Soak 2 teaspoons gelatine in 1/3 cups cold water, put 3 or 2 slightly beaten egg yolks with 1/2 cup sugar, 1/4 cup lemon juice 1/4 teaspoon salt in saucepan.
Stir while cooking until a little thickened add gelatine. Stir well.
Add 1 tablespoon grated lemon rind.
Chill until setting begins.
Beat 3 egg whites until fairly stiff.
Add 1/2 cup sugar while beating.
Fold in mixture.
Pour into cold baked pie shell.
Top with cream.
1 cup sugar
1 egg beaten
1 oz butter
Juice and rind 1 lemon
Mix well stir on fine until thick as honey.
Filling for sponge
1/2 tin condensed milk
Juice 2 lemons
Yolk 1 egg
Mix all together & put in sponge.
4 oz raisins or sultanas
4 oz currants
Soaked in 1 cup strong black tea overnight
8 oz self raising flour (2 cups)
3 oz brown sugar (1/2 cup)
2 teaspoons mixed spice
Place dry ingredients in a bowl.
Lightly beat 1 egg with 2 tablespoons marmalade.
Add to dry ingredients also soaked fruits.
Mix well, put in a greased lined loaf tin.
Bake at 350ºF for at least 1 hour approx. Test with a skewer.
3 oz margarine, copha or butter
3 oz sugar
1 beaten egg
2 tablespoons milk
1 tablespoon cocoa
1 teaspoon vanilla
1/4 cup mixed fruit
1 lb broken biscuits
1 cup sugar
2 eggs
4 ozs margarine (melted)
Finely grated rind of 1 lemon
1/2 cup milk
1 1/2 cups self raising flour
Salt
Sift flour & salt, combine with sugar and lemon rind. Add melted shortening, eggs and milk. Beat well for 5 minutes.
Turn into greased tine and bake in moderate oven about 35 minutes.
Cream 4 oz butter, 2 tablespoons castor sugar, add 2 tablespoons milk, blend well, then add 1 1/2 cups self raising flour, 1 tablespoon cornflour.
Pinch salt.
Filling:- 1 tablespoon butter, 4 tablespoons icing sugar, 1 dessertspoon raspberry jam
Pastry: 2 cups self raising flour, 4 lb butter, mix with water.
Filling: 1/2 cup hot water. 1/2 cup sugar. 1 1/2 cups currants. Thickened with 1 tablespoon cornflour mixed with a little cold water.
When cool placed between pastry and bake in a fairly hot oven.
Ice with lemon icing.
2 cups rice bubbles
1 cup mixed fruit
1 cup coconut
1 cup icing sugar
1 cup powdered milk
Vanilla
8 oz copha
1/2 lb dried apricot - minced
2/3 cup condensed milk
2 cups coconut
Mix together and roll into balls and roll in icing sugar
1 tablespoons tomato sauce
1 tomato puree sachet
2 tablespoons vinegar
2 tablespoons flour
1 tablespoon sugar
Salt & Pepper
1/4 teaspoon ginger
1/4 teaspoon curry powder
1/4 teaspoon spice
Mix all together - add 1 cup water (or more) sprinkle parsley or chives - pour over casserole chops in oven dish. Cook slowly 2 hours
1 12 oz tin Nestles evaporated milk
1 packet pineapple jelly crystals
1 cup hot water
1 15 oz can crushed pineapple
2 tablespoons finely chopped mint
Chill evaporated milk for at least 2 hours.
Dissolve pineapple jelly crystals in hot water, add juice from tin of pineapple and chill until totally set. Whip evaporated milk until double in quantity. Add jelly and whip until thoroughly mixed. Fold in crushed pineapple and chopped mint.
Chill to serve.
Serves 6-8
4 oz butter
2 oz Icing Sugar
1 oz corn flour
1 oz plain flour
1 1/2 teaspoon vanilla essence
Cream butter and sugar and then add essence.
Work in sifted dry ingredients.
Roll into small balls, place on a greased tray, press across with a fork and flatten. Bake in a moderate oven 10-15 minutes.
4 cups water boiled with 1/2 cup sugar for 4 minutes. Cool.
Add 3/4 cup pure lemon juice. Ice well.
Serve with sprig of mint of lemon in each glass.
Maureen
2 1/2 cups plain flour
1 1/2 teaspoons Bicarb soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1 teaspoon ginger
4 cups butter
1 egg
1/2 cup sugar
1 cup honey
1 cup boiling water
Cream butter and sugar, add eggs and honey. Then dry ingredients stir in water. Cook in prepared lamington tin in a cool oven 40 to 45 minutes. Ice with lemon icing.
1/2 cup sugar
1/4 lb butter
1 dessertspoon honey
1 cup coconut
1 cup rolled oats
1 cup ??
Melt butter and honey, mix with dry ingredients - and press into a lamington tin. Bake in a moderate oven 12-20 minutes.
(10 1/2 oz) 1/2 lb choc ripples
(1/3) 1 cup coconut
(2 3/4) 2 level tablespoons cocoa
(1) 3/4 tin sweetened condensed milk
Copha
Break up biscuits roughly and mix with other ingredients.
Put in spoonfuls on tray to set in fridge.
With heaped a cupful of drink choc.
Use 2 forks to dip balls in mix to coat and return to fridge to set.
4 eggs
1 cup caster sugar
1 cup self raising flour
2 ?? of ?? milk - warm
Cocoa
Beat egg whites, add sugar, beat together, add egg yolks, fold in sifted flour, warm milk & add butter to it, fold ??.
Bake in a moderate oven.
25 minutes.
1 cup blanched almonds
1/2 cup sultanas
1/2 cup raisins
1/2 cup stoned prunes
1 ?? tin sliced peaches
1 tin cherries
1 ?? tin pineapple pieces
3/4 cup sugar
3/4 brandy
Pour canned juices ?? sugar, cook gently slowly for 10 minutes.
?? & add brandy.
Serve with ice cream & whipped cream.
1 packet Orange jelly crystals
1 cup boiling water
2 tablespoons vinegar
1/2 teaspoon mustard
2 teaspoons salt
1 cup pineapple juice
1 cup grated carrot
1 cup crushed pineapple
Dissolve jelly crystals in boiling water, add vinegar, mustard and salt.
Cool slightly, add pineapple juice, carrot and pineapple.
Set in fridge.
4 oz margarine
3/4 cup raw sugar
1/4 cup almond meal
1 egg
1 cup self raising flour
1/2 cup plain flour
3/4 cup coconut
3 oz dried apricots
Cut apricots & soak in hot water – 15 minutes.
Melt margarine, add sugar & almond meal, dissolve over heat, cool slightly.
Add beaten egg, mix in well.
Add sifted flours, mix in well.
Add coconut, mix in well.
Add strained apricots, mix in.
If a little dry, add a little water from strained apricots.
Pit in slice tin, well greased, bake in moderate oven 25 minutes. When cool ice with lemon icing, top with coconut.
Slice when cold. Leave 2 days before eating.
2 1/4 lbs cumquats
2 1/4 Pints water
4 1/4 lbs sugar
Cut up overnight.
Boil till soft, then add sugar.
Boil rapidly till set.
1/2 lb butter
1 dessertspoon Cornflour
5 ozs Self Raising Flour
3 eggs
1 lb Sultanas (or mixed fruit)
1/4 cup Sherry
1 cup Sugar
1/2 cup water
5 ozs plain flour
pinch salt
3/4 cup water
Almonds (optional)
Mix cornflour with 1/2 water. Boil gently together the sultanas, sherry & 3/4 cup water until liquid is absorbed. Put aside to cool.
Cream butter & sugar, stir in the cornflour mixture.
Add eggs, one at a time, beating well.
Stir in sifted flours and fruit.
Turn into a lined 8" tin. Bake in a moderate oven 1 1/2 - 2 hours.
Do what you like with the almonds.
3/4 cup castor sugar
1 cup self raising flour
Pinch salt
1 egg
3/4 cup milk
2 dessertspoon cocoa
1 tablespoon butter
Vanilla
Put sifted flour, salt, cocoa, sugar into a basin, add beaten egg, melted butter, milk, vanilla. Stir al together for 2 minutes.
Put in a well lined greased tin, bake for 35 to 45 minutes in a hot oven turned low.
