Yorkshire Recipes - Supplied by Members of the Yorkshire Federation of Women's Institutes

By Anon Anon

A wonderful vintage collection of traditional Yorkshire recipes, provided by members of the Yorkshire Federation of Women's Institutes. “Yorkshire Recipes” is full of simple, interesting, and tasty recipes, and would make for a worthy addition to any culinary collection. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Sep 22, 2016
• ISBN: 9781473359314

Book preview

1948

BISCUITS, CAKES, &c.

ALMOND CAKE.

Ingredients:

3/4lb flour

1/2lb margarine

1oz chopped almonds

2 eggs

1/2lb sugar

1 1/2 teaspoonfuls baking powder

1 1/2 teaspoonfuls almond flavouring

Mix with a little milk.—Garton-on-the-Wolds.

ALMOND CUSTARDS.

Put 2ozs ground almonds into a basin, beat up yolks of 2 eggs, pour slowly on to almonds, mix smoothly. Sweeten half pint new milk, add a few drops vanilla. Pour on to almond mixture and place in a pan on a slow fire. Stir until it thickens, but be sure it does not boil. Serve in little glasses with a ratafia on top of each.

—Rillington.

ALMOND FINGERS.

Ingredients:

1/2lb flour

2ozs castor sugar

1 teaspoonful baking powder

1/4lb butter

1 yolk of egg

For the top:

1/4lb icing sugar

1 white of egg

1/4lb almonds

Rub the fat into the flour and baking powder, add the castor sugar, and knead into a stiff paste with the yolk of egg. Continue to knead well until all paste will form into one piece; then roll out into pieces about 10in by 6in. Place this on flat tins covered with grease paper. Blanch and chop the almonds. Whip the white of egg until it is frothy but not stiff, add the sieved icing sugar to it. Spread this mixture all over the pastry slab and sprinkle it with the chopped almonds. Bake in a moderate oven until it is a light golden brown. Cut into fingers when cold.—Middleton Tyas.

ALMOND MACAROONS.

Ingredients:

1/2lb sugar

6ozs flour

2ozs ground almonds

1/2 teaspoonful almond essence

2ozs butter

1 teaspoonful baking powder

1 egg

A few blanched almonds

Put on tray pieces the size of a walnut, and after brushing with sugar and water, put almonds on the top

ALMOND SLICES.

Ingredients:

1/2lb of flour

4ozs butter

1/2 teaspoonful carbonate of soda

2ozs sugar

1/2 teaspoonful baking powder

1 egg

Mix like pastry, roll out, spread with jam, spread on the following mixture:—

3ozs of ground almonds

3ozs of sugar

Mix with beaten egg. Sprinkle with a few chopped almonds. Bake in a moderate oven.—Marton.

ALMOND TARTLETS.

Ingredients:

Flaky or short pastry, as required

2ozs margarine or butter

1 egg

1 1/2ozs ground almonds

2ozs castor sugar

1 1/2ozs ground rice

Vanilla flavouring

Jam

Roll out pastry, line some small tartlet tins, then put a little jam in the bottom of them. Separate the egg and whisk the white to a very stiff froth. Cream the butter and sugar, then beat in the egg yolk. Stir in the ground rice and ground almonds and a few drops of vanilla. Fold in the whisked white of egg. Put the mixture in the prepared tins, on a baking sheet, and bake in a hot oven for about 15 minutes.—Welton.

BARLEY BREAD.

Ingredients:

1lb flour

4ozs butter

1lb currants

2ozs lemon peel

1/2lb sugar

2 eggs

Teaspoonful of carbonate of soda dissolved in a gill of milk.

Bake 2 hours in a moderate oven—Kirby Moorside.

BATLEY CAKE.

Ingredients:

3 breakfastcupfuls flour

1/2lb margarine

1 tablespoonful milk

1 egg

1 breakfastcupful sugar

1 tablespoonful baking powder

Salt

Jam

Rub into flour the margarine, then add other dry ingredients. Mix to a paste with egg and milk, divide into two parts, roll out, then spread one with jam, and place the other on top, and bake in a moderate oven.—Skelton.

BIRTHDAY CAKE.

Ingredients:

2lbs flour

Pinch of salt

1lb currants

1lb raisins

1lb sultanas

1lb sugar

1 pint of milk

6ozs lard

6ozs butter or margarine

1/4lb mixed peel

2ozs almonds blanched

1/2lb treaclè

2 teaspoonfuls carbonate of soda

1 eggcupful of vinegar

Method.—Rub lard and butter into flour, to which has been added pinch of salt. Add currants, raisins, sultanas, sugar, peel, and almonds, and stir them well in. Next dissolve the carbonate of soda in a little of the milk, also warm the treacle. Add the treacle and then mix all thoroughly, adding the milk and lastly the vinegar.

—Thorne and Moorends.

BRANDY SNAP.

Ingredients:

12ozs of flour

6ozs of butter

1 dessertspoonful of ginger

12ozs golden syrup

6ozs of sugar

A little nutmeg

Put butter, sugar, and golden syrup into a pan and boil gently for a few minutes, pour on to the flour, grated ginger and nutmeg, and mix until smooth. Drop about the size of a walnut on to a well greased tin. Allow room between each one for spreading out Bake in a moderate oven for a few minutes.—Rillington.

BROWN BREAD.

Ingredients:

2lbs of Turog or brown flour

1oz of yeast, mixed with a teacupful lukewarm milk and water

1 tablespoonful of treacle

3/4 pint lukewarm milk and water

1/2oz of lard rubbed in the flour

A little salt

Mix and allow to rise for an hour. Make into loaves and bake.

—Nawton.

BROWN BREAD.

Ingredients:

1/2lb white flour

1/2lb whole meal

1 level teaspoonful of carbonate soda

1/2 teaspoonful salt

1 level teaspoonful of cream of tartar

2 level teaspoonfuls of sugar

Mix with milk into a stiff dough and bake in a slow over for 1 1/2 hours.

Masham.

BROWN CAKE.

For people who cannot take white flour, or much sugar.

Ingredients:

1lb wholemeal flour

6oz butter, dripping, or margarine

2oz walnuts, cut up

4oz dates, stoned and cut up

2 eggs

1 tablespoonful baking powder

4oz Valencia raisins, stoned

1/4lb granulated sugar (more if liked)

Milk

Mix the baking powder with the flour, rub in the butter. Mix in the dry ingredients, then all the eggs, well beaten, and enough milk to make a soft dough.

Bake in a slow oven for 1 hour to 1 1/2 hours.—Hebden.

BROWN COOKIES.

Ingredients:

1 breakfastcup Quaker oats

1 breakfastcup flour

1/4lb butter

1 egg

1 breakfastcup cocoanut

1 small cup sugar

1 tablespoonful golden syrup

1 teaspoonful carbonate of soda

Rub butter into dry ingredients, then add golden syrup, add egg. If mixed with hand no milk needed. Place in small heaps on a greased tin and bake in slow oven.—Alne.

BUNTIP BISCUITS.

Ingredients:

1lb flour

4 tablespoonsful of treacle

4 teaspoonfuls of ground ginger

2ozs crystalized ginger

6ozs butter

1/4lb sugar

1 egg

Add sugar, ginger, and flour together, melt the butter in the treacle and add to dry ingredients. Make into a stiff paste with the beaten egg. Make into a long roll on a pastry board and cut into pieces about 1/4in thick. Decorate with pieces of crystallized ginger. Bake in a moderate oven.—Welton.

BUSY MOTHERS’ CAKE.

Ingredients

1lb flour

2ozs lard

1 1/3 gills water

1/4 teaspoonful salt

3ozs sugar

2 teaspoonfuls ground carraway seeds (if preferred, 4ozs currants)

Put the lard and sugar and water into a saucepan, bring to boiling-point, and boil for one minute. Set aside to cool. Mix the flour, salt, and carraway seeds in a basin. When the syrup is warm, but not hot, pour it into the flour, and stir all thoroughly together, adding a little more water if necessary. Put into a greased cake tin, and bake in a moderate oven about 1 1/2 hours.—Harome.

BUTTERCUP CAKE.

Ingredients:

6ozs castor sugar

8ozs flour

1/2lb sultanas

1/4 flat teaspoonful carbonate of soda

6ozs butter

Yolks of 3 eggs

1 teaspoonful cream of tartar

Milk

Sieve the flour, cream of tartar, and carbonate of soda, cream the fat and sugar, beat up the egg yolks, stir in half of them and beat well, then add the remainder and beat again. Stir in flour and sultanas, adding little milk. Bake in moderate oven 1 or 2 hours.

—Ottringham.

BUTTERMILK BREAD.

Ingredients:

1/4 stone flour

1 1/2lbs moist sugar

1lb raisins

1 tablespoonful carbonate of soda dissolved in a littk buttermilk.

3/4lb lard

1 1/2lbs currants

1/4lb mixed peel

Mix rather moist with the remaining buttermilk, and bake in a moderate oven from 2 to 3 hours. Makes four loaves.

—Ottringham.

CAKE DELICIOUS.

The foundation recipe for any cake.

Ingredients:

1/4lb butter

1/2lb flour

3 eggs

1/2lb sugar

1 teaspoonful baking powder

Beat butter and sugar to a cream, add beaten eggs, flour, and baking powder.

For cherry cake add 1/4lb cherries

For orange cake 1 grated rind and juice.

For cocoanut cake, 2ozs

This recipe is lovely to bake in a dripping tin, ice and put filling in, and to cut into fancy shapes.—Alne.

CAKE WITHOUT EGGS.

Ingredients:

1lb flour

1/4lb castor sugar

1/2lb currants

1/2 pint milk

2 teaspoonfuls baking powder

6ozs butter or margarine

1oz candied peel

1 tablespoonful vinegar

Mix dry ingredients before adding milk and vinegar. Beat briskly and put into oven quickly. Bake in a moderate oven for about 1 hour.—Harome.

CANADIAN LOAF.

Ingredients:

4 cups of flour (teacups)

1 cup of milk

1 cup of sugar

1/2 cup of dark treacle

1 cup of chopped walnuts

4 teaspoonfuls of baking powder

1 pinch of salt

Mix gradually and bake in a moderate oven.

—Wigginton and Haxby.

CHEESECAKE FILLING.

Ingredients:

1lb curd

1/4lb butter

A little carbonate of soda

1/2lb sugar

2 eggs

Melt butter and mix with sugar, add eggs, a little carbonate of soda, and finally the curd.—North Frodingham.

CHERRY CAKE.

Ingredients:

6ozs flour

4ozs butter

2 eggs

Grated lemon rind

4ozs castor sugar

3ozs glacé cherries

1/2 teaspoonful of baking powder

Cream butter and sugar together, add the eggs (after beating well). Mix flour lightly in. Add cherries, cut in two, and lastly, the baking powder and lemon rind. Bake in a moderate oven 45 minutes.—Ellerker.

CHILDREN’S TEA BUNS.

Ingredients:

1 1/2lbs flour

1oz yeast

3/4 pint milk and water (warm)

3ozs lard

1 egg

A little salt

Method: Rub the lard in the flour, make a hole in the centre, then add milk and water with two-thirds of the egg beaten, sprinkle in yeast with a teaspoonful of sugar, let it stand for a few minutes, then mix thoroughly. Put in a warm place to rise for 1/2 hour. Roll out to about 1/2in in thickness, sprinkle layer of currants and a little sugar on this, roll up and cut into slices 1/2in thick. Brush over with remainder of egg. Let rise about five minutes, then bake in hot oven.—Reeth.

CHOCOLATE CAKE.

Ingredients:

7ozs flour

1/4lb butter

9ozs sugar

Small half-breakfastcupful of milk

1oz chocolate

2 eggs

2 teaspoonfuls baking powder

Beat butter to a cream and gradually work into this the sugar, add the eggs (unbeaten). Beat this vigorously for five minutes, then add flour with the baking powder mixed in, lastly stir in the milk with the chocolate mixed with it, flavour with vanilla.

Icing for above: 1oz chocolate, 2 1/2ozs icing sugar, and a little water. Mix together and heat, then spread on the cake.—Scotton.

CHOCOLATE FINGERS.

Ingredients:

1/2 cupful flour

3/4 cupful castor sugar

1/2 cupful plain flour

2 eggs

2 level tablespoonfuls cocoa

1/2 cupful chopped walnuts

1/2 teaspoonful baking powder

Beat eggs lightly, add sugar, beat well. Melt butter, but see it is not too hot. Mix the cocoa, flour, and baking powder together, and add to the sugar and egg mixture. Add the chopped walnuts. A few drops of vanilla essence is an improvement. Pour into a well greased tin, working the mixture into the corners and level. Bake in moderate oven 25 minutes. Cut into fingers, place on wire stand to dry. Will keep if stored in tins.—Escrick.

CHOCOLATE ICING.

Ingredients:

2ozs Bournville cocoa

1/2 gill of water

1/2lb icing sugar

Few drops of vanilla

Method: Roll the lumps out of the sugar, then rub it through a fine sieve. Put the cocoa into a saucepan and mix to a smooth paste with the water. Stir over a low gas for a few minutes to cook it, then leave until cool. Add the sieved icing sugar and flavouring, and mix all to a smooth paste. Stir over a low gas until the bottom of the saucepan feels just warm, then use as required. If the correct consistency, the icing should just coat the back of the spoon. If necessary, add more water, or sieved sugar, as required.—Swainby.

CHOCOLATE SQUARES.

Ingredients:

4ozs butter or margarine

1/2 teaspoonful baking powder

3ozs flour

1oz almonds for decorations

3ozs castor sugar

3/4oz Bournville cocoa

2 eggs

Method: Mix the flour and baking powder together; beat the butter and sugar to a cream; stir in the cocoa, and beat together. Add each egg separately, stir it in quickly, and beat well before adding the next. When both are added, stir in the flour and baking powder, and mix together lightly. Add about a tablespoonful of milk if required. Have ready a small baking sheet lined with greased paper to stand just above the sides. Put the mixture on to it, and spread over evenly. Bake in a hot oven for about 10 minutes. When cooked, turn out and leave until cold.

To ice the cake: Stand it on a cake rack over a dish, with the flat side uppermost. Pour chocolate icing on it, and coat the top evenly. Sprinkle chopped almonds all over the icing. When the icing is set, cut into squares with a sharp knife.

Note.—Prepare the almonds before icing the cake; just blanch, skin, and chop them.—Swainby.

CHRISTMAS CAKE.

(100 years old.)

Ingredients:

1lb flour

1/2lb sifted sugar

4 eggs

3 oz. yeast

1/2lb butter

Warm milk

1lb currants

A little mace and salt

Method: Beat the eggs and put to them 3ozs of yeast and mix altogether with warm milk, when ready for baking add the currants and beat an hour. Add flour and stir in.—Sledmere.

CHRISTMAS CAKE.

Ingredients:

1/2lb butter

1/2lb sugar

10ozs flour

1/4lb sultanas

1/4lb glacé cherries

The rind and juice of one lemon.

1/2lb currants

1/4lb mixed peel

2ozs ground almonds

4 eggs

1/2 teaspoonful baking powder

Clean and prepare the fruit. Beat the butter and sugar to a cream, add the eggs, well beaten, stir in the flour and add the fruit and grated rind of lemon, then the juice. Mix all well together, add the baking powder, and pour into greased tin. Bake in a moderate oven for 4 hours.

This cake improves if kept two weeks.—Ouseburns.

COCOANUT BISCUITS.

Ingredients:

8ozs flour

8ozs sugar

Pinch of baking powder

8ozs cocoanut

8ozs margarine

2 tablespoonfuls of milk

Rub the margarine into dry ingredients and mix with the milk into a stiff dough. Roll out, criss-cross with a fork. Cut into fingers or rounds, and bake in fairly slow oven till a pale fawn colour.—Felixkirk

COCOANUT BUNS.

Ingredients:

1/2lb flour

1/4lb desiccated cocoanut

2 teaspoonfuls baking powder

1/4lb castor sugar

1/4lb butter

2 eggs and a little milk

Rub butter into the flour, add sugar, baking powder, and cocoanut, then add the eggs, well beaten, with a little milk.—Kirby Moorside.

COCOANUT CAKE.

Ingredients:

1/2lb flour

3ozs grated cocoanut

3ozs butter

1 teaspoonful baking powder

3ozs castor sugar

1 egg and a little milk

Mix the dry ingredients together, rub in the butter, then add the egg and milk. Bake in