WWII era Manuscript

Recipes during and following WWII, owned by Miss D. Alton, Derby, England

dalton

 

In progress
A.J.P.K.

Table

BOTTLING FRUIT
BAKED APPLE DUMPLINGS 
CUSTARD 
GREEN TOMATOe PICKLES
APPLE CHUTNEY 
TOMATO SAUCE 
PICCALILLIE 
STUFFED POTATOES
Stuffed Tomatoes 
STUFFED ONIONS 
POTATO SOUP 
Rock Buns 
Scones 
Savory Meat Roll 
Steamed Pudding 
Jam Sauce 
Mock Icing 
Marzipan 
Honeycomb Toffee
Flapjacks 
Sponge Cake 
Boiled Fruit Cake 
Yorkshire Pudding 
Pickled Beets
Pickled Cabbage 
Nut Cake 
Pink Party Cake 
Pink Frosting 
Strawberry Shortcake 
Sauce 
Suet Pudding
Lemon Pudding 
lemon Cake Pie 
Cinnamon Snaps

 

BOTTLING FRUIT
Special vacuum bottles may be used, or ordinary 2lb jars with snap closures for preserving the fruit, and to keep out anything that may tend to make the fruit go bad.
Yeast, moulds, bacteria.
Apples should be halved or quarted.
Pears should be cut in halves and apples or pears should be placed in cold salt water till they are all ready this helps to keep them white. Jars should be rinsed in cold water, and packed tightly with the fruit, and filled up with water or syrup, and the rubber rings, glass lids and bands screwed into position.
For sterilizing a fish kettle, saucepan, bath or proper sterilizer may be used. jars must be kept from touching and sometimes must be put on the bottom of the pan, to prevent them from getting the direct heat.
When bottles are placed, cover with cold water, and bring slowly to the needed temperature, takin about 1 1/2 hrs to do so.

BAKED APPLE DUMPLINGS
6OZS flour
2OZS fat
2OZS sugar
pinch of salt
4 medium sized apples
Method
Mix pastry to a stiff dough, peel and core apples, put sugar inside apples, and finish covering with pastry. Cook in a fairly hot oven for about half an hour.

CUSTARD
Baked
1 or two eggs. 1pt milk. 1oz sugar
Steamed
2 or 3 eggs 1/2pt milk 3/4 oz sugar
Boiled

GREEN TOMATO PICKLES
1 lb green tomatoes
1/2 lb onions
2 tablespoonsful sugar
2 ” salt
2 teaspoonsful mustard seed
1/4 oz ground ginger
1/4 oz cayenne pepper
1/2 pt vinegar
Method
Slice tomatoes and onions mix together. Mix rest of the ingredients with the vinegar, pour on to the other ingredients in jar. Place in slow oven for 3 hrs.

APPLE CHUTNEY
1 lb apples
1/2 lb raisins
6 to 8 oz shallotts or onions
1/2 to 1 oz ground ginger
1/4 oz cayenne pepper
6 oz sugar
3 oz salt
1 pt vinegar
Method
Chop apples and raisins finely, add other ingredients mix well, allow to stand 1 hr. Simmer for 1/2 hr.

 

TOMATOe SAUCE
1 to 1 1/2 lb apples
4 lb tomatoes
1 oz crushed mustard seed (put in muslin)
1/2 doz small onions
4 oz salt
1 pt vinegar
1 lb sugar.
Method
Wipe tomatoes, and cut up, also the apples. Put in a pan then put everything else in the saucepan, except sugar, cook until tender, then press them all through seive, put back in pan with sugar, boil until it goes thick.

PICCALILLIE
1 to 1 1/2 lbs marrow
1/2 lb cauliflower
1/4 lb onions
1/4 lb french beans?
Soak all vegetables in salt for 12 hours, pour off liquid
3 oz sugar
1 oz mustard
3/4 oz ground ginger
9 chiles
1/4 turmwick
1/2 oz flour
1 1/2 pts vinegar
Method
Mix flour with vinegar. Boil for 20 minutes.

STUFFED POTATOES
3 med. sized potatoes
2 oz grated cheese
1 oz breadcrumbs
1/2 oz margarine
Salt and Pepper
Little parsley

Stuffed Tomatoes
(2)4 Med sized tomatoes
2 or 3 tablespoons meat or bacon
2 ” breadcrumbs
1 teaspoon chopped onion
1/2 oz margarine
Seasoning
or
(3)2 or 3 tablespoons breadcrumbs
1/4 teaspoon mixed herbs or
1/2 oz grated cheese
1/2 margarine
salt and pepper
Little parsley

STUFFED ONIONS
4 med sized onions
filling either 2 or 3

POTATO SOUP
1 lb potatoes (after peeling)
1 small onion
piece of celery
Pepper
Salt
1 1/2 pts water
1/2 pt milk
1/2 oz sago or flour
If desired little shopped parsley
1/2 to 1 oz marg
Method cut potatoes into rings, melt marg in pan. then put in veg sliced. Leave pan on light until veg have absorbed marg, shaking periodically, put in water Salt & Pepper. Light high until it boils. turn low when cooked.

Rock Buns
8 oz flour
2-4 ozs marg
2 ozs Sugar
2 ozs currants or Sultanas
1 egg
1/2 teaspoonful salt
1 ” baking powder
Milk to mix
orange or lemon peel grated
method
Rub fat into flour, add all dry ingredients, mix to a stiff consistancy with egg and milk. Place in heaps with fork and spoon on greased tray. bake in hot oven 10-15 mins. Electric 450 (degrees) regular 7

Scones
1 1/2 dried fruit
8ozs flour
1/2 teaspoon salt
1 ” cream of tarter
1/2 ” bicarb of soda
1/4 pt milk & water
1 oz fat
1 teaspoon sugar
Method Light oven & prepare tin. sift flour, Salt, cream of tarter, bicarb of soda together. rub fat in quickly. Add sugar, & any other dry ingredients. Mix quickly with liquid and knead to a round 1/2 in thick. cut with cutter, place on lightly floured baking tin, brush with milk. bake in hot oven 7. 10 mins. regular 7. 8. El. 450 (degrees)

Savory Meat Roll
6 oz flour
pinch salt
2 ozs suet
Cold water to mix
Filling
6 ozs minced meat
1 small onion
Pepper & Salt
1/2 ozs flour
Method
Make pastry, roll out cover with meat and roll up close ends, place in stone jam jars greased paper on top, or in greased paper in a cloth. Can be made with jam or any other filling. steam for about 1 hr.

Steamed Pudding
8 ozs flour S. R.
Pinch Salt
3 ozs fat
3 ozs sugar
2 dried eggs (to be divided)
1 1/2 ozs dried fruit
Methos Put in fat add dry ingredients, mix with milk using wooden spoon, mix to a dropping mixture fill basin not more than 2/3 full to allow to rise, put greased paper on top
Second Half of Mixture Mix with milk, a teaspoonful ginger, if ginger pudding. 1 oz cocoa if chocolate, or with jam at bottom, or serve with jam sauce. Made with fat 1/2 hr less to cook.

Jam Sauce
1 Tablespoonful jam
1 oz sugar
1/2 pt water
Leave on low gas for 1/2 hr with lid off, till it had reduced considerably.

Mock Icing
1/4 oz marg
1 Tablespoonful Sugar
2 ” water
Boil and allow to cool slightly, add a few drops of essence. Stir in 4 or 5 tablespoons dried milk, spread over cake while icing is still warm, using a knife.

Marzipan
4 ozs sayer flour
4 ozs sugar
2 ozs marg
2 teaspoonful almond essence
2 table ” ” water
Melt Sugar & marg & water in saucepan. Add essence stir in sayer flour, make sure flour isn’t lumpy, damp cake with dried egg mixture, use while warm.

Honeycomb Toffee
2 ozs Sugar
3 ozs Syrup
2 level teaspoonsful of bicarbinate of soda
Method
Grease tin put them in. Put sugar and syrup on pan boil for about five minutes till slightly brown, while still boiling stir in bicarbonate of soda, put into a greased tin, when almost set loosen round sides.

Flapjacks
2 ozs sugar
2 ozs marg
1 desertspoon golden syrup
5 ozs rolled oats
Method
Put oats and sugar into the bowl, melt marg and syrup pour on to oats and sugar mix well. Spread on a greased tin with sides to it, cook in a moderate oven, about 3/4 hr. Regular 4. Electric 350 (degrees)

Sponge Cake
1 1/2 oz marg
2 oz sugar
1 Tablespoon dried egg
4 ” flour
1 Teaspoon Baking powder
Bake for ten minutes in quick oven.

Boiled Fruit Cake
1 cup water
1 cup sugar
2 cups or more of fruit
2 ozs marg or lard

Put above ingredients in saucepan, boil altogether for five minutes. Pour in a dish & leave to cool.

Mix 1 teaspoon bicarb of Soda in a tablespoon of hot water, add to the above ingredients, also add one cup of S. R. flour, & mix. altogether. Put in well greased tin and bake in a moderate oven.

Yorkshire Pudding
2 cups plain flour
1 egg
pinch salt
milk

Mix flour, salt & milk to stiff batter, then whip egg & add more milk, and whip well till a light batter is obtained. Put in a dripping tin in hot fat, cook in a hot oven until brown, and turn over if required.

Pickled Beets
Beetroot
vinegar
Brown Sugar
Pickling Spice
Cook beets, leave to cool then peel and slice, put in jars, pour on hot vinegar. To the vinegar when heating it, add 1 1/2 cups brown sugar to each quart.

Pickled Cabbage
Red Cabbage
Vinegar
Pickling Spice
Shred cabbage, sprinkle with salt, leave overnight. Pack in jars, add pickling spice to taste, pour on nearly boiling vinegar, ready for use after about 4 weeks.

Nut Cake
1/2 cup butter, creame well, add
1/2 cups granulated sugar
3/4 milk
2 cups flour (sifted)
4 whites of eggs
1 cup walnut meats chopped
3 Teaspoons Baking Powder
1 Teaspoon vanilla
1 Cup shredded coconut
Method
Blend all?ing: then add beaten whites of eggs. Bake either in loaf or layers. For layers bake in greased tins 25mins. in 375 degree F. oven. For loaf, 30 to 45 minutes in 350 degree F. oven.

Pink Party Cake
1/2 cup shortening
1 Cup sugar
3 Egg yolks
1 Egg
1 3/4 Cups sifted flour
2 Teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
Method
Cream together shortening and sugar. Add egg yolks, beat well. Sift dry ingredients together. Add alternately with milk to creamed mixture. Add vanilla extract. Bake in greased tube pan in 350F oven 50 minutes. Spread frosting.

Pink Frosting
Boil together 1 1/2 cups sugar, 1/2 cups water, and 1 1/2 tsps vinegar to 256F (or until syrup spins long thread). Beat 3 egg whites stiff; gradually add syrup, beating consistantly, until frosting holds shape. Add few grains salt, 1/2 tsp almond extracts. Tint delicate pink.

Strawberry Shortcake
4 Teaspoons Baking Powder
1/2 Teaspoon salt
2 tablespoons
1/4 Cup shortening
1/8 Cup milk
2 Cups Flour
4 Cups strawberries

Sauce
Water
Little Flour
Little ginger
Sugar
Vinegar
Pinch salt

Suet Pudding
1 C. suet
1 C. bread crumbs
1 C. raisins
1 egg
1/4 tsp cloves
1 tsp cinnamon
1 C. flour
1 C. sweet milk
1 C. brown sugar
1 tsp soda
1 tsp allspice
Steam 2 or 3 hours

Lemon Pudding
3 Egg yolks
1 C milk
1 C. sugar
2 Level tbsps sugar
Juice of one lemon
Grated rind
Pinch of salt
Method
Mix lemon juice, rind, sugar, egg yolks, flur, salt and milk. Fold in stiffly beaten egg whites. Bake for 45 minutes in an oven 375 degrees with pan set in hot water.

lemon Cake Pie
1 Tbsp shortening
1/4 Tsp salt
1 Cup sugar
2 Eggs
2 Tbsps flour
3/4 Cup milk
Juice of 1 lemon
Method
Cream shortening, salt and sugar together. Add yolks of eggs, flour, milk and lemon. Lastly fold in the whites of the eggs, beaten until they just hold their shape.
Put into unbaked plain pastry crust, and bake in a hot oven for 5 minutes, then reduce heat. Bake until mixture thickens in centre, about 35 to 40 minutes.

Cinnamon Snaps
1 Cup shortening
1 Cup sugar
1 Cup molasses
2 Tbsp lemon juice
1 TBSP grated lemon rind
5-6 Cups sifted flour
2 Tbsp baking soda
1 Tbsp ground cinnamon
1/2 Tsp salt
Method
Cream shortening with sugar, add molasses, lemon juice and rind. Sift two cups of flour with soda, cinnamon and salt to add to first mixture gradually working in remaining flour to make stiff dough. Turn on to slightly floured board, roll out very thin, cut in desired shapes, and bake in moderate oven, 350 degrees F. 8 to 10 minutes. If desired, frost with plain or coloured frosting when cold.