Grandma’s English Recipes

1 cup water
1/4 cup unsalted butter
1/2 teaspoon salt
4 eggs
4 medium potatoes
black pepper
vegetable oil for deep fat frying

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2 cups sifted flour
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons, baking powder
4 tablespoons cold shortening
1/2 tp 3/4 cup milk
1 egg, well beaten
melted butter, Sugar

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8 ounces plain flour
1 pinch salt
2 teaspoons icing sugar
1 ounce cornflour
4 ounces lard 2 ounces margarine,
mixed with the lard 1 egg yolk 2 tablespoons cold water

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1 cup brown sugar
1 cup sour milk
3 cups flour
3/4 cup molasses
3/4 cup shortening, melted
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon salt.

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6oz shortcrust pastry
(could use Pepperidge farm sheets or pie crusts)
2 tbsp raspberry jam
2oz margarine
2oz caster sugar
1 egg
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
To decorate: flaked almonds

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1 Cup sifted cake flour
1/4 teaspoon salt
5 eggs
1 cup honey
1 tablespoon lemon juice
1 cup of your favourite jam

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3oz) margarine
(3oz) white sugar
(4oz) self raising flour
2 medium eggs
Milk
salt

1. Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
2. Place the eggs in a separate bowl, and beat well.
3. Add the beaten egg a little at a time to margarine and sugar, mix together well.
4. Sieve the flour into the mixture, add the salt and fold well.
5. Add enough milk to make mixture into a soft dropping consistency.
6. Spoon into greaseproof baking cases and bake in a pre-heated oven at (160°C), (325°F),(Gas Mark 3) for 20-25 minutes.
7. When golden remove from bake and place on wire tray to cool, do not remove from cases until cool.
Can be served plain, or topped with icing or chocolate. Often served plain with fresh cream and strawberry Jam.

1lb 9oz Potatoes, peeled and chopped
1lb 9oz Cod Fillet
1 pint Milk
½ Pack Parsley, finely chopped
Salt and Freshly Ground Black Pepper)
1oz Plain Flour
2 Large Eggs, beaten
4oz Dried Natural Breadcrumbs
Vegetable Oil for shallow frying
Lemon Wedges to garnish

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1/2 cup Flour
2 Beaten eggs
1/2 cup Buttermilk
1 tb Dijon mustard
2 cups Crushed cornflakes
6 Chicken legs or thighs

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