Ingredients

3/4 lb butter

3/4 lb sugar

4 eggs

3/4 cup milk

1 lb flour

1 teaspoon cream of tartar

vanilla essence

1/2 teaspoon bicarbonate of soda

cochineal

2 tablespoons chocolate

jam

plain icing

crystallised cherries

angelica

Method

Cream butter and sugar, add well beaten eggs gradually and beat well, add milk, flour, cream of tartar and bicarbonate of soda sifted together, add vanilla essence. Mix lightly, divide into three, leave one portion plain, add cochineal to section portion and grated chocolate to third. Pour into 3 greased sandwich tins, bake in a moderate oven 12 to 15 minutes. When cool join together with jam, cover with warm icing and when nearly set decorate with cherries and angelica.

Ingredients

1/4 lb butter

1/4 lb sugar

1/2 cup milk

1/2 lb flour

1 teaspoon cornflour

3 eggs

2 teaspoons baking powder

essence

cochineal

pink icing

coconut

Method

Beat butter and sugar to a cream, add milk, add sifted dry ingredients. Fold in stiffly beaten egg whites, pour half mixture into prepared tin, leaving a space in the middle. Colour remaining half of mixture with cochineal and pour into centre, bake in a moderate oven about 30 minutes. Allow to cool, spread with pink icing then sprinkle over with the coconut.

Ingredients-Short Crust

3 oz. butter

6 oz. self-raising flour

1 egg yolk

squeeze lemon juice

water, raspberry jam

Ingredients-Topping

2 egg whites

3 oz. castor sugar

4 oz. chocolate cake crumbs

2 oz. coconut

little lemon juice

2 dessertspoons raspberry jam

Method

Make short crust with ingredients set out under that heading. Line a flat tin and spread with raspberry jam. Make topping by beating egg whites stiffly with castor sugar, and folding in other ingredients, spread over pastry and bake in a moderate oven for 20 minutes. Ice with warm coffee or lemon icing and decorate with walnuts or cherries. Stores very well.

Ingredients

3 oz. melted chocolate

2 cups brown sugar

1 cup milk

1 egg yolk

1 teaspoon vanilla

1/4 cup butter

2 eggs

2 cups self-raising flour

1/4 teaspoon salt

1 small teaspoon baking soda

1 tablespoon boiling water

2 eggs.

Marshmallow Filling and Frosting:

2 cups sugar

1/2 cup water

1/8 teaspoon cream of tartar

whites of 2 eggs

1/2 teaspoon vanilla

1 cup quartered marshmallows

Method

In a saucepan blend melted chocolate, half brown sugar, and half milk and stir till sugar is melted. When hot, add egg yolk beaten with 1 tablespoon cold milk, cook a moment longer, allow to cool and add vanilla. Cream butter with remaining half of brown sugar, add yolks of 2 eggs, sift flour with salt and add it and milk alternately, add soda dissolved in boiling water, then cooled chocolate mixture. Lastly fold in stiffly beaten whites of 2 eggs, bake in sandwich tins in a moderate oven for 20 minutes. For icing, boil sugar, water, and cream of tartar till the mixture threads when dropped into cold water, add mixture slowly to stiffly beaten egg whites and flavour with vanilla; beat till thick and fold in marshmallows; fill sponge with some of mixture and spread remainder all over cake.

 Cream Cheese - Put about a pint of cream into a very clean wet cloth. Tie it up and let it hang in a cool place for 2 days. then take it from the first cloth and put into a mould lined with a fresh cloth. (A fig box with the top and bottom knocked out, answers for this.) Put a weight on it and keep it pressed for 2 or 3 days, turning it twice daily.

Ingredients

3 eggs

1 scant teacup honey

1 teacup self-raising flour

pinch salt

dessertspoon cold water

Filling

2 tablespoons butter

2 tablespoons honey

vanilla essence

Method

Beat whites of 2 of the eggs with honey till stiff, beat the 2 yolks with the remaining egg, then gently stir into egg white and honey mixture, fold in flour sifted with salt, then mix water in lightly. Bake in two well greased sandwich tins in a moderate oven for 20 minutes. For filling, mix butter, honey, and vanilla essence and beat to a cream.

Ingredients

3 eggs

1/2 cup sugar

1/2 cup arrowroot

2 heaped teaspoons flour

1 teaspoon cream of tartar

1/2 teaspoon bicarbonate of soda

1 teaspoon spice

1/2 teaspoon cinnamon

1 tablespoon honey

Method

Beat eggs and sugar 15 minutes, add arrowroot, flour, cream of tartar, bicarbonate of soda, spice, and cinnamon (sifted together twice), add honey, pour into a well greased tin, and bake 20 minutes in a moderate oven.

Ingredients

1 tablespoon butter

1 1/2 scant tablespoons honey

1 egg

1/3 cup milk

2 teacups self-raising flour

pinch salt

Method

Cream butter and honey, add egg, and beat, add milk, and lastly flour sifted with salt, roll out 1/2 inch thick on floured board. Cut out with tumbler and fold over in halves, bake in a moderate oven on a greased baking dish for 15 minutes.

Ingredients

1/4 cup butter

1/4 cup sugar

1 egg

1/2 cup honey

1 1/4 cups flour

1/4 teaspoon salt

3/4 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 cup hot water

Filling

2 tablespoons butter

2 tablespoons honey

vanilla essence

Method

Cream butter and sugar, and add beaten egg.  Add honey, then add flour, soda, cinnamon, ginger, cloves, and salt (sifted together), add hot water. Beat till smooth, pour into well greased tins, and bake in a moderate oven for 30 minutes. For filling, mix butter, honey, and vanilla essence together and beat to a cream.

To Clean Copper Pans - 2 tablespoons of strong vinegar, and 1 tablespoon of salt. Rub the pan with mixture with a piece of flannel. Wash in clean hot water, and dry thoroughly. (From old pages. Interest piece only)

Ingredients

1/2 cup butter

1/2 cup sugar

1 egg

1 cup honey

2 1/2 cups sifted flour

1/2 teaspoon salt

1 1/2 teaspoons bicarbonate of soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1 cup hot water

Method

Cream butter and sugar and add beaten egg, add honey, then flour, soda, cinnamon, ginger, cloves, and salt (sifted together), lastly add water. Beat till smooth, bake in a well greased tin in a moderate oven for 30 minutes.

Ingredients

1/4 lb butter

1 small cup sugar

1 egg

1 teaspoon vanilla essence

1 small cup water

1 1/2 cups self-raising flour

2 heaped tablespoons cocoa

Icing

1 cup brown sugar, 1 dessertspoon butter, 3 tablespoons water

Method

Beat butter and sugar to cream, add beaten egg and essence, add water and flour sifted with cocoa alternately, and bake in a moderate oven for 30 minutes. For icing, mix sugar, butter, and water and boil 4 minutes, beat till thick, pour over cake.