The "All In The Cooking" old cookbook thread.

might be of interest to anyone in Dublin - looks like you can't borrow it, but may be able to copy a couple of recipes in the library:
https://libcat.dublincity.ie/02_Catalogue/02_005_TitleInformation.aspx?rcn=EX00027121&

Heh. Do I detect touch of sarcasm there?
Maybe they have done all of the above. Who knows... but that seemed a pretty standard letter.
Someone a bit farther back the thread said they would be willing to do an e version. There clearly is interest. Perhaps not enough but I know people who would pay for it. I would. ..( and I have a copy already)

Carrot
Onion
Celery
Potato
White turnip
1 tablespoon peas

1/2 oz fat
2 ozs flour
1 quart light stock or water
bouquet garni
1/2 pint milk
salt and pepper
1/2 teaspoonful finely-chopped parsley


1. Prepare the vegetables and cut into 1/8 inch dice (1/2 pt of diced mixed vegetables required)..

2. Melt the fat in the saucepan, add the vegetables, cover and cook gently for 3 minutes.

3. Add the cold stock, bouquet garni and salt, bring to the boil, simmer until the vegetables are tender - about 1 & 1/2 hours.

4. Remove the bouquet garni, add the flour which has been blended with cold milk.

5. Bring to the boil and boil for 5 minutes.

6. Correct seasoning. Sprinkle liberally with parsley and serve.

Recent posts moved from the Cooking Chat thread.

tHB

There are 2 Christmas cake recipes in book one: Christmas Cake and Rich Christmas Cake. I'll type them both out for you as I can't sleep :P
Christmas Cake
Ingredients: 1/2 lb butter; 1/2 lb brown or castor sugar; 6 eggs; 12 oz flour; 1/4 tsp baking powder; 1/2 glass whiskey; grated rind of 1 lemon; 2 oz ground almonds; 1/2 lb raisins; 1/2 lb sultanas; 1/2 lb currants; 2 oz whole almonds; 1/4 lb mixed peel; 2 oz cherries; 1/2 tsp spice; 1 chopped apple.
Method:
1. Prepare fruit, blanch almonds, chop and mix well with fruit in bowl, add spice, ground almonds, lemon rind and chopped mixed peel; mix all thoroughly.
2. Put butter and sugar in a bowl and beat until light and creamy, using a wooden spoon or electric mixer. Beat eggs and add gradually to the creamed mixture. Beat well. Mix in a little flour between addition of eggs if liked.
3. Fold in the remainder of the sieved flour and baking powder, using a metal spoon.
Mix in the prepared fruit and half of the whiskey.
5. Turn into a prepared 9 inch round tin, spread with a knife, leaving a slight hollow in the centre.
6. Bake in a slow oven for about 3.5 hours. Test with a warm skewer. Lift out of the oven and pour the remainder of the whiskey over.
7. Leave the cake in the tin until cold. Turn out, remove paper, and wrap in cooking foil and store until required.
* slow oven = around 150 Celsius, gas mark 2.

Rich Christmas Cake
Ingredients: 9 oz raisins; 9 oz sultanas; 12 oz currants; 6 oz mixed peel; 3 oz prunes; 3 oz dates; 3 oz cherries; 1/2 apple; 3 oz chopped almonds; 3 oz ground almonds; 1/4 tsp mixed spice; grated rind of 1/2 a lemon; 9 oz butter; 9 oz castor sugar; 6 eggs; 11 oz flour; 1 glass whiskey; 1/4 tsp baking powder.
Method:
Make as for Christmas Cake. Put into a prepared 9 inch round or 8 inch square tin. Bake in a slow oven for about 4 hours.

Runtotheshops wrote: »

Hi all
I've stumbled upon this while looking for the famous book, which my mother used at school in the early 1950s. I'm so impressed at the generosity of those who supply these great recipes. We always made the rich Christmas cake, so thanks a million for that.
If anyone would be able to scan or write up the Christmas Pudding recipe then I would be so grateful. I have tried and failed to find one as good over many years. I'd love to be able to make it with my children. Thanks in anticipation.

Here ya go!
Plum Pudding
Ingredients: 2 oz flour; 4 oz breadcrumbs; 4 oz beef suet or butter; 4 oz brown sugar; 2 oz sultanas; 4 oz raisins; 4 oz currants; 2 oz candied peel (chopped); 1 oz whole almonds; rind and juice of 1/2 lemon; 1 sour apple; 1/2 tsp mixed spice; 1/4 tsp salt; 2-3 eggs; 2 tblsp whiskey OR half a small bottle of stout.

Method:
1. Prepare the dried fruit. Blanch and chop the almonds. Peel and grate the apple. Put into a bowl with the candied peel and lemon rind. Mix all well together.
2. Chop the suet finely and add it to the sieved flour. If using butter rub into the flour or soften it and add it later with the eggs. Add the sugar, breadcrumbs, spice, salt and mix well together. Mix in the prepared fruit.
3. Beat the eggs and add them with the whiskey OR stout and lemon juice; bind all together. Leave overnight.
4. Put in a greased bowl. Cover with a prepared cloth or cooking foil. Steam or boil for around 4 hours.
5. When cold, store in a dry place for several weeks. Steam or boil for 2 hours before serving.
6. Turn on to a hot dish. Just before serving pour a little whiskey over the pudding and light. If not lighting, put a sprig of holly on top.

Enjoy, it sounds class

I am after coming across a copy of this book in junk that a friend was getting rid of.
it's battered, and has no cover, but the recipes are intact.
im delighted.

Yum yum

I have eaten fried brains, years ago. They were absolutely delicious! I appreciate that the idea can be off putting but they are full of fat; think of a kind of unctuous fried bacon vibe.

10 ozs wholemeal flour
6 ozs flour
1/2 teaspoonful salt
3/4 teaspoonful bread soda
About 1/2 pint of sour milk or buttermilk

1 Put bread soda into the palm of the hand and press out lumps with fingers. Sieve the flour, soda and salt into a bowl. Add the wholemeal flour.
2. If liked, a little bacon fat or butter may be rubbed into the flour. Make a well in the centre of the flour, pour in nearly all the milk.
3. Turn on to a floured board and knead until the side next to the board is smooth. Turn the smooth side up, flatten out. Cut a cross on top with a floured knife.
4. Place on a lightly floured tin. Bake in a fairly hot oven for about three quarters of an hour. [fairly hot is 425F, 215C or 6 gas]

My mum said a friend of hers gave it to her last year and she gave it to my brother!! I think I'll be getting it from him, might be worth quite a few bob in years to come ;-)

Working through old recipes, for Madeira cake... and my cooking time seems... out.

The times in All in the Cooking (Madeira Mixture - Queen Cake) is 20 minute at a moderate oven, where moderate is 400F (approx 200C) -- but all the madeira recipes I've seen elsewhere are much much longer. (I've a second edition, published pre-1960, since my mum's notes are all about a 1960s test in the margins!)

When I cook these, they tend not to be cooked through, or if I expand the time they get too crusty/crisp on the outside. I know I need to reduce the heat and increase the time... Any experts at these?

Ooooh I wonder if its book one or two or a combination?

I have this! The newer version from school,1978.
Can't post a pic as not enough posts yet!