| Chopped Liver | ||
| ½ onion — chopped & fried ½ lb chicken livers 1 clove garlic — crushed salt, pepper, dill seeds (or herbs) |
ü ý ï þ |
Fry, 5-8 minutes. Leave to cool (retaining juice for moisture). |
| ½ onion — chopped (keep raw) 2 eggs — hard-boiled |
Mince (or liquidize) liver mixture, raw onion & hard-boiled eggs together. | |
| 3 oz butter (optional) 1 tablespoon brandy (optional) |
Can add butter & brandy for extra richness. | |
| Gfilte Fish | ||
| 1 lb haddock fillets 1 herring 1 onion |
ü ý þ |
Mince. |
| 1 raw egg salt, pepper 1 heaped tablespoon ground almonds |
ü ý þ |
Add, and form into fish balls. |
| 2 carrots 1 sliced onion 1 teaspoon sugar water |
Boil carrots onion & sugar in salt water for 5-6 mins. Put the fish balls in the water & simmer for 10 mins. Arrange the fish balls in a dish. Remove carrots & onion from the water. Sieve onion back into (some of) the water. |
|
| 1 heaped teaspoon gelatine | Add gelatine to the water & pour over the
fish balls. Allow fish balls to cool. |
|
| Smoked Fish Paté | |
| 4 smoked fish (butling/ mackerel) | Skin & bone the fish. |
| 8 tablespoons double cream (small pot) 2 tablespoons olive oil 1-2 tablespoons lemon juice 1 teaspoon mustard fresh milled black pepper cayenne pepper |
Put all the ingredients in the liquidizer. Blend ’til smooth. Cover with foil and chill. |
| Boeuf à la Catalane | |
| 2 lbs braising steak | Cube and fry. |
| 2 large onions | Slice & fry. |
| ¼ lb streaky bacon | Chop. |
|
beef stock (2 oxo cubes)
garlic, thyme, salt, pepper, bay leaf tin of tomatoes 2 cups of rice (uncooked) |
Mix all the ingredients & cook in the oven (Mark 5) for 40 minutes, or until the rice has absorbed all the liquid. |
| Cannelloni | Pasta |
| 1 lb flour 4 eggs, beaten |
Put flour in mound on a board. Hollow out the centre. Put the beaten eggs in the hollow. Gradually draw the flour into the egg mixture until the dough is formed. Roll the dough out very thinly (1/8") and cut into squares. (Best done in 2 lots, each lot cut into 4.) Boil the squares in salt water until ready, and drop into ice cold water. |
| Filling | |
| 200g chopped cooked chicken breast 120g chopped mushrooms 1 chopped onion 60g butter/marg |
Fry lightly. |
| When cooked add … | |
| 2 tablespoons white sauce 3 egg yolks, beaten nutmeg, salt, pepper |
|
| Fill cannellonis & cover with … | |
| tomato puree 1 pint thin white sauce grated cheese |
|
| Cook for 30 minutes in a hot oven. |
| Chopstick Tuna with Noodles | |
| 4 oz ribbon noodles | Put noodles on to boil. |
| 1 oz butter 1 tablespoon finely chopped onion 6 tablespoon finely chopped celery |
Lightly cook onion & celery in butter. |
| 1 oz flour | Add flour & cook for 1 minute without browning. |
| ¼ pint milk | Add milk & soup, & bring to the boil. |
| 10 oz can condensed mushroom soup | Simmer 3 minutes. |
| 1 tablespoon chopped peanuts 1 dessertspoon lemon juice 7 oz can tuna fish |
Add nuts, lemon juice & tuna broken into chunks, and heat thoroughly. |
| 1 oz butter 1 dessertspoon made mustard |
Drain the cooked noodles. Toss with butter &
mustard. Line dish with noodles. Pour tuna mixture in the centre |
| Coronation Chicken (cold) | ||
| 2 chickens | Cook, cool & debone. | |
| Cream of curry sauce:- | ||
| 1 tablespoon oil 2 oz onion — finely chopped 1 dessertspoon curry powder |
ü ý þ |
Cook together. |
| 1 large teaspoon tomato puree 1 wine-glass red wine ¾ wine-glass water bay leaf |
ü ý ï þ |
Add, bring to the boil & simmer 5-10 minutes. |
| salt, sugar, pepper squeeze lemon juice 1-2 tablespoons apricot puree (or mango chutney) ¾ pint Hellman’s mayonaise 2-3 tablespoons whipped cream |
ü ý ï þ |
Add last. |
| Add sauce to chicken meat & serve. | ||
| Emil’s Curry | |
| 1 lb beef — cubed salt, chilli powder 3 teaspoons vinegar 2 teaspoons curry powder 1 medium chopped onion — fried 2 cloves garlic — crushed 3 pieces sliced ginger (or 1 teaspoon powder ginger) 1" piece cinnamon (or 2 teaspoons powder cinnamon) 4 cloves 4 cardamoms squeeze lemon juice ½ chopped tomato 1 tablespoon flour milk as required |
| Escalopes à la Crème | |
| 12 veal (or turkey/pork fillet) scalops 1 oz butter & 1 dessertspoon oil ½ lb mushrooms — sliced 3 tablespoons chopped shallots (or spring onions) 1 oz butter if needed ¼ pint dry white wine (or 1/8 pint madeira) ¼ pint brown beef stock ½ pint cream ¼ oz cornflour (arrowroot) blended with… 1 dessertspoon water salt, pepper |
Lightly pound scalops. Dry thoroughly. Heat butter
& oil in pan. Brown scallops, 4-5 minutes each side, (don’t burn butter)
and put on one side, in warmer. Cook mushrooms (4-5 minutes) & put on one side. Cook shallots slowly, 1 minute (adding more butter if required). Add wine & stock, & scrape up coagulated cooking juices. Boil rapidly until reduced to about 1/8 pint. Add cream & cornflour mixture and cook slowly until thickened. Add cooked mushrooms. Season. Simmer for 1 minute. Remove from heat. Arrange scallops in pan, basting with sauce. Leave until required. Reheat 4-5 minutes without boiling. |
| Glazed Gammon | |
| 5 lb gammon joint 2 tablespoons black treacle 12 peppercorns bay leaf |
Soak gammon overnight in cold water. Rinse gammon, cover with fresh water. Add treacle, peppercorns & bay leaf, and simmer for 1½ hours. |
| cloves 2 tablespoons black treacle ½ pint dry cider |
Drain, strip skin, score fat into diamonds, clove
in each diamond, put in roasting tin. Warm treacle and pour over the fat. Pour cider over, and roast 1 hour, Mark 4½, basting. |
| Mousaka | ||
| 1 lb minced meat 1 tin tomatoes (medium) 1 tin tomato paste (small) 1 oxo cube salt, pepper, garlic, herbs |
ü ï ý ï þ |
Cook together. |
| ½ pint thick white sauce (butter, flour, milk)
2 medium potatoes — sliced ½ lb mushrooms — sliced 1 medium aubergine — sliced 1 large onion — sliced cheddar cheese — grated |
In an oven-proof dish, put layer of white sauce,
layer of potatoes, layer of meat mixture, layer of mushrooms, layer of aubergines,
layer of onions. Repeat. Then layer of meat, layer of white sauce, making
sure that all the veg are covered by the meat & white sauce. Sprinkle
liberally with grated cheddar. Cook in oven Mark 4 for at least 2 hours. |
|
| Quick Pork Balls | |
| 1 lb pork — cubed 1 tablespoon flour |
Coat cubes of pork with flour. Deep fry for 5-7 minutes. |
| 1 green pepper — sliced 1 tablespoon brown sugar 2 tablespoons water |
Fry peppers, sugar and water gently for 10 minutes. |
| ¼ lb mushrooms — chopped ¼ pint medium sherry ½ tablespoon soy sauce |
Fry mushrooms — 5 minutes. Add everything together and cook — 5 minutes. |
| Salmon Steaks with Watercress Sauce | |
| 1 oz oil + 1 oz butter 4 x 5 oz salmon steaks |
Heat oil & butter in frying pan, and fry steaks 3-4 minutes each side. Remove & add seasoning. |
| 1 bunch watercress ½ pint double cream |
Chop watercress, add to juices in pan. Pour in cream. Bring to the boil. Pour over the salmon. |
| Spiced Spare Ribs | |
| 3 lbs spare ribs (American cut) salt |
Salt spare ribs and roast in baking pan, mark 6 for 30 minutes. |
| 1 large onion — sliced & fried in 1 oz
lard 4 level tablespoons demerara sugar 1 level teaspoon paprika pepper 1 level tablespoon tomato paste 2 tablespoons Worcestershire sauce ½ pint water 2 tablespoons malt vinegar 4 tablespoons lemon juice ¼ lb prunes — soaked & stoned ¼ lb dried apricots — soaked |
Cook other ingredients together. At the last minute, add ribs & cook for a few minutes. |
| Black Forest Gateau | ||
| 8 yolks of egg 1 egg 7 oz sugar 1 tablespoon warm water |
ü ý ï þ |
Beat together |
| 3 oz sponge cake crumbs | Add to above | |
| 3 oz ground almonds | Add next | |
| 8 stiffly beaten egg whites | Add next | |
| 2 oz sieved flour | Add next | |
| 1½ oz cocoa | Add next | |
| 10" diameter greased tin. Bake at 375ºF (Mark 5) for 25 minutes. When cooled, slice in 3. |
||
| 14 oz Morello stoned cherries cornflour |
Cook together | |
| 1½ pints double cream 1 oz kirsch |
Whip together and decorate as follows:- | |
| chocolate shavings (decoration) cherries (decoration) |
chocolate shavings & cherries
decoration (top) cream slice of cake cream cooked cherries slice of cake cooked cherries slice of cake (bottom) |
|
| Brandy Mousse Ice Cream | Ice Cream | |
| 2 large egg whites pinch of salt |
ü þ |
In a freezer-proof bowl, whisk to soft peaks. |
| 6 oz demerara sugar 6 tbsp water |
ü þ |
Dissolve sugar in water in saucepan, then boil fiercely for 3 minutes. Pour immediately on to egg whites whisking all the time. |
| 3-5 tbsp brandy 1 tsp vanilla essence |
ü þ |
Gradually whisk into mixture until smooth, thick and meringue-like. |
| ¾ pt whipping cream | Whisk in a separate bowl until thick. Fold into mixture. | |
| Freeze mixture for at least 5 hours. | ||
| Topping | ||
| 1 oz caster sugar 2 oz flaked almonds |
ü þ |
Brown in hot frying pan. Separate as they cool. Sprinkle on top of ice cream. |
| Cape Brandy Pudding | Sponge | |
| 250gm dates 45ml butter 7.5ml bi-carbonate of soda 180ml sugar 250ml boiling water |
ü ï ý ï þ |
Combine and leave to cool. |
| 1 Egg 2 tsp vanilla essence |
ü þ |
Beat until fluffy. Add to date and sugar mixture. |
| 375ml sifted flour 1ml salt 5ml Baking Powder |
ü ý þ |
Add slowly and mix well. |
| Place in a pie dish allowing room to rise. Bake at 180° C for 40 mins. | ||
| Syrup | ||
| 375ml Brown Sugar 180ml water |
ü þ |
Boil for 3-4 mins. |
| 2 tots Brandy | Remove from heat and add brandy. | |
| When cake is cooked and still hot, prick and pour syrup over cake. Best served with cream or ice cream. |
| Cold Ginger Cream | |
| 2 dessertspoons gelatine 2 cups hot water (for gelatine) |
Mix a little cold water with the gelatine, then pour in boiling water. Cool. |
| 2 tins sweetened condensed milk | Beat condensed milk ’til light & frothy. |
| 2 cups sherry 1 teaspoon ground ginger |
Add sherry gelatine & ground ginger. |
| 2 egg whites | Beat egg whites ’til stiff, then add them to the mixture. |
| 4 pieces ginger cut into small pieces | Sprinkle on pieces of ginger. |
| 1 tin apricots or 1 large double cream | When set, decorate with cream or apricot puree (made by liquidising the apricots). |
| Cheese Cake | |
| 14 oz digestive biscuits 3 oz sugar 6 oz margarine |
Base & sides:- Heat (melt) marg & mix all together. Press in base & sides of tin – 8½" wide x 4" high |
| ¾ lb curd cheese ½ lb cream cheese ½ cup sugar 2 eggs vanilla essence & lemon juice |
Filling:- Beat together for about 10 minutes. Pour into base. Bake at mark 4 (375º) for 20 minutes. Remove & set oven at mark 7 (450º). |
| 6 oz double cream 1 plain yoghurt sugar vanilla essence |
Topping:- Beat together. Spoon carefully over the cake. Bake for 5 minutes mark 7 (450º) & set in fridge overnight. |
| Chocolate Mousse | |
| 4 oz plain chocolate 4 eggs |
Melt chocolate over hot water. Stir in yolks. Beat egg whites ’til stiff & fold into mixture. Pour into 4 glasses. Chill ’til set (1-2 hours). Before serving, grate chocolate over the top. |
| Chocolate Roulade | Oven Mark 4. Oil Swiss roll tin 12"x 8"x 1". Line with grease-proof paper. Oil the paper. |
| 4 (size 3) eggs — separated | Whisk egg whites ’til stiff. Separately, whisk egg yolks ’til pale yellow. |
| 6 oz caster sugar 1½ oz cocoa |
Add caster sugar. Whisk ’til thick and leaves a trail.
Sieve in cocoa. Fold in egg whites. Spread evenly in cake tin. Cook 20-30 minutes. |
| ½ pint double cream — whipped icing sugar |
Cool slightly in tin. Invert onto wire tray. Peel off paper. Cover with damp tea towel for 1 hour, before spreading with whipped cream and rolling up into a Swiss roll. Dust heavily with icing sugar. |
| Crème Anglais | (Alternative to cream, delicious with raspberries.) |
| 1 - 1.5 cup milk 3 - 4 egg yolks 1 - 2 tbsp sugar vanilla beans or extract |
Whisk egg yolks, sugar and vanilla into the milk and warm very gently whisking all the time. The sauce is done when it starts to thicken. It will curdle if overheated. Chill. |
| Crème Brûlée | |
| 2 cups (16 fl oz) cream 1 vanilla pod |
Put cream and vanilla pod in a saucepan over a low heat. Allow cream to simmer for 3 minutes, and then stand for 20 minutes to allow infusion. |
| 5 egg yolks 2 tablesp caster sugar |
Add egg yolks and sugar to cream and stir over low heat until mixture thickens enough to coat the back of a spoon. |
| Pour mixture into 4 half-cup capacity ramekins. Put ramekins in a baking tray of water, up to half the height of the ramekins. In a preheated oven, 180°C (350°F), bake for 20 minutes or until the custard is just set. Remove ramekins and refrigerate for 1 hour. |
|
| 1/3 cup sugar | Sprinkle the tops with sugar. In a baking tray, put ice-cubes around the ramekins and place the tray under a preheated hot grill (or blowtorch) for one minute, until the sugar melts and is golden. Avoid reheating the custard. |
| Crème Caramel | Caramel:- |
| 3 oz castor sugar 3 tablespoons water squeeze of lemon juice |
Heat over low heat, stirring, until sugar dissolved.
Increase heat, stirring, until golden brown. Pour into bottoms of 4 warmed cups. Swirl round, evenly coating. |
| 1 pint milk 2 whole eggs 2 egg yolks 2 tablespoons sugar |
Beat eggs & sugar. Beat in milk. Pour into the 4 cups (must be full). Cover with foil. Place in baking tin of hot water (up to ½ height of cups) in the oven. Bake at gas mark 2 for 1 hour. Chill & turn out when required. |
| Crème Plombières Pralinée | |
| 6 sponge fingers (stale) 2 tablespoons rum 2 tablespoons coffee |
Break sponge fingers in 3, put in dish. Mix coffee & rum. Pour over sponge fingers (soak). |
| crème patissiere:- | |
| 4 egg yolks 2 oz granulated sugar 1½ oz flour 1 pint boiling milk 1 tablespoon vanilla extract 1 tablespoon rum ½ oz butter |
Beat egg yolks & sugar ’til pale yellow. Beat in the flour. Beat in the boiling milk in drops. Pour into clean saucepan & boil for 2 mins, stirring. Remove from heat, beat in vanilla & rum, stir in butter ’til melted. |
| 4 egg whites 1 tablespoon castor sugar 3 tablespoons desiccated coconut pinch of salt |
Beat egg whites & salt ’til stiff. Add coconut & beat ’til stiff. Fold this mixture into the hot ‘crème patissiere’ above. Pour over the sponge fingers & chill for 2-3 hours. |
| 2 tablespoons desiccated coconut | Just before serving, sprinkle coconut over the top. |
| Crêpe Suzette | Crêpes:- |
| ¼ pint milk ¼ pint cold water 3 egg yolks 1 tablespoon sugar 3 tablespoons orange liqueur (or rum or brandy) 5 oz flour 2½ oz melted butter |
Blend all the ingredients in a liquidiser at top
speed for 1 minute. Cover & chill for at least 2 hours or overnight. Fry in minimum oil. Store chilled, covered until required. (Can freeze) |
| Orange butter:- | |
| 2 bright skinned oranges, plus extra juice to ¼
pint 2 oz granulated sugar 3 tablespoons orange liqueur ½ lb soft butter |
Finely grate the skin of the oranges. Add all ingredients. Beat ’til light & fluffy. Chill ’til required. |
| 2 tablespoons granulated sugar 1/8 pint orange liqueur 1/8 pint cognac |
Put orange butter in chafing dish, heat ’til bubbling.
Dip both sides of crêpe, fold in half, & in half again. Arrange all crêpes in dish, sprinkle with sugar. Pour over orange liqueur & cognac. Ignite & serve. |
| Orange Mousse | |
| 1 dessertspoon gelatine 2 eggs 2 glasses of orange juice 1 tablespoon sugar |
Melt gelatine (first cold water, then boiling water).
Separate eggs. Beat yolks & sugar. Heat orange & add sugar, yolks & gelatine. Cool. Whisk egg whites ’til stiff. Stir into mixture. Pour into glasses. |
| Nougat Ice-cream | |
| 600 g icing sugar 500 ml honey 125 ml light corn syrup (or golden syrup) sugar thermometer 8 egg whites 2 litres whipped cream (or 4 litres if too strong) 600 g golden raisins, soaked in water 250 g candied red cherries, chopped 125 g candied orange peel, chopped 600 g assorted dried fruit 375 g shelled walnuts 250 g roasted almonds large slab of dark chocolate grated (optional) |
Mix together the sugar, honey and syrup in a non-reactive sauce pan. Put the sugar thermometer in the saucepan and heat until the mixture reaches 120 deg C. In a large bowl whisk the egg whites until soft peaks form. Add the hot syrup in a thin stream and whisk until cool. Add the whipped cream, beating until incorporated. Fold in all the fruit and nuts - the mixture will be quite stiff. Pour the nougat into an oiled bread tin. Cover with foil and freeze over night, then slice. |
| Raspberry Trifle | |
| 6-8 trifle sponges 4 tablespoons seedless raspberry jam 382g (13½ oz) can raspberries 5 tablespoons sherry |
Split trifle sponges in half, and sandwich together
again with raspberry jam. Arrange in dish. Spoon raspberries & juice over sponges. Sprinkle with sherry. |
| 1½ level tablespoons custard powder 25g (1 oz) caster sugar 1 egg 450ml (¾ pint) milk |
Blend custard powder with castor sugar & egg.
Heat milk to almost boiling and pour slowly into custard, stirring continuously. Pour mixture back into pot, and stir over low heat until thick. Pour custard over sponges and leave for at least 1 hour. |
| 300ml (½ pint) double cream chopped nuts glacé cherries |
Just before serving, whip the cream with a little sugar, and spread over the trifle. Sprinkle with chopped nuts. Decorate with cherries. |
| Strawberry Ice Cream | ||
| ¾ - 1 lb strawberries 6 - 8 oz caster sugar juice of 1 orange juice of ½ lemon |
ü ý ï þ |
Puree |
| 2 egg whites | Whisk egg whites very stiff. Gradually add puree above. |
|
| ½ pint double cream | Fold in cream. Freeze | |
| Syllabub | |
| rind 1 lemon 4 tablespoons lemon juice 6 tablespoon sherry 2 tablespoons brandy 2½ oz castor sugar ½ pint double cream |
Whip all ingredients together until nearly stiff.
Pour into glasses (great with ice cream) and decorate with (hazel) nuts. |
| Choc Cake Squares | Cake |
| 5-6 oz margarine, melted 1 cup brown sugar 1 egg, beaten 1 teaspoon vanilla 2 level tablespoons cocoa, sifted pinch of salt 1 cup self-raising flour, sifted ½ cup desiccated coconut |
Add and beat ingredients in order. Bake in greased swiss roll tin, 20 minutes, Mark 4. |
| Icing | |
| 2 level tablespoons cocoa 1 heaped cup icing sugar 1 level dessertspoon butter, melted in … 1 tablespoon (+) of boiling water |
Mix together & ice top of cake. Cut cake in squares. |
| Choc-chip and Walnut Cake | ||
| 8 oz plain flour 1 level teasp baking powder |
ü þ |
sift together |
| 4 oz margarine | rub into flour to make breadcrumbs | |
| 4 oz sugar 4-8 oz chopped cooking chocolate 2-3 oz chopped walnuts |
ü ý þ |
add to above breadcrumbs |
| 1 level teasp bicarbonate of soda 3-4 tablesp milk 1 beaten egg |
ü ý þ |
Mix together (but not with the above yet) |
| Make a well in the dry ingredients mixture. Pour in the liquid mixture gradually, mixing. Add more milk if neccessary until stiff dropping consistancy. Pour into greased loaf tin 8.5"x4.5". Hollow out middle a bit so will rise flat. Bake in centre of oven 190°C for 1-1¼ hours |
||
| Christmas Cake | ||
| 8 oz raisins 8 oz sultanas 8 oz currants 4 oz mixed peel 4 oz ground almonds (1 cup) 8 oz brazil nuts (thirds) 8 oz glace cherries (halved) |
ü ï ï ý ï ï þ |
Mix together |
| 8 oz plain flour 1 level teaspoon mixed spice salt |
ü ý þ |
Sieve together |
| 8 oz butter 6 oz soft light brown sugar (1 cup) |
ü þ |
cream together |
| 4 large eggs 5 tablespoons brandy |
Add eggs to creamed butter & sugar. Fold in sieved dry ingredients. Add fruit & brandy last. 8" round cake tin, greased & lined. Stand tin in larger ti or line outside with brown paper. Bake in lower part of oven 150°C for 3½ hours |
|
| Fruit Cake | ||
|
1 cup water |
ü ï ï ï ý ï ï ï þ |
Sample the whiskey to check for quality. Take a large bowl.
Check the whiskey again to be sure it is of the highest quality. Pour one
level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the whiskey is still OK. Cry another tup. Turn off mixer. Break 2 legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the hell likes fruitcake anyway? |
| Meringues | |
| 3 egg whites | Beat egg whites ’til stiff. |
| 1 cup castor sugar | Add 2/3 cup sugar gradually. Beat ’til stiff. |
| 1 level teaspoon baking sugar | Mix the baking powder with the remaining 1/3
cup sugar. Add gradually to mixture, beating. Bake at gas mark 1 for 2 hours. |
| Rum Truffles | |
| 1 large cake of cooking chocolate | Dissolve the chocolate over hot water. |
| 1 small stale sponge cake | Crumble the cake finely. |
| 6 oz ground almonds 2 oz finely chopped almonds 3 tablespoons rum (or 1bottle rum essence) 3 tablespoons brandy (or 1 bottle brandy essence) |
Mix all the ingredients together. Roll into little balls. Coat in chocolate chips. |
| Shortbread | |
| 100 g (4 oz) plain flour 1.25 ml (1/4 tsp) salt 50 g (2 oz) rice flour, ground rice or semolina 50 g (2 oz) caster sugar 100 g (4 oz) butter |
Mix all the ingredients. Rub in the butter until the mixture
binds together in a dough. Shortbread should be handled as lightly
and as little as possible. If the dough is worked too much, it will toughen. Shape into a large round, 1 cm thick. Pinch the edges to decorate. Place on a greased baking sheet, and prick with a fork. 180°C / 350°F (gas 4) Bake for 40-45 mins. Cut into 8 wedges while still warm. |
| Sponge Cake | |
| 3 eggs 2½ heaped tablespoons cornflour 1 teaspoon baking powder 4 tablespoons (4oz) sugar 1 dessertspoon plain flour |
Beat egg whites ’til stiff. Add yolks. Add sugar gradually. Beat these ’til stiff. Add rest sifted. 8" sandwich tins 350ºF (gas 4) Bake for 15 mins |
| Turkish Delight | |
| 4 cups sugar 2½ cups water 2 teaspoons lemon juice |
Heat together slowly ’til sugar dissolved. Boil ’til soft ball when dropped in cold water. Leave to cool for 10 minutes. |
| 1½ (2) oz gelatine 1 cup hot water 4 teaspoons rose water |
Dissolve geletine in hot water. Add all ingredients together. Mix well. Pour ½ mixture into greased loaf tin. |
| 6 drops red food colouring | Add to remaining ½ mixture. Pour into another greased loaf tin. Set overnight (8 hours) in a cool place. |
| 1 cup icing sugar ½ cup cornstarch |
Sieve together on tray. Cut turkish delight into 1" cubes and roll in icing sugar mix. Storein waxed paper in an airtight tin. |