Village History

1970's Speciality Cookbook

Shipton Specialities

Conversion Table
Over 450Over Reg 8A very hot oven
400-450Reg 6-8A hot oven
350-400Reg 4-6A moderate oven
320-350Reg 2-4A cool oven
1 cup sugar8 oz
1 cup flour5 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 *

History and Introduction

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! ;-)

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Index to Recipes

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 *

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Starters (Page 1)

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.

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Kipper Pate (Page 1)

3-4 boneless kippers
8 oz cream cheese (or curd cheese)
good pinch paprika
ground black pepper
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.

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Fish Fantasy (Page 1)

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.

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Sticky Chew (Page 2)

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.

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Mexican Hash (Page 2)

Lamb Chop Casserole

1 lb mince
1 large onion - diced
Cook these together on top of stove until onion is soft. Add:-
1 red oxo cube
pepper and salt
1 small tin sweetcorn - undrained
1 small green pepper - diced
1/4 lb mushrooms - roughly chopped
2 tablespoons rice
1 tin tomatoes
Just enough water to give a good juice.
Bring the lot to simmering point, and pop in oven pre-set at mark 2, and leave for 1-1 1/2 hours. Serve with a green salad.
4 chump chops
2 large onions - skinned and ringed
1 lb tomatoes - skinned and thickly sliced

In a large casserole, put onions - season: then chops - season: then tomatoes - season. No liquid at all. Cook at mark 2 for 2 hours. (makes lots of lovely juice of its own.)

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Meat Loaf (Page 3)


Line loaf tin with rashers. Soak bread in stock till quite soft, then beat all other ingredients together. Place in tin, putting bay leaf on top. Bake in slow oven for 2 hours. Turn out when cold.

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1 lb minced beef
1 lb pork sausagemeat
1 thick slice white bread
1 medium onion chopped fine
1/4 pint golden oxo stock
2 eggs
2 or 3 rashers streaky bacon
bay leaf
pepper and salt

Goulash (Page 3)


Heat oven to 350. Peel and thinly slice onion, cut peppers in half, remove seeds, cut in strips. Mix flour and seasonings together. Cut meat into 1 inch cubes and coat in seasoned flour. Melt dripping and fry onion 3-4 minutes. Add papuka and meat and fry lightly. Stir in remaining ingredients add bayleaf, bring to boil. Pour into 3 pint casserole. Cover and cook 2-3 hours or until meat is tender.
Serve very hot with creamed potatoes or boiled rice.

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2 large onions
1 green pepper and 1/2 red pepper (optional)
1 1/2 oz flour
salt and pepper
1 1/2 lb stewing steak
1 oz dripping
2 level teaspoons papuka [Ed: Paprika?]
2 rounded teaspoons tomato puree
14oz can tomatoes
1/2 pint stock
1 level teaspoon sugar
bay leaf

Beef Curry(Page 4)


Chicken a l'Orange (Page 4)

1 lb lean stewing steak
2 oz dripping
small apple chopped
1 onion sliced
lemon juice
pepper and salt
1 oz flour
1/2 oz curry powder
3/4 pint stock
1 oz sultanas
Cut meat into pieces, trim fat, fry in dripping with apple and onion. Stir in flour and curry powder. Cook for 2 minutes. Add seasoned stock. Simmer very gently until meat is tender. At end add sultanas and lemon juice. Serve with rice. (for 4) Cook chicken portions in oven in normal way. Pour over a basic white sauce, to which has been added juice of 1 1/2 large oranges (adjust your liquid amount sauce accordingly). Garnish with orange slices from remaining 1/2 orange, and fresh parsley sprigs.

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Chicken Salad (Page 4)


Dice chicken. Mix with all the vegetables and the mayonnaise. (It is important to include some crisp vegetables). Shape in an oval dish. Garnish with hard boiled egg and asparagus.

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1 cooked chicken
cooked diced vegetables (carrots, peas, sweetcorn, tomatoes, etc.)
Diced celery
Diced cabbage
Hardboiled egg
Asparagus (optional)

Economy Pudding (Page 5)


Ham and Chicory (Page 5)

4 oz breadcrumbs
4 oz flour
4 oz shredded wheat
4 oz currants
4 oz raisins
pinch of salt
2 heaped teaspoons baking powder
4 oz golden syrup
milk to mix
Mix together flour, breadcrumbs, suet, currents [sic], raisins, salt and baking powder, add syrup and milk to make fairly soft batter, beat well. Cover with greased paper. Steam for 2 1/2 hrs. Cook chicory, put ham around it, cover with thick cheese sauce and brown under grill.

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Danish Apple Cake (Page 5)

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.

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Pavlova Cake (Page 6)

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.

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1 packet angel delight - butterscotch
2 bananas
1 1/2 tablespoons quaker oats
1 tablespoon sugar
1/2 oz margarine approx

Banana Delight (Page 6)

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.

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Page 7

Orange Pudding
Lemon Pudding
1 orange jelly
2 5oz cartons yoghurt - natural
chocolate vermilli
1 banana - finely sliced and rolled in lemon juice at last moment
Make up jelly to 1/2 pint, and add yoghurt to make up to 1 pint. Put into bowls. Just before serving, scatter with chocolate vermicelli, arrange banana in circle on top.
1/2 pint double cream - shipped stiff
2 egg whites - whipped stiff
2 tablespoons castor sugar
finely grated rind of 1 large lemon
juice from lemons (2 small)
Blend the whole lot at last minute. Veyr rich.
South African Lemon Pudding
Banana Surprise
Cream 2 oz butter with 3/4 cup sugar.
Add 2 egg yolks with 2 tablespoons flour and juice and grated rind of lemon. Mix thoroughly.
Add 1 cup milk, fold in 2 egg whites already beaten. Put in greased baking dish.
Put in pan of hot water 45 minutes at 350.
1 banana per person
1 lemon jelly
Make up jelly in usual way, mash bananas and stir in at once to avoid discolouration. When cool, but not set, stir in a little cream, place in glasses and when cold garnish with more whipped cream and nuts or cherries to taste.

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Eating apples
Lemon juice
single cream

Dutch Apple Desert (Page 8)

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.

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Norwegian Cream (Page 8)

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.

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Gingered Pear Conde (Page 9)

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.

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Page 10

Ice Cream with Hot Chocolate Sauce (Page 9)
Macaroni Cheese with a difference
Slice Vanilla ice cream per person. Pour on at very last moment before eating chocolate sauce made thus:-
1 oz butter
3 tablespoons drinking chocolate
3 tablespoons sugar
1 dessertspoon cornflour
1/2 pint water

An alternative sauce can be made thus:-
4 teaspoons drinking chocolate
4 teaspoons sugar
small tin evaporated milk
Boil together. This second sauce can also be served cold.
Cook in the normal way, but try adding a very good dollop of tomato ketchup, and at the beginning of making the white sauce soften a small very finely diced onion in the margarine.
Curried Eggs
Baked Bean Supper
Allow 2 hard boiled eggs per person.
Dice and soften in a little margarine, 1 large onion, Add:-
1 tablespoon curry powder
1 tablespoon demerara sugar
1 dessertspoon cornflour
1 golden oxo cube
2 tablespoons sultanas
salt and pepper
about 1/2 pint water
small tin tomatoes
Simmer lot gently for as long as possible in a very low oven (or over a very low light).
Pour sauce over halved eggs, and serve with rice and chutney.
1 tin baked beans (family size)
fried onions
left over mince meat (any kind)
1 egg per person
1 tablespoon milk per person
grated cheese
In a greased fireproof dish place in layers all the baked beans, then fried onions, meat, sliced tomatoes, and then beaten eggs and milk plus seasoning. Top with grated cheese. Bake in moderate oven for 1/2 hour or until the cheese is brown.

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Savoury Tarts (Page 11)

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.

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Wholemeal Bread (Page 11)

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.

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Page 12-13

Scotch Pancakes (Page 12)
Girdle Scones
Quick Method
4 oz self raising flour
pinch of salt
2 oz castor sugar
1 large egg
milk and water mixed
Sift flour and salt, add sugar. Make a well in centre of flour. Add egg and enough milk and water mixture to make a batter of soft dropping consistency. Leave to stand for 1/2 hour. Cook on a hot girdle, lightly greased, by dropping in spoonfuls from tip of spoon. Cook till golden each side. Cool in tea towel.
8 oz plain flour
pinch of salt
2 oz margarine
1 oz castor sugar
2 level teaspoons cream of tartar
1 level teaspoon bicarb of soda
2 eggs
about 1 gill milk
Sift flour and salt. Lightly rub in fat. Add other dry ingredients and mix with beaten eggs and milk to make a light spongy dough. Roll on floured board 1/4 inch thick. Cook in lightly greased fairly hot girdle until golden on both sides. Cool in a tea towel.
Quick Scones (page 12)
Potato Scones (page 13)
8 oz self raising flour
1/2 level teaspoon salt
2 oz butter or margarine
2 level teaspoons baking powder
1/4 pint milk
Rub butter in flour, salt, baking powder, add milk. Mix to form a soft dough. Turn out onto a floured board and knead lightly, roll out and cut into rounds 1/2 inch thick, coat with milk. Bake in hot oven for 15-20 minutes.
1 lb mashed potatoes
1 oz margarine
2 oz self raising flour

Mix melted margarine with potatoes and enough flour to make a pliable dough. Roll out thinly into rounds and cut into quarters. Place on a hot, lightly floured girdle or thick frying pan. Cook until golden brown on both sides. Cool in a tea towel. Eat warm with lots of butter.
Lindsay Potato Scones (Page 13)
Banana Bread
1 lb mashed potatoes
1 oz margarine
1 oz self raising flour
1 oz Oat Meal

Mix melted margarine with potatoes, flour and Oat Meal to make a pliable dough. [Ed: As for Potato Scones: Roll out thinly into rounds and cut into quarters. Place on a hot, lightly floured girdle or thick frying pan. Cook until golden brown on both sides. Cool in a tea towel. Eat warm with lots of butter.]
4 oz butter
8 oz castor sugar
2 beaten eggs
1 teacup mashed banana
8 oz flour
1 small teaspoon bicarb of soda
1 small teaspoon salt
1/4 teacup chopped walnuts
Cream the butter and sugar. Gradually stir in the eggs and banana. Sift the flour with the bicarbonate and salt. Stir into the butter mixture and add the nuts. Bake in a greased loaf tin, 8 x 3 or 4 inches, in a moderate overn, 350 for about an hour.
Serve hot or cold, sliced and spread with butter.

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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

Lemon Bread (Page 14)

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.

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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

Ginger Bread (Page 14)

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.

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All Bran Fruit Loaf (Page 15)

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.

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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

Barra Bryth (Page 15)

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.

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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

Fruit Loaf (Page 15)

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.

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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

Dundee Cake (Page 16)

[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.

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8 oz self raising flour
4 oz sugar
4 oz margarine
3 large apples
1 egg

Apple Cake (Page 16)

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.

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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

Cornish Sponge (Page 17)

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.

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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

Fruit Cake (Page 17)

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.

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8 oz self raising flour
4 oz sugar
4 oz margarine
4 oz marmalade or apricot jam
2 eggs beaten with -
4 tablespoons milk

Marmalade or Apricot Cake (Page 18)

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.

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Cornish Heavy Cake (Page 18)

Boiled Cake (Page 18)

1 lb flour
1/4 lb suet
1/4 lb margarine
1/4 lb lard
2 oz sugar
pinch of salt
1/4 lb sultanas

Mix together with milk, rubbing in the fat. Roll out about 1/2 inch thickness, put on baking sheet and lightly mark in fair sized squares with knife. Bake in hot oven.

Boil for 5 minutes:-
1 lb mixed dried fruit
1 cup water
1/2 cup sugar
1/4 lb butter
1 teaspoon bicarb of soda
Stand until cool and then add:-
2 cups self raising flour
1 egg
1 teaspoon almond essence
Bake at 350 for 1/2 hour then at 320 for 1 1/2 hours.

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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

Chocolate Cake (Page 19)

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.

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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

Coconut Cake (Page 19)

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.

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Page 20-21

Brownies (Page 20)
Coconut Crisps
1/4 lb shortening
8 oz sugar
2 eggs
1/4 lb plain chocolate
1/4 teaspoon baking powder
6 1/4 oz self raising flour
1 teaspoon vanilla
3/4 cup walnuts - optional extra
Cream shortening, sugar and eggs and melted chocolate and then add the sifted ingredients. Bake in a moderate oven (350) for about 30 minutes.
4 oz self raising flour
3 oz coconut
3 oz castor sugar
5 oz margarine
1 teacup cornflakes
Cream margarine and sugar. Add flour, coconut and cornflakes. Press into tin. Bake for about 25 minutes at 350 till golden brown. Leave to cool then coat with icing sugar if required.
This keeps well.
"Newfy Nips" from Newfoundland
Chocolate and Nut Crispies (page 21)
2 eggs
1 cup soft brown sugar
1 cup chopped nuts
1 cup chopped dates (or more)
5 level tablespoons self raising flour
pinch of salt and cinnamon if liked
Beat the eggs, add the brown sugar and beat again. Add the nuts and dates then the flour and salt and cinnamon, if liked. Spread in a shallow tin and bake in a moderate oven. When cool, cut into strips and sprinkle with icing sugar.
6 oz chocolate
2 oz browned almonds
rice crispies
Melt the chocolate and add the chopped nuts, then work in the rice crispies until the mixture binds together. Put spoonfuls of the mixture onto greaseproof paper or into paper cases. Leave in a cool place to set.
Happies (Page 21)
Chocolate Crisp
4 oz brown sugar
3 tablespoons honey
1 tablespoon butter or margarine
3 oz corn flakes
Combine sugar and honey in large saucepan. Cook over moderate heat, stirring constantly until sugar is dissolved and mixture bubbles. Add fat and stir until dissolved, then add corn flakes, stirring until well coated with syrup. Put into paper cases and leave to cool. Makes 14 Happies.
2 oz margarine
2 oz castor sugar
2 oz chopped dates
pinch or more ground ginger
1/2 oz chopped cherries
1 1/2 oz rice crispies
4 oz chocolate - melted
Cook margarine, sugar and dates very gently for 2 minutes. Add ginger, cherries and crispies. Press into greased tray. Pour on melted chocolate. Cut into bars when set.

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Pressure Cooker Marmalade (Page 22)

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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Cheese Pinwheels (Page 22)
Mint Jelly
Left over scraps of flaky pastry
Grated cheese
Salt and pepper
Collect scraps together, roll into rectangle, brush with beaten egg, sprinkle with grated cheese, season. Roll up and then with sharp knife cut into slices. Place on baking sheet, bake in very hot oven - 425 - until crisp, usually about 7-12 minutes.
1 pint water
1 pint vinegar
2 oz gelatine
2 lb granulated sugar
Large bunch of mint
Place water, vinegar, gelatine and sugar in pan and bring slowly to boil. Add washed mint including stalks and boil for 20 minutes. Strain and colour green to taste. Strain second time through muslin. Pour into warm jars and cover.

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Page Last Updated: 21st September 2005