Ingredients

Four eggs

one cup of flour (sifted)

one cup of sugar

The juice of half a large lemon

The grated rind of a lemon.

Method

Beat the whites of the eggs until they are stiff and dry, then add the sugar, beating well; then add the well-beaten yolks; then the rind and juice of the lemon. Stir in, very lightly, the sifted flour. Bake in a moderate oven for 30 minutes or until golden brown.

1 cup sugar

3/4 cup sugar

teaspoon salt

vanilla and lemon essence

2 eggs

1 1/2 cups self raising flour.

Method

Beat cream, sugar, salt, and essence until fairly thick, add eggs one at a time and beat well, then sift in flour and thoroughly mix. Bake in a greased loaf tin in a moderate oven for 40 minutes.

4 egg whites at room temperature

1 cup castor sugar (granulated)

1 teaspoon vinegar

1 tsp cornflour

1 tsp vanilla essence.

Method

Preheat oven to 250 degrees F. With an electric mixer beat the egg whites until soft peaks form then gradually add the sugar. Beat until firm. Add the cornflour, vinegar and vanilla. When combined, turn out into a flat tray that has been greased and dusted with cornflour. Try a circular shape with slightly more mixture at the edges, so that it may be served by placing fruit and cream in the centre depression. Cook in a pre-heated, cool (250 deg. f) oven for one hour. When cooked, turn the oven off, leave the oven door slightly ajar, and allow to cool slowly in the oven. This slow cooling works to prevent the loss of too much height. Serve cold, with whipped cream and fresh fruit pieces, strawberries, pineapple, mango, etc.

6 eggs

1 cup sugar

1 1/2 cups flour

2 teaspoons baking powder.

Method

Beat yolks, sugar, and a tablespoon hot water together till creamy. Add whites well beaten, lastly flour and baking powder. Bake in hot oven for 20 minutes.

1 lb milk coffee biscuits

1 tin condensed milk

grated rind of 1 orange

1/2 lb butter

1 cup coconut

Method

Crush biscuits and add condensed milk, melted butter, coconut and orange rind. Press into flat tin and ice with orange icing. Refrigerate to set.

After boiling your fresh vegetables for a meal, retain the water to use with your favourite gravy mix or home made gravy recipe. A flavour filled and nourishing gravy. Will store in a sealed glass container in fridge for around 5 days or freeze for longer storage. * Do not use waters from strong tasting vegies such as cabbage, brussel sprouts, etc.

1/2 lb self-raising flour

2 oz. Butter

1 teaspoon cinnamon

1 small cup milk

Method

Sift flour, cinnamon, spice and salt, Rub butter in lightly. Beat egg and sugar well and add milk, Add to dry ingredients and mix into soft dough, Half fill two greased nut roll tins and bake in a moderate oven 30 to 40 minutes.

1/4 lb butter

1/4 lb sugar

3 eggs

1/2 cup milk

1/2 lb flour

1 teaspoon baking powder

pinch salt

jam

cream

1 packet strawberry jelly crystals

Method

Cream butter and sugar, add well beaten eggs, add milk, stir in sifted flour, baking powder, and salt lightly. Bake in gem irons in a fairly hot oven. When cold scoop out centre of each, fill with jam and whipped cream, and join two together, dissolve a small amount of strawberry jelly crystals and glaze cakes, roll in dry crystals, garnish with peach leaves and serve.

4 eggs

1 cup sugar

1 cup flour

1 teaspoon cream of tartar

1/2 cup milk

1/2 teaspoon bicarbonate of soda

1 teaspoon cinnamon

1 teaspoon cocoa

1 teaspoon butter

Vienna icing

lemon icing

pinch salt

Method

Beat eggs and sugar until light and foamy, add sifted flour and cream of tartar and mix in lightly. Pour hot milk onto soda, cinnamon, cocoa and butter and stir into the mixture. Pour into greased sandwich tins, bake in a moderate oven 20 minutes. When cool fill with Vienna icing, ice with warm lemon icing.

1/4 lb butter

1/4 lb castor sugar

3 eggs

1/2 lb plain flour

1 level teaspoon cream of tartar

pinch salt

1/4 teaspoon bicarbonate of soda

1/2 cup milk

1 dessertspoon cocoa dissolved in a little boiling water

Filling

1 tablespoon butter

1 dessertspoon cocoa

4 tablespoons icing sugar

vanilla essence

1 teaspoon milk

Icing

1/2 lb sugar

1 dessertspoon cocoa

1 1/2 tablespoon boiling water

vanilla essence

Method

Cream butter and sugar, add well beaten eggs, then sifted flour, cream of tartar, bicarbonate of soda, and salt. Mix milk with dissolved cocoa and add to cake. Bake in greased sandwich tins in a moderate oven for 20 minutes. Mix filling with listed ingredients and fill cake when cool. Make icing with listed ingredients, cover cake and allow to set.

Mashed potatoes too runny? Add a little dried potato powder as required.

1/2 lb butter

1/2 lb castor sugar

vanilla essence

4 eggs

1/2 lb flour

1/2 teaspoon baking powder

pinch salt

1 oz. chocolate

jam

almond paste

3/4 lb pale pink warm icing

Method

Beat butter and sugar to a cream, add vanilla, add well beaten eggs. Sift together flour, baking powder and salt and stir in lightly. Halve mixture, adding grated chocolate to one half, place both halves on greased chessboard tins and bake in a moderate oven about 20 minutes, when cool, cut in half, then cut each half in three, join together with jam or lemon cheese in alternative layers in alternate colours, to form a chessboard, make almond paste and roll out thinly, brush cake over with white of egg and cover with almond icing, rolling to make it smooth and even, pour pale pink warm icing over and allow to set, then decorate with royal icing, using a bag with a pipe to decorate.