Savoury Dips

Sweet & Sour Mustard

For a printable version of this recipe, click here.

Ingredients

  • 1 c. white vinegar

  • 2 eggs, beaten

  • 4 oz. Coleman's mustard

  • 1 tsp. salt

  • 1 c. sugar

Ingredients

  1. Mix vinegar and mustard; let stand for 12 hours.

  2. Using double saucepan add sugar, eggs, and salt to mustard mixture.

  3. Stir over moderate heat for about 20 minutes and then bottle.

  4. Note: When heating, the mustard should thicken to coat the back of spoon.

Crab or Tuna Dip

For a printable version of this recipe, click here.

Ingredients

  • 8 oz. cream cheese

  • 1 tsp. minced onion

  • 8 oz. sour cream

  • Dash of Worcestershire

  • 1 (3 1/2 oz.) tin crabmeat or tuna

  • Pepper and salt

Method

  1. Mix up all ingredients.

  2. Sprinkle with paprika.

  3. Bake, uncovered, for 30 minutes at 350 F until bubbly.

  4. Serve with corn chips or wheat crackers.

Courtesy of member Diana Sendan, House of Lancaster Cookery Book, 1986

Curry Vegetable Dip

For a printable version of this recipe, click here.

Ingredients

  • 1 c. mayonnaise

  • 1/2 tsp. curry powder

  • 2 tsp. tarragon vinegar

  • 3 to 4 shakes Tabasco

  • Dash of black pepper

  • 1 Tbsp. chopped chives

  • 1/2 tsp. salt

  • 2 Tbsp. grated onion

Method

  1. Mix and let stand in fridge.

  2. Serve with raw vegetables.

Courtesy of member Caroline Esmonde, House of Lancaster Cookery Book, 1986

Avocado & Onion Dip

For a printable version of this recipe, click here.

Ingredients

  • 2 avocados

  • 1/4 small onion, peeled and very finely chopped

  • 3 oz. cream cheese

  • 3 Tbsp. lemon juice

  • Freshly ground black pepper

Method

  1. Halve avocados and remove stones.

  2. Scoop out flesh, ensuring all the very green parts next to skin is removed also.

  3. Mash in bowl with fork.

  4. Add remaining ingredients and stir until well blended.

  5. Serve with potato chips, celery, or carrot.

Courtesy of member Alison Mache, House of Lancaster Cookery Book, 1986

Eggplant Dip

For a printable version of this recipe, click here.

Ingredients

  • 1 eggplant (1 1/4 lb. approx.)

  • 1 tsp. garlic salt

  • 1/2 c. chopped onion

  • 1/8 tsp. pepper

  • 1/2 c. olive oil

  • Dash of salt (optional)

  • 1/2 c. chopped, peeled tomato

  • 2 Tbsp. chopped parsley

  • 2 Tbsp. lemon juice

Method

  1. Cook eggplant until tender, about 25 minutes.

  2. Cool, peel, and chop.

  3. Cook onion with oil in skillet until tender; add tomato and eggplant.

  4. Cover: simmer for 5 minutes or until tomato is tender. Mash.

  5. Stir in lemon juice, garlic salt, and pepper.

  6. Chill.

  7. Serve, garnished with parsley, with crackers and black olives.

Courtesy of member Celia Esmonde, House of Lancaster Cookery Book, 1986

Bacon Rissoto

For a printable version of this recipe, click here.

Ingredients

  • 1 oz. margarine

  • 1 pt. chicken stock

  • 1 onion, finely diced

  • 1 Tbsp. tomato paste

  • 3 slices bacon, chopped

  • 1 oz. grated cheese

  • 2 oz. sliced mushrooms

  • 3 oz. rice

  • 1 stick celery, chopped

  • Salt and pepper

  • 1 1/2 lb. pkg. frozen mixed vegetables

Method

  1. Melt margarine in frying pan and fry bacon and onion until well colored.

  2. Add mushrooms and celery and rice and brown.

  3. Add frozen vegetables, stock, tomato paste, and seasoning.

  4. Simmer for about 20 minutes until all the liquid is absorbed and rice is cooked.

  5. Transfer to dish; sprinkle with grated cheese and brown under grill for a few minutes.

Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986

Chicken In Lemon Sauce

For a printable version of this recipe, click here.

Ingredients

  • 4 chicken breasts, skinned

  • 1 Tbsp. lemon juice

  • 3 oz. butter

  • 3 oz. crumbled hard cheese

  • 1/4 pt. single cream (Lancashire)

  • I Tbsp. sherry

  • Salt and pepper

  • 1 tsp. grated lemon rind

Method

  1. Season chicken with salt and pepper.

  2. Fry in 2 ounces butter for about 15 minutes until golden.

  3. Place in ovenproof dish and bake for 20 minutes at 375 F.

  4. Add sherry and lemon juice and rind to frying pan and cook for 1 minute, stirring.

  5. Slowly add cream, stirring constantly.

  6. Heat but do not allow to boil.

  7. Remove chicken when cooked; pour sauce over.

  8. Dot chicken with remaining butter.

  9. Sprinkle with cheese and grill until golden.

Courtesy of member Cathy Bell, House of Lancaster Cookery Book, 1986

Chicken & Cranberry Curry

For a printable version of this recipe, click here.

Ingredients

  • 2 to 3 1/2 lb. chicken

  • 4 Tbsp. curry powder

  • Oil to brush

  • 4 Tbsp. tomato paste

  • A pinch of salt

  • 4 Tbsp. lemon juice

  • A pinch of pepper

  • 2 small cans cranberry sauce

  • 2 oz. butter

  • 1 1/2 pt. chicken stock

  • 2 onions, chopped

  • 6 cloves

  • 2 cloves garlic, crushed

  • 3 bay leaves

  • 1 1/2 oz. flour

Method

  1. Brush chicken with oil, salt, and pepper.

  2. Roast at 400 F for about 1 1/2 hours.

  3. When cold, snip off the flesh and cut into chunks of meat.

  4. Heat the butter and sauté onions until transparent, then add garlic.

  5. Remove pan from heat, then stir in flour, curry powder, tomato paste, lemon juice, cranberry sauce, and stir well.

  6. Add chicken stock and stir continuously.

  7. Return pan and heat to a boil.

  8. Add cloves, bay leaves, and cover and simmer for 30 minutes.

  9. Add chicken and heat.

Courtesy of member Loma Baines, House of Lancaster Cookery Book, 1986

Sherried Ham & Eggs

For a printable version of this recipe, click here.

Serves 8.

Ingredients

  • 6 to 8 oz. cooked, sliced ham

  • 4 Tbsp. dry sherry

  • 1 box herb seasoned croutons

  • 1/4 tsp. cayenne pepper

  • 8 to 12 eggs

  • 1 tsp. Worcestershire sauce

  • 8 oz. half & half

  • 2 c. Swiss cheese, grated

Method

  1. Grease a 9x13 inch serving dish well.

  2. Cover bottom and sides of pan, overlapping slightly with bite-size pieces of ham.

  3. Layer the package of croutons and spread evenly.

  4. Carefully crack the eggs over the croutons, hoping the yolk won't break and dribble away among the croutons.

  5. In a small pitcher, combine sherry, cream, Worcestershire sauce, and cayenne.

  6. Drizzle a tablespoon of this sauce over each egg and place the remaining sauce on the stove to warm before taking it to the table to serve.

  7. Spread grated cheese over the top.

  8. Bake at 375 F for 20 minutes before testing to see if yolks are cooked firm enough.

Courtesy of member Elizabeth Ann Moser, House of Lancaster Cookery Book, 1986

Skinless English Sausages

For a printable version of this recipe, click here.

Serves 4.

Ingredients

  • 8 oz. ground veal

  • 1/4 tsp. thyme

  • 8 oz. ground pork

  • 1/4 tsp. savory

  • 1 c. shredded or chopped suet

  • 1/4 tsp. marjoram

  • Grated rind of 1 lemon

  • 1 tsp. salt

  • 1 c. fresh bread crumbs

  • Freshly ground pepper

  • 1/4 tsp. grated nutmeg

  • 2 egg yolks

  • 1 tsp. sage

Method

  1. Mix all ingredients together, except the egg yolks, then bind the mixture with the egg yolks.

  2. Roll into sausage shapes and fry in a little butter for approximately 10 minutes turning frequently.

  3. May also be made into little patties.

Courtesy of member Eileen F. Dyer, House of Lancaster Cookery Book, 1986

Tomato & Stilton Cheese Tart

For a printable version of this recipe, click here.

Serves 6 to 8.

Ingredients

  • 1 (10 inch) pastry shell

  • 12 oz. Stilton cheese, crumbled

  • 1 egg 4 large eggs, lightly beaten

  • 1 Tbsp. cold water

  • 2 c. whipping cream

  • 2 Tbsp. minced shallots

  • 3/4 tsp. salt

  • 2 medium tomatoes, peeled, thinly sliced, well-drained

  • 1/4 tsp. pepper

Method

  1. Place pastry shell into quiche dish and bake.

  2. Beat egg in cold water.

  3. Brush inside of shell with egg wash and return to oven for 2 minutes to seal.

  4. Set oven at 375 F.

  5. Sprinkle the bottom of pastry with shallots and cover with tomato slices.

  6. Evenly distribute cheese over tomatoes.

  7. Combine 4 eggs, cream, salt, and pepper and blend well.

  8. Strain through a sieve and pour over tomatoes and cheese.

  9. Shell will be very full.

  10. Bake until puffed and lightly browned, 35 to 40 minutes.

  11. The tart will be creamier if slightly underbaked.

Courtesy of The Hole in the Wall of Bath, England, published in House of Lancaster Cookery Book, 1986

Sussex Pie

For a printable version of this recipe, click here.

Makes 6 to 8 pasties.

Ingredients

  • 2 onions

  • Salt to taste

  • 4 oz. fresh mushrooms

  • Freshly ground black pepper

  • 1 oz. butter

  • 9 oz. puff pastry

  • 1 lb. 7 oz. sausage meat

  • 1 egg

  • 1 tsp. mixed herbs

Method

  1. Finely chop onions and mushrooms.

  2. Melt butter in pan.

  3. Add onion and cover and cook gently for about 5 minutes until transparent.

  4. Add mushrooms, sausage meat, herbs, salt, and pepper.

  5. Stir to blend well.

  6. Place lid on pan and cook moderate heat for about 5 minutes.

  7. Roll out the dough into a rectangular shape and spoon filling along center.

  8. Roll up and seal the edge.

  9. Place roll, jointed side down, on greased baking fray.

  10. Beat egg and brush pastry.

  11. Place in preheated 475 0 oven and bake for approximately 15 minutes, then lower heat to 350 0 and bake until cooked and the outside has become golden brown, approximately a further 20 to 25 minutes.

  12. Slice and serve hot with vegetables.

Courtesy of member Joyce Phillips, House of Lancaster Cookery Book, 1986

Canterbury Casserole

For a printable version of this recipe, click here.

Makes 4 to 6 servings.

Ingredients

  • 1/2 leg lamb, fillet end

  • 2 Tbsp. chopped parsley

  • 8 oz. onions, peeled and sliced

  • Salt and pepper

  • 4 oz. mushrooms, sliced

  • 1/4 pt. hot stock from lamb

  • 8 oz. carrots, peeled and if large, sliced

  • 2 Tbsp. red wine or vinegar

  • Little chopped mint

Method

  1. Remove bone from meat and put it into a pan with 1/2-pint water and boil make stock.

  2. Cut meat into 4 to 5 thick slices and put into a casserole with onion, mushrooms, carrots, and parsley, sprinkling each layer with a little salt and pepper.

  3. Add hot stock and wine. Cover and cook in a slow oven (350 F. - Gas Mark 3) for 2 hours.

  4. Sprinkle with mint before serving.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Country Casserole

For a printable version of this recipe, click here.

Ingredients

  • 1 1/2 lb. middle neck of lamb, boned

  • 2 pt. stock

  • 1 oz. butter

  • Salt and pepper

  • 8 oz. onions, sliced

  • Parsley

  • 4 oz. carrots, sliced

  • Stuffing:

    • 1 bay leaf

    • 1 oz. bread crumbs

    • Pinch of sage

    • 1 small apple, chopped

    • Seasoning

    • 1/2 oz. onion, chopped

    • 1 beaten egg

Method

  1. Mix the stuffing ingredients and mix with egg.

  2. Spread over half the meat, fold over the other half and tie in place.

  3. Melt butter, brown onions, carrots, and meat.

  4. Add stock, seasoning, and herbs.

  5. Cover and cook in a very slow oven (300 F. - Gas Mark 1) for 1 1/2 hours.

  6. Remove lid for 20 minutes before the end of cooking time.

  7. Remove meat to a hot plate, then reduce the liquid by boiling until thick.

  8. Coat meat with thickened gravy or meat glaze and serve sliced.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Casserole Of Shoulder Of Mutton

For a printable version of this recipe, click here.

Makes 6 to 8 servings.

Ingredients

  • 6 small onions

  • 1/2 oz. lard

  • 1 sprig thyme

  • 3 to 4 lb. shoulder of mutton

  • 1 bay leaf

  • 1/2 pt. stock or water

  • 2 sprigs parsley

  • 1/2 tsp. salt

  • 1/2 oz. butter

  • 1/4 tsp. pepper

Method

  1. Peel onions; tie herbs together with fine thread.

  2. Heat fats in a casserole.

  3. Brown meat; add stock, onions, herbs, and seasoning.

  4. Cover and cook in a very slow oven (300 F. - Gas Mark 1) for 2 hours.

  5. During cooking, baste the joint 3 or 4 times with the liquid.

  6. Remove meat and place on a hot plate.

  7. Skim fat from gravy and pour over meat after carving.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Curried Beef

For a printable version of this recipe, click here.

Makes 4 servings.

Ingredients

  • 1/4 c. shortening or salad oil

  • 1 1/2 tsp. salt

  • 2 lb. chuck, cut into 1-inch cubes

  • 1/4 tsp. pepper

  • 3 c. thinly sliced apples

  • 2 tsp. curry powder

  • 1 c. thinly sliced onion

  • 1/4 c. unsifted all-purpose flour

  • 1 (10 oz.) can beef consommé

  • 1 Tbsp. lemon juice (undiluted)

  • 2 c. hot cooked rice

Method

  1. Slowly heat shortening in large heavy skillet.

  2. In this, brown meat well on all sides; remove, then brown onion and apples.

  3. Add enough water to consommé: make 2 cups.

  4. Pour into skillet.

  5. Add salt, pepper, curry powder, and meat; cover and simmer for 1 1/2 hours or until meat is tender.

  6. In a small bowl, blend flour with lemon juice and a little liquid from the skillet to make a smooth paste.

  7. With a large spoon stir paste into the liquid in the skillet.

  8. Cook, stirring all the time until it thickens.

  9. Serve surrounded by a collar of hot rice.

  10. Provide currants, coconut, pineapple, and mango chutney (Major Greys) condiments.

Courtesy of member Joan Dan, House of Lancaster Cookery Book, 1986

Roast Shoulder Of Lamb

For a printable version of this recipe, click here.

Makes 6 servings.

Ingredients

  • 1 shoulder of lamb (4 to 41/2 lb.)

  • 1 c. sliced carrot

  • 1 tsp. salt

  • 1 tsp. dried rosemary

  • 1/8 tsp. pepper

  • 2 Tbsp. butter or margarine, melted

  • 1 c. sliced onion

Method

  1. Preheat oven to 350 F.

  2. Wipe meat with damp paper towels.

  3. Rub surface with salt and pepper.

  4. Layer onion and carrot in shallow roasting pan.

  5. Sprinkle with rosemary.

  6. Add lamb.

  7. Pour butter over meat; pour 1/2 cup water in pan.

  8. Roast, basting every 30 minutes with 1/2 cup water, for 2 1/2 hours with a meat thermometer at 180 F.

  9. Remove lamb to heated platter.

  10. Serve with mint sauce.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Old English Beef Hot Pot

For a printable version of this recipe, click here.

Makes 4 servings.

Ingredients

  • 1 pt. ale, beer, or cider

  • 1 leek, chopped

  • 1/2 pt. beef stock or 1 beef stock cube, dissolved in 1/2 pt. water

  • Small piece turnip, peeled and chopped

  • 8 oz. onions, peeled and sliced

  • Salt and pepper

  • 2 lb. leg or shin of beef

  • Pinch of nutmeg

  • 2 medium size carrots, peeled and chopped

  • 1 bay leaf

  • 1 strip lemon peel

  • 2 oz. mushrooms, sliced

  • 1 stick celery, chopped

  • 1 Tbsp. chopped parsley

Method

  1. Boil ale until reduced by half; add stock and boil a further 5 minutes.

  2. Put a layer of onions in a large casserole, then fill about 3/4 full of meat cut into small pieces and vegetables.

  3. Sprinkle each layer with a little seasoning and add nutmeg, lemon and bay leaf.

  4. Add hot reduced liquid.

  5. Cover tightly with foil and then put the lid on.

  6. Cook in a slow oven (350 0 F. - Gas Mark 3) for 4 to 4 1/2 hours.

  7. Before serving, sprinkle with parsley and remove bay leaf and lemon.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Salmon Mousseline

For a printable version of this recipe, click here.

Serves 4.

Ingredients

  • 1 1/2 c. half & half

  • 1 tsp. salt

  • 2 eggs

  • 1/4 tsp. black pepper

  • 1 small can red salmon

  • Garnish: Dash of cayenne or pepper flakes

  • 4 large, cooked shrimp

  • 1/2 bunch chopped parsley

Method

  1. Place ingredients in order given into a blender container and blend until smooth.

  2. Pour into 4 greased custard cups or ramekins.

  3. Place cups into a baking pan and pour hot water into pan to reach 1/2 way up sides of cups.

  4. Bake at 400 F for 20 to 30 minutes until salmon is set.

  5. Tops will be puffed slightly and brown.

  6. Remove from oven; allow to cool in cups for 5 minutes.

  7. Unmold Mousselines onto a serving plate.

  8. Coat each with Chantilly Sauce and garnish tops with shrimp and parsley.

Courtesy of member Evelyn Koch House of Lancaster Cookery Book, 1986

Boatman's Stew

For a printable version of this recipe, click here.

Serves 4.

Ingredients

  • 2 large onions, sliced

  • 1 1/2 c. water

  • 1/2 c. olive oil

  • 1 tsp. salt

  • 1 (1 lb. 3 oz.) can tomatoes

  • 1/2 tsp. pepper

  • 1 tsp. red pepper flakes

  • 2 lb. fish (cod, haddock, etc.), cut into bite-size pieces

  • 1/2 bunch chopped parsley

  • 1/2 c. white wine

Method

  1. Brown the onions in olive oil.

  2. Add tomatoes with juice, red pepper flakes, pepper, parsley, wine, and water.

  3. Simmer together for 30 minutes.

  4. Add fish and simmer for 5 minutes or until fish is cooked.

  5. Serve in deep bowls with bread.

Courtesy of member Evelyn Koch, House of Lancaster Cookery Book, 1986

Afternoon Tea Cakes & Biscuits

Scottish Shortbread

For a printable version of this recipe, click here.

Ingredients

  • 3 c. flour

  • 1/2 lb. butter, softened

  • 1 c. sugar

  • 1 egg, well beaten

  • 3 tsp. baking powder

Method

  1. Sift together flour, sugar, and baking powder three times.

  2. Add very soft butter.

  3. Mix with hands until batter holds together.

  4. Add beaten egg into batter.

  5. Pet brown paper on a cookie sheet; add dough and flatten out with hands, turning around to straighten out edges.

  6. Pinch edges as you would for a pie and using a fork, stick through dough all over.

  7. Bake at 325 F for 30 minutes or until light brown.

  8. When done, slip paper and bread off onto cookie rack.

  9. When slightly cool, cut in and separate slightly.

  10. Allow it to cool.

  11. Stand each quarter up on edge until entirely cool.

  12. Wrap in wax paper.

Courtesy of member Susan Moser Gaza, House of Lancaster Cookery Book, 1986

Duke of Cambridge Tart

For a printable version of this recipe, click here.

Can be served hot or cold. Serves 4 to 6.

Ingredients

  • 1/2 c. short crust pastry

  • 1/3 c. butter

  • 1/4 c. chopped fruit peel

  • 1/3 c. sugar

  • 2 egg yolks, beaten

Method

  1. Roll out pastry and use to line 7-inch cake pan (shallow).

  2. Melt butter in a saucepan and stir in sugar.

  3. Remove from heat and stir in egg yolks; beat well.

  4. Sprinkle peel over pastry; pour egg mixture into pastry case.

  5. Bake at 350 F for 20 to 30 minutes or until golden brown.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Swiss Tarts

For a printable version of this recipe, click here.

Ingredients

  • 1/2 lb. plain flour

  • Pinch of salt

  • 1/2 lb. butter or margarine

  • 2 oz. castor sugar (fine white)

  • Few drops vanilla

  • 15 paper cases

  • Raspberry jam

Method

  1. Sieve flour and salt.

  2. Beat butter and sugar until very light and creamy.

  3. Mix in vanilla and flour a little at a time.

  4. Mixture should be light and soft.

  5. Place in forcing bag with large star pipe attached and pipe a whirl into each paper case, starting at center.

  6. Bake in top of oven at 355 F for about 15 minutes.

  7. When cold, sprinkle with sieved confectioners’ sugar. Fill centers with a dab of jam.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Alice's Butter Tarts

For a printable version of this recipe, click here.

Ingredients

  • 1/3 c. butter

  • 1/2 c. currants (optional)

  • 1 c. sifted brown sugar

  • 1 egg, beaten

  • 2 Tbsp. -half & half

  • 1 tsp. vanilla

Method

Mix and bake in pastry shells (12) at 450 F for 8 minutes, then lower to 350 F and cook till pastry is light brown.

Courtesy of member Celia Esmonde, House of Lancaster Cookery Book, 1986

Maids of Honor

For a printable version of this recipe, click here.

Ingredients

  • 6 unbaked 4-inch tart shells

  • 1 Tbsp. heavy cream

  • 2/3 c. ground blanched almonds

  • 1/2 tsp. almond extract

  • 1/2 c. sugar

  • 2 Tbsp. red currant jelly

  • 1 1/2 Tbsp. cornstarch

  • Whipped cream

  • 1 egg

  • Toasted whole almonds

Method

  1. Prepare tart shells and refrigerate until ready to use.

  2. Preheat oven to 350 F.

  3. In a medium size bowl, combine ground almonds, sugar, and cornstarch.

  4. Mix well in a small bowl, beat egg until foamy.

  5. Add almond-sugar mixture with cream almond extract.

  6. Stir until combined.

  7. Place 1 teaspoon jelly in bottom of each shell.

  8. Spoon batter evenly into shells.

  9. Bake for 30 minutes or until the top is golden brown and springs back when gently pressed with fingertip.

  10. Let cool in pan on rack.

  11. Decorate with whipped cream and whole almonds.

Courtesy of member Nancy Jean Mozer, House of Lancaster Cookery Book, 1986

Brandy Snaps

For a printable version of this recipe, click here.

Ingredients

  • 3 oz. butter

  • 4 oz. plain flour

  • 6 oz. golden syrup

  • 1 tsp. ground ginger

  • 4 oz. sugar

Method

  1. Melt butter and syrup together over gentle heat.

  2. Stir in sugar and remove from heat.

  3. Stir flour and ginger and add gradually; mix well.

  4. Put teaspoons of mixture on greased baking sheet, about 4 inches apart.

  5. Bake at 375 F. for 10 to 15 minutes until light golden brown.

  6. Stand for a few minutes, then remove with spatula and curl around greased wooden spoon handle.

  7. If some harden before curling, heat for a few minutes in oven to soften.

  8. Cool on wire rack.

  9. If you wish, fill with piped whipped cream.

Courtesy of member Celia Esmonde, House of Lancaster Cookery Book, 1986

Tudor Roses

For a printable version of this recipe, click here.

Makes about 3 dozen.

Ingredients

  • 1/2 c. butter, softened

  • 1/4 tsp. mace

  • 1/2 c. confectioners’ sugar

  • 1/2 tsp. vanilla

  • 3/4 c. sifted all-purpose flour

Method

  1. Preheat oven to 350 F.

  2. In a small bowl at medium speed, cream butter until light and fluffy.

  3. Gradually beat in sugar.

  4. Sift together flour and mace.

  5. Beat into butter mixture along with vanilla.

  6. Use the star tip of cookie press.

  7. Place cookies 1 inch apart.

  8. Bake for 15 minutes or until a delicate golden brown.

  9. Cool for several minutes.

  10. Remove from cookie sheet.

  11. Cool on wire rack.

Courtesy of member Elizabeth Ann Moser, House of Lancaster Cookery Book, 1986

Viennese Chocolate Fingers

For a printable version of this recipe, click here.

Makes about 20.

Ingredients

  • 10 Tbsp. unsalted butter

  • 4 drops vanilla flavor

  • 2 Tbsp. fine sugar

  • 2 oz. semi-sweet chocolate

  • 1 c. unbleached flour

  • 1/8 tsp. baking powder

Method

  1. Preheat oven to 375 F.

  2. Butter 2 cookie sheets.

  3. Beat butter until very soft and then add sugar.

  4. Sift flour and baking powder.

  5. Beat well and add vanilla flavoring.

  6. Put mixture into a pastry bag with a star nozzle and pipe out finger shape on cookie sheet (about 3 inches long).

  7. Bake for 15 to 20 minutes.

  8. Cool on a wire rack.

  9. When cold, dip each end in melted chocolate and leave to cool.

Courtesy of member Eileen F. Dyer, House of Lancaster Cookery Book, 1986

Lemon Squares

For a printable version of this recipe, click here.

Ingredients:

  • Crust:

    • 1 c. sifted flour

    • 1/4 c. confectioners’ sugar

    • 1/2 c. butter

  • Topping:

    • 1 c. sugar (regular)

    • 1/2 tsp. baking powder

    • 2 eggs

    • 3 to 4 Tbsp. lemon juice

    • 2 tsp. grated lemon peel

    • 2 Tbsp. flour

Method:

  1. Sift flour and confectioners’ sugar together.

  2. Melt 1/2 cup of butter and add flour and sugar.

  3. Press this mixture into an 8x8 inch greased baking pan and bake for 20 minutes at 350 F.

  4. While this bakes, combine sugar, baking powder, eggs slightly beaten, lemon juice, grated lemon peel, and 2 tablespoons of flour.

  5. Pour this mixture over baked crust and bake for 20 to 25 minutes more.

  6. When cool, sprinkle with confectioners’ sugar and cut into squares.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Hummingbird Cake

For a printable version of this recipe, click here.

Ingredients

  • 3 c. flour

  • 3 eggs

  • 2 c. sugar

  • 1 (8 oz.) can crushed pineapple

  • 1 tsp. soda

  • 1 tsp. butter

  • 1 tsp. salt

  • 1 1/2 c. cooking oil

  • 1/2 tsp. vanilla

  • 1/2 c. chopped nuts

  • 1 tsp. cinnamon

  • 2 to 3 bananas, mashed

Method

  1. Sift together flour, soda, salt, and cinnamon.

  2. Set it aside.

  3. Add 3 eggs to sugar and mix well.

  4. Add dry ingredients, then crushed pineapple.

  5. Add cooking oil.

  6. Mix thoroughly.

  7. Stir in pineapple and chopped nuts.

  8. Pour it into a tube pan which has been buttered, then dusted with sugar to make a nice crust.

  9. Bake at 350 F for 1 hour.

  10. Cool in pan for 1 hour.

Courtesy of member Betty Jane Bailey, House of Lancaster Cookery Book, 1986

Luscious Lemon Cake

For a printable version of this recipe, click here.

Ingredients

  • Cake:

    • 4 oz. soft margarine

    • 5 oz. castor sugar

    • 5 oz. self-rising flour

  • Syrup:

    • 3 rounded Tbsp. icing sugar

    • 4 Tbsp. milk

    • 2 large eggs

    • Grated rind of 1 lemon

    • 3 Tbsp. lemon juice

Method

  1. Grease and line a loaf tin.

  2. Set oven to 350 F.

  3. Cream margarine and sugar until light and fluffy.

  4. Add everything else, but syrup, and mix.

  5. Pour into tin.

  6. Bake for 40 to 45 minutes until firm.

  7. Immediately pour syrup over cake while still hot in tin.

  8. Leave to cool and turn out.

Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986

Madeira Cake

For a printable version of this recipe, click here.

A mild cake, traditionally served with Madeira wine.

Ingredients

  • 3/4 c. sifted all-purpose flour

  • 2 eggs

  • 1 tsp. baking powder

  • 1/8 c. milk

  • 1/2 c. confectioners’ sugar

  • 1/4 c. butter, softened

  • Thin sliced candied orange or lemon peel

Method

  1. Preheat oven to 350 F.

  2. Sift together flour and baking powder.

  3. Set it aside.

  4. Whisk eggs into milk and set aside.

  5. Cream together butter and sugar until fluffy, then add the egg mixture, beating continuously.

  6. Gently fold in flour.

  7. Put the mixture in a well-greased and flour dusted pan.

  8. Lay peel across the top and bake undisturbed until browned and a cake tester comes out clean, about 50 minutes.

  9. Cool completely before cutting.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Afternoon Tea Sandwiches

Egg 'N Onion Sandwiches for Cricket Teas

For a printable version of this recipe, click here.

Ingredients

  • White or whole wheat bread

  • Mayonnaise

  • 6 eggs

  • Salt

  • 1 oz. butter

  • Scallions

Method

  1. Hard boil the eggs.

  2. Dice eggs while still warm and mix with butter.

  3. Add mayonnaise until a spreading mixture is formed.

  4. Add salt to taste.

  5. Add chopped spring onions including green stems.

  6. Spread the buttered bread fairly thickly with the mixture.

  7. Cut finished sandwiches into 4 small triangles.

  8. If dainty sandwiches are required, remove crusts.

  9. As a variation, use the egg mixture, no onions, but use fresh lettuce leaves, or watercress or mustard greens.

Courtesy of Anita Cooke Watkins, Lydney, Gloucestershire, England,
published in the House of Lancaster Cookery Book, 1986

Mushroom-Butter Tea Sandwiches

For a printable version of this recipe, click here.

Ingredients

  • 1/2 lb. sliced mushrooms

  • 1/4 tsp. black pepper

  • 1/4 c. butter plus

  • 1/4 tsp. salt

  • 1/2 c. softened butter

  • 3 Tbsp. dry sherry or brandy

Method

  1. Sauté mushrooms in 1/4 cup butter until golden brown.

  2. Put mushrooms and butter in a blender and add the remaining ingredients.

  3. Blend until smooth.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986

Walnut and Watercress Tea Sandwiches

For a printable version of this recipe, click here.

Ingredients

  • 1/2 c. finely chopped watercress

  • 2 hard cooked eggs, sieved

  • 1/2 c. broken walnut meats

  • Butter, softened

  • 1/2 c. cream cheese

  • 12 slices trimmed white bread

  • Salt to taste

Method

  1. Combine the watercress, walnuts, cream cheese, salt, and eggs in a mixing bowl.

  2. Blend well and correct seasonings.

  3. Butter the bread.

  4. Spread 6 slices with the filling.

  5. Cover with remaining bread.

  6. Cut into 4 triangles.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986

English Tea Sandwiches

For a printable version of this recipe, click here.

Makes 40 triangular tea sandwiches, serving 8 to 10.

Ingredients

  • 12 slices white bread*

  • 1/4 c. chopped fresh dill

  • 8 slices whole wheat bread*

  • 2 to 3 thin slices Brick cheese or Monterey Jack

  • 2 Tbsp. mayonnaise

  • 1 tsp. Coleman's mustard

  • 1 Tbsp. mango chutney

  • 1/4 c. chopped chives

  • 18 thin slices peeled cucumber

  • 2 to 3 thin slices ham

  • 1/2 bunch watercress, stemmed

  • 1 stick unsalted butter, softened and creamed

Ham: Mix mayonnaise and mustard, then spread on 4 slices of white bread.

Sprinkle with chopped chives. Place ham on 2 slices. Cover with 2 slices. Cut off crusts. Cut into 4 triangles. Place on a plate under dampened tea towel.

Smoked Salmon: Sprinkle dill on 4 slices buttered whole wheat bread. Top with slices of salmon. Cover with 2 slices. Cut as before. Cover as before.

Cheese-Chutney: Sprinkle 4 slices of buttered whole wheat bread with ley. Place cheese on 2 slices, chutney on other 2 and close. Cut and cover as before.

Cucumber: Sprinkle 4 slices buttered white bread with parsley. Top 2 slices with cucumber; close, cut and cover.

Watercress: Top 4 slices buttered white bread with watercress. Cut and cover as before.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986

Sauces

Mint Sauce

For a printable version of this recipe, click here.

Ingredients

  • 2 Tbsp. boiling water

  • 2 Tbsp. chopped fresh mint

  • 1 Tbsp. sugar

  • 6 Tbsp. malt vinegar

Method

  1. Pour boiling water over sugar and stir until dissolved.

  2. Add mint and vinegar.

  3. Let stand for several hours or overnight to blend flavors.

Courtesy of member Ethel Hillman Brakeman, House of Lancaster Cookery Book, 1986

English Salad Sauce

For a printable version of this recipe, click here.

Makes 1 cup.

Ingredients

  • 2 hard cooked egg yolks

  • 1/4 tsp. sugar

  • 1 raw egg yolk

  • Pinch of cayenne pepper

  • 1/2 tsp. Coleman's mustard

  • 1/2 c. plus 2 Tbsp. heavy cream

  • 1/4 tsp. salt

  • 1 Tbsp. lemon juice

Method

  1. Mash yolks with cold water into a paste.

  2. Stir in raw egg yolk, mustard, sugar, and pepper.

  3. Add cream.

  4. Whip lightly to thicken.

  5. Blend well.

  6. Add juice.

  7. Refrigerate.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Crab Mayonnaise

For a printable version of this recipe, click here.

Serves 4.

Ingredients

  • 2 oz. crabmeat

  • Anchovies

  • 2 hard-boiled eggs

  • Watercress

  • 1/4 pt. mayonnaise

Method

  1. Chop crab meat roughly.

  2. Chop eggs and mix with meat.

  3. Arrange the mixture in a neat pile in a shallow glass dish.

  4. Pour mayonnaise over.

  5. Arrange the anchovies in a pattern over the mayonnaise and garnish with watercress around the edge.

  6. Serve with a wreath of thinly sliced brown bread and butter.

Courtesy of member Eddie Stirling, House of Lancaster Cookery Book, 1986