Sultana Rice Pudding

For a printable version of this recipe, click here.

Ingredients

  • 1 1/2 oz. short grain rice

  • 1 pt. milk

  • 2 oz. sugar

  • Nut of butter

  • 2 oz. cleaned sultanas

  • Grated nutmeg

Method

  1. Put rice, sugar, and sultanas into a buttered 1 1/2-pint pie dish. Add the milk and butter. Sprinkle grated nutmeg over the surface.

  2. Bake in a slow oven (325 F. - Gas Mark 2) for 2 1/2 to 3 hours until set.

  3. stir the rice every 1/2 hour for the first 2 hours to prevent skin forming.

  4. Serve hot or cold.

Variations

  • Chocolate Rice Pudding: omit sultanas and nutmeg. Heat the milk, adding 3 ounces plain chocolate. Pour the chocolate flavored milk over the rice and sugar and cook as preceding.

  • St. Clements Rice Pudding: Omit nutmeg and sultanas. Add thinly pared rind of 1/2 a lemon, plus 1 ounce mixed, chopped peel, to rice. Proceed as before.

  • With currants: Two ounces of currants may be used instead of sultanas.

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

Rhubarb Pie

For a printable version of this recipe, click here.

Ingredients

  • 3 c. diced rhubarb

  • 2 tsp. grated orange rind

  • 2 eggs

  • Sprinkle of salt

  • 1 c. sugar

  • 3 Tbsp. flour

  • Rich pastry dough

Method

  1. Cover diced rhubarb with boiling water for 30 seconds.

  2. Drain well and set aside.

  3. Beat eggs; add sugar to flour.

  4. Add orange rind and salt.

  5. Blend rhubarb and egg mixture.

  6. Set it aside.

  7. Line the pan with pastry.

  8. Place in 475 F oven for 2 minutes to dry crust.

  9. Pour rhubarb mixture into pastry and bake at 475 F for 10 minutes.

  10. Reduce heat to 350 F and bake for 45 to 50 minutes.

Courtesy of Diana T. Murphy, House of Lancaster Cookery Book, 1986

Apple Custard Pie

For a printable version of this recipe, click here.

Ingredients

  • 5 eggs

  • 1/2 tsp. cinnamon

  • 2 c. sugar

  • 2 (9 inch) pie shells

  • 1 stick margarine

  • 4 to 8 apples of choice

Method

  1. Mix well.

  2. Pour into unbaked pie shells.

  3. Add grated apples.

  4. Makes 2 pies and maybe a small custard dish too.

  5. Bake at 325 F for 45 minutes.

Notes

  • Freezes well.

Courtesy of Emily Saunders, House of Lancaster Cookery Book, 1986

Spicy Peanut Raisin Pie

For a printable version of this recipe, click here.

Ingredients

  • 3 eggs

  • 1 tsp. white vinegar

  • 1 c. sugar

  • 1 tsp. vanilla

  • 1 c. dark corn syrup

  • 1/8 tsp. cloves

  • 1/4 c. melted butter

  • 1 unbaked 9-inch-deep dish pie shell

  • 1/2 c. raisins

  • 1 c. chopped roasted peanuts

Method

  1. Beat eggs.

  2. Add sugar, syrup, and melted butter.

  3. Mix well.

  4. Stir in remaining ingredients.

  5. Pour into pie shell.

  6. Bake at 350 F for 40 minutes or until set.

Courtesy of Steve Lloyd, House of Lancaster Cookery Book, 1986

Grated Apple Pie

For a printable version of this recipe, click here.

Ingredients

  • 1 stick margarine

  • 1/2 tsp. cinnamon

  • 1 1/4 c. sugar

  • Little lemon and nutmeg

  • 1 Tbsp. plain flour

  • 3 c. grated apples with peel

  • 1 egg

  • 2 deep crust pie shells

Method

  1. Cream margarine and sugar.

  2. Add remaining ingredients and mix well.

  3. Pour into pie shell.

  4. Moisten edges and place other shell on top.

  5. Seal edges well.

  6. Slash top.

  7. Bake at 350 F for 1 hour.

Courtesy of member Diana T. Murphy, House of Lancaster Cookery Book, 1986