Grandma’s English Recipes

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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1 cups stale but not dry breadcrumbs
1 quart scalded milk
3 eggs
1/2 cup sugar
Currant jelly or plum jam
2 tablespoons sugar for meringue

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3/4 cup butter or margarine
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
Additional sugar

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1 3/4 cups plain flour
8-10 ozs butter (nothing else will do)
6 oz sugar
salt

Preheat oven to 350F

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4 cups flour
1/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup cold shortening
6 tablespoons lemon juice
1 cup milk

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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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2 lbs cooking apples, peeled,cored and sliced
1/2 teaspoon ground cinnamon
1 lemon, zest and juice only
3 tablespoons light brown sugar
3 ounces unsalted butter, melted 8 thin slices brown bread, crusts removed

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1 lb fruit, any type
3 to 4 ounces granulated sugar, depending on the sharpness or tartness of the fruit
6 ounces plain flour
3 ounces unsalted butter
2 ounces caster sugar
1 Preheat oven to 375°F. 2 Prepare fruit according to type. 3 Place the fruit in a 1-quart oven-proof dish in layers with granulated sugar. 4 Sift flour into a bowl. 5 Rub butter into flour until mixture resembles fine breadcrumbs. 6 Stir in the caster sugar. 7 Sprinkle the crumble mixture thickly and evenly over the fruit. 8 Press down lightly with palm of hand then smooth the top with a knife. 9 Bake for 15 minutes. 10 Reduce the temperature to 350°F. 11 Cook for a further 45 minutes or until top is lightly brown. 12 Serve with fresh double cream, crème fraîche, or real custard.

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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