Beef Bourguignonne (Fondue method) - 1960's (Marguerite Patten Recipe Card)

Beef Bourguignon is one of those classic 'childhood' recipes, a staple classic that your mum shows you how to make before you disappear to university and ultimately fending for yourself.

It can be slow cooked, or like this recipe, it can be used in a Fondue.

This is a party piece, a classic sixties non-cheese fondue.  There is quite a bit of prep, but it'd be perfect for that authentic sixties/seventies feel to any themed occasion.

Honey Angel Cake (Christmas, Festive, Traditional) - 1960's (Marguerite Patten Recipe Card)

Happiness Tree Cake; Christmas Pudding Cake - 1960's (Marguerite Patten Recipe Card)

I have included this one for its pure weirdness.  A Marshmallow covered Christmas Pudding and a Happiness Tree Cake...also covered in marshmallows.

Claret Punch and Mulled Ale - 1960's Marguerite Patten Recipe Card

Without a doubt the best part of Christmas is the excuse to have Mulled Anything.  Wine and Cider tend to be the traditional choices, but here is a fascinating little recipe for Mulled Ale!

Christmas Cake - 1960's (Marguerite Patten Recipe Card)

A theme tonight.  Now its the sister of the Christmas Pudding, again this needs lots of brandy!  Christmas Cakes have mixed origins, but take a gander at this lovely website to get the full fascinating history.

Christmas Pudding 1960's - Marguerite Patten Recipe Card

Love it of loathe it, that time of year is bearing down on us.  It is about this time the foodies among us, start thinking about Christmas Pudding, which takes a lonnng time to make if you do it properly.

So I invite you to have a go at Marguerite Patten's version, and see if you can make one just like you used to have when you were a kid (hopefully a good thing).

School Cake 1920s (The Anerly Cookbook)

Here is a very basic cake recipe. I can imagine it would have plenty of scope for adding to or modifying.

1lb self raising flour
6ozs butter or lard
4ozs castor sugar
2ozs currants
2ozs sultanas
2ozs raisins, stoned and chopped
2 eggs, well beaten

Rub the butter or lard into the flour then add the other ingredients also a drop of milk if required.

Put in a well greased tin and bake for one and a half hours.

Marrow Pickle (1920s, The Anerly Cookbook)

4lbs of Vegetable Marrow
1/2oz of ground ginger
1/2oz mustard
3/4lb moist sugar
2ozs eschalots
9 small chillies
14 cloves
1/2oz tumeric
3pts vinegar

Cut the marrow in to 1/4 inch squares, put into a colander and sprinkle with salt. Leave one night then strain.

Boil all other ingredients together for 10 minutes then put in the marrow and boil slowly until tender.

Moist Chocolate Sandwich - 1960's (Marguerite Patten Card Index 6)

Moist Chocolate Sandwich.  Very much a variation on a theme, but a quite delicious theme.  

Speedy Orange Cake - 1960's (Marguerite Patten Index Card 5)

I have such good memories of this recipe.  It reminds me of that quintessentially English past time of High Tea or even being a young lad at the village Fete etc.

It is also pretty easy, as most of Marguerite Patten's recipes are.  If you don't like Orange, you can use Lemon rind instead.