4 oz. (120g) flour

2 oz. (60g) cornflour

4 oz. (120g) butter

3 oz.(90g) castor sugar

¼ teaspoon ground ginger

1 teaspoon baking powder

2 oz. (60g) raisins

2 oz. (60g)sultanas

1 oz. (60g) candied peel

2 eggs

1 large tablespoon milk

1 gill (½ cup) of boiling water

1 level teaspoon bicarbonate of soda

1 lb. (440g) of treacle

3 oz (85g) of lard

4 oz (110 g) of sugar

¾ lb. (330g) of flour

1 teaspoon of cinnamon

1 egg

¾ lb. (340g) flour

6 oz (170g) butter

4 oz (110g) sugar

1 tablespoonful golden syrup

1 teaspoonful ground ginger

4 oz (110g) preserved ginger

2 eggs

¾ cupful of milk

4 fine apples

1lb (450g) crushed pineapple

1 tablespoon of butter

1 tablespoon brown sugar

2 tablespoons hot water

½ pint (300ml) whipping

Filling 1:

3 tablespoons melted butter

3 cups of powdered sugar

5 tablespoons orange juice

grated rind and pulp of 1 orange

1 egg white

Filling 2:

2 tablespoons melted butter

3 cups of powdered sugar

3 oz (90g) melted chocolate

Enough pastry to line medium size pie dish

2 oranges

2 oz (60 g) castor sugar

2 eggs

2 oz (60 g) cake crumbs

1 oz (30 g) butter

1 gill (120 ml) milk

1 pint (2 cups) of sieved fruit such as

strawberries or tinned fruit

Sugar to taste

2 tablespoons of cream

½ pint (300 mls) cold custard

Cochineal (red food coloring)

2 oz (60 g) butter

2 oz (60 g) sugar

2 oz (60 g) flour

1 egg

½ teaspoonful baking powder

pinch of salt

few drops essence of almonds

Short pastry

Jam

¼ lb (113 g) butter

½ cup of sugar

1 cup s.r. flour

1 egg

1 teaspoon almond essence

almonds