1900's

Stew ½ lb tomatoes; boil ¼ lb macaroni till soft, stir well together; add 2 oz grated cheddar cheese and a nut of butter. Stir again and sprinkle chopped parsley on top.

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......

Put 3 quarts of yellow dandelion petals in a tub with one gallon of water, previously boiled and left warm. Cover with a flannel and stir daily for three days. Strain and add 3 lb loaf sugar to liquid, the rind of two lemons and ½ oz ginger. Boil for 20 minutes, skim and strain into a tub, add the juice of the lemons and when tepid add a little yeast on a piece of toast. Next day put in a cask and in 6-8 weeks the beer is ready to bottle - F.W, Dundee. Read more......

Get a tin of pineapple chunks and heap them up like a pyramid in a dish. Then take the syrup and add sufficient gelatine dissolved to make a stiff jelly also add a few drops of cochineal to colour it. Put in a basin to cool and when set break up and arrange tastefully among the chunks. Just before sending to table pile whipped cream on top and strew a few hundreds and thousands over and serve. Read more......

Ingredients: 5lb marrow, free from pith and skin, 5lb sugar, 2 large lemons, 2oz bruised ginger, ¼ teaspoon cayenne. Cut the marrow into little lumps about 1 inch long and ½ inch thick. Put them into the preserving pan. After the sugar has been melted in as much water as will cover the bottom of the pan, add the juice and rind of lemons, ginger and cayenne, tied in a muslin bag. Boil all steadily for one hour. This is best made in September. Read more......

Take 1lb flour 6oz suet pinch salt teaspoon baking powder any kind of jam. Put flour in a basin and add salt, suet and baking powder, mix with sufficient water to make a dough. Roll out making it longer than broader and spread the jam over it, wet edges then roll up. Tie it up in a scalded flour cloth and let it boil for 2 hours. This is an inexpensive and very easily made pudding. Read more......

2 eggs beaten separately, one teacupful of sweet milk, two cupfuls of flour, a good pinch of salt. Beat the yolks well, then add milk and flour gradually, then the salt. Beat eggs white until thick. Pare apple and cut into quarters and slice very thinly. Stir apples into batter. Cook in very hot oil, drain and sprinkle with castor sugar and serve hot. Read more......

Stew 1lb of prunes, half a pound of sugar and a few strips of lemon peel til tender. Take out the stones and dissolve in 6 leaves of gelatine, put in a mould to firm. Make 1 pint milk and 2 eggs into custard, let it stand in oven until firm, when cold cut into shape and set round the prunes in a glass dish. Read more......

Rice leftover from another dish can be made into an excellent savoury. Heat the grains by pouring boiling water over them in a large basin. Melt butter in a frying pan, add a little beef extract, salt, red pepper and a few drops of worcester sauce. Strain the rice well and put into the butter mixture. Fry until very hot stirring all the time. Serve. Read more......

• 1lb Treacle
• 2 quarts of boiling water
• 6 or 8 quarts cold water
• A teacupful of yeast (for the yeast a pint of brisk stout may be substituted)