Recipe

Oatmeal Scones 1958

I like these hot and buttered or cold with jam - Mrs E. Trimble, Brechin Road, Arbroath. Take ¼lb fine oatmeal, 2oz medium oatmeal, 2oz flour, 2oz dripping, 1oz sugar, good pinch of salt, I heaped teaspoon of baking powder, 1 gill milk. Beat dripping to a cream, mix with it the sugar them the flour, oatmeal and baking powder. Mix to a dough with the milk. Roll out, cut into cakes and bake on floured tins in a moderate oven. Read more......

Egg Quiche 1983

Serves 4 - Mrs N. Donald, Insch. Take 4oz short crust pastry, 3 hard boiled eggs (chopped), 2oz cooked ham (chopped), salt and pepper, 2oz grated cheese, 4oz single cream and 2 beaten eggs. Line a 7 inch flan ring with shortcrust pastry. Bake blind for 10 minutes and then put in the chopped eggs and ham. Beat eggs with cream and season. Pour into flan and cover with grated cheese. Bake in the centre of oven at 275F for 30 minutes, serve hot or cold. Read more......

Lemon Cream Pie 1984

Delicious served with fresh cream - Miss Susan Craik, Inverurie. Take ½ lemon jelly, a small can of evaporated milk, grated rind and juice of ½ lemon, chocolate vermicelli, angelica, cherries. Biscuit crumb pastry - 6oz sweet wholemeal biscuits and 3oz melted butter. Read more......

Next Day Potatoes 1934

With potatoes left over for dinner, a very cheap and nourishing dish can be obtained. Slice some cold potatoes and pile them roughly in a pie dish. Beat up an egg, add on teacupful of milk, and into this stir two tablespoons each of flour, breadcrumbs and grated cheese. Season with salt and pepper. Pour over the potatoes, dot with margarine and bake in a good oven until nicely browned. Read more......

Chocolate Snowballs 1934

Needs no cooking - Miss Susan Craik, 11, Provost Circle, Inverurie. Take 8oz digestive biscuits, 1 and a ½ tablespoons drinking chocolate, 2oz margarine, 1 small tin of condensed milk, 20 marshmallows, coconut. Crush the biscuits, melt the margarine, add chocolate and milk, stir well. Wet hands, cover the marshmallows with the mixture and roll in coconut. Read more......

Potato Savoury 1934

Cheese Omelet 1910

Whisk three eggs well (if yolks and whites are beaten separately the omelet is lighter), add three tablespoons of grated cheese, salt and pepper. Pour into an omelet pan into which 1oz butter has been melted and skimmed. Stir until the omelet begins to set, fold one half over the other crescent wise, allow to brown slightly on both sides, and serve immediately. Read more......

Glasgow Scones 1910

1 lb. Flour, 4oz butter, 2oz sultanas, 4oz sugar, 1 teaspoonful soda, 2 teaspoonfuls cream of tartar, ½ teaspoonful salt, about two teacupfuls of milk. Rub butter into flour, add dry ingredients and mix to a soft dough with the milk. Turn onto a floured board and cut into three pieces. Shape each piece into a round scone, do not roll it have it thick. Brush over with milk or egg and bake in a hot oven for 20 to 30 minutes. Read more......

Soda Nogg 1910

Break one egg into a small tumbler, add a wine glass of water and a tablespoon of icing sugar; fill up three parts with ice, shake well, strain, add a split bottle of soda water whilst stirring with a spoon, and dust with nutmeg.

Waffle Surprise 1935

These are made with 2 eggs ( the yolks separated from the whites), 1½ cupfuls sweet milk, ¾ cupful Kellogg's All Bran, 1½ cupfuls flour, 4 teaspoonfuls baking powder, 1 teaspoonful salt, 2 tablespoonfuls sugar and ½ a cup of melted butter. Beat the egg yolks slightly, add the milk and the all-bran and let soak while sifting all the dry ingredients into the liquid mixture; add melted butter and fold in the stiffly beaten egg whites. Bake in a hot waffle iron until now steam is visible. Read more......