Recipe

Take 6 oz self raising flour, four level teaspoonfuls ground ginger, one egg, 4 oz butter, 3 oz castor sugar, two table-spoonfuls ginger marmalade. Sieve flour and ginger and rub in butter. Add sugar and enough egg to bind mixture together. Turn on a lightly-floured surface and knead until smooth. Divide into half and form two square to fit into a greased 7 inch square tin. Place one piece in the tin and spread with the marmalade then place the remaining piece on top. Bake in moderate oven for 50 mins. Turn onto a wire tray to cool. Cover with a smooth glace icing by mixing icing sugar with water. Spread over the top and cut into slices. Read more......

Cream 4 oz margarine and 4 oz caster sugar. Add in two beaten eggs, 2 dessertspoons coffee essence, 2 dessertspoons milk. Mix in 6 oz plain flour, 2 teaspoons baking powder and 2 oz chopped walnuts. Beat well and divide between two 7 inch sandwich tins. Bake in a moderate oven. When cool sandwich together with coffee butter cream - 4 oz icing sugar, 2 oz butter and a dessertspoonful of coffee essence. Spoon on top and sprinkle with halved walnuts. Read more......

The children will be the better of this wholesome cake at teatime ... Take 1lb flour and mix in 2 teaspoonfuls of ground ginger, 2 teaspoonfuls cinnamon, 1 teaspoon bicarbonate soda, 6 oz sugar. Melt the butter in a ½ lb of golden syrup. Have 6 oz currants well washed and dried, 3 oz candied peel finely chopped and add to the dry ingredients. Add the syrup milk and ½ teacupful of milk and 3 well-beaten eggs. Put in a steady moderate oven and bake. Read more......

These are delightful and especially so if spread with honey. Take ½ lb flour, 1½ teaspoons sugar, 1 oz margarine, 1 teaspoon of cream of tartar, ½ teaspoon baking soda, pinch of salt and a little sour buttercream. Mis together all the dry ingredients, rub in the margarine and add the milk to make a medium dough. Roll out on a floured board and cut into shape. Bake on a hot girdle. Read more......