I found this 1929 issue of the "Ensign" Handbook for the Home and Farm in an antique shop a few years ago. It's got some really interesting information in it and some very imaginative recipes I've never heard of. "Ensign" were a company that made baking powder, cocoa, tea, coffee and jelly crystals so the recipes all include these items. The recipes are very basic so you have to use some imagination as to how to make them. Here's an example:
"Paris Kisses - 1 C sugar, 2 C flour, 4 t cocoa essence, 3/4 C butter, 2 t baking powder, 3 eggs
Rub butter well together with the sugar and eggs well beaten; on no account add milk or water. Rub vigorously; patience is required, but the result is well worth it. Join together with jam - raspberry for preference."
It doesn't mention how long or at what temperature to cook them. I'm guessing that they must be some sort of biscuit?!
Here's another recipe I found interesting. There's no photos or pictures in the book so I might have to make this one to see what it looks like.
"Apple Snow Jelly - 1 packet strawberry jelly crystals, 1 pint hot water
Dissolve jelly crystals in hot water. When partly cold turn into sherbert glasses, filling three quarters full. When firm pile Apple Snow on top.
Apple Snow - 1/2 packet lemon jelly crystals, 1/2 pint hot water, 1 grated apple, 4 T sugar
Dissolve half packet of jelly crystals into hot water. When cool whip to consistency of thick cream. Then add grated apple and sugar."
1 comment:
Things were so much more simpler than today yet the recipes make food incredibly appetising. I have a number of very old recipe books in the house, some hand written by the old occupants of the farm.
CJ xx
Post a Comment