Old English Beef Hot Pot

For a printable version of this recipe, click here.

Makes 4 servings.

Ingredients

  • 1 pt. ale, beer, or cider

  • 1 leek, chopped

  • 1/2 pt. beef stock or 1 beef stock cube, dissolved in 1/2 pt. water

  • Small piece turnip, peeled and chopped

  • 8 oz. onions, peeled and sliced

  • Salt and pepper

  • 2 lb. leg or shin of beef

  • Pinch of nutmeg

  • 2 medium size carrots, peeled and chopped

  • 1 bay leaf

  • 1 strip lemon peel

  • 2 oz. mushrooms, sliced

  • 1 stick celery, chopped

  • 1 Tbsp. chopped parsley

Method

  1. Boil ale until reduced by half; add stock and boil a further 5 minutes.

  2. Put a layer of onions in a large casserole, then fill about 3/4 full of meat cut into small pieces and vegetables.

  3. Sprinkle each layer with a little seasoning and add nutmeg, lemon and bay leaf.

  4. Add hot reduced liquid.

  5. Cover tightly with foil and then put the lid on.

  6. Cook in a slow oven (350 0 F. - Gas Mark 3) for 4 to 4 1/2 hours.

  7. Before serving, sprinkle with parsley and remove bay leaf and lemon.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Salmon Mousseline

For a printable version of this recipe, click here.

Serves 4.

Ingredients

  • 1 1/2 c. half & half

  • 1 tsp. salt

  • 2 eggs

  • 1/4 tsp. black pepper

  • 1 small can red salmon

  • Garnish: Dash of cayenne or pepper flakes

  • 4 large, cooked shrimp

  • 1/2 bunch chopped parsley

Method

  1. Place ingredients in order given into a blender container and blend until smooth.

  2. Pour into 4 greased custard cups or ramekins.

  3. Place cups into a baking pan and pour hot water into pan to reach 1/2 way up sides of cups.

  4. Bake at 400 F for 20 to 30 minutes until salmon is set.

  5. Tops will be puffed slightly and brown.

  6. Remove from oven; allow to cool in cups for 5 minutes.

  7. Unmold Mousselines onto a serving plate.

  8. Coat each with Chantilly Sauce and garnish tops with shrimp and parsley.

Courtesy of member Evelyn Koch House of Lancaster Cookery Book, 1986

Boatman's Stew

For a printable version of this recipe, click here.

Serves 4.

Ingredients

  • 2 large onions, sliced

  • 1 1/2 c. water

  • 1/2 c. olive oil

  • 1 tsp. salt

  • 1 (1 lb. 3 oz.) can tomatoes

  • 1/2 tsp. pepper

  • 1 tsp. red pepper flakes

  • 2 lb. fish (cod, haddock, etc.), cut into bite-size pieces

  • 1/2 bunch chopped parsley

  • 1/2 c. white wine

Method

  1. Brown the onions in olive oil.

  2. Add tomatoes with juice, red pepper flakes, pepper, parsley, wine, and water.

  3. Simmer together for 30 minutes.

  4. Add fish and simmer for 5 minutes or until fish is cooked.

  5. Serve in deep bowls with bread.

Courtesy of member Evelyn Koch, House of Lancaster Cookery Book, 1986

Afternoon Tea Cakes & Biscuits

Scottish Shortbread

For a printable version of this recipe, click here.

Ingredients

  • 3 c. flour

  • 1/2 lb. butter, softened

  • 1 c. sugar

  • 1 egg, well beaten

  • 3 tsp. baking powder

Method

  1. Sift together flour, sugar, and baking powder three times.

  2. Add very soft butter.

  3. Mix with hands until batter holds together.

  4. Add beaten egg into batter.

  5. Pet brown paper on a cookie sheet; add dough and flatten out with hands, turning around to straighten out edges.

  6. Pinch edges as you would for a pie and using a fork, stick through dough all over.

  7. Bake at 325 F for 30 minutes or until light brown.

  8. When done, slip paper and bread off onto cookie rack.

  9. When slightly cool, cut in and separate slightly.

  10. Allow it to cool.

  11. Stand each quarter up on edge until entirely cool.

  12. Wrap in wax paper.

Courtesy of member Susan Moser Gaza, House of Lancaster Cookery Book, 1986

Duke of Cambridge Tart

For a printable version of this recipe, click here.

Can be served hot or cold. Serves 4 to 6.

Ingredients

  • 1/2 c. short crust pastry

  • 1/3 c. butter

  • 1/4 c. chopped fruit peel

  • 1/3 c. sugar

  • 2 egg yolks, beaten

Method

  1. Roll out pastry and use to line 7-inch cake pan (shallow).

  2. Melt butter in a saucepan and stir in sugar.

  3. Remove from heat and stir in egg yolks; beat well.

  4. Sprinkle peel over pastry; pour egg mixture into pastry case.

  5. Bake at 350 F for 20 to 30 minutes or until golden brown.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Swiss Tarts

For a printable version of this recipe, click here.

Ingredients

  • 1/2 lb. plain flour

  • Pinch of salt

  • 1/2 lb. butter or margarine

  • 2 oz. castor sugar (fine white)

  • Few drops vanilla

  • 15 paper cases

  • Raspberry jam

Method

  1. Sieve flour and salt.

  2. Beat butter and sugar until very light and creamy.

  3. Mix in vanilla and flour a little at a time.

  4. Mixture should be light and soft.

  5. Place in forcing bag with large star pipe attached and pipe a whirl into each paper case, starting at center.

  6. Bake in top of oven at 355 F for about 15 minutes.

  7. When cold, sprinkle with sieved confectioners’ sugar. Fill centers with a dab of jam.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Alice's Butter Tarts

For a printable version of this recipe, click here.

Ingredients

  • 1/3 c. butter

  • 1/2 c. currants (optional)

  • 1 c. sifted brown sugar

  • 1 egg, beaten

  • 2 Tbsp. -half & half

  • 1 tsp. vanilla

Method

Mix and bake in pastry shells (12) at 450 F for 8 minutes, then lower to 350 F and cook till pastry is light brown.

Courtesy of member Celia Esmonde, House of Lancaster Cookery Book, 1986

Maids of Honor

For a printable version of this recipe, click here.

Ingredients

  • 6 unbaked 4-inch tart shells

  • 1 Tbsp. heavy cream

  • 2/3 c. ground blanched almonds

  • 1/2 tsp. almond extract

  • 1/2 c. sugar

  • 2 Tbsp. red currant jelly

  • 1 1/2 Tbsp. cornstarch

  • Whipped cream

  • 1 egg

  • Toasted whole almonds

Method

  1. Prepare tart shells and refrigerate until ready to use.

  2. Preheat oven to 350 F.

  3. In a medium size bowl, combine ground almonds, sugar, and cornstarch.

  4. Mix well in a small bowl, beat egg until foamy.

  5. Add almond-sugar mixture with cream almond extract.

  6. Stir until combined.

  7. Place 1 teaspoon jelly in bottom of each shell.

  8. Spoon batter evenly into shells.

  9. Bake for 30 minutes or until the top is golden brown and springs back when gently pressed with fingertip.

  10. Let cool in pan on rack.

  11. Decorate with whipped cream and whole almonds.

Courtesy of member Nancy Jean Mozer, House of Lancaster Cookery Book, 1986

Brandy Snaps

For a printable version of this recipe, click here.

Ingredients

  • 3 oz. butter

  • 4 oz. plain flour

  • 6 oz. golden syrup

  • 1 tsp. ground ginger

  • 4 oz. sugar

Method

  1. Melt butter and syrup together over gentle heat.

  2. Stir in sugar and remove from heat.

  3. Stir flour and ginger and add gradually; mix well.

  4. Put teaspoons of mixture on greased baking sheet, about 4 inches apart.

  5. Bake at 375 F. for 10 to 15 minutes until light golden brown.

  6. Stand for a few minutes, then remove with spatula and curl around greased wooden spoon handle.

  7. If some harden before curling, heat for a few minutes in oven to soften.

  8. Cool on wire rack.

  9. If you wish, fill with piped whipped cream.

Courtesy of member Celia Esmonde, House of Lancaster Cookery Book, 1986

Tudor Roses

For a printable version of this recipe, click here.

Makes about 3 dozen.

Ingredients

  • 1/2 c. butter, softened

  • 1/4 tsp. mace

  • 1/2 c. confectioners’ sugar

  • 1/2 tsp. vanilla

  • 3/4 c. sifted all-purpose flour

Method

  1. Preheat oven to 350 F.

  2. In a small bowl at medium speed, cream butter until light and fluffy.

  3. Gradually beat in sugar.

  4. Sift together flour and mace.

  5. Beat into butter mixture along with vanilla.

  6. Use the star tip of cookie press.

  7. Place cookies 1 inch apart.

  8. Bake for 15 minutes or until a delicate golden brown.

  9. Cool for several minutes.

  10. Remove from cookie sheet.

  11. Cool on wire rack.

Courtesy of member Elizabeth Ann Moser, House of Lancaster Cookery Book, 1986

Viennese Chocolate Fingers

For a printable version of this recipe, click here.

Makes about 20.

Ingredients

  • 10 Tbsp. unsalted butter

  • 4 drops vanilla flavor

  • 2 Tbsp. fine sugar

  • 2 oz. semi-sweet chocolate

  • 1 c. unbleached flour

  • 1/8 tsp. baking powder

Method

  1. Preheat oven to 375 F.

  2. Butter 2 cookie sheets.

  3. Beat butter until very soft and then add sugar.

  4. Sift flour and baking powder.

  5. Beat well and add vanilla flavoring.

  6. Put mixture into a pastry bag with a star nozzle and pipe out finger shape on cookie sheet (about 3 inches long).

  7. Bake for 15 to 20 minutes.

  8. Cool on a wire rack.

  9. When cold, dip each end in melted chocolate and leave to cool.

Courtesy of member Eileen F. Dyer, House of Lancaster Cookery Book, 1986

Lemon Squares

For a printable version of this recipe, click here.

Ingredients:

  • Crust:

    • 1 c. sifted flour

    • 1/4 c. confectioners’ sugar

    • 1/2 c. butter

  • Topping:

    • 1 c. sugar (regular)

    • 1/2 tsp. baking powder

    • 2 eggs

    • 3 to 4 Tbsp. lemon juice

    • 2 tsp. grated lemon peel

    • 2 Tbsp. flour

Method:

  1. Sift flour and confectioners’ sugar together.

  2. Melt 1/2 cup of butter and add flour and sugar.

  3. Press this mixture into an 8x8 inch greased baking pan and bake for 20 minutes at 350 F.

  4. While this bakes, combine sugar, baking powder, eggs slightly beaten, lemon juice, grated lemon peel, and 2 tablespoons of flour.

  5. Pour this mixture over baked crust and bake for 20 to 25 minutes more.

  6. When cool, sprinkle with confectioners’ sugar and cut into squares.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Hummingbird Cake

For a printable version of this recipe, click here.

Ingredients

  • 3 c. flour

  • 3 eggs

  • 2 c. sugar

  • 1 (8 oz.) can crushed pineapple

  • 1 tsp. soda

  • 1 tsp. butter

  • 1 tsp. salt

  • 1 1/2 c. cooking oil

  • 1/2 tsp. vanilla

  • 1/2 c. chopped nuts

  • 1 tsp. cinnamon

  • 2 to 3 bananas, mashed

Method

  1. Sift together flour, soda, salt, and cinnamon.

  2. Set it aside.

  3. Add 3 eggs to sugar and mix well.

  4. Add dry ingredients, then crushed pineapple.

  5. Add cooking oil.

  6. Mix thoroughly.

  7. Stir in pineapple and chopped nuts.

  8. Pour it into a tube pan which has been buttered, then dusted with sugar to make a nice crust.

  9. Bake at 350 F for 1 hour.

  10. Cool in pan for 1 hour.

Courtesy of member Betty Jane Bailey, House of Lancaster Cookery Book, 1986

Luscious Lemon Cake

For a printable version of this recipe, click here.

Ingredients

  • Cake:

    • 4 oz. soft margarine

    • 5 oz. castor sugar

    • 5 oz. self-rising flour

  • Syrup:

    • 3 rounded Tbsp. icing sugar

    • 4 Tbsp. milk

    • 2 large eggs

    • Grated rind of 1 lemon

    • 3 Tbsp. lemon juice

Method

  1. Grease and line a loaf tin.

  2. Set oven to 350 F.

  3. Cream margarine and sugar until light and fluffy.

  4. Add everything else, but syrup, and mix.

  5. Pour into tin.

  6. Bake for 40 to 45 minutes until firm.

  7. Immediately pour syrup over cake while still hot in tin.

  8. Leave to cool and turn out.

Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986

Madeira Cake

For a printable version of this recipe, click here.

A mild cake, traditionally served with Madeira wine.

Ingredients

  • 3/4 c. sifted all-purpose flour

  • 2 eggs

  • 1 tsp. baking powder

  • 1/8 c. milk

  • 1/2 c. confectioners’ sugar

  • 1/4 c. butter, softened

  • Thin sliced candied orange or lemon peel

Method

  1. Preheat oven to 350 F.

  2. Sift together flour and baking powder.

  3. Set it aside.

  4. Whisk eggs into milk and set aside.

  5. Cream together butter and sugar until fluffy, then add the egg mixture, beating continuously.

  6. Gently fold in flour.

  7. Put the mixture in a well-greased and flour dusted pan.

  8. Lay peel across the top and bake undisturbed until browned and a cake tester comes out clean, about 50 minutes.

  9. Cool completely before cutting.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Afternoon Tea Sandwiches

Egg 'N Onion Sandwiches for Cricket Teas

For a printable version of this recipe, click here.

Ingredients

  • White or whole wheat bread

  • Mayonnaise

  • 6 eggs

  • Salt

  • 1 oz. butter

  • Scallions

Method

  1. Hard boil the eggs.

  2. Dice eggs while still warm and mix with butter.

  3. Add mayonnaise until a spreading mixture is formed.

  4. Add salt to taste.

  5. Add chopped spring onions including green stems.

  6. Spread the buttered bread fairly thickly with the mixture.

  7. Cut finished sandwiches into 4 small triangles.

  8. If dainty sandwiches are required, remove crusts.

  9. As a variation, use the egg mixture, no onions, but use fresh lettuce leaves, or watercress or mustard greens.

Courtesy of Anita Cooke Watkins, Lydney, Gloucestershire, England,
published in the House of Lancaster Cookery Book, 1986

Mushroom-Butter Tea Sandwiches

For a printable version of this recipe, click here.

Ingredients

  • 1/2 lb. sliced mushrooms

  • 1/4 tsp. black pepper

  • 1/4 c. butter plus

  • 1/4 tsp. salt

  • 1/2 c. softened butter

  • 3 Tbsp. dry sherry or brandy

Method

  1. Sauté mushrooms in 1/4 cup butter until golden brown.

  2. Put mushrooms and butter in a blender and add the remaining ingredients.

  3. Blend until smooth.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986

Walnut and Watercress Tea Sandwiches

For a printable version of this recipe, click here.

Ingredients

  • 1/2 c. finely chopped watercress

  • 2 hard cooked eggs, sieved

  • 1/2 c. broken walnut meats

  • Butter, softened

  • 1/2 c. cream cheese

  • 12 slices trimmed white bread

  • Salt to taste

Method

  1. Combine the watercress, walnuts, cream cheese, salt, and eggs in a mixing bowl.

  2. Blend well and correct seasonings.

  3. Butter the bread.

  4. Spread 6 slices with the filling.

  5. Cover with remaining bread.

  6. Cut into 4 triangles.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986

English Tea Sandwiches

For a printable version of this recipe, click here.

Makes 40 triangular tea sandwiches, serving 8 to 10.

Ingredients

  • 12 slices white bread*

  • 1/4 c. chopped fresh dill

  • 8 slices whole wheat bread*

  • 2 to 3 thin slices Brick cheese or Monterey Jack

  • 2 Tbsp. mayonnaise

  • 1 tsp. Coleman's mustard

  • 1 Tbsp. mango chutney

  • 1/4 c. chopped chives

  • 18 thin slices peeled cucumber

  • 2 to 3 thin slices ham

  • 1/2 bunch watercress, stemmed

  • 1 stick unsalted butter, softened and creamed

Ham: Mix mayonnaise and mustard, then spread on 4 slices of white bread.

Sprinkle with chopped chives. Place ham on 2 slices. Cover with 2 slices. Cut off crusts. Cut into 4 triangles. Place on a plate under dampened tea towel.

Smoked Salmon: Sprinkle dill on 4 slices buttered whole wheat bread. Top with slices of salmon. Cover with 2 slices. Cut as before. Cover as before.

Cheese-Chutney: Sprinkle 4 slices of buttered whole wheat bread with ley. Place cheese on 2 slices, chutney on other 2 and close. Cut and cover as before.

Cucumber: Sprinkle 4 slices buttered white bread with parsley. Top 2 slices with cucumber; close, cut and cover.

Watercress: Top 4 slices buttered white bread with watercress. Cut and cover as before.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986

Sauces

Mint Sauce

For a printable version of this recipe, click here.

Ingredients

  • 2 Tbsp. boiling water

  • 2 Tbsp. chopped fresh mint

  • 1 Tbsp. sugar

  • 6 Tbsp. malt vinegar

Method

  1. Pour boiling water over sugar and stir until dissolved.

  2. Add mint and vinegar.

  3. Let stand for several hours or overnight to blend flavors.

Courtesy of member Ethel Hillman Brakeman, House of Lancaster Cookery Book, 1986

English Salad Sauce

For a printable version of this recipe, click here.

Makes 1 cup.

Ingredients

  • 2 hard cooked egg yolks

  • 1/4 tsp. sugar

  • 1 raw egg yolk

  • Pinch of cayenne pepper

  • 1/2 tsp. Coleman's mustard

  • 1/2 c. plus 2 Tbsp. heavy cream

  • 1/4 tsp. salt

  • 1 Tbsp. lemon juice

Method

  1. Mash yolks with cold water into a paste.

  2. Stir in raw egg yolk, mustard, sugar, and pepper.

  3. Add cream.

  4. Whip lightly to thicken.

  5. Blend well.

  6. Add juice.

  7. Refrigerate.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Crab Mayonnaise

For a printable version of this recipe, click here.

Serves 4.

Ingredients

  • 2 oz. crabmeat

  • Anchovies

  • 2 hard-boiled eggs

  • Watercress

  • 1/4 pt. mayonnaise

Method

  1. Chop crab meat roughly.

  2. Chop eggs and mix with meat.

  3. Arrange the mixture in a neat pile in a shallow glass dish.

  4. Pour mayonnaise over.

  5. Arrange the anchovies in a pattern over the mayonnaise and garnish with watercress around the edge.

  6. Serve with a wreath of thinly sliced brown bread and butter.

Courtesy of member Eddie Stirling, House of Lancaster Cookery Book, 1986

Orange and Tomato Soup

For a printable version of this recipe, click here.

Ingredients

  • 4 medium onions, finely chopped

  • 1 (16 oz.) can tomatoes, chopped

  • 1 medium potato, peeled and finely chopped

  • Juice and grated rind of 1 orange

Method

  1. In large saucepan, slowly sauté onions, chopped potato, and garlic in butter.

  2. Add tomatoes, orange juice, orange rind, and broth.

  3. Simmer for 30 minutes.

  4. Just before serving, add cream and season to taste with salt and pepper.

Courtesy of Dunain Park of Inverness, Scotland,
published in House of Lancaster Cookery Book, 1986

Beetroot Soup

For a printable version of this recipe, click here.

Ingredients

  • 1 qt. chicken stock

  • 1 rounded Tbsp. butter (1 oz.)

  • 1 rounded Tbsp. flour (25 gm)

  • 1/4 pt. cream or half & half (150 ml)

  • 1 large, cooked beetroot

  • 1 stick celery

  • Salt to taste

  • Pepper to taste

  • Shredded cabbage for garnish

Method

  1. Melt butter and flour in a skillet; fry lightly without browning it.

  2. Skin the beet and cut it into fine shreds.

  3. Wash and shred celery.

  4. Add the stock; stir until it boils and thickens.

  5. Add beet and celery.

  6. Cook for 1/2 hour.

  7. Pass through a sieve.

  8. Season carefully.

  9. Add the cream.

  10. Make thoroughly hot without allowing it to boil.

  11. Place shredded cabbage in soup tureen.

  12. Pour the hot soup into the tureen and serve.

Courtesy of Gloucestershire Recipes 1919 to 1979 Diamond Jubilee
published in House of Lancaster Cookery Book, 1986

Princess of Wales' Watercress Soup

For a printable version of this recipe, click here.

Her Royal Highness the Princess of Wales (Formerly Lady Diana Spencer) has kindly given her permission for Lancaster chapter to include her recipe for Watercress Soup. Serves 3.

Ingredients

  • 1 oz. (25 g) butter

  • 1/2 pt. (275 ml) single cream

  • 1 oz. (25 g) flour

  • Salt and freshly milled black

  • 1 1/4 pt. (570 ml) warmed chicken pepper stock

  • bunches (about 6 oz. or 175 g) fresh watercress

Method

  1. Melt the butter in a saucepan, then add the flour and cook for a couple of minutes on a low heat, stirring gently.

  2. Now slowly add the warmed chicken stock until you have a creamy consistency.

  3. Wash the watercress thoroughly and add it to the mixture.

  4. Cook slowly until the stalks are soft, stirring occasionally; this will take about 20 minutes.

  5. Remove the pan from the heat and allow the soup to cool.

  6. Liquefy the mixture in a blender or food processor, then pass it all through a fine sieve into a bowl.

  7. Add the cream (reserving a little to garnish the top of each portion), then cover the bowl and chill until ready to serve.

  8. A few leaves of watercress, previously blanched, can provide additional garnish if required.

Courtesy of Princess Diana, House of Lancaster Cookery Book, 1986

Breads

Beer Bread

For a printable version of this recipe, click here.

Ingredients

  • 3 c. self-rising flour

  • 1 can beer (room temperature)

  • 3 Tbsp. sugar

Method

Stir ingredients together and pour into a greased loaf pan.

Bake at 350 0 for 30 minutes.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Irish Soda Bread

For a printable version of this recipe, click here.

Ingredients

  • 1 Tbsp. softened butter

  • 1 tsp. salt

  • 4 c. flour

  • 1 to 1 1/2 c. buttermilk

  • 1 tsp. baking soda

Method

  1. Sift dry ingredients together in a bowl.

  2. Slowly add 1 cup buttermilk, beating constantly with a spoon until dough is firm enough to be gathered in a ball. If dough crumbles, beat in more buttermilk.

  3. Place dough on lightly floured board and pat into shape of a round loaf, about 8 inches in diameter and 1 1/4 inches thick.

  4. Place dough on greased baking sheet and cut X into dough about V2 inch thick, dividing top into quarters.

  5. Bake at 425 0 for 45 minutes or until the top is golden brown.

  6. Serve sliced with butter.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Honey Lemon Sesame Bread

For a printable version of this recipe, click here.

A sweet, citrus bread.

Ingredients

  • Bread

    • 1 1/4 c. flour

    • 1/2 c. honey

    • 2 Tbsp. nonfat dry milk

    • 2 eggs

    • 2 tsp. baking powder

    • 2 Tbsp. lemon juice

    • 1/2 tsp. salt

    • 1 Tbsp. grated lemon rind

    • 1/4 c. margarine

  • Topping

    • 1/2 c. sesame seeds

    • 2 Tbsp. lemon juice

    • 3 Tbsp. honey

Method

  1. Preheat oven to 350 F.

  2. Sift flour, milk powder, salt, then resift. Set it aside.

  3. Cream margarine and honey thoroughly.

  4. Add eggs, lemon juice, and lemon rind, beating continuously.

  5. Add sesame seeds, beating continuously.

  6. Gradually add flour mixture, beating at low speed.

  7. Pour dough into baking pan.

  8. Bake until lightly browned, about 20 minutes in an 8x8x2 inch greased pan.

  9. Remove from oven.

  10. Immediately prick the top.

  11. Pour thoroughly mixed topping and let rest in pan for 10 minutes.

  12. Serve warm.

    Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Apricot Bread

For a printable version of this recipe, click here.

Ingredients

  • 1/2 c. apricots, soaked soft

  • 1 egg

  • 1 large orange rind

  • 2 c. flour

  • 1/2 c. raisins

  • 1/4 tsp. salt

  • 1 tsp. soda

  • 2 1/2 tsp. baking powder

  • 1 c. white sugar

  • 1/2 c. chopped nuts

  • 1 Tbsp. butter, melted

  • 1/2 c. water

  • 1 tsp. vanilla

Method

  1. Add sugar to butter and mix.

  2. Add vanilla and egg. Blend well.

  3. Mix dry ingredients.

  4. Add alternately with water to mixture.

  5. Stir in apricots, rind, raisins, and nuts.

  6. Bake at 375 F until well done, when loaf leaves the side of pan.

Courtesy of Ethel Hillman, House of Lancaster Cookery Book, 1986

Australian Bran Loaf

For a printable version of this recipe, click here.

Ingredients

  • 1 c. self-rising flour

  • 1 c. milk

  • 1 c. raisins

  • 3/4 c. sugar

  • 1 c. bran

Method

  1. Soak bran in milk for 20 minutes.

  2. Add other ingredients and mix well.

  3. Bake for 1 hour at 350 F in greased and floured 9x5x3 inch loaf pan.

  4. Slice and butter when cool.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Flapjacks

For a printable version of this recipe, click here.

Ingredients

  • 4 oz. margarine

  • 1 large Tbsp. syrup

  • 4 oz. Sugar

  • 6 oz. oats

Method

  1. Melt the butter, sugar, and syrup.

  2. Remove the saucepan from the heat and add the oats.

  3. Press flat, about 1 inch thick in a pan.

  4. Bake at 450 F for 7 to 10 minutes.

Courtesy of member Julia Baines Carpenter, House of Lancaster Cookery Book, 1986

Caerphilly Scones - Sgonau Caerffili

For a printable version of this recipe, click here.

Ingredients

  • 8 oz. self-rising flour

  • 2 oz. caerphilly cheese

  • 1 1/2 oz. butter

  • 1/4 pt. milk

  • 1 1/2 oz. fine sugar

  • Pinch of salt

Method

  1. Sift the flour and salt together.

  2. Rub in the butter.

  3. Grate the cheese and add with the sugar into the flour mixture.

  4. Add the milk slowly until a soft firm dough is formed.

  5. Turn onto a floured board and roll out until 2 inches thick.

  6. Cut into rounds and place on a greased baking tray.

  7. Brush with milk and cook at 425 F for 10 minutes.

  8. Serve hot and buttered.

Courtesy of member Rose Hillman, House of Lancaster Cookery Book, 1986

Chutneys & Pickles

Chutney

For a printable version of this recipe, click here.

Ingredients

  • 1 (1 lb. 13 oz.) can cling peach slices

  • 1 (1 lb.) can whole cranberry sauce

  • 1/2 c. light or dark raisins

  • 1/2 c. chopped celery

  • 1/2 c. chopped nuts

  • 1 tsp. ginger

  • 2 tsp. grated lemon rind

  • 3 Tbsp. brown sugar, packed down

  • 1/2 tsp. cumin

Method

  1. Drain peaches; bring all of preceding to boil and very low simmer until thickens.

  2. Cover and cool.

Courtesy of member Lee Becker, House of Lancaster Cookery Book, 1986

Apricot Chutney

For a printable version of this recipe, click here.

Ingredients

  • 2 lb. dried apricots

  • 1 level tsp. cinnamon

  • 1/2 lb. onions

  • 1 level tsp. allspice

  • 4 lb. brown sugar

  • Pinch of cayenne pepper

  • 1 level tsp. curry powder

  • 2 pt. wine vinegar

Method

  1. Wash the apricots well; cover with boiling water and leave for 24 hours.

  2. Chop the onions and stew them with a little of the sugar until tender.

  3. Strain the apricots and cut into pieces.

  4. Put them into a pan with the sugar, spices, onions, and vinegar and simmer until the chutney is thick, about 2 hours.

  5. Pot and cover.

Courtesy of member Julia Carpenter, House of Lancaster Cookery Book, 1986

Pickled Cabbage

For a printable version of this recipe, click here.

Ingredients

  • 2 medium size red cabbage (about 6 lbs.)

  • 1/4 c. sugar

  • 2 Tbsp. mixed pickling spice

  • 6 Tbsp. coarse (kosher) salt

  • 1 tsp. whole black peppercorns

  • 1 qt. malt vinegar

Method

  1. Shred the cabbage in 1/8-inch-thick strips.

  2. In a large stainless steel or enameled bowl, arrange cabbage in 3 layers, sprinkling 2 tablespoons salt evenly on each layer.

  3. Let stand in a cool place for 2 days, stirring it thoroughly several times each day.

  4. On the third day, combine malt vinegar, sugar, pickling spice, and peppercorns in a 3-quart saucepan.

  5. Bring to a boil over high heat, stirring until sugar dissolves.

  6. Boil briskly, uncovered, for 5 minutes, then remove from heat and cool to room temperature.

  7. Drain cabbage in a colander, squeezing it as dry as possible; Strain the mixture over it, moistening it thoroughly.

  8. Cover. Refrigerate. Marinate for 3 days, stirring occasionally. Makes about 4 pints.

Courtesy of member Nancy Jean Mose, House of Lancaster Cookery Book, 1986

Pickled Broccoli

For a printable version of this recipe, click here.

Ingredients

  • 1 qt. cider vinegar

  • 1 1/2 c. water

  • 3 Tbsp. pickling spice

  • 1 1/2 Tbsp. dried oregano

  • 2 Tbsp. dried basil

  • 1 Tbsp. black peppercorns

  • 6 cloves garlic, crushed

  • 1 c. sugar

  • 5 lb. broccoli, chopped

  • 2 red peppers, seeded and chopped

  • 2 large onions, sliced

Method

  1. Combine vinegar, water, spice, herbs, and sugar in a large pan.

  2. Bring to a boil and simmer for 15 minutes.

  3. Add broccoli and boil for 8 to 10 minutes.

  4. Pack into hot, sterilized jars and seal.

  5. Process 20 minutes.

Courtesy of member Dorothy Mos, House of Lancaster Cookery Book, 1986

Elderflower Champagne

For a printable version of this recipe, click here.

A refreshing drink to be enjoyed chilled with ice on a hot summer's day.

Ingredients

  • 4 large heads of elderflowers (picked on a sunny July day)

  • 1 ½ lbs. granulated sugar

  • 2 pints boiling water

  • 6 pints cold water

  • Juice and rind of 2 large lemons

  • 2 tablespoons white wine vinegar

Method

  1. Do not wash the elderflowers but remove any insects and the thick stalks.

  2. Put the sugar in a very large bowl and cover with two pints of boiling water.

  3. Stir until the sugar has dissolved.

  4. Then add six pints of cold water, the rind and juice of the lemons, the vinegar, and the elderflowers.

  5. Stir well.

  6. Cover, and leave covered for 48 hours, stirring occasionally.

  7. Strain through a fine sieve into clean beer bottles with pop off plastic caps.

  8. Leave an inch gap at the top of each bottle and seal.

  9. Store in a cool place to mature, the champagne will be ready to drink in six weeks.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Blackberry Cordial

For a printable version of this recipe, click here.

The fruits of the autumnal hedgerows provide this inexpensive and flavorsome drink.

Ingredients

  • 5 lbs. blackberries, cleaned and whole

  • 2 pints cold water

  • 2 oz citric acid

  • 1 ½ lbs. preserving sugar to every pint of strained juice

Method

  1. Put the blackberries into a large pan and cover with water and citric acid.

  2. Stir frequently, but without breaking or bruising the fruit or the cordial will be dull.

  3. Cover and leave to steep overnight.

  4. Next day, strain the juice through muslin or a fine sieve into a large saucepan.

  5. To each pint of juice add 1 ½ lbs. preserving sugar.

  6. Heat gently, stirring to dissolve the sugar, then bring to the boil and boil for 10 minutes.

  7. Leave to cool then strain again into clean bottles with screw tops.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Damson Chutney

For a printable version of this recipe, click here.

This tangy chutney goes well with mature cheese and crusty bread.

Ingredients

  • 3 lbs. cleaned damsons

  • 2 pints malt vinegar

  • 1 ½ lbs. Bramley Apples, peeled, cored, and finely diced

  • 1 lb. onions, peeled and finely chopped

  • 2 teaspoons ground ginger

  • 3 level teaspoons salt

  • 1 oz pickling spice (tied in muslin bag to handle of pan)

  • 1 lb. soft brown sugar

Method

  1. Put the damsons in a preserving pan with one pint of the vinegar and simmer until the fruit is soft enough to remove the stones.

  2. When all the stones have been removed and discarded, add the apples, onions, ginger, and salt with the spice bag tied to pan handle for easy removal later.

  3. Continue simmering until the mixture is soft then add the rest of the vinegar and the sugar, stirring well until the sugar has dissolved.

  4. Continue cooking, until finally when the mixture is thick, remove from the heat.

  5. Put into warm, clean jars and seal.

  6. Leave to mature for two months.

  7. Makes about 7 pounds of chutney.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Gingerbread Men

For a printable version of this recipe, click here.

An old-time favorite with children of all ages!

Ingredients

  • 4 oz butter

  • 8 oz self-rising flour

  • 4 oz soft brown sugar

  • 2 teaspoons ground ginger

  • 1 level teaspoon mixed spice

  • 1 tablespoon black treacle

  • 1 tablespoon syrup

  • 1 teaspoon orange juice

Method

  1. Set oven to 350 Fahrenheit or mark four.

  2. Grease and flour baking sheets.

  3. Cream together in a bowl, the butter, sugar, treacle, syrup, and orange juice.

  4. Add the dry ingredients.

  5. Kneed well with fingers.

  6. Roll out thinly on a lightly flowered surface.

  7. Make a cardboard gingerbread man (or use a shaped cutter) and use as a template to cut out shapes.

  8. Place the ‘men’ on the baking sheets.

  9. Bake for 10 to 15 minutes.

  10. Allowed to cool for a few minutes before removing from the sheets.

  11. Decorate with white and/or chocolate say icing.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Oat Squares

For a printable version of this recipe, click here.

This tray bake, made with porridge oats and golden syrup, is, usually, flavored with ginger.

Ingredients

  • 8 oz hard margarine

  • 8 oz porridge oats

  • 2 dessert spoons golden syrup

  • 6 oz caster sugar

  • 8 oz self-rising flour

  • Pinch of salt

  • 2 level teaspoons ground ginger

Method

  1. Set oven to 325 Fahrenheit or mark three.

  2. Grease a shallow 14-inch by 9-inch baking tin.

  3. Gently melt the margarine and syrup in a pan and add to the remaining ingredients in a bowl.

  4. Mix well.

  5. Put into the tin, spread out evenly, and press down firmly with a fork.

  6. Bake for 20 to 30 minutes until golden brown.

  7. Cut into squares whilst warm and leave in the tin to get cold.

  8. Serve either plain or drizzle the top with melted plain chocolate.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Fruit Gingerbread

For a printable version of this recipe, click here.

A traditional gingerbread cake that contains sultanas. It may be eaten plain or iced with ginger icing.

Ingredients

  • Cake

    • 6 oz butter

    • 6 oz black treacle

    • 6 oz golden syrup

    • 4 oz caster sugar

    • 1 lb plain flour

    • 1 teaspoon ground ginger

    • 1 rounded teaspoon bicarbonate of soda

    • Pinch of salt

    • 3 oz sultanas

    • 2 eggs

    • 4 fl oz milk

  • Icing

    • 1 tablespoon warmed golden syrup

    • 8 oz icing sugar

    • Warm water

    • Crystallized ginger

Method

  1. Set oven to 350 Fahrenheit or mark four.

  2. Grease and line 7-inch square cake tin.

  3. Melt the butter, treacle, syrup, and sugar together gently in a pan.

  4. Sift together the flour, ginger, and bicarbonate of soda into a bowl.

  5. Add the salt and sultanas.

  6. Beat the eggs in a separate bowl and add the milk, then add to the flour mixture period to this add the warmed treacle mixture and mix well.

  7. Pour into the tin and bake for 45 to 60 minutes until firm and a skewer inserted comes out clean.

  8. Cool on a wire rack.

  9. Icing: Warm the syrup in a pan and mix into the sifted icing sugar. If too thick add drops of warmed water carefully until a dropping consistency is achieved. Spread over the cake and decorate with crystallized ginger.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Buttermilk Cake

For a printable version of this recipe, click here.

This rich fruit cake is made with buttermilk to aid the raising and add extra flavour.

Ingredients

  • 4 oz butter

  • 4 oz margarine

  • 8 oz Demerara sugar

  • 3 beaten eggs

  • 1 lb. plain flour

  • 2 level teaspoons baking powder

  • 2 level teaspoons bicarbonate of soda

  • 1 level teaspoon cream of tartar

  • ¼ level teaspoon salt

  • ¼ level teaspoon ground ginger

  • 1 level teaspoon grated nutmeg

  • ½ pint buttermilk (or use 1 tablespoon vinegar made up to ½ pint with fresh milk)

  • 12 oz currants

  • 4 oz sultanas

  • 2 oz glace cherries

Method

  1. Set oven to 325 Fahrenheit height or mark 3.

  2. Grease and line a 9-inch square cake tin.

  3. In a bowl, cream together the butter, margarine, and sugar until light and fluffy.

  4. Add the eggs, add the sifted dry ingredients and the buttermilk.

  5. Stir in the fruit and mix well together.

  6. Turn the mixture into the tin and bake for 1 ½ to 2 hours in the center of the oven until firm and the skewer inserted comes out clean.

  7. Leave in the tin for about 5 minutes and turn out onto a wire rack to cool.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Shortbread Biscuits

For a printable version of this recipe, click here.

A thin, crisp biscuit that is ideal to enjoy at coffee time, or to accompany fruit desserts.

Ingredients

  • 6 oz butter

  • 2 oz icing sugar

  • 8 oz self-raising flour

Method

  1. Set oven to 350 Fahrenheit or mark four.

  2. Grease baking sheets.

  3. Cream the butter and icing sugar together in a bowl until very soft and fluffy.

  4. Gradually stir in the sifted flour and need lightly.

  5. Roll out into 1/8-to-1/4-inch thickness on a lightly floured surface.

  6. Cut out the biscuits with a plain or fluted cutter, place on sheets and bake for 8 to 10 minutes until pale brown.

  7. Transfer to a wire rack to cool and then sprinkle with sifted icing sugar.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.