Crunchy Crust Raspberry Pie - 1960's

For the crust:

4 oz. Luxury margarine
2 oz. Castor sugar
2 level tablespoons of golden syrup
8 oz. crushed digestive biscuits

1. Dissolve margarine and golden syrup in a small saucepan and bring almost to the boil.
2. Add this to the crushed crumbs and castor sugar in a mixing bowl and mix thoroughly.
3. When slightly cooled, knead well and press into an 8-inch pie plate or flan ring.  Place in a refrigerator until firm and set.
4. Pile filling into crust just before serving and decorate with whole raspberries.

For the filling:

Half a pint of double cream
1 packet frozen raspberries or one small punnet of fresh raspberries, sweetened to taste.


Whisk the double cream until stuff and fold in the raspberries keeping back a few for decorations.

Chocolate Iced Cherry Cake

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This is a traditional classic, Chocolate Cherry cake.  No frills, nothing too fancy and a fifties/sixties classic.

4 oz. whipped fat (margarine or butter?)
4 oz. castor sugar
2 eggs
1 egg yolk
6 oz. Self Raising Flour
4 tablespoons of Milk
quarter of a teaspoon of salt
6 oz. mixed dried fruit
2 oz. glace cherries (cut in half)
1 oz. finely cut angelica
1 oz. chopped walnuts

Decoration
8 oz. icing sugar
glace cherries
walnuts
Egg Whites

1.  Put all the ingredients in a mixing bowl, mix for 1 minute and turn in to a greased 7 inch cake tin.

2. Bake in a moderate oven for about 1 hour

To decorate

Beat together the egg whites and icing sugar until it stands up in peaks.  Spread over cake, decorate with walnuts and cherries.

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Raspberry Cheese

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This odd little recipe will serve six to eight people.

8 oz. grated Cheddar Cheese
1 lb. Raspberries (keep a few for garnishing)
3 oz. Castor Sugar
1 teaspoon of Lemon Juice
mint sprigs (for garnish)
wafers (for garnish)

Whisk grated cheese, sugar, raspberries and lemon juice together and divide between individual dishes.  Chill the dishes then Garnish with the remaining raspberries, a mint sprig and wafer.  If you have an electric blender, then you can use this to mix all the ingredients.

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Chicken Mischief

This recipe would work great with a pre-roasted chicken you get from the supermarket.

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

1 roasting chicken
2 tomatoes
2 tablespoons of oil
2 level tablespoons of honey
quarter pint of stock
1 level tablespoon of cornflour
4 oz. dripping
2 onions
2 tablespoons of pickle
3 tablespoons soya sauce
2 tablespoons vinegar
4 tablespoons water

1. Melt the dripping, joint the chicken and fry gently until well cooked and golden brown.

2. Skin and chop the tomatoes and onions.

3. Heat oil and fry tomatoes, onion and pickle for 5 minutes.

4. Add stock, soy sauce, honey and vinegar and bring to the boil.

5. Simmer for 10 minutes.  Blend cornflour with the water and add to the sauce.

6. Bring to the boil stirring.  Serve the chicken and pour sauce around.

Alternatively serve sauce and chicken separately using your fingers to eat chicken and dip with sauce.

Cheese and Orange Salad

Here is a recipe in two parts.  First part is for the salad, second part is the dressing.  As its a French dressing you could get away with a shop bought alternative.  This would be perfect for a sixties themed party.

8 oz. cubed cheddar cheese
2 oranges
2 medium sized onions
4 half inch slices of bread
fat for frying
watercress

French Dressing

6 tablespoons of olive oil
1 tablespoon of orange juice
2 tablespoons of lemon juice
grated rind of 1 orange
salt
pinch of cayenne pepper

1. Place cheese in a mixing bowl.  Remove rind and pith from oranges and separate orange segments.  Peel onions and slice thinly, separate into rings.

2. Cut bread in to half inch cubes, heat fat to smoking point (really really hot) and fry until golden brown, then drain well.

3. Wash watercress if needed.  Make dressing by mixing all ingredients together.

4. Toss all ingredients in dressing separately and arrange in circles overlapping towards the centre.

*Editors Note*
This is quite a straightforward recipe, but without pointing out the obvious you would need to toss togehter the fried bread, watercress, cheese, onions and oranges depending on the style of salad you desire.  Tossing the salad might not work, laying it out in some sort of order and presentation might work better.  Please feedback if you try this recipe.

Aberdeen Sausage

This will serve 8 to 10 people.  It is great for cold meat and sandwiches.

1 lb. lean steak or steak mince
8 oz. bacon
1 small onion
4 oz. rolled oats
1 tablespoon or Worcester Sauce
1 egg
1 level teaspoon of salt
Quarter level teaspoon pepper
Some dried breadcrumbs

1. Mince steak, bacon and onion together until very fine.  Add the oats, Worcester sauce, beaten egg and seasoning and mix well.

2.  Shape in to a long thick sausage and wrap carefully in aluminium foil, sealing the ends well.

3.  Either bake on a tray or in a baking tin in a slow oven for 2 hours, or boil or even steam.

4. Put the dried bread crumbs ready on a piece of greaseproof paper.  Remove the foil carefully and roll the sausage in the crumbs to coat thickly.

5.  Leave until cold and store in cool place.  Slice thinly and serve.

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Braised Beef With Prunes and Wine

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This will serve between two and four people.

2 lb, piece of lean beef (either a flank, rib or chunk)
1 large piece of bacon rind or lean scraps of bacon
1 oz. fat
8 oz. onions
8 oz. carrots
8 oz. prunes, cooked
half a level teaspoon of salt
quarter a level teaspoon of pepper
half a pint of red wine
8 oz. noodles
Grated parmesan cheese

1. Chop the onion and carrots.  Wash the bacon rind.

2. Melt the fat in a deep saucepan or enamelled cast iron casserole.  Fry the meat in it until golden brown all over.

3.  Remove the meat and put the bacon rind in the bottom covering it with the vegetables.

4.  Add the seasoning  and wine, returning the meat.

5. Cover and cook gently in a slow oven for 2.5 to 3 hours or until the meat is tender.

6. Just before dishing up time, boil the noodles in salted water; drain and arrange round the edge of the platter.

7. Carve the meat and arrange slices in the middles of the noodles and put the vegetables, prunes and sauce around it.  Sprinkle noodles with cheese and serve with peas, green beans or spinach.

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Lamb With Rice

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1 Breast of Lamb
2 oz. Butter
1 Onion
8 oz. Rice
1 oz. Raisins
2 Beef Extract Cubes (OXO or Knorr will do)
2 Pints of water
8 oz. Tomatoes
salt and pepper

1. Cut the lamb into pieces and trim off excess fat.

2. Melt 1 oz. butter in a saucepan.

3. Chop the onion and cook with the meat in the butter for a few minutes.

4. Cover with water, bring to the boil and crumble in the beef extract cubes.

5. Reduce the heat and allow the meat to cook until tender which should be for about 1 hour.

6. In another pan, melt 1 oz. of butter and cook the rice for a few minutes

7. Add raisins, chopped tomatoes, salt and pepper. Cook gently for 15 minutes.

8. Strain over the stock from the meat.

9. Strain off any liquid and serve.

This recipe is worded in the book quite confusingly and I have tried to re-word it accurately.  If you have any idea what they mean, or have any success with this dish please contact me and I will amend this recipe.

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One Stage Chocolate Cake

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4 oz.  luxury margarine or organic butter
4 oz.  sieved self-raising flour
5 oz. castor sugar
1 heaped teaspoon of sieved cocoa
2 eggs
1 tablespoon of milk

For the filling:

2 oz. Plain Chocolate
2 oz. luxury margarine or organic butter
2 dessert spoons of hot water
1 oz. castor sugar
1 dessert spoon of milk

 

1. Mix ALL cake ingredients quickly in a mixing bowl

2. Beat well with a wodden spoon for one to two minutes.

3. Put mixture into two 7-inch sandwich tins greased with margarine and the bottom lined with greaseproof paper.

4. Smooth tops and bake in the middle of a moderate oven 20 to 25 minutes.  Cool on a cake rack.

Filling

1. Melt chocolate carefully over hot water (don't let it get hot) then cool it slightly.

2. Whisk margarine, chocolate and castor sugar in a small bowl for one to two minutes.

3. Add water, then milk, then whisk.  Sandwich cakes together with chocolate filling.  Dust top with sugar.

 

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Kentucky Corn Dodgers

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Ingredients

• 1 teaspoonful of salt


• 1 cupful of white cornmeal


• cold milk

Instructions

Mix the salt with the white cornmeal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it. Stir it well together, and form it into cakes three quarters of an inch thick in the middle and oblong in shape. Use a tablespoonful of dough for each cake. Bake them on a greased pan in a hot oven for twenty-five minutes.

Originally appears http://www.vintagerecipes.net/books/century_cook_book/kentucky_corn_dodgers.php

Cheese and Sweetcorn Fritters

[caption id="" align="alignright" width="240" caption="Image by Phil Roeder via Flickr"][/caption]

4 oz Plain Flour
Salt and Pepper
1 egg
Quarter of a pint of milk
6 oz. Grated Cheddar Cheese
6 oz. Sweetcorn

Sieve flour and seasoning into mixing bowl.  Graudally beat in milk and lightly beaten egg, stir in cheese and sweetcorn.  Place dessertspoonful in hot fat and fry until crisp and golden brown.  Drain well and serve as a main dish, a cocktail savoury or as an accompaniment to chicken.