Treacle Scones

1/4 pound flour
1/4 teasp salt
1/4 teasp baking soda
1/2 teasp cream of tartar
3/4 oz lard
1/2 teasp cinnamon
1/2 teasp ginger
1/4 teasp mixed spice
1 dessertspoon sugar
1 dessertspoon treacle
sweet milk

Rub fat into flour - add dry ingredients and mix to a dough with milk and treacle mixed (1/2 gill)
Hot oven - 10-15 minutes

FYI
4 gills is equal to a pint

Curry (Gazette)

This one is also taken from the Westmoreland Gazette.

1lb uncooked meet
2oz butter
1/4lb onions
1 dessertspoon rice flour
1 dessertspoon curry
1 tablespoon dess coconut
1/2 pint stock
seasoning
juice of 1/2 lemon

Method
Melt the butter in a sauce-pan, add the onions which have been finely chopped, and cook for about 5 minutes.  then add the meat cut into small pieces, the curry powder, rice flour and coconut: and stir over the fire or gas for another 5 minutes.  Now add the stack gradually to make the curry soft but not sloppy, and season.  Cover and cook slowly till tender. (about 2 hours)


I like the way she tells you to add something, THEN tell you how is should be.

Vegetarian Cutlets

1oz margarine
1 gill of milk
1 1/4 ground rice
1 dessertspoon of grated onion
2 or 3 tablespoons of mashed potato
salt and pepper
egg and crumbs

Place onion and margarine in a pan and allow to melt
Mix ground rice and milk, and add to mixture in the pan
Stir until thick then add mashed potato and seasoning
Allow to cool then form into cutlets
Dip into egg then breadcrumbs and fry in deep fat

Supper Dish

Written on the top of the page is that this recipe came out of the Westmoreland Gazette on 14/03/1925


1/2Llb boiled potatoes
1/2Llb tomatoes
1Llb cold boiled fish
1oz cheese
1/2 pint white sauce
2oz butter
2oz breadcrumbs
1 tablespoon milk
salt and pepper to taste

Bone, skin and flake the fish
Slice tomatoes and put in a saucepan with half the butter and a little salt and pepper.
Simmer until soft then rub through a sieve
Put tomatoes, fish and white sauce into a fireproof dish.
Mash potatoes - add milk and seasoning and place around mixture.
Grate cheese over it, cover with sifted breadcrumbs
Add remainder of the butter in pieces, and brown in a quick oven


Yum Yum!!!!!!
So much boiling of stuff.......

Vegetable Time Table

A  departure from the recipes as Jessie supplies us with a Vegetable Time Table....


White artichokes              30-35 minutes
Beetroot                            1half-2 hours
Turnips                             1 hour
Carrots (young) 1/2 hour. (old) 2 1/2 hours
Parsnips                              20-30 minutes
Cabbage                              30-35 minutes
Spinach                               25-35 minutes
Broad Beans                        25-35 minutes
Runner Beans                      20-30 minutes
Broccoli and Cauliflower    25-30 minutes
Green peas                           20-25 minutes
Brussel sprouts                     20-25 minutes
asparagus (old)20-25)           15-20 minutes
Vegetable marrow                 20-30 minutes 
Leeks                                     25-30 minutes
Onions (large)                       30-40 minutes
Potatoes (old)25-30)   (new) 15-20 minutes


Direct from the school of  'Boil it all to death'

Stuffed Tomatoes

You see, its not all ginger!!


Pulp of tomatoes with parsley, chopped onion and seasoning.
Make to right consistency with breadcrumbs and bind with an egg



Yup, that's it, short and sweet.....

Gingerbread (DEP)

I can see a pattern emerging, and it appears to be Ginger!!


2 breakfastcupsfullof flour
1 breakfastcupfullof sugar
2 teaspoonful of ginger
1 tablespoonful butter (well rubbed in)
2 tablespoonful treacle
1 egg - well beaten
1 teacupful milk
1 teasp cab soda dissolved in a tablespoon boiling water should be added at the last minute
Beat the mixture well for 8 minutes
Bake in a moderate oven for 25 or 30 minutes


I am writing these recipes exactly how they are written in my Grandmas book, I cant help but wonder if breakfast cups were all a universal size, and what does DEP stand for?

Grasmere Gingerbread

1lb flour
1/2 lb butter or margarine
1/2lb moist brown sugar
1/2 teasp bicarbonate of soda
2 teasps ground ginger

Rub fat in flour
add sugar, ginger, soda
mix well together and press firmly into a well greased tin
Bake in a moderate oven until golden brown
cut into squares while hot

Gingerbread

1 lb plain flour
pinch of salt
teasp ginger
teasp spice
6 oz sugar
4 oz fat
3/4 lb treacle (two rounded tablespoons)
1/2 pint milk
1 teasp soda

Melt fat and treacle in a pan
add to dry ingredients
put milk in the same pan and bring to the boil
remove from heat, add soda and stir into mixture
bake 1 hour in a moderate oven


How do you get a rounded tablespoon of treacle?

First Steps

This is the little red book which started it all