Grandma’s English Recipes

8oz Rough Puff Pastry
1 Egg White, beaten
6fl.oz. Double Cream
2 teasp Caster Sugar
2-3 drops Vanilla Extract
12 teasp Strawberry Jam

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1lb Strawberries
2 teasp Icing Sugar
1 sachet Gelatine
10fl.oz. Double Cream, whipped

1. Reserve a few strawberries for decoration and rub the remainder through a sieve with a wooden spoon into a mixing bowl. Add the icing sugar and mix well.

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8oz Dried Marrowfat Peas
Cold Water
1oz Butter
2 tbsp Cream (Optional)
Salt and Black Pepper

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1 cup sour cream
1 cup mayonnaise
1 package cheese and garlic salad dressing mix
1 head cauliflower, broken into small flowerets
1 package radishes, cut into thin slices
1 bunch green onion, sliced thin, less if desired

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2 tb super fine sugar
2 lb cabbage
1/2 ts celery seed
1 cup Mayonnaise
1/2 ts salt
1/2 cup sour cream
pinch white pepper
2tb vinegar

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10-12 Ladyfingers
Strawberry Preserves
2 C. Fresh (or Frozen) Strawberries
1 Envelope Bird’s Dessert Custard mix (or instant pudding)
1/2 cup Cream Sherry
3 T. Sugar
2 1/2 cup Milk (whole or 2%)
1 cup. Heavy Cream
Slivered Almonds for garnish

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4 cups unbleached all purpose flour
2 ounces salted butter
1/3 cup granulated sugar
2 teaspoons active dry yeast
1 cup warm water
1/2 cup warm whole milk
1/2 teaspoon salt (dissolved in the milk)

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4 ounces Self-raising flour
2 tablespoons Granulated sugar
1 Egg, beaten
5 fluid ounces Milk

Sift the flour into a mizing bowl and mix in the sugar. Make a well in the center of the flour and drop in the egg. Stir in the milk gradually and mix to a creamy batter. The thicker the batter, the thicker the pancake will be. Heat the bakestone and grease lightly. Using a large spoon, drop the batter off it in round “puddles” onto the bakestone, leaving room for spreading. Cook over a moderate heat until the top surface is covered with bubbles, and when the underside is golden, turn and cook the other side. When golden, lift off the bakestone and wrap in a cloth. Serve as soon as possible with butter, honey and preserves. If any are left until the next day, they can be crisped under the grill before serving. For a change, 1 oz of butter can be rubbed into the flour and sugar: or lemon essence (six drops) can be added to the batter.

1 quart water
2/3 cup brown sago
1/3 level teaspoon salt
1/2 cup sugar
1/2 cup dates stoned and cut into small pieces
1/4 cup walnuts cut into small pieces
1 tablespoon lemon juice

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4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
1/2 cupful flour
1 cupful stewed rhubarb
1/2 teaspoonful salt

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