultanas
¾ cup milk
1 teaspoon baking soda
2 tablespoons hot water
Place the flour and sugar in a bowl and mix together. Rub the butter into the flour and sugar mixture. Measure 1 cup of the crumble mixture and set aside for the topping.
To the remaining crumble mixture add cinnamon and sultanas alternatively with milk.
Dissolve the baking soda in the hot water and stir in.
Pour the cinnamon batter into a greased 12 inch x 8 inch sponge roll tin. Sprinkle the reserved crumble mixture evenly over the top. Cook in a 350°F oven for about 30 minutes. Serves 6-8.
Felix Pudding
1 cup flour
1 teaspoon baking powder
2 tablespoons sugar
1 tablespoon butter
3 eggs
1-2 tablespoons milk
cooked apples
¾ cup sugar
Rub butter into dry ingredients, saving ¾ cup sugar for topping. Add beaten egg yolks and milk. Press into a flat ovenware dish. Cover with cooked apples. Beat egg whites and add ¾ cup sugar. Cover apples. Cook in a slow oven ¾ - 1 hour. Serve hot or cold.
Apple Sponge
2 eggs
½ cup sugar
½ cup cornflour
1 dessertspoon flour
1 teaspoon baking powder
Beat eggs and sugar together, add sifted dry ingredients. Pour over hot fruit and bake in a moderate oven.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Apple Sponge Pudding
Weight of one egg in sugar, butter and flour, and 1 teaspoon baking powder. Beat egg and sugar, add flour, baking powder, 1 tablespoon water and melted butter. Pour mixture into a buttered oven dish and place hot stewed apple on top. Bake in a moderate oven.
My Note: Original Colyton recipe gives no cooking time so I’ll leave that up to you.
Good Family Size Shortcake
Into a large basin sift 2 cups flour, 1 cup sugar, 2 teaspoons baking powder and a pinch of salt. Rub in ¼ lb butter. Add 2 beaten eggs. Mix well with a knife and then knead a little. No other liquid required. This makes a large fruit shortcake.
My Note: I presume they mean this as a shortcake topping for a pudding where the fruit is placed underneath and cooked in the oven - same idea as in the “Apple Sponge” recipe which is above the “Apple Sponge Pudding” recipe. The Original Colyton recipe gives no cooking instructions so I’ll leave that up to you.
Eve’s Pudding
brown sugar
2 cooking apples
1 heaped cup flour
½ teaspoon salt
1 teaspoon cinnamon
2 tablespoons sugar
1 oz butter
½ cup raisins
1 teaspoon baking soda
milk
Rub some butter thickly over bottom of a pudding bowl. Sprinkle with brown sugar. Place apple segments in petal pattern over sugar. Grate second apple on a coarse grater. Sift flour, salt, cinnamon and sugar into a bowl. Rub in butter. Add grated apple and raisins. Add baking soda in a little milk. Then use sufficient milk to make a fairly stiff dropping consistency. Steam 2 hours or longer.
Fruit Crumble
2 cups any fruit
¾ cup flour
¾ cup brown sugar
½ cup coconut
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup flaked rice or cornflakes
3 ozs butter
Place fruit in an ovenware dish. In a bowl mix all the dry ingredients and add melted butter. Mix until crumbles. Spread over fruit and bake for 30 minutes.
My Note: Original Colyton recipe doesn’t give an oven temperature so I’ll leave that up to you. Mostly in those days they cooked at 350°F.
Steamed Sultana Pudding
2 ozs butter
½ cup sugar
grated rind of lemon
1 egg
1½ cups flour
2 teaspoons baking powder
pinch salt
½ cup sultanas
½ cup milk
Sauce:
1 cup brown sugar
1 tablespoon golden syrup
1¼ cups boiling water
1 tablespoon butter
Juice of a lemon
Cream butter and sugar, add lemon rind. Add egg and beat well. Sift flour, baking powder and salt and add half to the mixture. Add sultanas and milk, then remaining flour. Turn into a greased casserole or pie dish.
Boil sauce ingredients for 2-3 minutes, pour over pudding and bake in a moderate oven for 35 minutes. Serves 4-6.
Economical Custard
Boil together:
1 pint milk
1 tablespoon sugar
Put in a basin:
1 tablespoon each cornflour, golden syrup
pinch of salt and 1 egg
Beat well and add milk. Stir well and pour into a buttered dish. Stand this in a dish of cold water on bottom rung of the oven and bake golden brown.
Apple Dumplings
1 breakfast cup flour
½ teaspoon salt
1 teaspoon baking powder
2 tablespoons butter
Rub butter into above and mix with milk and water to soft dough. Roll out ½ inch thick, cut into squares 6 inches.
Place ½ apple in each. Put sugar where core was. Roll up. Put in greased dish.
Make syrup with 1 tablespoon sugar and golden syrup and ¾ cup hot water and a knob of butter. Pour over pastry and apples. Bake at 400°F for ¾ hour.
Dominion Pudding
1 breakfast cup flour
2 ozs butter
1 teaspoon baking powder
½ breakfast cup sugar
1 egg
½ cup milk
raisins or jam or dates
Rub butter into flour, then add baking powder and sugar. Beat egg and milk together and then mix into batter. Put raisins or jam or dates into buttered pudding basin – pour batter over and steam for 1¼ hours.
Lemon Sauce
1 lemon
knob of butter
2 tablespoons sugar
1 oz cornflour
½ pint water
Grate lemon rind and put into saucepan with butter, sugar and cornflour. Add lemon juice, water gradually and stir over low heat until thickened.
Crusty Fruit Pie
Strain 2 cups of cooked fruit and put into oven dish.
Cream 4 ozs butter and 2 ozs sugar, add 1 egg, ½ teaspoon nutmeg, 2 cups cornflakes and 1 cup coconut.
Mix well and spread on top of fruit. Bake 30 minutes at 350°F. Serve warm or cold with cream.
Hot Fudge Pudding
2 tablespoons melted butter
¾ cup sugar
1 egg
vanilla essence
½ cup milk
1 cup flour
1 teaspoon baking powder
1 tablespoon cocoa powder
Cream butter and sugar, add egg, vanilla, milk and dry ingredients. Place in a deep greased pie dish and pour over ¾ cup brown sugar, 3 teaspoons cocoa powder, 1¾ cups boiling water, mixed well together. Bake 50 minutes in a moderate oven. This has a lovely sauce underneath when ready for serving. Serves 6.
Economy Pudding
Crumble stale (or a failure) cake into a basin, add one beaten egg with enough milk to make a nice consistency. Add a little jam and a few sultanas if desired, also 1 teaspoon baking soda dissolved in milk. Mix well. Steam for 2 hours.
Spicy Fruit Pudding
5 ozs self-raising flour
3 ozs butter
4 ozs sugar
1 large egg
3 tablespoons milk
½ teaspoon mixed spice
1 teaspoon cinnamon
½ teaspoon ground ginger
4 ozs mixed fruit or sultanas
Sift flour into bowl. Add other ingredients and beat well. Put into buttered pudding basin. Steam for 2 hours.
Overnight Plum Pudding
2 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup sultanas
½ cup currants
½ cup raisins
2 tablespoons butter
Sift flour, sugar, salt, spice and baking soda. Add fruit. Put butter in breakfast cup and fill with water. Take another cup of cold water and mix together. Make and let stand overnight. Next day steam 4 hours or longer.
Re: Colyton School Recipe Book Nov 1972 - recipes July 08, 2019 03:34AM |
Registered: 15 years ago Posts: 653 |
Thanks for these, J1! I love those old community cookbooks and often prefer them to modern recipes for baking as they're often less sweet. I like the one that calls for "essence" - I assume they mean vanilla essence but who knows. Also bemused by the pineapple essence - I didn't even know that was a thing. Dying to try some of these recipes.
Re: Colyton School Recipe Book Nov 1972 - recipes July 08, 2019 04:11AM |
Registered: 17 years ago Posts: 3,660 |
Thanks Carolyn. Yes, I thought the same about the pineapple essence. The Marshmallow Square has the ingredient "2 tablespoons glucose D". We used to have glucose powder at home, which my sister would add in heaped teaspoonfuls to her glasses of milk, so I thought it must be just glucose powder like that. Surprisingly, a search of the internet showed that Glucose D still exists.
Re: Colyton School Recipe Book Nov 1972 - recipes July 09, 2019 06:52AM |
Registered: 17 years ago Posts: 3,660 |
This is the Cold Desserts section. A few of them seem miscategorised...:
COLD DESSERTS
Australian Pineapple Pudding
1 tin unsweetened condensed milk
1 jelly
1 tin pineapple pieces or crushed pineapple
Drain juice from pineapple and add water to make a pint – make jelly. When same is beginning to set, whip the tin of condensed milk until stiff. Add jelly and beat again, then pineapple. Chill in fridge. Serve with cream. (The condensed milk beats more easily if put in the fridge overnight.)
Flummery
1 tin (16 oz) of pineapple pieces
1 jelly (preferably lemon)
Make jelly with juice of pineapple, plus boiling water to make a pint. Set aside and when beginning to set, beat with meringue made from two egg whites and 4 tablespoons sugar. Give a good beating and then add pineapple pieces and put in fridge. Serve with cream or ice cream.
Pineapple Cream
Drain juice from small tin of pineapple. Fold pineapple into ½ pint of whipped cream. Alternate layers of vanilla biscuits, sliced bananas and the cream; ending with a layer of cream. Chill for several hours in the fridge.
Striped Cake
4 ozs chocolate
½ pint milk
3 ozs butter
4 ozs castor sugar
1 egg yolk
½ pint cream
1 double sponge cut in 4 slices
Melt chocolate in half of the milk and allow to cool. Cream butter and sugar well, and beat in egg yolk, milk and chocolate milk, VERY SLOWLY.
Line a mould with greaseproof paper. Arrange in layers of chocolate mixture, whipped cream and sponge, last layer being cream. Allow to chill a few hours or overnight. Before serving, unmould and decorate.
Velvet Pie
1 baked 8 inch pastry shell
3 tablespoons butter
3 tablespoons flour
1¾ cups milk
3 tablespoons sugar
3 ozs dark sweet chocolate
1½ teaspoons coffee essence or powder
2 eggs
½ teaspoon vanilla
1 tablespoon rum
whipped cream
Melt butter, blend in flour. Stir in milk slowly until boiling. Add sugar, grated chocolate, coffee. Remove from the stove and beat in 2 egg yolks. Cook gently 2-3 minutes without boiling. Allow to cool a little. Beat 2 egg whites stiffly and fold in together with vanilla and rum. Pour into prepared shell and chill. Cover with whipped cream.
Fruit Pizza Pie
Line a pie dish with sweet short pastry, then cook and leave to cool. Make a jelly using only 1 cup boiling water. Set aside to cool until nearly set. Then add 1 tin (16oz) fruit salad – or any fruit. Pour into pastry case and set aside to chill.
Frosting:
½ tablespoon gelatine
¼ cup boiling water
¼ cup cold water
1 egg white
vanilla
cochineal
1 tablespoon sugar
Dissolve gelatine in boiling water, add cold water and put into mixing bowl. Add egg white and the other ingredients. Beat until light and fluffy. Pour over jelly and put into the fridge to set.
Lemon Chiffon Pie
Shell:
14 malt biscuits, crushed.
Melt 3 ozs butter and add ¼ cup brown sugar. Mix with biscuits and press into dish. Place in the fridge while making the filling.
Filling:
Soak 1 dessertspoon gelatine in ¼ cup water. Beat yolks of 2 eggs in ½ cup sugar. Add ½ cup lemon juice and cook slowly, stirring all the time until the mixture thickens. Remove from heat and add gelatine. Beat egg whites with ¼ cup sugar. Fold into custard mixture. Pour into prepared pie shell. Cover with whipped cream.
Strawberry Bavarian Cream
2 level dessertspoons gelatine
¼ cup water
½ cup fruit juice
½ cup sugar
1½ cups crushed berries
1½ cups cream
Soak the gelatine in water and add to the hot juice (hot water can be used). Add the sugar, using more if necessary. When it begins to set, fold in the fruit and whipped cream. Set in a mould. Serve with cream and berries.
Apricot Mould
½ pint apricot pulp
1 packet jelly
1 egg
1 cup milk
1 level tablespoon sugar
Sieve stewed apricots with a little of the juice. Add the jelly crystals and heat to dissolve them. Make a custard with the egg, milk and sugar. When both mixtures are cool, stir together and set in a mould.
Tossed Salad
1 cup coconut
1 cup sour cream
1 cup mandarin oranges (tinned)
1 banana
1 cup crushed pineapple
½ - 1 packet marshmallows
Mix all together. Chill and serve.
Gala Vol-Au-Vent
puff pastry
beaten egg
Roll pastry to ½ inch thickness, cut into 2 large circles. Dampen one ring with beaten egg, lay second ring on top. Mark a circle about 1 inch from edge; cut around this. Brush with egg. Bake in hot oven for about 30 minutes.
With a sharp knife, lift off the lid and remove any soft pastry from inside shell. Fill with fresh fruit and whipped cream – e.g. pineapple, passionfruit and chopped banana with firm apricot halves. Place lid over fruit and sprinkle with icing sugar.
My Note: If this doesn’t make sense to you, look up how to make vol-au-vent on the internet.
Ice Cream Custard
1½ ozs butter
2 tablespoons sugar
2 tablespoons cornflour
1 egg
1 pint milk
1 teaspoon vanilla
Beat butter and sugar, add cornflour and egg. Beat well and stir in milk slowly. Stir over slow heat until thick, add vanilla. Put in ovenware dish, sprinkle with nutmeg. Bake in water in a dish for 20 minutes. Serve cold with fruit.
My Note: Original Colyton recipe doesn’t give an oven temperature so I’ll leave that up to you.
Quick Ice Cream
1 tin condensed milk
1½ cups milk
2 teaspoons vanilla
1½ cups cream
Pinch salt
Mix all together and pour into 2 trays. Stir once during freezing.
Pavlova (Soft Centre)
Beat 4 egg whites and a pinch cream of tartar stiffly. Add 4 ozs sugar, beat well. Fold in 4 more ozs of sugar. Do not beat again. Finally add:
1 dessertspoon cold water
1 tablespoon cornflour
1 teaspoon vinegar
1 teaspoon vanilla
Pile onto greased greaseproof paper which has been run under the cold tap. Put in oven at 350°F. Turn off oven and leave overnight.
Pineapple Foam
1 pint milk
2 tablespoons cornflour
1 cup sugar
2 eggs
lemon juice
1 tin crushed pineapple
Heat milk, add cornflour to smooth paste. Bring to boil stirring. Add sugar and beaten yolks of eggs. Boil for 3 minutes. Take off heat, add lemon juice. Leave to cool. Add pineapple. When cold, fold in beaten egg whites. Super served with ice cream.
Quick and Tasty Dessert
Alternate layers of well drained whipped cooked apples and crushed gingernut biscuits in tall stemmed glasses. Chill well. Top with whipped cream and cherries.
Lemon Pudding
1 cup crushed cornflakes
¼ cup sugar
¼ cup melted butter
3 teaspoons gelatine
¼ cup water
3 eggs
1 teaspoon grated lemon rind
½ cup lemon juice
1 cup sugar
½ teaspoon salt
Mix cornflakes, sugar and melted butter. Save about 2 tablespoons and press remainder into 9 inch tart plate. Bake in a moderate oven 8-10 minutes. Allow to become quite cold.
Soak gelatine in water. Cook egg yolks, lemon rind and juice and half of sugar in a double boiler until thick. Add gelatine and stir while cooling in a bowl of cold water. Fold in stiffly beaten egg whites with salt and remainder of sugar. Fill pie crust. Sprinkle with reserved crumb. Decorate.
Orange Pudding
1 tablespoon flour
water
1 tablespoon gelatine
1 cup sugar
2 oranges
1 lemon
Mix flour in a cup with a little cold water, then fill cup up with water. Repeat procedure with gelatine. Put all in a saucepan and add sugar, juice of oranges and lemon. Bring to boil. Set aside to cool. Beat until thick and creamy. Set in fridge.
Pineapple Whipped Cream Pie
1 pkt vanilla wine biscuits
5 ozs melted butter
Mix together and press into a dish. Keep back 1 tablespoon of biscuit crumbs.
Bake 10 minutes at 300°F. Cool.
4 ozs butter
1½ cups icing sugar
2 eggs
½ pint whipped cream
14 oz tin crushed pineapple
Cream butter and icing sugar, add eggs and beat well until thick and creamy. Spread on top of crumb crust. Combine together the whipped cream and the well drained crushed pineapple. Put on top of other mixture and sprinkle crumbs on top. Leave in fridge overnight.
Quick Cornflake Pie Crust
2 cups cornflakes
1½ ozs butter
1½ ozs sugar
Measure the cornflakes and crush a little with fingers. Melt the butter and stir in sugar. Add cornflakes and mix well. Press into large pie dish which has been lightly buttered. Bake 350°F for 15 minutes. Chill.
Can be used in place of a biscuit crumb crust and is delicious filled with simple fillings such as bananas and whipped cream, with passionfruit or grated chocolate over the top.
Chocolate Meringue Pudding
2 ozs butter
½ cup sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1 tablespoon cocoa powder
6 tablespoons milk
¾ cup sugar
Cream the butter and sugar (first measure). Separate the eggs and add the yolks to the creamed butter and sugar. Sift the flour, baking powder and cocoa powder and fold in together with the milk to form a fairly stiff mixture. Place the mixture in a greased ovenware dish. Bake 350°F for about 25 minutes, until firm to the touch.
Beat the egg whites until stiff and then gradually beat in the second measure of sugar. Pile the meringue on top of the pudding and return to the oven for a further 5 minutes. Serves 6.
Super Sponge Crust
½ cup cornflour
1 big teaspoon flour
1 teaspoon baking powder
2 eggs
½ cup sugar
Sift twice, cornflour, flour and baking powder. Beat the whites until stiff. Add sugar and beat well; add yolks and beat again. Fold in the sifted ingredients. Pour over fruit which must be boiling.
Peaches and Cream Pavlova
1 egg white
¾ cup castor sugar
½ teaspoon vanilla
½ teaspoon vinegar
½ teaspoon cornflour
2 tablespoons boiling water
¼ pint cream
15 oz can sliced peaches
Put egg white, castor sugar, vanilla, vinegar, cornflour and water in bowl and beat on high speed until mixture is very stiff (about 15 minutes). Cover a baking tray with aluminium foil. Spread meringue on, keeping it in a neat round shape approximately 7 inches in diameter. If desired, pipe an edge around the pavlova. Bake in very slow oven for 1 hour. Turn off heat and leave in oven until cold. Carefully remove pavlova from foil. Whip cream, spread on pavlova and top with peaches.
Tropical Flan
Cooked pastry shell
15 oz tin crushed pineapple
Take syrup from pineapple, add sufficient water (cold) to make 1½ cups liquid. Add 1 teaspoon gelatine. Add 1 packet red jelly crystals. Put all in a saucepan and stir until boiling. Cool. Spoon drained pineapple onto pastry shell. Top with cool jelly and chill until firm.
Cinnamon Apple Puffs
¾ cup sugar
1 cup water
3 drops cochineal
4 or 5 apples
½ cup butter
1½ cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
¾ cup milk
Boil sugar, water and colouring for 10 minutes. Pour over sliced apples in a casserole or pie dish.
Rub butter into sifted ingredients; mix with milk. Drop in large spoonfuls on top of apples. Make a hole in the top of each and fill with the following:
2 tablespoons melted butter
2 tablespoons sugar
¾ teaspoon cinnamon
Bake at 425°F for approximately 25 minutes. Serves 8.
Pineapple Whirls
½ lb flour
1 teaspoon baking powder
4 ozs butter
water to mix
1 tin strained crushed pineapple
Roll mixture out ¼ inch and spread with pineapple and roll up like a sponge roll. Cut into slices ½ inch thick. Put into a dish and cover with syrup.
Syrup:
juice from the pineapple
¾ cup water
½ cup sugar
2 ozs butter
Boil together in a saucepan. Pour over whirls and bake in a meat dish in a moderate oven for about 15 minutes. Serve with whipped or ice cream.
Custard
2½ breakfast cups milk
1 tablespoon butter
2 tablespoons sugar
2 eggs
1 dessertspoon cornflour
vanilla
Put 2 cups milk in pot with butter and sugar. Mix 2 egg yolks with a little milk and add. When hot, add cornflour to remaining milk and thicken. Add vanilla and beaten egg whites, after you have removed the saucepan from the heat. This custard is nice hot or cold.
Uncooked Lemon Pudding
2 dessertspoons gelatine
2 eggs
1 cup sugar
2 cups milk
juice of 2 lemons
Put gelatine in ¼ cup water and stand while other ingredients are mixed. Beat egg yolks with sugar. Add milk and beat again. Fill cup (gelatine and water) with boiling water and stir well till dissolved, and add to egg and milk. Add stiffly beaten egg whites and lastly lemon juice and a little grated rind. Put in the fridge to set.
COLD DESSERTS
Australian Pineapple Pudding
1 tin unsweetened condensed milk
1 jelly
1 tin pineapple pieces or crushed pineapple
Drain juice from pineapple and add water to make a pint – make jelly. When same is beginning to set, whip the tin of condensed milk until stiff. Add jelly and beat again, then pineapple. Chill in fridge. Serve with cream. (The condensed milk beats more easily if put in the fridge overnight.)
Flummery
1 tin (16 oz) of pineapple pieces
1 jelly (preferably lemon)
Make jelly with juice of pineapple, plus boiling water to make a pint. Set aside and when beginning to set, beat with meringue made from two egg whites and 4 tablespoons sugar. Give a good beating and then add pineapple pieces and put in fridge. Serve with cream or ice cream.
Pineapple Cream
Drain juice from small tin of pineapple. Fold pineapple into ½ pint of whipped cream. Alternate layers of vanilla biscuits, sliced bananas and the cream; ending with a layer of cream. Chill for several hours in the fridge.
Striped Cake
4 ozs chocolate
½ pint milk
3 ozs butter
4 ozs castor sugar
1 egg yolk
½ pint cream
1 double sponge cut in 4 slices
Melt chocolate in half of the milk and allow to cool. Cream butter and sugar well, and beat in egg yolk, milk and chocolate milk, VERY SLOWLY.
Line a mould with greaseproof paper. Arrange in layers of chocolate mixture, whipped cream and sponge, last layer being cream. Allow to chill a few hours or overnight. Before serving, unmould and decorate.
Velvet Pie
1 baked 8 inch pastry shell
3 tablespoons butter
3 tablespoons flour
1¾ cups milk
3 tablespoons sugar
3 ozs dark sweet chocolate
1½ teaspoons coffee essence or powder
2 eggs
½ teaspoon vanilla
1 tablespoon rum
whipped cream
Melt butter, blend in flour. Stir in milk slowly until boiling. Add sugar, grated chocolate, coffee. Remove from the stove and beat in 2 egg yolks. Cook gently 2-3 minutes without boiling. Allow to cool a little. Beat 2 egg whites stiffly and fold in together with vanilla and rum. Pour into prepared shell and chill. Cover with whipped cream.
Fruit Pizza Pie
Line a pie dish with sweet short pastry, then cook and leave to cool. Make a jelly using only 1 cup boiling water. Set aside to cool until nearly set. Then add 1 tin (16oz) fruit salad – or any fruit. Pour into pastry case and set aside to chill.
Frosting:
½ tablespoon gelatine
¼ cup boiling water
¼ cup cold water
1 egg white
vanilla
cochineal
1 tablespoon sugar
Dissolve gelatine in boiling water, add cold water and put into mixing bowl. Add egg white and the other ingredients. Beat until light and fluffy. Pour over jelly and put into the fridge to set.
Lemon Chiffon Pie
Shell:
14 malt biscuits, crushed.
Melt 3 ozs butter and add ¼ cup brown sugar. Mix with biscuits and press into dish. Place in the fridge while making the filling.
Filling:
Soak 1 dessertspoon gelatine in ¼ cup water. Beat yolks of 2 eggs in ½ cup sugar. Add ½ cup lemon juice and cook slowly, stirring all the time until the mixture thickens. Remove from heat and add gelatine. Beat egg whites with ¼ cup sugar. Fold into custard mixture. Pour into prepared pie shell. Cover with whipped cream.
Strawberry Bavarian Cream
2 level dessertspoons gelatine
¼ cup water
½ cup fruit juice
½ cup sugar
1½ cups crushed berries
1½ cups cream
Soak the gelatine in water and add to the hot juice (hot water can be used). Add the sugar, using more if necessary. When it begins to set, fold in the fruit and whipped cream. Set in a mould. Serve with cream and berries.
Apricot Mould
½ pint apricot pulp
1 packet jelly
1 egg
1 cup milk
1 level tablespoon sugar
Sieve stewed apricots with a little of the juice. Add the jelly crystals and heat to dissolve them. Make a custard with the egg, milk and sugar. When both mixtures are cool, stir together and set in a mould.
Tossed Salad
1 cup coconut
1 cup sour cream
1 cup mandarin oranges (tinned)
1 banana
1 cup crushed pineapple
½ - 1 packet marshmallows
Mix all together. Chill and serve.
Gala Vol-Au-Vent
puff pastry
beaten egg
Roll pastry to ½ inch thickness, cut into 2 large circles. Dampen one ring with beaten egg, lay second ring on top. Mark a circle about 1 inch from edge; cut around this. Brush with egg. Bake in hot oven for about 30 minutes.
With a sharp knife, lift off the lid and remove any soft pastry from inside shell. Fill with fresh fruit and whipped cream – e.g. pineapple, passionfruit and chopped banana with firm apricot halves. Place lid over fruit and sprinkle with icing sugar.
My Note: If this doesn’t make sense to you, look up how to make vol-au-vent on the internet.
Ice Cream Custard
1½ ozs butter
2 tablespoons sugar
2 tablespoons cornflour
1 egg
1 pint milk
1 teaspoon vanilla
Beat butter and sugar, add cornflour and egg. Beat well and stir in milk slowly. Stir over slow heat until thick, add vanilla. Put in ovenware dish, sprinkle with nutmeg. Bake in water in a dish for 20 minutes. Serve cold with fruit.
My Note: Original Colyton recipe doesn’t give an oven temperature so I’ll leave that up to you.
Quick Ice Cream
1 tin condensed milk
1½ cups milk
2 teaspoons vanilla
1½ cups cream
Pinch salt
Mix all together and pour into 2 trays. Stir once during freezing.
Pavlova (Soft Centre)
Beat 4 egg whites and a pinch cream of tartar stiffly. Add 4 ozs sugar, beat well. Fold in 4 more ozs of sugar. Do not beat again. Finally add:
1 dessertspoon cold water
1 tablespoon cornflour
1 teaspoon vinegar
1 teaspoon vanilla
Pile onto greased greaseproof paper which has been run under the cold tap. Put in oven at 350°F. Turn off oven and leave overnight.
Pineapple Foam
1 pint milk
2 tablespoons cornflour
1 cup sugar
2 eggs
lemon juice
1 tin crushed pineapple
Heat milk, add cornflour to smooth paste. Bring to boil stirring. Add sugar and beaten yolks of eggs. Boil for 3 minutes. Take off heat, add lemon juice. Leave to cool. Add pineapple. When cold, fold in beaten egg whites. Super served with ice cream.
Quick and Tasty Dessert
Alternate layers of well drained whipped cooked apples and crushed gingernut biscuits in tall stemmed glasses. Chill well. Top with whipped cream and cherries.
Lemon Pudding
1 cup crushed cornflakes
¼ cup sugar
¼ cup melted butter
3 teaspoons gelatine
¼ cup water
3 eggs
1 teaspoon grated lemon rind
½ cup lemon juice
1 cup sugar
½ teaspoon salt
Mix cornflakes, sugar and melted butter. Save about 2 tablespoons and press remainder into 9 inch tart plate. Bake in a moderate oven 8-10 minutes. Allow to become quite cold.
Soak gelatine in water. Cook egg yolks, lemon rind and juice and half of sugar in a double boiler until thick. Add gelatine and stir while cooling in a bowl of cold water. Fold in stiffly beaten egg whites with salt and remainder of sugar. Fill pie crust. Sprinkle with reserved crumb. Decorate.
Orange Pudding
1 tablespoon flour
water
1 tablespoon gelatine
1 cup sugar
2 oranges
1 lemon
Mix flour in a cup with a little cold water, then fill cup up with water. Repeat procedure with gelatine. Put all in a saucepan and add sugar, juice of oranges and lemon. Bring to boil. Set aside to cool. Beat until thick and creamy. Set in fridge.
Pineapple Whipped Cream Pie
1 pkt vanilla wine biscuits
5 ozs melted butter
Mix together and press into a dish. Keep back 1 tablespoon of biscuit crumbs.
Bake 10 minutes at 300°F. Cool.
4 ozs butter
1½ cups icing sugar
2 eggs
½ pint whipped cream
14 oz tin crushed pineapple
Cream butter and icing sugar, add eggs and beat well until thick and creamy. Spread on top of crumb crust. Combine together the whipped cream and the well drained crushed pineapple. Put on top of other mixture and sprinkle crumbs on top. Leave in fridge overnight.
Quick Cornflake Pie Crust
2 cups cornflakes
1½ ozs butter
1½ ozs sugar
Measure the cornflakes and crush a little with fingers. Melt the butter and stir in sugar. Add cornflakes and mix well. Press into large pie dish which has been lightly buttered. Bake 350°F for 15 minutes. Chill.
Can be used in place of a biscuit crumb crust and is delicious filled with simple fillings such as bananas and whipped cream, with passionfruit or grated chocolate over the top.
Chocolate Meringue Pudding
2 ozs butter
½ cup sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1 tablespoon cocoa powder
6 tablespoons milk
¾ cup sugar
Cream the butter and sugar (first measure). Separate the eggs and add the yolks to the creamed butter and sugar. Sift the flour, baking powder and cocoa powder and fold in together with the milk to form a fairly stiff mixture. Place the mixture in a greased ovenware dish. Bake 350°F for about 25 minutes, until firm to the touch.
Beat the egg whites until stiff and then gradually beat in the second measure of sugar. Pile the meringue on top of the pudding and return to the oven for a further 5 minutes. Serves 6.
Super Sponge Crust
½ cup cornflour
1 big teaspoon flour
1 teaspoon baking powder
2 eggs
½ cup sugar
Sift twice, cornflour, flour and baking powder. Beat the whites until stiff. Add sugar and beat well; add yolks and beat again. Fold in the sifted ingredients. Pour over fruit which must be boiling.
Peaches and Cream Pavlova
1 egg white
¾ cup castor sugar
½ teaspoon vanilla
½ teaspoon vinegar
½ teaspoon cornflour
2 tablespoons boiling water
¼ pint cream
15 oz can sliced peaches
Put egg white, castor sugar, vanilla, vinegar, cornflour and water in bowl and beat on high speed until mixture is very stiff (about 15 minutes). Cover a baking tray with aluminium foil. Spread meringue on, keeping it in a neat round shape approximately 7 inches in diameter. If desired, pipe an edge around the pavlova. Bake in very slow oven for 1 hour. Turn off heat and leave in oven until cold. Carefully remove pavlova from foil. Whip cream, spread on pavlova and top with peaches.
Tropical Flan
Cooked pastry shell
15 oz tin crushed pineapple
Take syrup from pineapple, add sufficient water (cold) to make 1½ cups liquid. Add 1 teaspoon gelatine. Add 1 packet red jelly crystals. Put all in a saucepan and stir until boiling. Cool. Spoon drained pineapple onto pastry shell. Top with cool jelly and chill until firm.
Cinnamon Apple Puffs
¾ cup sugar
1 cup water
3 drops cochineal
4 or 5 apples
½ cup butter
1½ cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
¾ cup milk
Boil sugar, water and colouring for 10 minutes. Pour over sliced apples in a casserole or pie dish.
Rub butter into sifted ingredients; mix with milk. Drop in large spoonfuls on top of apples. Make a hole in the top of each and fill with the following:
2 tablespoons melted butter
2 tablespoons sugar
¾ teaspoon cinnamon
Bake at 425°F for approximately 25 minutes. Serves 8.
Pineapple Whirls
½ lb flour
1 teaspoon baking powder
4 ozs butter
water to mix
1 tin strained crushed pineapple
Roll mixture out ¼ inch and spread with pineapple and roll up like a sponge roll. Cut into slices ½ inch thick. Put into a dish and cover with syrup.
Syrup:
juice from the pineapple
¾ cup water
½ cup sugar
2 ozs butter
Boil together in a saucepan. Pour over whirls and bake in a meat dish in a moderate oven for about 15 minutes. Serve with whipped or ice cream.
Custard
2½ breakfast cups milk
1 tablespoon butter
2 tablespoons sugar
2 eggs
1 dessertspoon cornflour
vanilla
Put 2 cups milk in pot with butter and sugar. Mix 2 egg yolks with a little milk and add. When hot, add cornflour to remaining milk and thicken. Add vanilla and beaten egg whites, after you have removed the saucepan from the heat. This custard is nice hot or cold.
Uncooked Lemon Pudding
2 dessertspoons gelatine
2 eggs
1 cup sugar
2 cups milk
juice of 2 lemons
Put gelatine in ¼ cup water and stand while other ingredients are mixed. Beat egg yolks with sugar. Add milk and beat again. Fill cup (gelatine and water) with boiling water and stir well till dissolved, and add to egg and milk. Add stiffly beaten egg whites and lastly lemon juice and a little grated rind. Put in the fridge to set.
Re: Colyton School Recipe Book Nov 1972 - recipes July 10, 2019 08:55PM |
Registered: 17 years ago Posts: 3,660 |
Here's the Meats and Accompaniments section:
MEATS & ACCOMPANIMENTS
Astrop Casserole
About 2 lb lean pieces of shoulder mutton
2 tablespoons sherry (sweet)
2 tablespoons brown sugar
2 tablespoons flour
2 tablespoons vinegar
2 tablespoons tomato sauce
½ teaspoon ground ginger
½ teaspoon curry powder
½ teaspoon mustard
½ teaspoon mixed spice
salt and pepper
a good dash Worcester Sauce
Put the trimmed lean pieces of shoulder mutton in a casserole. Mix together all the other ingredients and pour over meat. Marinate the mutton in the mixture for as long as possible (for at least 3 hours). Place the covered casserole in a slow oven, 300°F, and cook for 2 hours, or until the meat is tender. Serves 6.
Cooking a Ham
Put ham in water with slices of pineapple. Boil gently for 2½ hours covered with a cloth or lid to retain the flavour.
Take the skin off ham and press brown sugar thickly over the fat area and place the ham in an oven dish. Pour pineapple juice all around but not over the sugared part.
Bake in a moderate oven 350°F. When the sugar has formed crust, begin basting with the juice. Baste frequently and bake for about 2 hours.
Apple, Bacon and Tomato Roll
8 ozs short pastry
¼ lb bacon
1 small apple
1 small onion
1 small tomato
1 cup soft breadcrumbs
salt and pepper
chopped parsley
pinch herbs
Roll pastry thinly into oblong shape. Chop bacon, apple, onion and tomato into small pieces. Spread over pastry. Sprinkle with breadcrumbs, salt and pepper, parsley and herbs. Moisten edges of pastry and roll as for a swiss roll. Glaze with milk and bake in a hot oven for 20-30 minutes.
Bacon Whirls
1 lb pastry
4 or 5 slices of bacon
cold mashed potato or a grated raw potato
½ teaspoon mixed mustard
salt and pepper
1 grated onion
Roll pastry into a long oblong shape. Spread with the mixture. Roll as for swiss roll and slice into whirls. Bake 400°F for 10-15 minutes.
Savoury Snack
Into 1 lb mince stir ½ pint of water and a packet of Maggi Mushroom Soup. Pour into an ovenware dish and cover with slices of bread and grated cheese. Bake ½ hour at 350°F.
Chinese Roast Pork
2-3 lb of rolled pork or a leg of pork
1 tablespoon sugar
1 teaspoon salt
1 tablespoon soya bean sauce
Cut the pork into thick slices of 1½ to 2 inches thick and about 6 inches long. Place them into a bowl. Mix well sugar, salt and soya bean sauce and pour over the meat. Leave to soak for 1-2 hours. Arrange on a tray and roast in a medium oven for 30 minutes. Turn once. Serve hot or cold.
Chicken Dish
Boil one chicken with onion, salt and pepper until tender. Cut up for casserole. Make the following sauce:
2 cups pineapple juice
2 tablespoons brown sugar
1 dessertspoon soya sauce
1 dessertspoon Worcester Sauce
Thicken with cornflour, add chicken stock if necessary. Garnish with pineapple.
My Note: Original Colyton recipe gives no cooking instructions so I’ll leave that up to you.
Savoury Sausages
Place 1 lb sausages in a casserole. Grate over them:
1 carrot, 1 onion, 1 apple
Mix:
1 tablespoon sugar
2 tablespoons flour
1 tablespoon Worcester Sauce
2 tablespoons vinegar
salt and pepper
with 1½ cups boiling water. Pour this mixture over sausages and cook 1 hour at 350°F.
Stuffed Bread Rolls
1½ lbs cooked sliced sausage
½ cup grated cheese
3 tablespoons tomato sauce
½ teaspoon mixed mustard
1 chopped tomato
2 hard boiled eggs
½ teaspoon garlic salt
Combine the above ingredients and put into 8 bread rolls, wrap in foil and heat at 370°F for 12-15 minutes. (the fry pan is good for heating).
Chicken Chow Mein
2 chickens
6 cups of stock
noodles
2 pkts Maggi Crème of Chicken soup
4 medium onions
4 sticks celery
1 pkt mixed vegetables
2 tablespoons soya sauce
1 dessertspoon sugar
Boil chickens and keep the stock – let cool.
Boil noodles for ¼ hour; while cooking make up the 2 packets of Maggi soup using 6 cups of stock.
Fry onions and celery in cooking oil. Add packet of mixed vegetables (vegetables supreme very suitable). Add sugar, soya bean sauce, soup and noodles.
Steak and Rice Casserole
1½ lb steak
1 teaspoon dry mustard
2 cups rice
2 onions
2 carrots
2 cups peas
salt and pepper
4 cups water
Trim meat and cut into 6 pieces. Rub a little dry mustard on each piece of steak. Place the meat in a casserole large enough so they are one layer. Cover with rice. Sprinkle chopped onions, carrots and peas over the rice. Add a little salt and pepper. Cover with cold water and cook at 350°F for 1½ hours. Serves 4-6.
Pork Casserole
Cubed pork
3 dessertspoons cornflour
4 tablespoons vinegar
1 cup water
¼ cup sugar
dash of hot pepper sauce
1 dessertspoon prepared mustard
2 green peppers
1 red pepper (optional)
1 tin pineapple chunks
1 dessertspoon Worcester Sauce
Mix the cornflour with vinegar, water and sugar and cook until clear. Add to the meat and other ingredients. Bake slowly in a casserole dish.
Curry Foundation
1 lb minced beef or cubed steak
1 apple, chopped
1 onion, chopped
1 oz flour
1 tablespoon curry powder
stock
1 oz raisins or sultanas
3 cloves
salt
1 tablespoon coconut (optional)
2 tablespoons sugar
Cook meat and leave to cool to remove any fat. Heat butter or oil in frying pan and in it brown apple and onion. Add flour, curry powder and gradually stock, stirring well. Bring to boil, then add other ingredients. Simmer for about 30 minutes. Sliced banana (in lemon juice), pineapple and chutney may be served as accompaniments.
Curried Meat Balls
1 onion
1 teaspoon curry powder
1 lb mince
½ cup flour
chutney, jam or sauce
Brown onion in a large frypan and add the curry powder. Roll 1 lb mince into balls with seasoned flour, then add to the onion. Add water, gravy or stock; also jam, chutney or tomato sauce. Simmer for about 1 hour. If it dries, add more liquid.
This is a good recipe to use after you have cleared out your refrigerator or jam cupboard. Sultanas may also be added. The more the variety of bits and pieces, the tastier it is. If you like plenty of curry powder, remember to serve raw bananas with the meat balls.
Sausage Casserole
1 lb sausages
2 tablespoons vinegar
1 tablespoon sugar
2 tablespoons (small) flour
2 tablespoons tomato sauce
Boil sausages first to remove the fat. Mix all the other ingredients together and pour over sausages in a casserole dish. Cover with water and cook in a moderate oven for 1 hour. Vegetables may be added.
Ham and Apple Pie
12 ozs flaky pastry
2 lbs minced cold ham
1 cooked large apple
1 finely chopped onion
1-2 sliced eggs
pinch mustard and 2 tablespoons water mixed together
Roll out pastry 1/8th inch thick. Cut in circle the size of pie tin. Put in filling (other ingredients mixed together). Add another layer of pastry. Bake at 425°F for 30-35 minutes.
Lancashire Hot Pot
1½ lb neck of mutton
2 lbs potatoes
2 onions
salt and pepper
1 cup water
Slice the vegetables and arrange in layers with the meat in a casserole. Season and add water. Cook at 325°F with the lid on till tender, about 2 hours.
Pork Chops
4 chops
1 cup green peas
1 cup white sauce
salt and pepper
Fry the chops gently for about 15 minutes. Put into a casserole, add peas and cover with sauce. Bake for 30 to 45 minutes at 350°F.
Duck Casserole
1 duck
1 large onion
1 pkt mushroom soup
1 kumara
1 carrot
1 tin mushrooms
Boil duck until well done. When cool enough, break up and put into a casserole dish. Fry a good sized onion, mix up mushroom sauce and add to onion. Stir until thick. Cut up the kumara and carrot and add to mushroom sauce and onion. Pour over duck and put in the oven. Slice tinned mushrooms over casserole.
My Note: Original Colyton recipe gives no cooking instructions so I’ll leave that up to you.
Weiner Schnitzel Roll
1 small onion
1 tablespoon butter
1 tablespoon mixed herbs
½ teaspoon salt
shake of pepper
2 thick slices stale bread
water
4 pieces thin veal
4 teaspoons tomato sauce
juice of 1 lemon
Finely chop onion and lightly fry in melted butter; add herbs, salt and pepper. Soak bread in water until soft, squeeze gently to remove water and mix with onion. Spread each piece of steak with seasoning and with a teaspoon of tomato sauce. Roll up and secure with a toothpick. Place in a casserole and cover with water and lemon juice. Bake for ½ hour at 300°F.
Tamarillo Pork Casserole
4 pork chops (net weight 1½ lbs)
4 tamarillos
1 medium onion, finely chopped
2 tablespoons butter
4 fl ozs water
4 fl ozs white vinegar
2 tablespoons brown sugar
1 tablespoon cornflour
1 tablespoon soya sauce
Preheat oven 350°F, shelf at mid-height. Cut fatty band around the outside of the chop to ½ inch depth every few inches to prevent shrinkage. Blanch and peel, then coarsely chop tamarillos. Saute onion in butter until transparent. Add pork chops and cook to a golden brown on both sides. Place in a casserole dish.
In a saucepan, heat water, vinegar and brown sugar to boiling point. Blend cornflour to a smooth paste with a little extra water. Add to saucepan and reduce heat and stir using a figure 8 motion until sauce thickens. Add soya sauce and pour over chops in casserole dish. Bake at 350°F in a covered dish for 1 hour. Accompany with savoury rice and fresh green peas.
Pineapple Steak
1 lb topside or beef steak
2 teaspoons soya bean sauce
1 heaped teaspoon cornflour
3 tablespoons cooking oil
1 cup pineapple pieces
1 tablespoon pineapple syrup
2 teaspoons dry sherry
spring onion (optional)
Slice beef steak into very thin slices. Mix with soya bean sauce and cornflour and leave to soak for at least 10 minutes. Heat frypan, pour in 1 tablespoon cooking oil. Put in the pineapple pieces when the oil is boiling. Fry for about ½ minute, remove from frypan. Put the rest of the cooking oil into the frypan and boil the oil. Put in the pieces of seasoned beef slices. Stir for ½ minute. Add the fried pineapple pieces to the beef slices, stirring for a few seconds.
Add pineapple syrup and sherry. Garnish with finely chopped spring onion. Serve with plain boiled rice.
Glazed Carrots
Cook carrots until tender. Take 1 oz butter, melt and add ¼ cup sugar, 3 tablespoons orange juice, 1 teaspoon grated rind, ½ teaspoon lemon juice, ¼ teaspoon ground ginger. Stir all together. Mix with strained carrots.
Pickled Pineapple
1 can pineapple chunks or slices
¾ cup vinegar
1¼ cups granulated sugar
pinch salt
6-8 cloves
1 teaspoon cinnamon
Drain syrup from pineapple, add vinegar, sugar, salt, cloves and cinnamon. Simmer uncovered for 10 minutes. Add pineapple and bring to boil. Cool, refrigerate for 1 week. Delicious served with poultry or ham.
Spicy Prunes
1 lb prunes
1 cup vinegar
1 cup sugar
1 cup water
1 teaspoon ground cloves
Cinnamon
Cook prunes 10-12 minutes; drain. Combine and boil the rest of the ingredients 10 minutes. Add prunes and bring to boil. Serve with poultry, roasts, or as a garnish.
Cheese Pastries for Topping Casserole
40 minutes before steak is cooked, remove the lid and place pastries on top and cook for 40 minutes without the lid.
2 ozs flour
¾ oz butter
1 oz grated cheese
Rub butter into flour, add cheese. Mix with cold water to a stiff dough. Roll out ¼ inch thick and cut into shapes.
MEATS & ACCOMPANIMENTS
Astrop Casserole
About 2 lb lean pieces of shoulder mutton
2 tablespoons sherry (sweet)
2 tablespoons brown sugar
2 tablespoons flour
2 tablespoons vinegar
2 tablespoons tomato sauce
½ teaspoon ground ginger
½ teaspoon curry powder
½ teaspoon mustard
½ teaspoon mixed spice
salt and pepper
a good dash Worcester Sauce
Put the trimmed lean pieces of shoulder mutton in a casserole. Mix together all the other ingredients and pour over meat. Marinate the mutton in the mixture for as long as possible (for at least 3 hours). Place the covered casserole in a slow oven, 300°F, and cook for 2 hours, or until the meat is tender. Serves 6.
Cooking a Ham
Put ham in water with slices of pineapple. Boil gently for 2½ hours covered with a cloth or lid to retain the flavour.
Take the skin off ham and press brown sugar thickly over the fat area and place the ham in an oven dish. Pour pineapple juice all around but not over the sugared part.
Bake in a moderate oven 350°F. When the sugar has formed crust, begin basting with the juice. Baste frequently and bake for about 2 hours.
Apple, Bacon and Tomato Roll
8 ozs short pastry
¼ lb bacon
1 small apple
1 small onion
1 small tomato
1 cup soft breadcrumbs
salt and pepper
chopped parsley
pinch herbs
Roll pastry thinly into oblong shape. Chop bacon, apple, onion and tomato into small pieces. Spread over pastry. Sprinkle with breadcrumbs, salt and pepper, parsley and herbs. Moisten edges of pastry and roll as for a swiss roll. Glaze with milk and bake in a hot oven for 20-30 minutes.
Bacon Whirls
1 lb pastry
4 or 5 slices of bacon
cold mashed potato or a grated raw potato
½ teaspoon mixed mustard
salt and pepper
1 grated onion
Roll pastry into a long oblong shape. Spread with the mixture. Roll as for swiss roll and slice into whirls. Bake 400°F for 10-15 minutes.
Savoury Snack
Into 1 lb mince stir ½ pint of water and a packet of Maggi Mushroom Soup. Pour into an ovenware dish and cover with slices of bread and grated cheese. Bake ½ hour at 350°F.
Chinese Roast Pork
2-3 lb of rolled pork or a leg of pork
1 tablespoon sugar
1 teaspoon salt
1 tablespoon soya bean sauce
Cut the pork into thick slices of 1½ to 2 inches thick and about 6 inches long. Place them into a bowl. Mix well sugar, salt and soya bean sauce and pour over the meat. Leave to soak for 1-2 hours. Arrange on a tray and roast in a medium oven for 30 minutes. Turn once. Serve hot or cold.
Chicken Dish
Boil one chicken with onion, salt and pepper until tender. Cut up for casserole. Make the following sauce:
2 cups pineapple juice
2 tablespoons brown sugar
1 dessertspoon soya sauce
1 dessertspoon Worcester Sauce
Thicken with cornflour, add chicken stock if necessary. Garnish with pineapple.
My Note: Original Colyton recipe gives no cooking instructions so I’ll leave that up to you.
Savoury Sausages
Place 1 lb sausages in a casserole. Grate over them:
1 carrot, 1 onion, 1 apple
Mix:
1 tablespoon sugar
2 tablespoons flour
1 tablespoon Worcester Sauce
2 tablespoons vinegar
salt and pepper
with 1½ cups boiling water. Pour this mixture over sausages and cook 1 hour at 350°F.
Stuffed Bread Rolls
1½ lbs cooked sliced sausage
½ cup grated cheese
3 tablespoons tomato sauce
½ teaspoon mixed mustard
1 chopped tomato
2 hard boiled eggs
½ teaspoon garlic salt
Combine the above ingredients and put into 8 bread rolls, wrap in foil and heat at 370°F for 12-15 minutes. (the fry pan is good for heating).
Chicken Chow Mein
2 chickens
6 cups of stock
noodles
2 pkts Maggi Crème of Chicken soup
4 medium onions
4 sticks celery
1 pkt mixed vegetables
2 tablespoons soya sauce
1 dessertspoon sugar
Boil chickens and keep the stock – let cool.
Boil noodles for ¼ hour; while cooking make up the 2 packets of Maggi soup using 6 cups of stock.
Fry onions and celery in cooking oil. Add packet of mixed vegetables (vegetables supreme very suitable). Add sugar, soya bean sauce, soup and noodles.
Steak and Rice Casserole
1½ lb steak
1 teaspoon dry mustard
2 cups rice
2 onions
2 carrots
2 cups peas
salt and pepper
4 cups water
Trim meat and cut into 6 pieces. Rub a little dry mustard on each piece of steak. Place the meat in a casserole large enough so they are one layer. Cover with rice. Sprinkle chopped onions, carrots and peas over the rice. Add a little salt and pepper. Cover with cold water and cook at 350°F for 1½ hours. Serves 4-6.
Pork Casserole
Cubed pork
3 dessertspoons cornflour
4 tablespoons vinegar
1 cup water
¼ cup sugar
dash of hot pepper sauce
1 dessertspoon prepared mustard
2 green peppers
1 red pepper (optional)
1 tin pineapple chunks
1 dessertspoon Worcester Sauce
Mix the cornflour with vinegar, water and sugar and cook until clear. Add to the meat and other ingredients. Bake slowly in a casserole dish.
Curry Foundation
1 lb minced beef or cubed steak
1 apple, chopped
1 onion, chopped
1 oz flour
1 tablespoon curry powder
stock
1 oz raisins or sultanas
3 cloves
salt
1 tablespoon coconut (optional)
2 tablespoons sugar
Cook meat and leave to cool to remove any fat. Heat butter or oil in frying pan and in it brown apple and onion. Add flour, curry powder and gradually stock, stirring well. Bring to boil, then add other ingredients. Simmer for about 30 minutes. Sliced banana (in lemon juice), pineapple and chutney may be served as accompaniments.
Curried Meat Balls
1 onion
1 teaspoon curry powder
1 lb mince
½ cup flour
chutney, jam or sauce
Brown onion in a large frypan and add the curry powder. Roll 1 lb mince into balls with seasoned flour, then add to the onion. Add water, gravy or stock; also jam, chutney or tomato sauce. Simmer for about 1 hour. If it dries, add more liquid.
This is a good recipe to use after you have cleared out your refrigerator or jam cupboard. Sultanas may also be added. The more the variety of bits and pieces, the tastier it is. If you like plenty of curry powder, remember to serve raw bananas with the meat balls.
Sausage Casserole
1 lb sausages
2 tablespoons vinegar
1 tablespoon sugar
2 tablespoons (small) flour
2 tablespoons tomato sauce
Boil sausages first to remove the fat. Mix all the other ingredients together and pour over sausages in a casserole dish. Cover with water and cook in a moderate oven for 1 hour. Vegetables may be added.
Ham and Apple Pie
12 ozs flaky pastry
2 lbs minced cold ham
1 cooked large apple
1 finely chopped onion
1-2 sliced eggs
pinch mustard and 2 tablespoons water mixed together
Roll out pastry 1/8th inch thick. Cut in circle the size of pie tin. Put in filling (other ingredients mixed together). Add another layer of pastry. Bake at 425°F for 30-35 minutes.
Lancashire Hot Pot
1½ lb neck of mutton
2 lbs potatoes
2 onions
salt and pepper
1 cup water
Slice the vegetables and arrange in layers with the meat in a casserole. Season and add water. Cook at 325°F with the lid on till tender, about 2 hours.
Pork Chops
4 chops
1 cup green peas
1 cup white sauce
salt and pepper
Fry the chops gently for about 15 minutes. Put into a casserole, add peas and cover with sauce. Bake for 30 to 45 minutes at 350°F.
Duck Casserole
1 duck
1 large onion
1 pkt mushroom soup
1 kumara
1 carrot
1 tin mushrooms
Boil duck until well done. When cool enough, break up and put into a casserole dish. Fry a good sized onion, mix up mushroom sauce and add to onion. Stir until thick. Cut up the kumara and carrot and add to mushroom sauce and onion. Pour over duck and put in the oven. Slice tinned mushrooms over casserole.
My Note: Original Colyton recipe gives no cooking instructions so I’ll leave that up to you.
Weiner Schnitzel Roll
1 small onion
1 tablespoon butter
1 tablespoon mixed herbs
½ teaspoon salt
shake of pepper
2 thick slices stale bread
water
4 pieces thin veal
4 teaspoons tomato sauce
juice of 1 lemon
Finely chop onion and lightly fry in melted butter; add herbs, salt and pepper. Soak bread in water until soft, squeeze gently to remove water and mix with onion. Spread each piece of steak with seasoning and with a teaspoon of tomato sauce. Roll up and secure with a toothpick. Place in a casserole and cover with water and lemon juice. Bake for ½ hour at 300°F.
Tamarillo Pork Casserole
4 pork chops (net weight 1½ lbs)
4 tamarillos
1 medium onion, finely chopped
2 tablespoons butter
4 fl ozs water
4 fl ozs white vinegar
2 tablespoons brown sugar
1 tablespoon cornflour
1 tablespoon soya sauce
Preheat oven 350°F, shelf at mid-height. Cut fatty band around the outside of the chop to ½ inch depth every few inches to prevent shrinkage. Blanch and peel, then coarsely chop tamarillos. Saute onion in butter until transparent. Add pork chops and cook to a golden brown on both sides. Place in a casserole dish.
In a saucepan, heat water, vinegar and brown sugar to boiling point. Blend cornflour to a smooth paste with a little extra water. Add to saucepan and reduce heat and stir using a figure 8 motion until sauce thickens. Add soya sauce and pour over chops in casserole dish. Bake at 350°F in a covered dish for 1 hour. Accompany with savoury rice and fresh green peas.
Pineapple Steak
1 lb topside or beef steak
2 teaspoons soya bean sauce
1 heaped teaspoon cornflour
3 tablespoons cooking oil
1 cup pineapple pieces
1 tablespoon pineapple syrup
2 teaspoons dry sherry
spring onion (optional)
Slice beef steak into very thin slices. Mix with soya bean sauce and cornflour and leave to soak for at least 10 minutes. Heat frypan, pour in 1 tablespoon cooking oil. Put in the pineapple pieces when the oil is boiling. Fry for about ½ minute, remove from frypan. Put the rest of the cooking oil into the frypan and boil the oil. Put in the pieces of seasoned beef slices. Stir for ½ minute. Add the fried pineapple pieces to the beef slices, stirring for a few seconds.
Add pineapple syrup and sherry. Garnish with finely chopped spring onion. Serve with plain boiled rice.
Glazed Carrots
Cook carrots until tender. Take 1 oz butter, melt and add ¼ cup sugar, 3 tablespoons orange juice, 1 teaspoon grated rind, ½ teaspoon lemon juice, ¼ teaspoon ground ginger. Stir all together. Mix with strained carrots.
Pickled Pineapple
1 can pineapple chunks or slices
¾ cup vinegar
1¼ cups granulated sugar
pinch salt
6-8 cloves
1 teaspoon cinnamon
Drain syrup from pineapple, add vinegar, sugar, salt, cloves and cinnamon. Simmer uncovered for 10 minutes. Add pineapple and bring to boil. Cool, refrigerate for 1 week. Delicious served with poultry or ham.
Spicy Prunes
1 lb prunes
1 cup vinegar
1 cup sugar
1 cup water
1 teaspoon ground cloves
Cinnamon
Cook prunes 10-12 minutes; drain. Combine and boil the rest of the ingredients 10 minutes. Add prunes and bring to boil. Serve with poultry, roasts, or as a garnish.
Cheese Pastries for Topping Casserole
40 minutes before steak is cooked, remove the lid and place pastries on top and cook for 40 minutes without the lid.
2 ozs flour
¾ oz butter
1 oz grated cheese
Rub butter into flour, add cheese. Mix with cold water to a stiff dough. Roll out ¼ inch thick and cut into shapes.
Re: Colyton School Recipe Book Nov 1972 - recipes July 11, 2019 01:10PM |
Registered: 17 years ago Posts: 3,660 |
Here's the last section - Soup, Fish & Luncheon:
SOUP, FISH & LUNCHEON
Cream of Cheese Soup
½ cup grated carrots
½ cup finely chopped celery
1 cup water
2 tablespoons chopped onions
¼ cup butter
6 tablespoons flour
2 cups milk
2 cups chicken broth
½ lb cheese
Cook carrots and celery in boiling water until tender. Cook onion in butter until tender but not brown. Stir in flour. Add milk and chicken broth. Cook over low heat until thickened, stirring constantly. Add cheese, stir to blend. Stir in vegetables and cooking water. Serve topped with parsley. Serves 6.
Pea Soup
Cover with water 1 ham bone. Soak overnight 1½ cups split peas. Add 1 large onion, chopped. Add to ham bone, season with salt and pepper. Bring to boil and simmer gently.
Pumpkin Soup
2 ozs butter
4½ cups peeled, chopped pumpkin
½ cup chopped onion
2 cups water
1 cup milk
3 tablespoons flour
1 egg yolk
Melt 1 oz butter in a heavy pan, add pumpkin and onion. Cook for 10 minutes, stirring constantly. Add water and simmer until pumpkin is very tender. Press through a sieve or puree in electric blender with a little of the milk. In a separate saucepan, melt 1 oz butter and stir in flour, add pumpkin puree and milk gradually, stirring constantly. Simmer for 20 minutes. Just before serving, combine egg yolk with a little pumpkin mixture, then stir into pumpkin soup.
Good Batter for Fish and Saveloys
1 cup flour
1 teaspoon baking soda
1 tablespoon vinegar
Mix with a little water and a pinch of salt. Flour things before dipping into mixture.
Fish Fillets In Mushroom Cheese Sauce
1½ lb fish fillets
salt
16 oz tin Cream of Mushroom soup
1 cup grated tasty cheese
¼ cup sherry
dash of pepper
paprika
Cut the fish into serving size pieces and arrange in a baking dish. Season. Mix the remaining ingredients, except the paprika. Bake in a moderate oven for 25 minutes. Sprinkle with paprika.
Grilled Fish
1 fish fillet
1 oz butter
2 ozs grated onion
2 ozs grated cheese
Place fish in buttered dish under grill. Melt butter, add onion and cheese and cook for a minute or two. Mix into paste. Spread over uncooked side of fish and brown under grill. Garnish with sliced tomato.
Baked Stuffed Trout
1 trout
1 cup cooked rice
1 small onion
1 teaspoon salt
½ cup pineapple pieces
¼ cup sultanas
1 teaspoon chopped parsley
salt
flour
butter
lemon juice
2 tablespoons water
lemon slices
parsley springs
Wash trout, slit completely to tail end and clean the inside with salt. Place the rice, chopped onion, salt, pineapple pieces, sultanas and parsley in a bowl. Mix well together then place the mixture in the cavity of the trout. Secure with string or skewers. Sprinkle salt over the skin of the trout then rub lightly with flour. Dot generously with butter and sprinkle with lemon juice. Wrap the fish in a piece of aluminium foil and place in a baking dish. Pour the water around and cover with a lid. Bake at 350°F for about 1 hour. Carefully remove the fish from the foil onto a warm serving dish and garnish with lemon slices and parsley sprigs. Serves 6-8.
Russian Salmon Pie
3 ozs butter
2 ozs flour
½ pint milk
3 ozs finely chopped onion
4 ozs mushrooms sliced
2 hard boiled eggs, chopped
salt and pepper
pastry
12 ozs salmon
beaten egg for glazing
Make a thick sauce with 1½ ozs butter, the flour and milk. Melt the remaining butter in pan and fry the onion and mushrooms for 6-8 minutes. Stir in the sauce, hard-boiled eggs and seasoning to taste. On a sheet of lightly floured greaseproof, roll out pastry to 12 inches x 9 inches. Spread half the cold sauce along centre of pastry, leaving 3 inch margin all round. Divide salmon into pieces, discarding skin and bones, place on sauce. Cover with the rest of the sauce. Damp edges of pastry, fold ends inwards and sides to overlap in centre to form a ‘bolster’. Using paper, turn upside down onto damp baking sheet, so the join is underneath. Brush with beaten egg and mark criss-cross fashion with a knife. Bake 425°F for 30-40 minutes until pastry is golden brown. Serve hot in thick slices, garnish with parsley.
Fish Fillets With A Difference
1 oz butter
1½ pints water
1½ teaspoons chicken stock powder
salt and pepper to taste
1 large onion
2 sticks of celery
Parsley
1 lemon
4 fish fillets
Heat frypan to 350°F. Melt butter and add water and chicken stock, salt and pepper. Chop very finely or grate onion, celery and parsley. Add lemon juice and fish fillets to liquid and steam slowly till cooked. When fish is cooked, remove and thicken sauce. Serve and garnish. Serves 3-4.
Shrimp Cocktail
4 tablespoons tomato sauce
4 tablespoons whipped cream
2 tablespoons vinegar
1 tablespoon Worcester Sauce
1 teaspoon horse radish sauce (optional)
1 teaspoon cayenne pepper
lemon juice
Combine all ingredients. Add shrimps and serve individually in a lettuce leaf. This sauce may also be used for oysters, salmon or cold fish and should be chilled before serving.
Sweet-Sour Fish
¼ cup sugar
2 dessertspoons cornflour
1 cup chicken stock
2½ cups pineapple chunks, reserving syrup
2 dessertspoons vinegar
1 tablespoon soya sauce
½ teaspoon salt
2 cups chopped green pepper or celery
2 8oz tins salmon, tuna or cooked fish
2 dessertspoons butter
Combine sugar, cornflour and stir in the chicken broth, pineapple syrup, vinegar, soya sauce and salt. Cook and stir until the mixture thickens. Add pineapple, chopped green pepper or celery, fish and butter. Heat for 5 minutes, stirring occasionally. Serve over noodles. Serve extra soya sauce separately. Serves 6-8.
Salmon in Cucumber Cups
2 cucumbers
mayonnaise
flaked salmon
Cut the cucumbers into 1½ inch lengths. Remove the vertical strips of the green skin to a striped effect. Scoop out the seeds and place cups on serving dishes. Spoon a small amount of mayonnaise into each and pile flaked salmon on top. Garnish with parsley or mint leaves.
Jennifer’s Lunch Dish
½ lb tomatoes or bottled ones
2 tablespoons grated cheese
2 scrambled eggs
1 teaspoon curry powder
10 tablespoons white sauce
2 ozs cooked rice
Put in a pie dish in the above order. Sprinkle with breadcrumbs. Dot with butter. Bake about 20 minutes in moderate oven.
Potato Surprises
Mash about 1½ lbs cooked potatoes with butter. Divide and shape into round portions. Fry in hot fat. Serve with scrambled eggs on top.
Egg Lunch Dish
4 eggs broken into a flat dish, add ½ cup of top milk. Then add pepper and salt, parsley and chopped bacon. Tomatoes may also be added. Grate cheese over the top and grill.
Royal Savoury Pie
1 lb sausage meat
1 lb mince
½ cup grated carrot
¼ cup onion
½ cup breadcrumbs
¼ teaspoon curry powder
¼ teaspoon mixed herbs
2 eggs
¼ teaspoon nutmeg
salt and pepper to taste
Roll sausage meat out to 10 inches x 12 inches. Mix rest of ingredients and spread over the sausage meat. Roll up as for a sponge roll and wrap in tin foil. Bake 300°F for 2½ hours.
Sausage Pie
1 lb sausage meat
1 onion
1 apple
¾ cup cooked rice
1 egg
1 teaspoon curry powder
salt and pepper
1 lb pastry
Mix all the ingredients. Roll out the pastry and cover half with the mixture. Fold pastry over and place on a tray. Bake 35-40 minutes at 350°F.
Sausage Loaf
Mix together:
2 lb sausage meat
1 cup fresh breadcrumbs
1 good teaspoon chopped parsley
1 beaten egg
a medium sized grated onion
salt and pepper
Shape into a loaf with well-floured hands and place in a roasting dish. Pour over 2 teaspoons Marmite dissolved in 2 cups of boiling water. Baste during cooking. Cook 1 hour at 350°F. Delicious hot or cold.
Pickled Onions
Soak 12 lbs pickling onions overnight in 1 cup common salt and a quart of water. Drain next day. Boil ½ gallon vinegar, ½ lb honey, 1 oz pickling spice and 3 cups sugar. Boil for 8 minutes, allow to cool, pour over onions and bottle.
Sausage Meat Log
½ cup chopped apple
¼ cup chopped onion
¼ cup breadcrumbs
¼ teaspoon mixed herbs
salt and pepper
8 ozs sausage meat
Mix apple, onion, breadcrumbs, herbs, salt and pepper in a bowl. Press sausage meat out on floured waxed paper. Spread the filling over it. Roll up and sprinkle with flour. Bake in a dish with fat or butter at 350°F for ¾ hour.
Savoury Pilaff
1 onion
½ cup chopped ham
1 cup sliced mushrooms
1 oz butter
¾ cup raw long grained rice
2 cups chicken stock
pepper
Chop onion, ham, mushrooms finely. Saute in butter for a minute. Stir in rice. Cook until coated with butter and lightly coloured. Pour in the stock and pepper and bring to the boil. Add ham and turn into a large casserole dish with a lid. Stir and cover. Bake at 350°F for 30-40 minutes (until liquid is absorbed). Fork over lightly before serving.
Bottled Trout
Skin and fillet trout. Cut into 2 inch squares. Put in a saucepan and cover with half vinegar and half water with a good sprinkling of salt. Simmer for 2 hours. Bottle and cover with liquid. Seal. Keeps well after being opened.
Cucumber Jellied Salad
1 lime jelly
1 dessertspoon gelatine
2 cups water
¾ cup pineapple liquid
¼ cup white vinegar
juice of 1 lemon
1 cup chopped celery
1 green cucumber
1 16oz can pineapple pieces (strained)
salt and white pepper
Dissolve jelly and gelatine in 2 cups water. When cool, add pineapple juice, vinegar and lemon juice. Cool till egg white consistency. Cut celery and cucumber and fold in with pineapple through jelly. Season to taste. Pour into a mould. Chill and serve on a bed of lettuce.
Golden Slaw
salt, pepper and mayonnaise
1 tablespoon prepared mustard
1 cabbage
1 lb diced red apples
½ lb grated cheese
juice of 1 lemon
little sugar
Combine mayonnaise with salt, pepper and mustard. Add shredded cabbage, diced apples, grated cheese and lemon juice. Sprinkle with sugar and put in the fridge.
SOUP, FISH & LUNCHEON
Cream of Cheese Soup
½ cup grated carrots
½ cup finely chopped celery
1 cup water
2 tablespoons chopped onions
¼ cup butter
6 tablespoons flour
2 cups milk
2 cups chicken broth
½ lb cheese
Cook carrots and celery in boiling water until tender. Cook onion in butter until tender but not brown. Stir in flour. Add milk and chicken broth. Cook over low heat until thickened, stirring constantly. Add cheese, stir to blend. Stir in vegetables and cooking water. Serve topped with parsley. Serves 6.
Pea Soup
Cover with water 1 ham bone. Soak overnight 1½ cups split peas. Add 1 large onion, chopped. Add to ham bone, season with salt and pepper. Bring to boil and simmer gently.
Pumpkin Soup
2 ozs butter
4½ cups peeled, chopped pumpkin
½ cup chopped onion
2 cups water
1 cup milk
3 tablespoons flour
1 egg yolk
Melt 1 oz butter in a heavy pan, add pumpkin and onion. Cook for 10 minutes, stirring constantly. Add water and simmer until pumpkin is very tender. Press through a sieve or puree in electric blender with a little of the milk. In a separate saucepan, melt 1 oz butter and stir in flour, add pumpkin puree and milk gradually, stirring constantly. Simmer for 20 minutes. Just before serving, combine egg yolk with a little pumpkin mixture, then stir into pumpkin soup.
Good Batter for Fish and Saveloys
1 cup flour
1 teaspoon baking soda
1 tablespoon vinegar
Mix with a little water and a pinch of salt. Flour things before dipping into mixture.
Fish Fillets In Mushroom Cheese Sauce
1½ lb fish fillets
salt
16 oz tin Cream of Mushroom soup
1 cup grated tasty cheese
¼ cup sherry
dash of pepper
paprika
Cut the fish into serving size pieces and arrange in a baking dish. Season. Mix the remaining ingredients, except the paprika. Bake in a moderate oven for 25 minutes. Sprinkle with paprika.
Grilled Fish
1 fish fillet
1 oz butter
2 ozs grated onion
2 ozs grated cheese
Place fish in buttered dish under grill. Melt butter, add onion and cheese and cook for a minute or two. Mix into paste. Spread over uncooked side of fish and brown under grill. Garnish with sliced tomato.
Baked Stuffed Trout
1 trout
1 cup cooked rice
1 small onion
1 teaspoon salt
½ cup pineapple pieces
¼ cup sultanas
1 teaspoon chopped parsley
salt
flour
butter
lemon juice
2 tablespoons water
lemon slices
parsley springs
Wash trout, slit completely to tail end and clean the inside with salt. Place the rice, chopped onion, salt, pineapple pieces, sultanas and parsley in a bowl. Mix well together then place the mixture in the cavity of the trout. Secure with string or skewers. Sprinkle salt over the skin of the trout then rub lightly with flour. Dot generously with butter and sprinkle with lemon juice. Wrap the fish in a piece of aluminium foil and place in a baking dish. Pour the water around and cover with a lid. Bake at 350°F for about 1 hour. Carefully remove the fish from the foil onto a warm serving dish and garnish with lemon slices and parsley sprigs. Serves 6-8.
Russian Salmon Pie
3 ozs butter
2 ozs flour
½ pint milk
3 ozs finely chopped onion
4 ozs mushrooms sliced
2 hard boiled eggs, chopped
salt and pepper
pastry
12 ozs salmon
beaten egg for glazing
Make a thick sauce with 1½ ozs butter, the flour and milk. Melt the remaining butter in pan and fry the onion and mushrooms for 6-8 minutes. Stir in the sauce, hard-boiled eggs and seasoning to taste. On a sheet of lightly floured greaseproof, roll out pastry to 12 inches x 9 inches. Spread half the cold sauce along centre of pastry, leaving 3 inch margin all round. Divide salmon into pieces, discarding skin and bones, place on sauce. Cover with the rest of the sauce. Damp edges of pastry, fold ends inwards and sides to overlap in centre to form a ‘bolster’. Using paper, turn upside down onto damp baking sheet, so the join is underneath. Brush with beaten egg and mark criss-cross fashion with a knife. Bake 425°F for 30-40 minutes until pastry is golden brown. Serve hot in thick slices, garnish with parsley.
Fish Fillets With A Difference
1 oz butter
1½ pints water
1½ teaspoons chicken stock powder
salt and pepper to taste
1 large onion
2 sticks of celery
Parsley
1 lemon
4 fish fillets
Heat frypan to 350°F. Melt butter and add water and chicken stock, salt and pepper. Chop very finely or grate onion, celery and parsley. Add lemon juice and fish fillets to liquid and steam slowly till cooked. When fish is cooked, remove and thicken sauce. Serve and garnish. Serves 3-4.
Shrimp Cocktail
4 tablespoons tomato sauce
4 tablespoons whipped cream
2 tablespoons vinegar
1 tablespoon Worcester Sauce
1 teaspoon horse radish sauce (optional)
1 teaspoon cayenne pepper
lemon juice
Combine all ingredients. Add shrimps and serve individually in a lettuce leaf. This sauce may also be used for oysters, salmon or cold fish and should be chilled before serving.
Sweet-Sour Fish
¼ cup sugar
2 dessertspoons cornflour
1 cup chicken stock
2½ cups pineapple chunks, reserving syrup
2 dessertspoons vinegar
1 tablespoon soya sauce
½ teaspoon salt
2 cups chopped green pepper or celery
2 8oz tins salmon, tuna or cooked fish
2 dessertspoons butter
Combine sugar, cornflour and stir in the chicken broth, pineapple syrup, vinegar, soya sauce and salt. Cook and stir until the mixture thickens. Add pineapple, chopped green pepper or celery, fish and butter. Heat for 5 minutes, stirring occasionally. Serve over noodles. Serve extra soya sauce separately. Serves 6-8.
Salmon in Cucumber Cups
2 cucumbers
mayonnaise
flaked salmon
Cut the cucumbers into 1½ inch lengths. Remove the vertical strips of the green skin to a striped effect. Scoop out the seeds and place cups on serving dishes. Spoon a small amount of mayonnaise into each and pile flaked salmon on top. Garnish with parsley or mint leaves.
Jennifer’s Lunch Dish
½ lb tomatoes or bottled ones
2 tablespoons grated cheese
2 scrambled eggs
1 teaspoon curry powder
10 tablespoons white sauce
2 ozs cooked rice
Put in a pie dish in the above order. Sprinkle with breadcrumbs. Dot with butter. Bake about 20 minutes in moderate oven.
Potato Surprises
Mash about 1½ lbs cooked potatoes with butter. Divide and shape into round portions. Fry in hot fat. Serve with scrambled eggs on top.
Egg Lunch Dish
4 eggs broken into a flat dish, add ½ cup of top milk. Then add pepper and salt, parsley and chopped bacon. Tomatoes may also be added. Grate cheese over the top and grill.
Royal Savoury Pie
1 lb sausage meat
1 lb mince
½ cup grated carrot
¼ cup onion
½ cup breadcrumbs
¼ teaspoon curry powder
¼ teaspoon mixed herbs
2 eggs
¼ teaspoon nutmeg
salt and pepper to taste
Roll sausage meat out to 10 inches x 12 inches. Mix rest of ingredients and spread over the sausage meat. Roll up as for a sponge roll and wrap in tin foil. Bake 300°F for 2½ hours.
Sausage Pie
1 lb sausage meat
1 onion
1 apple
¾ cup cooked rice
1 egg
1 teaspoon curry powder
salt and pepper
1 lb pastry
Mix all the ingredients. Roll out the pastry and cover half with the mixture. Fold pastry over and place on a tray. Bake 35-40 minutes at 350°F.
Sausage Loaf
Mix together:
2 lb sausage meat
1 cup fresh breadcrumbs
1 good teaspoon chopped parsley
1 beaten egg
a medium sized grated onion
salt and pepper
Shape into a loaf with well-floured hands and place in a roasting dish. Pour over 2 teaspoons Marmite dissolved in 2 cups of boiling water. Baste during cooking. Cook 1 hour at 350°F. Delicious hot or cold.
Pickled Onions
Soak 12 lbs pickling onions overnight in 1 cup common salt and a quart of water. Drain next day. Boil ½ gallon vinegar, ½ lb honey, 1 oz pickling spice and 3 cups sugar. Boil for 8 minutes, allow to cool, pour over onions and bottle.
Sausage Meat Log
½ cup chopped apple
¼ cup chopped onion
¼ cup breadcrumbs
¼ teaspoon mixed herbs
salt and pepper
8 ozs sausage meat
Mix apple, onion, breadcrumbs, herbs, salt and pepper in a bowl. Press sausage meat out on floured waxed paper. Spread the filling over it. Roll up and sprinkle with flour. Bake in a dish with fat or butter at 350°F for ¾ hour.
Savoury Pilaff
1 onion
½ cup chopped ham
1 cup sliced mushrooms
1 oz butter
¾ cup raw long grained rice
2 cups chicken stock
pepper
Chop onion, ham, mushrooms finely. Saute in butter for a minute. Stir in rice. Cook until coated with butter and lightly coloured. Pour in the stock and pepper and bring to the boil. Add ham and turn into a large casserole dish with a lid. Stir and cover. Bake at 350°F for 30-40 minutes (until liquid is absorbed). Fork over lightly before serving.
Bottled Trout
Skin and fillet trout. Cut into 2 inch squares. Put in a saucepan and cover with half vinegar and half water with a good sprinkling of salt. Simmer for 2 hours. Bottle and cover with liquid. Seal. Keeps well after being opened.
Cucumber Jellied Salad
1 lime jelly
1 dessertspoon gelatine
2 cups water
¾ cup pineapple liquid
¼ cup white vinegar
juice of 1 lemon
1 cup chopped celery
1 green cucumber
1 16oz can pineapple pieces (strained)
salt and white pepper
Dissolve jelly and gelatine in 2 cups water. When cool, add pineapple juice, vinegar and lemon juice. Cool till egg white consistency. Cut celery and cucumber and fold in with pineapple through jelly. Season to taste. Pour into a mould. Chill and serve on a bed of lettuce.
Golden Slaw
salt, pepper and mayonnaise
1 tablespoon prepared mustard
1 cabbage
1 lb diced red apples
½ lb grated cheese
juice of 1 lemon
little sugar
Combine mayonnaise with salt, pepper and mustard. Add shredded cabbage, diced apples, grated cheese and lemon juice. Sprinkle with sugar and put in the fridge.
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