The following details are from various pieces of paper found in an old school exercise book which used to belong to May Barnes (nee Dunn):-
Mix 1 cupful sugar with 2 tablespoons butter, break in two eggs, add 1 cupful dess cocoanut, 2 tablespoons milk, 1 teaspoon C of Tartar, half soda then add sufficient flour to stiffen to a paste. Bake in a quick oven.
2 cups flour
1 cup sugar
1 cup treacle, 2 tablespoons dripping, 2 tablespoons ground ginger, 1 tablespoon Cinnamon, 1 teaspoon soda & 2 cups water. Mix flour, sugar, dripping, ginger & soda together make into dough by adding treacle & water. Bake in a quick oven.
1 lb icing sugar
1/4 lb cream of Tartar
1/4 lb tartaric Acid
1/4 lb carb. of soda 2 packets epson salts
Mix all thoroughly sifting two or three times. Put in a glass jar & cork tightly.
Dose: 1 large teaspoon to 1/2 pint water
2 cups flour, 1 cup sugar, 1/2 cup butter, 3/4 cup milk, 3 eggs, 1 teaspoon soda, 2 teaspoons C of Tartar & seeds.
Cut in halves, remove the bulb, put into brine made of 1/2 lb salt to 3 qts of water, allow to stand 3 days then soak 1 day in clean water, drain well, then cover with hot syrup made of 2lb sugar to 2 qts of water, boil in this syrup very slowly till clear, let stand over night in it. Drain syrup & add another 1lb sugar & boil over slow fire till it candies then place in sun to dry.
Kimes Christmas Cake
1 lb self raising flour
1 lb butter, 1 lb finely sifted sugar
1 lb Currants, 1 lb sultanas chopped
8 ozs citron peel, 1 oz bitter almonds
1 wine glass rum or brandy, 10 eggs, 1/2 teaspoon salt.
Beat butter to a cream, add sugar, beat well, mix currants, sultanas, finely shredded peel, almonds, (blanched, cut small), pour in spirits, stir 5 minutes, set.
© Peter Dunn 2004