Home Baking

Have you ever found the flour supply unexpectedly at and end? Read how Mrs Menzies, Torphichen, hit on a good recipe. I found myself without flour or buttermilk when I was about to bake a few scones for tea. The oven was in prime condition, so, making an experiment with what I had, a cupful of sago soaked in water, three teacupfuls wheaten meal, one tablespoonful syrup, one teaspoonful salt, one tablespoonful margarine. After mixing these together I put into a cup one tablespoonful vinegar and filled up the cup with water. Read more......

Take 12 oz wholemeal flour
¼ teaspoonful salt
3 oz malt extract
2 tablespoons treacle
2 teaspoonfuls baking powder
2 oz raisins,
1½ gills milk

Mix malt, milk and treacle together. Put flour, salt and baking powder into basin, stir in treacle and leave basin in a warm place for about 1½ hours. Add the raisins and stir. Put into a well greased baking tin and bake for 1½ hours in a moderate oven until evenly browned.

Take 8oz digestive biscuits, 1½ 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......

To make these delicious biscuits you require:- Read more......

• ½ cup All-Bran
• ¾ cup buttermilk
• 1 ½ cups flour
• 1 teaspoonful baking powder
• ½ teaspoonful salt
• 2 tablespoonfuls crisp diced bacon
• 4 tablespoonfuls cooled bacon fat
• ½ teaspoonful soda Soak the all-bran in the buttermilk
  

Always a favourite - Mrs I Canale, Arbroath. Take 8oz white milk chocolate, ¼ pint evaporated milk, ¼ teaspoon vanilla flavouring, 3oz desiccated coconut, 2 tablespoonfuls of rum. Place the chocolate in pan with the milk and vanilla flavouring. Melt over a slow heat, stirring frequently. Remove from the heat and stir in 2oz coconut, add the rum and mix thoroughly. Leave to cool. Roll into 30 balls, coat with the remainder coconut. Chill. Read more......

We like this recipe sent in by Mrs Annie Riley, Sutherland. Take 4oz butter or margarine, 4oz caster sugar, 2 eggs, 2oz desiccated coconut, 6oz self-raising flour, 2 tablespoons milk. For the filling:- 6oz icing sugar, 3oz butter or margarine, 1 teaspoon of cinnamon, 2 tablespoonfuls milk. Cream fat and sugar together until light and fluffy, add eggs one at a time, beating thoroughly after each addition. Add coconut and then fold in the flour alternatively with the milk. Read more......

£3 goes to Mr A. Duff, Ellon for this American style recipe. Batter - 4oz flour, pinch salt, 1 egg, ½ pint milk. Filling - 3 bananas, 1 tablespoon double cream, 3 pieces of stem ginger, icing sugar and 2 tablespoons of brandy (optional) Prepare the batter and use it to make a batch of pancakes. Mash the bananas together with the cream and stir in the stem ginger. Divide the mixture between the pancakes and roll up each pancake. Dredge with the icing sugar. Set alight the brandy and pour over the pancakes if you like. Enjoy yourself. Read more......

This can be baked in cups, turned out and served with a sweet sauce - Mrs J. Clark, Carmyllie. Take 8oz self-raising flour, 2oz butter or margarine, a pinch of salt, 3 tablespoons of marmalade, 4oz sugar, 1 egg and a little milk if needed. Put the flour and salt in a basin, rub in the butter and add the sugar. Beat the egg, stir in the marmalade and mix all the ingredients. If the marmalade is stiff, a little milk may be required. Bake in a shallow, greased tin for half an hour in a moderate oven. Read more......

Quick to make and very good. Jane Carmichael, Argyll. Your require ½ lb block cooking chocolate (milk), 1 large or 2 small eggs, ¼ lb castor sugar, ¼ lb fine coconut and 2 oz chopped cherries. Melt the chocolate, put in Swiss roll tin and leave to firm (few minutes). Beat the egg and sugar till light and frothy, fold in the coconut and cherries and spread on top of the chocolate, pressing down evenly with a fork. Bake in a moderate oven 25-30 minutes. When cooked cut into fingers but leave in the tin till quite cold. Read more......

A delicious light sponge - Mrs MacDiarmid, Stirlingshire. Take ¼ cupful butter, ¾ cupful castor sugar, 2 eggs, 1 cupful flour, 1 heaped teaspoonful baking powder and 2 bananas. Cream the butter and sugar, add egg yolks and beat well, then the flour, baking powder and mashed bananas. Lastly fold in stiffly beaten egg whites. Bake in two sandwich tins in hot oven for 20 minutes. When cold put together with whipped cream and dust the top with icing sugar. Read more......