Recipe
Coconut Rolls 1957
You can make them in a jiffy - Mrs J. McLeod, Clifburn Road, Arbroath. Empty a small can of condensed milk into a bowl. Stir in coconut until the mixture is stiff. Form into rolls them roll in coconut. Decorate each with a cherry or angelica and place on greased baking sheet and bake in a moderate oven until golden brown in colour - about 20 minutes. Read more......
Macaroni Fritters 1982
Take 2 oz macaroni, 3 eggs, 4 oz grated cheese, seasoning, a little fat for frying and a can of condensed celery or tomato soup. Cook macaroni. Drain well. Beat the eggs, cheese and salt and pepper. Mix in macaroni. Heat fat and drop spoonfuls of this mixture. Fry until crisp and golden and serve with salad or with the undiluted soup. Mrs C. Mowatt, Laurencekirk. Read more......
Quick Sauce 1982
If a white sauce is needed quickly, warm a small carton of natural yoghurt in a pan over a low heat. Beat in two egg yolks and cook, stirring all the time for three minutes. Season to taste just before serving. This is ideal for freshly cooked vegetables. Read more......
Banana Scones 1982
Take 8oz self-raising flour, 2 bananas, 1½oz margarine, 1 egg yolk, 1oz sugar and a little milk. Sieve the flour and rub in the margarine. Add in the sugar and chop the banana into small pieces and add to the mixture. Add the egg yolk and a little milk to make a stiff dough. Roll out and cut into rounds. Makes about 12. Brush the top of the scones with egg white and place on a floured tray. Cook for 10 minutes at 230c or 450f. Cool on a wire tray. Read more......
Rice and Banana Jelly 1982
Take a cupful of ground or whole rice, four bananas, one tablespoon of jelly, half a glass port wine, milk and sugar. Put the rice on to boil with a little milk and sugar. When ready pour into crystal dish, cut bananas lengthwise and put onto the rice. Melt the jelly in 1 pint water and the wine, when melted pour over the rice and banana mix. Set and serve with whipped cream. Read more......
Caribbean Banana Pudding 1982
Take 1 tablespoon raisins, 8oz self raising flour, 6oz margarine, 4 medium bananas, 2 eggs, 2oz castor sugar, 1oz granulated sugar, 1 tablespoon lemon juice, 4 tablespoon milk and ½ teaspoon cinnamon. Heat the oven to 350 degrees. Brush a shallow 7 inch square tin with melted fat. Read more......
Tomatoes with Forcemeat Stuffing 1908
Make a forcemeat of chopped, cooked, shallots a little minced meat, four or five red peppers finely minced - a tablespoon of grated cheese, salt and pepper, a few breadcrumbs and moisten all with the yolk of an egg. Take ½ dozen fair sized tomatoes cut off the tops, scoop out pulp and fill with stuffing putting a small piece of butter in centre of each, place in buttered fireproof dish and bake in a moderate office. Read more......
Little Milk Rolls 1933
Try these for a change, Mrs J Giles, Paisley speaks very highly of them. Hot or cold, these are equally good. Half pound of flour, 2oz margarine, a good pinch of salt, a teaspoonful of baking powder and milk to mix. Mix the flour, salt and baking powder and sieve it. Rub in lightly the margarine, then add enough milk to make a stiff dough. Form into little balls, put on a hot tin and bake in a hot oven for 15 minutes. Just before they are done brush over with a little milk. Read more......
Sausage Pie 1958
This is a very tasty dish for a hot supper if unexpected visitors drop in. It can be made in a hurry and takes only half an hour to cook, - Mrs W. Eaglesham, Stranraer, Wigtownshire. You require 1lb sausages, 1 tablespoonful of breadcrumbs, three tomatoes (skinned and sliced), salt to taste, one egg beaten in a little milk and brown breadcrumbs. Put layer of sausages in an ovenproof dish, spread over the breadcrumbs and cover with the slices of tomatoes. Repeat these layers until all used. Keep sausages for the top and lastly sprinkle over the brown breadcrumbs. Beat the egg and milk together and pour over. Cook in a moderate over for half an hour. Read more......
Carmel Scones 1958
The prize of a lovely pearl necklace is won by Mrs Fotheringham, Tibbermore, Perthshire. The family will enjoy these lovely scones fresh from the oven. Take 8oz, 1 and half oz melted margarine, 1oz sugar, half a gill milk, 1 small egg, 1 teaspoonful cream of tartar and half teaspoon bicarbonate of soda and a pinch of salt. For the caramel 2oz butter and 2oz moist brown sugar. Sift together the flour, salt, cream of tartar, bicarbonate soda, sugar and mix well. Add the melted butter egg and milk to make a stiff dough and mix thoroughly. Turn on to a floured surface and knead lightly. Roll out half an inch thick and cut with a cutter. Cram the brown sugar and butter together in basin. Put a big spot on the top of each scone and bake in a hot oven for 10 –15 minutes. Read more......