1970's Speciality Cookbook
|
1970's Speciality Cookbook |
|
| Conversion Table | ||
|---|---|---|
| Over 450 | Over Reg 8 | A very hot oven |
| 400-450 | Reg 6-8 | A hot oven |
| 350-400 | Reg 4-6 | A moderate oven |
| 320-350 | Reg 2-4 | A cool oven |
| 1 cup sugar | 8 oz | |
| 1 cup flour | 5 oz | |
| (All temperatures in Fahrenheit, of course) | ||
| Another Shipton Cook Book was produced by the WI in the very early 90's. If we get permission, and demand, we'll put this up here, too... | ||
* History and Introduction * Recipe Index *
This booklet was produced in 1973, we believe, and was only recently uncovered by Brenda Bowden from a cupboard. It contains 22 or more pages, around 50 recipes, and was the colour of this page. We believe the recipes, some probably dating from the 40's, were contributed by people throughout the village, but the only other details it has on it was that it was on the back cover:
Produced by the women of St.Peter's Church,
Shipton Bellinger
Proceeds in aid of the Church Fabric Fund.
Also on the back cover is a conversion table (see right).
If anyone can help us with who was involved, when the recipes were developed or when it was produced, please let us know as we have details of one only. In the meantime, the recipes are reproduced below, as accurately as we can, exactly as originally printed, typos, spelling and all (we'll be adding to them as we type-up the booklet)! If you try them, let us know because we certainly haven't yet tried them, though "Happies" were considered a quite a delicacy by one young boy, made by his grandmother. It's worth remembering that the measures are all Imperial, with 20 fluid ounces to a pint, and that some of the instructions assume gas ovens rather than electric.
Try them at your own risk! ;-)
Page 1 - Starters * Kipper Pate * Fish Fantasy *
Page 2 - Sticky Chew * Mexican Hash * Lamb Chop Casserole *
Page 3 - Meat Loaf * Goulash *
Page 4 - Beef Curry * Chicken a l'Orange * Chicken Salad *
Page 5 - Ham and Chicory * Economy Pudding * Danish Apple Cake *
Page 6 - Pavlova Cake * Banana Delight *
Page 7 - Orange Pudding * Lemon Pudding *
South African Lemon Pudding * Banana Surprise *
Page 8 - Dutch Apple Desert * Norwegian Cream *
Page 9 - Gingered Pear Conde * Ice Cream with Hot Chocolate Sauce *
Page 10 - Macaroni Cheese with a difference *
Curried Eggs * Baked Bean Supper *
Page 11 - Savoury Tarts * Wholemeal Bread *
Page 12 - Scotch Pancakes (quick method) *
Girdle Scones * Quick Scones *
Page 13 - Potato Scones *
Lindsay Potato Scones * Banana Bread *
Page 14 - Lemon Bread * Ginger Bread *
Page 15 - All Bran Fruit Loaf *
Barra Bryth (Welsh Tea Bread) * Fruit Loaf *
Page 16 - Dundee Cake * Apple Cake *
Page 17 - Cornish Sponge * Fruit Cake *
Page 18 - Marmalade or Apricot Cake *
Cornish Heavy Cake * Boiled Cake *
Page 19 - Chocolate Cake * Coconut Cake *
Page 20 - Brownies *
Coconut Crisps * "Newfy Nips" from Newfoundland *
Page 21 - Chocolate and Nut Crispies *
Happies * Chocolate Crisp *
Page 22 - Cheese Pinwheels *
Pressure Cooker Marmalade *
Mint Jelly *
Crab, thinly sliced mushroom, white sauce and 2 tablespoons P/L/J. Grated cheese on top. 20 minutes at mark 4.
Tinned tomatoes, thinly sliced mushrooms, egg, grated cheese. 20 minutes at mark 4.
Greased bowl, tablespoon cream, egg, chopped chives. 15 minutes at mark 4.
Cut a cucumber to 2 inch lengths. Scour skin with a fork and remove pips. Stuff with - Philly chees, tin anchovies, sour cream, dill, chives, salt and pepper all mixed together. Top with sour cream (and caviar! or chives). Pop in fridge.
| Ingredients |
|---|
| 3-4 boneless kippers 8 oz cream cheese (or curd cheese) good pinch paprika ground black pepper salt 1-2 tablespoons creamy milk |
Cook kippers in boiling water. When cool remove bones. Work cheese to smooth paste adding paprika, pepper and if necessary a little salt. Add milk, pound kipper flesh and gradually work into cheese. Adjust seasoning and when paste is soft and light pile into dish for serving.
| Ingredients |
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| 1 lb cooked white fish 1 hardboiled egg per person 1 cooked potato per person 1 peeled tomato per person 3/4 pint cheese sauce |
Place all in fireproof dish with pepper and salt. Cover with cheese sauce. Cook in moderate
oven for 1/2 hour.
1 breast of lamb per person, unboned, and cut into sticks. Roast and baste
with a little fat for about 1/2 hour at mark 6. (cut off all obviously fatty or grisly portions)
Strain onto serving dish. Cover with a sweet and sour sauce:-
2 tablespoons cornflour
1 tablespoon tomato ketchup
1 tablespoon vinegar
1 tablespoon brown sugar
salt and pepper
Mix until smooth, and gradually blend in 1/2 pint water, bring to boil for 2 minutes, and pour over breasts. (A diced green pepper, tomato and mushroom can be added to the sauce to enhance it). Serve with hot rice, and a green salad.
| Ingredients |
|---|
| 2lb cooking apples 6 oz fresh white breadcrumbs 4 oz butter 3 oz granulated sugar raspberry jelly 1/2 pint cream for whipping 2 oz chocolate coarsly grated |
Peel apples, slice and cook int he minimum of water until thick and smooth, sweeten to taste but keep on the sharp side. Melt butter, add crumbs and brown evenlly until golden, stir occasionally, add sugar and cool. Place alternate layers of breadcrumbs, apple and a little jelly in a glass bowl, beginning and ending with butter-fried breadcrumbs. Decorate with whipped cream and grated chocolate. Lightly chill.
| Ingredients |
|---|
| Whites of 4 large eggs 1/4 level teaspoon cream of tartar 10 oz castor sugar 2 level teaspoons cornflour 1 teaspoon vinegar 1 medium can pineapple tidbits, about 15oz or Apricot halves or Sliced peaches or Fruit cocktail or Raspberries 1/2 pint double cream, whipped |
Draw a 9" or 8" square on double thickness of greaseproof paper. Turn paper over and stand on well oiled baking tray. Sprinkle paper lightly with water. Beat egg whites and cream of tartar until very stiff. Add half the sugar and continue beating until meringue is very shiny and stands in firm high peaks. Fold in remaining sugar with cornflour and vinegar. Pile meringue on to greaseproof paper to cover shape drawn. Bake in centre of oven for 1-1 1/2 hours [Ed: added note on original: 250 degrees] or until Pavlova is firm on the outside and the colour of very pale straw. Leave to cool for 15 minutes. Transfer to serving dish (bottom side up) and peel away paper. Drain and chop fruit roughly, mix with whipped cream and pile on top of Pavlova.
| Ingredients |
|---|
| 1 packet angel delight - butterscotch 2 bananas 1 1/2 tablespoons quaker oats 1 tablespoon sugar 1/2 oz margarine approx |
Line the bottom of a dish with sliced bananas. Make angel delight according to instructions, put on top of bananas. Dissolve margarine in frying pan, sprinkle on oats and sugar, and fry until golden brown and crunchy, sprinkle on top of angel delight.
| Ingredients |
|---|
| Eating apples Lemon juice Sugar Cinnamon single cream |
Peel and slice apples thoroughly. Put in a bowl and sprinkle with sugar and cinnamon, add a few drops of lemon juice. Mix well, cover and leave for at least half an hour. Serve with single cream.
| Ingredients |
|---|
| 3/4 pint milk 2 tablespoons apricot jam 3 eggs - (one separated) 1 tablespoon sugar 1 teaspoon vanilla essence 3 tablespoons double cream (whipped) block chocolate - grated for decoration |
Spread apricot jam over the bottom of a 6 inch diameter souffle dish. Set oven
at 350 or mark 4. Break 2 whole eggs into a bowl, add 1 egg yolk and cream with sugar and vanilla.
Heat the milk and pour it onto this mixture, blend, strain into dish. Stand the dish in a roasting
tin half full of water. Cover with a piece of greaseproof paper and cook in pre-set moderate oven
for about 45-50 minutes, until firm to the touch. Leav the cream until cold.
Whip the remaining egg white stiffly and fold into the whipped cream. Cover the custard with
grated chocolate and pile the cream on top. Decorate with more grated chocolate.
| Ingredients |
|---|
| 1 oz butter 1 pint milk 2 oz sugar 4 oz rice (pudding rice) rounded teaspoon cornflour grated rind and juice of 1/2 lemon level teaspoon ground ginger small tin of pears |
Put butter, milk, sugar, rice and lemon rind into saucepan. Bring to the boil stirring now and again until rice is tender. Put in glass dish and leave to cool. Put lemon juice, fruit juice, brown sugar and ginger into saucepan, bring to boil, let boil rapidly for few minutes. Blend cornflour with little cold water, add to syrup, cook for couple of minutes. Arrange pears on top of rice and pour ginger sauce over. Decorate.
| Ingredients |
|---|
| 2 oz chopped ham (or bacon or spam) 2 oz grated cheese 1 egg 1 teaspoon milk salt pepper and mustard |
Make 4 oz shortcrust pastry in usual way. Cut and line one dozen patty tins.
Filling is as follows [Ed: Ingredients to right]:-
Teaspoon of ham in bottom of each tart. Separate yolk from white of egg. Put cheese
in yolk + pinch of salt, pepper and mustard. Mix well with a little drop of milk. Whisk white until
stiff, then fold into cheese mixture and put about teaspoonful on top of ham. Put in hot oven 400 or
regulo 6-7 in centre for about 20 minutes. You can put a little grated cheese on top if wanted.
| Ingredients to make three 1lb loaves |
|---|
| 3/4 oz fresh yeast 3/4 oz sugar 3/4 oz salt 1 pint tepid water 2 oz lard 2 lb wholemeal flour |
Dissolve the yeast and sugar in the water. Dry mix the flour salt and lard. Add the yeast mix to the flour and mix thoroughly to a firm dough. Allow to stand and "prove" in a warm atmosphere for two hours or until the dough has doubled in size. Knock back and allow to "recover" for 1/2 hour. Divide into three, mould and allow to "prove" in suitable baking tins for about another 1/2 hour or until the dough has again doubled in size. Bake in hot oven 480-500 for 35-40 minutes.
| Ingredients |
|---|
| 3 oz margarine 1 cup sugar & 3 tablespoons 2 eggs 4 tablespoons milk 6 tablespoons self saising flour 1 1/4 teaspoons baking powder 1 lemon 1/2 cup chopped nuts |
Cream fat and 1 cup sugar. Add eggs. Beat in milk and flour with baking powder
alternately. Add rind of lemon. Add nuts. Bake in greased loaf tin for 1 hour at 350.
Mix 3 tablespoons of sugar with lemon juice. When bread is cooked spoon mixture over bread while
still in tin. Cool. Keep a day. Slice and butter.
| Ingredients |
|---|
| 1/2 lb plain flour 1/4 lb margarine or lard 3 oz sugar 2 tablespoons golden syrup 1 teaspoon ground ginger 1 teaspoon bicarb of soda 1/4 pint boiling water 1 beaten egg |
Beat fat, sugar and syrup to a cream, add gill of water with soda dissolved in
it, then add flour, then add beaten egg. Pour into the tin which has been lined with well greased
paper. Bake 2-2 1/2 hours in a very slow oven.
This quantity fits a tin 7 1/2 inches square and about 1 inch deep.
| Ingredients |
|---|
| 1 heaped teacup all bran 1 heaped teacup castor sugar 1 heaped teacup sultanas 1 heaped teacup self raising flour 1 teacup milk |
Put all bran, sugar and sultanas into a bowl. Stir in milk and leave to stand for 1 hour. Stir in flour, mix well and pour misture into a well greased 1 lb loaf tin. Moderate oven 350 for about 1 1/2 hours. When cool slice and butter.
| Ingredients |
|---|
| 1/2 lb mixed fruit steeped overnight with one cup of cold tea 1/2 lb self raising flour 1/4 lb sugar 1 teaspoon mixed spice 1 egg 1 tablespoon marmalade |
Mix flour, sugar and spice, then gradually add fruit and marmalade then egg. Bake in moderate oven 350 for 1 1/4 hours. When light is put out leave in oven for 10 minutes. Keep for 2 days before using. Cut in slices and spread with butter.
| Ingredients |
|---|
| 8 oz plain flour 2 teaspoons baking powder 1/2 teaspoon mixed spice 1/4 teaspoon cinnamon 3 oz lard 3 oz castor sugar 2 oz sultanas 2 oz chopped dates 1 beaten egg 6 tablespoons milk |
Mix the flour, baking powder, spice and cinnamon. Rub in the rest of the
ingredients. Turn into a 2 lb loaf tin, well greased. Bake for 45 minutes at 375 then 30
minutes at 350.
| Ingredients |
|---|
| 8 oz self raising flour 1/2 teaspoon mixed spice 1/4 teaspoon salt 6 oz soft brown sugar 6 oz butter 6 oz sultanas 3 large eggs (if small add a little milk) 2 oz chopped peal 1 oz Glace cherries - chopped ( 1 oz chopped almonds ) Optional extra ( little almond essence ) Optional extra 2 1/2 oz blanched (halved) almonds for top |
[Ed: Assumed, I think - sieve together dry ingredients, rub in butter, then mix in remaining ingredients in order shown, then put blanched almonds on top!]
Bake for 1 hour at 360 then at 310 for a further 1 1/4 hours.
Put greased paper on top after cake starts to brown - usually after 1 hour.
| Ingredients |
|---|
| 8 oz self raising flour 4 oz sugar 4 oz margarine 3 large apples 1 egg milk sultanas |
Sieve together dry ingredients. Rub in margarine, add sugar, egg, diced apples,
sultanas and last of all enough milk to make a consistency rather like a rock bun. Put into 8
inch cake tin (so giving a rather shallow cake). Bake for about 40 minutes in the centre of a
fairly hot oven at 375-400, mark 5-6.
Serve cake either hot or cold with cream.
| Ingredients |
|---|
| 4 oz castor sugar 8 oz self raising flour 1/2 teaspoon nutmeg 1/2 teaspoon mixed spice 1/2 teaspoon bicarb of soda 1 egg 4 oz margarine 3 oz sultanas |
Place sultanas in a saucepan and just cover with water. Simmer gently for 15 minutes, drain and cool. Cream sugar and margarine, add beaten egg. When sultanas are cool add to mixture, then fold in mixed spice, flour and nutmeg. Finally add bicarbonate and blend with a little milk. Divide mixture into two greased tines and bake for 30 minutes.
| Ingredients |
|---|
| 6 oz self raising flour 4 oz margarine 4 oz sugar 6 oz sultanas 4 oz currants 3 oz mixed peel few cherries 2 eggs 1/2 teaspoon mixed spice |
Cream margarine and sugar together. Add eggs one at a time beating in well. Fold in
flour and fruit. Bake for 1 hour or more at 375.
If you don't like peel add in its place 1 dessertspoon of marmalade.
| Ingredients |
|---|
| 8 oz self raising flour 4 oz sugar 4 oz margarine 4 oz marmalade or apricot jam 2 eggs beaten with - 4 tablespoons milk |
Beat sugar and margarine to a cream. Mix in jam. Stir in flour and beaten eggs and milk. Mix thoroughly making soft mixture. Pour into well greased 6 inch tin (3 inches deep). Bake in moderate oven 325-350 for about 1 1/4 hours.
| Ingredients |
|---|
| 6 oz plain flour 1 or 2 oz cocoa powder 5 oz castor sugar 3 oz soft margarine 1 level teaspoon baking powder 1 level teaspoon bi-carb of soda 1/2 level teaspoon of salt 2 eggs 1 tablespoon treacle |
Grease and line 7 inch round tin. Sieve dry ingredients together in large mixing
bowl. Add remaining ingredients and beat well for 2-3 minutes. Pour into prepared tin.
Regulo 2 for 1 hour, middle shelf.
Cool in tin for 5 minutes. Turn onto wire rack.
| Ingredients |
|---|
| 8 oz self raising flour 5 oz margarine 4 oz sugar 2 oz coconut 2 eggs 1 level teaspoon baking powder milk to mix a little coconut for top pinch of salt |
Cream margarine and sugar together. Add eggs one at a time beating in well. Fold in
flour, baking powder, salt and coconut with a little milk ti [sic: to?] a dropping
consistency. Prepare a 6 inch cake tin, put mixture in and sprinkle top with coconut. Bake
in a moderate oven for about 1 hour.
| Ingredients |
|---|
| 12 seville oranges 2 lemons 4 1/2 pints water 5 / 6 lbs sugar |
Wash fruit. Put into pressure cooker with 2 pints water. Cook for 25 minutes at 15lb pressure. Strain off juice. Scoop out pith and pulp from fruit, sieve into juice. Cut peel finely (alternatively can be liquidised). Add rest of water and stir. Measure into preserving pan. Bring to boil. For every pint of liquid add 1 lb sugar (sugar should be warmed in oven). Boil rapidly for 20-25 minutes. Test on a very cold plate. Remove from heat while testing. Bottle in ordinary way after 15-20 minutes, first removing scum in usual way.
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