Malt Biscuits

From 1922:

One-half breakfast cupful of extract of malt, one-half cupful of sugar, two tablespoonfuls of water, tablespoonful of butter, one-half teaspoonful bicarbonate of soda, and enough flour to make a fairly stiff dough. Put the malt, sugar, water and butter into a saucepan and beat them gently, stirring well till melted. Cool them, and add one cupful of flour, sifted with the soda, and a pinch of slat… Continue reading

Sultana Biscuits

Two layers of thin pastry with a layer of sultanas between and cut into biscuits. Ideal for children’s school lunches. This pastry will make apple puffs. Just cut into 4 inch squares, fill with the apple partly cooked and cooled or chopped very fine, a clove, little cinnamon, or currants added make a change. Turn over the corners, and put the round side on top. Brush over with… Continue reading

Wheatmeal Scones

Two cups wheatmeal flour, 1 oz. dripping or butter, ½ teaspoonful soda, 1 teaspoonful cream of tartar, or 2 teaspoonfuls baking powder, 1 cup warm milk or ½ cup warm water (egg yolk makes them richer), pinch salt.

Mix flour and baking powder through sifter, and butter with fingertips, then the warm milk, using a knife for mixing. Turn out onto a floured board. Pat with… Continue reading

“Entire Wheat” Raisin-Nut Bread

1 cupful entire wheat flour
1 cupful white flour
1 cupful sugar
½ teaspoonful salt
3 teaspoonfuls baking powder
1 cupful walnut meats
½ cupful raisins
1 cupful milk
Mix all dry ingredients. Chop the nuts finely. Wash the raisins and scald them in one-third cupful of boiling water for ten minutes, drain and dry before stirring into the dry materials. Add the milk, mix well and put… Continue reading

Quick Raisin and Nut Bread

1 egg
1 cupful sugar
1 cupful milk
1 tablespoonful of butter
3 cupfuls white flour
½ cupful nuts
3 teaspoonfuls of baking powder
1 cupful raisins
Pour the milk into the well beaten egg. Add this to the sifted and mixed dry ingredients. Melt and add the butter and then the raisins and nuts. Put this into a greased pan and allow to stand for twenty minutes… Continue reading

A Prize Graham Loaf With Raisins Galore

1 ¼ yeast cakes
½ cupful water
¾ cupful milk
2 teaspoonfuls shortening
2 tablespoonfuls molasses
2 ½ cupfuls graham flour
2 ¼ cupfuls white flour
1 teaspoonful salt
2 ounces seedless raisins
Dissolve the yeast cake in the half cupful of tepid water; to this add the milk, melted shortening, salt and molasses. Mix this with the flour until it forms a soft dough. (Just enough to… Continue reading

White Raisin Bread de Luxe

2 cupfuls liquid (milk and water)
1 yeast cake
2 ½ tablespoonfuls sugar
1 teaspoonful salt
1 ¼ tablespoonful shortening
1 small beaten egg
3 ½ to 4 cupfuls white flour
6 ounces seedless raisins (1 cupful) simmered in 1 cupful of water until absorbed.

Scald the milk, add the sugar, salt, shortening and water. When the liquid is tepid dissolve the yeast in it… Continue reading

Scotch Potato Scones

One and one-half cupfuls flour, two teaspoonfuls baking powder, one-half teaspoonful salt, one cupful mashed potatoes, one-third cupful butter and one egg.
Sift the flour, salt and baking powder together. After adding the mashed potatoes rub in the butter lightly. Make a soft dough by adding the well beaten egg, and, if necessary, a little milk. The dough must be of a consistency to roll, so if needed add a… Continue reading

Velvet Biscuit

From 1912:

One quart of flour, three eggs, three teaspoons sugar, one teaspoon salt, one heaping tablespoon of butter, half a cake of yeast, one cup of milk.

Dissolve yeast in one-third cup of water, pour it into a bowl with the milk and beat in one pint of flour. Cover and set it aside in a warm place to rise; when raised to… Continue reading


Rub 6oz. fresh butter into 1 ¼ lb. flour, stir in ¾ lb. castor sugar and the grated rind of one lemon. Mix well and add four well-whisked eggs and the juice of a lemon. Beat mixture one or two minutes and drop from a spoon on to a buttered oven sheet. Allow room between each spoonful as the mixture spreads. Bake in a moderate oven until pale brown, about… Continue reading

London scones

Sift three cupfuls of self-raising flour with two tablespoonfuls of castor sugar and a quarter of a teaspoonful of salt. Rub in 2oz. of butter, add the white of one egg without beating it, and mix with about half a pint of milk. Knead till smooth, make into five balls; roll each into a round half an inch thick. Cut each round into four scones and glaze with beaten yolk… Continue reading


From 1922:

Sift half a cupful of plain flour with half a teaspoonful of salt, half a teaspoonful of bicarbonate of soda, and one teaspoonful of cream of tartar. Add one cupful of whole meal and one tablespoonful of sugar. Mix well, then add a small half cupful of sultanas. Mix all with milk enough to make moist, but not sloppy, mixture. Put into a billy which has been… Continue reading