mabel's kitchen

Mabel Mary White
1900 - 1996 

Some old recipes used by my nan
Happy Cooking,
CREAM SOUP

2 pints Milk

1oz. Flour

2 Onions

Pinch of Salt

1 oz. Butter

Cut the onions into slices and fry in the butter, but do not brown. Add the milk and salt, and let it boil for about half-
an-hour, taking care not to let it reduce in quantity, if possible.

Strain and thicken with the flour, boil up and serve with sippets of toast or fried bread.





LEMON SOLES (Baked)

Have 1½ lbs. Lemon soles, filleted, rolled up and tied round with cotton. Stand them up in an enamelled pie dish,
put 1 teacupful of milk, 1 teaspoonful butter, 1 dessert spoonful chopped parsley into the dish. Cover over tightly
with another dish that fits, and place in a moderate oven for 20 minutes. Take out the fish, and carefully remove the
cotton. Thicken liquor with two teaspoonfuls of flour and a little salt, and serve in a dish with fillets standing up and
sauce poured over.





SALMON PUDDING

1 Small Tin Salmon

2 Eggs

3 Teacup of Breadcrumbs 

A little choppped Parsley,

Salt to taste

Remove the bones from the Salmon, and mash with fork, add Breadcrumbs, Parsley, and Egg well-beaten; put
into buttered paper and then into pudding cloth, and boil for 20 minutes. Serve with Parsley sauce.




ABERDEEN SAUSAGE (An economical Supper Dish)


lb. Steak

lb. rolled Bacon

¼ lb. Breadcrumbs

Salt and Pepper

Stock, Milk, or Water

A pinch of Sweet Herbs

Cut bacon, bread, and steak up roughly, and put all through a mincer, add seasonings with stock till rather moist.
Press into basin. Steam 3 hours. Turn out and, either glaze, or cover with breadcrumbs. Serve cold. 




GRILLED SOLE MIXTURE


Large lump of Butter

a Little Vinegar

Worcestershire Sauce,

Little Flour

Salt and Pepper

Teaspoonful of Mustard

Mix all into a Paste.

Well butter Sole for grilling. Grill back thoroughly first, turn Sole and when nearly grilled spread on the mixture and
finish grilling. Serve at once very hot with slices of Lemon.
Use plenty of Butter when Grilling




ANGELS ON HORSEBACK


1 lb. Sausages or Sausage meat

Flour

7 Eggs

Breadcrumbs 

Boil 6 Eggs hard. When cold, shell and skin them. Now flour them well, also your hands, to prevent the meat
sticking to them. Cover them well with the sausage meat.
Now roll them in a mixture of egg and bread-crumbs. Next, fry them, to a nice brown colour, in boiling fat. Cut them
in halves, place on a dish and eat hot.



CHEESE STRAWS

2ozs. Margarine

3ozs. Cheese

3ozs. Breadcrumbs

3 tablespoons (not heaped up) of Flour

Salt

Pinch of Cayenne

Sift the flour, add the cheese, first grating it finely, then rub in the margarine. Mix in the breadcrumbs, salt and
Cayenne, add enough water to make a stiff paste. It does not need more than a teaspoonful, for it must not be
sticky. Roll out thinly. Cut into narrow strips about 4 inches long, and bake on a greased baking tin in a good hot
oven for 10 minutes. Use when cold, piled on a lace paper or tie them in little bundles with narrow ribbon, placing
one in front of each guest. Use ribbon to match your flowers, and they form a pretty decoration.




GALANTINE OF BEEF

Put 1lb. of rump steak and ¾lb. streaky bacon twice through a mincing machine, mix with ½lb. breadcrumbs, 2
well-beaten eggs, a teaspoonful of pepper, 2 teaspoonfuls of salt, and 1 grated nutmeg. Form into the shape of a
sausage, tie very tightly in a cloth, and boil for 2 hours. Turn out while hot, when cold, brush over with glaze and
ornament with aspic jelly.




CHOCOLATE PUDDING

3ozs. Breadcrumbs

2 Eggs

2ozs. grated Chocolate

½ pint of Milk

2ozs. Castor Sugar

2ozs. Butter

1 dessertspoonful Cream and Flavouring


Mix Chocolate, Breadcrumbs and Sugar together. Boil Milk with Butter and pour it over. Let the mixture stand for
half-an-hour. Then mix in yolks of Eggs and Flavouring. Bake in a moderate oven until just set. Beat up whites of
Eggs with 1½ dessertspoonfuls of Castor Sugar. Drop blobs of this onto pudding to decorate, and put back into
oven till pale coffee colour. Serve Hot or Cold.




COCOANUT CHEESECAKES

1 whole Egg

2ozs. grated Cocoanut

1¼ ozs.Castor Sugar

½ teaspoonful Lemon Juice

Short Pastry

Grease some patty pans, and line with the pastry. Beat up the Egg well, and add to it the Sugar, Cocoanut, and
Lemon Juice. If too dry, add a little Milk, and fill the lined patty tins with the mixture. Sprinkle the top of each with
some of the Cocoanut. Bake in a moderately hot oven for 15 to 20 minutes. 



CREAM SCONES

2 ozs. Margarine

1 level teaspoonful of Cream of Tartar

½ lb sieved Flour

¼ of a teaspoonful of Salt

½ teaspoonful of Bicarbonate of Soda

2 teaspoonfuls of Castor Sugar (if liked)

1 gill of unsweetened turned milk

Mix the flour, salt, tartar, and soda, and pass through a sieve, add the sugar and rub in the margarine. Form to a
soft dough with the milk. Turn on to a floured board, roll out very slightly to a thickness of half-an-inch.
Cut into rounds and bake for 10 to 12 minutes in a quick oven.




LEMON TRIFLE

Put some sponge cakes, ratafia biscuits, and macaroons in a dish. Moisten these with a little light wine. Prepare
a lemon cream mixture with ½ pint of water, 4ozs. lump sugar, the grated rind of a lemon, and a little juice, yolks of
2 eggs, 1ozs. fresh butter, and 1 dessertspoonful of cornflour, moistened with remaining lemon juice. Bring to the
boil, then remove from heat. When cold, pour it over cakes, and cover with whipped cream.




RASPBERRY BUNS

3 ozs. Butter

1 Egg

3 ozs. Sugar

½lb. Flour (Self-Raising)

A little Milk

A little Raspberry Jam.

Rub the butter into the flour, add the sugar and mix with the egg and milk, to a stiff dough. Pinch off little pieces
and form into balls, in the hand; make a hole in them and put in a little jam; pinch in the edges to seal in the jam,
turn them upside-down on a flat baking sheet, and slightly flatten them. Cut little slits cross-wise, brush over with
milk, sprinkle with castor sugar, and bake in a moderately quick oven.




LEMON RICE PUDDING

Boil a cup of Rice until soft, put in pie dish, adding grated rind of 1 Lemon, yolks of 2 Eggs, 1 pint Milk, pinch of
Salt. Bake 1 hour - beat whites of eggs to a froth with a cup-and-a-half of Castor Sugar, add juice of 1 Lemon.
Spread over pudding and put in oven to brown.




EGYPTIAN PIE

lb. Red Lentils

1oz. Margarine or Dripping

2 small Onions

Salt and Pepper

3ozs. Cheese (or more)

1 pint Water

Mashed Potatoes 


Cook lentils in water till a pulp, add half the cheese and seasoning and fried onions. Put this into a greased pie
dish, add rest of the cheese with potatoes, and cover the lentil mixture. Heat in hot oven for about half an hour.




HARICOT STEW

lb of Haricot Beans

1oz. Margarine or Dripping

6 medium Carrots (sliced)

pints Stock or Water

6 medium Turnips (sliced)

Salt and Pepper to taste

2 large Onions (sliced)

6 Potatoes

Melt fat in saucepan, add onions, warm through. Add haricot beans previously soaked over-night, and vegetables,
stir well together, then add stock or water and seasoning. Bring to the boil and let simmer for 1½ to 2 hours. If not
thick enough add a little moistened cornflour.

N.B.- This may be used as a vegetarian dish, or cold meat can be added just before dishing up.




PICKLED BEEF

6 lbs. brisket of Beef (Fresh)

2 dessertspoonsful BlackPepper

2 dessertspoonsful of Brown Sugar

2 dessertspoonsful White Pepper

2 dessertspoonsful of Mixed Spice

A few Bay Leaves

A good handful of Salt
Cover the meat with cold water, and boil gently with spices, etc., for 5 or 6 hours. Press and glaze. Serve cold.



VEAL MOULD

½lb lean Veal Seasoning

1 Hard-boiled Egg

A little grated Lemon Rind

2 ozs. Bacon

1 gill of jellied White Stock

Teaspoonful of chopped Parsley

Decorate a souffle tin with Egg and Parsley. Cut veal and bacon into dice, chop remainder of egg. Mix veal,
bacon, egg and seasoning together and place in tin. Add the stock. Cover with greased paper and bake in a
moderate oven for 1½ hours. Fill up the mould with extra stock. If the stock is not jellied, dissolve a little gelatine;
allow ¼ozs. to 2 gills of stock. When cold and set, turn out of tin and garnish with salad.




A KIND OF BAKEWELL TART 

2 ozs. Butter

1 Egg

3ozs Ground Rice

3ozs. Fine Sugar

Short Pastry

Jam

1oz. Ground Almonds

1 teaspoonful Baking Powder

Pinch of Salt 

Cream Butter and Sugar gradually, adding other ingredients, with the Egg well beaten. The mixture must be so
stiff not to drop off the spoon. Spread plate with short pastry, and spread pastry thinly with jam,then spread mixture
over it and bake for 20 minutes.





BANANA TRIFLE



Peel and slice finely 12 Bananas; place them in a deep bowl; pour over them a wineglass of Sherry; leave in a
cool place for half-an-hour. Crumble 6 sponge cakes, add to them a gill of Sherry to which has been added a little
Rum; leave them till the Sherry is absorbed. Make one pint of Custard, using two Eggs, Sugar and Vanilla to taste.
When cold add the cake crumbs to Bananas and pour Custard over the whole.
Whip 1½ gills of Double Cream till stiff, add a little Sugar and Vanilla. Cover the top of the trifle with this mixture.
Have ready a pint of Jelly which has set. Chop it finely and add to it half its bulk in finely chopped Bananas. Make
a ring with this around the trifle. Bananas for decorating must only be chopped and peeled at the last minute, as
they will discolour and spoil the dish.



ALMOND CHEESE CAKES

1 breakfast cup of Ground Rice

1 Egg

1 breakfast cup of Castor Sugar

1 Large teaspoonful Almond Essence

1oz. Butter

Melt the Butter, beat in the Sugar, then the Egg : next add the Rice and then the Essence. Line some patty pans
with pastry and fill in (not too full) with the mixture. For a change put the juice of a lemon in the place of the Almond
essence and you would have Lemon Cheese Cakes.



"AUSSIE" FINGERS

4 ozs. Quaker Oats

2 ozs. Margarine

2½ ozs Castor Sugar

A pinch of Salt

Cream the Margarine and Sugar together, stir in the Salt and Oats. Spread in a thin layer on a very well greased
tin ans cook from 20 to 30 minutes in a moderate oven. When the mixture has slightly cooled, divide into fingers
with a knife, but do not attempt to take it out of the tinuntil quite cold. These delicious fingers should be eaten the
day they are made.




CHERRY CAKE

8 ozs. Flour

5 ozs. Sugar

5 ozs. Butter

4 ozs. Cherries

3 Eggs

1 Teaspoonful of Baking Powder

Milk if necessary

Cream the Butter and Sugar together, and add the eggs one at a time, beating well. Mix Baking Powder with a
spoonful of Flour, and add after the rest of the Flour has been beaten in. Stir quickly for a few seconds, add
Cherries, quickly pour the mixture into a prepared cake tin. Bake in a moderate oven for about 40 minutes. If liked,
a glace icing may be poured over the cake when cold.



PARKIN

7 ozs. Flour

Nutmeg

4 ozs. Oatmeal

2 teaspoonful Carbonate of Soda

½ oz. Mixed Spice

6 ozs. Syrup

2 ozs Sugar

3 ozs Margarine or Fat

1 teaspoonful or more of Milk

Rub Fat into flour, add Oatmeal, Sugar, and Spice. Pour in the hot Syrup and add Carbonate of Soda dissolved in
Milk. Put in a greased tin and bake in a slow oven for 1 hour. The sugar may be omitted if desired.



 
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Last Updated 2015