1/2 cup Flour
1/2 cup Sugar
1/2 cup Butter
1/2 cup Ground Almonds
1 teaspoonful Baking Powder
1/2 cup Honey
2 Eggs
~Sift the flour and baking-powder together, and add half the ground almonds. Cream the butter and sugar, and add gradually the well-beaten eggs and the flour, a little of each alternately. Beat thoroughly, and pour into two small well-greased sandwich tins. Bake in a hot oven for about 20 minutes, or until well risen and firm. Blend the remainder of the ground almonds with the honey, and when the cakes are cold, spread one with the mixture and place the other on top. If desired, it may be iced and decorated, but it is usually eaten plain.
Sunday, June 22, 2008
Saturday, March 29, 2008
TEA PANCAKES
1 teacupful Flour
1 tablespoon Sifted Sugar
1 saltspoonful Salt
1 Egg
Milk to mix
Suet to grease girdle
~Beat the egg. Sift the flour into a bowl and add the sugar and salt. Add gradually, stirring all the while, enough milk to make a batter of the consistency of thin cream. Add the egg and beat well. Have ready a fairly hot girdle, rub it over with a piece of suet wrapped in a clean white rag, put on a large tablespoonful of the batter, spreading it out as thinly and making it as round as possible. It should brown very quickly; then turn and brown the other side.
The pancakes may be made in a small omelette pan greased with lard.
Turn on to a clean towel and cover. When cool, spread with butter and/or jam and roll up. They may be eaten fresh, and the closer to tea-time they are made the better.
1 tablespoon Sifted Sugar
1 saltspoonful Salt
1 Egg
Milk to mix
Suet to grease girdle
~Beat the egg. Sift the flour into a bowl and add the sugar and salt. Add gradually, stirring all the while, enough milk to make a batter of the consistency of thin cream. Add the egg and beat well. Have ready a fairly hot girdle, rub it over with a piece of suet wrapped in a clean white rag, put on a large tablespoonful of the batter, spreading it out as thinly and making it as round as possible. It should brown very quickly; then turn and brown the other side.
The pancakes may be made in a small omelette pan greased with lard.
Turn on to a clean towel and cover. When cool, spread with butter and/or jam and roll up. They may be eaten fresh, and the closer to tea-time they are made the better.
Friday, March 28, 2008
GRUEL
1 1/4 oz. Oatmeal
A pinch of Salt
1/2 pint Water
1 teaspoonful Honey or Syrup
A pat of Butter
~Soak the oatmeal in the water (cold) for half an hour or longer, then turn into a sieve placed over a saucepan and press the liquid through (using a wooden spoon). This contains all the flour of the meal, which should be left as dry as possible. A little cold water may be added to help extract the flour. Place the pan over heat and stir till it boils. Add salt and cook gently for 10-15 minutes, stirring all the time. Withdraw, and stir in the butter and honey or syrup.
This is an old-fashioned cure for a cold or sore throat, and is usually highly popular with the invalid.
A pinch of Salt
1/2 pint Water
1 teaspoonful Honey or Syrup
A pat of Butter
~Soak the oatmeal in the water (cold) for half an hour or longer, then turn into a sieve placed over a saucepan and press the liquid through (using a wooden spoon). This contains all the flour of the meal, which should be left as dry as possible. A little cold water may be added to help extract the flour. Place the pan over heat and stir till it boils. Add salt and cook gently for 10-15 minutes, stirring all the time. Withdraw, and stir in the butter and honey or syrup.
This is an old-fashioned cure for a cold or sore throat, and is usually highly popular with the invalid.
Thursday, March 27, 2008
POTTED HOUGH
3 LBS. HOUGH (Shin of Beef)
1 Nape Bone
Salt and Pepper
Water
~Put the hough and bone into a pot, cover with cold water, and add salt. Bring very slowly to boiling-point, and simmer very gently for 5 or 6 hours until the meat is loosed from the bones. Remove the bones, chop the meat small or mince it, and return to the pot with the stock; add a little more boiling water if necessary, season with salt and pepper, and boil for another 10 minutes-no longer. When cool, turn into wetted moulds.
It is an excellent plan to put the hough on the fire at night, without letting it boil. Prepared thus, it has a richer taste than when cooked in the ordinary way.
If enjoyed slightly spiced, tie a half-teaspoonful apiece of whole spices, whole mace, and peppercorns in muslin, and add when the meat first comes to the boil. Remove when sufficiently seasoned.
1 Nape Bone
Salt and Pepper
Water
~Put the hough and bone into a pot, cover with cold water, and add salt. Bring very slowly to boiling-point, and simmer very gently for 5 or 6 hours until the meat is loosed from the bones. Remove the bones, chop the meat small or mince it, and return to the pot with the stock; add a little more boiling water if necessary, season with salt and pepper, and boil for another 10 minutes-no longer. When cool, turn into wetted moulds.
It is an excellent plan to put the hough on the fire at night, without letting it boil. Prepared thus, it has a richer taste than when cooked in the ordinary way.
If enjoyed slightly spiced, tie a half-teaspoonful apiece of whole spices, whole mace, and peppercorns in muslin, and add when the meat first comes to the boil. Remove when sufficiently seasoned.
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