walnut filling

4 tablespoonful apricot jam
28 grams walnut
lemon juice
2 tablespoonful icing sugar
2 tablespoonful whipped cream

Warm and sieve the jam. Work in icing sugar, whip the cram and fold in the ingredients. Last add chopped almonds and juice.

walnut layer cake

150 grammes milk
1/2 kilo flour
1 teaspoonful bicarbonate soda
125 grammes chocolate
125 grammes lard or butter
285 grammes caster sugar
3 eggs
2 teaspoonful vanilla essence
150 grammes sweet milk.

boil sweet milk and pour onto chocolate, return to pan, stir until smooth or cool. cream fat and sugar and add 3 yolks beating well. sift flour and soda add it and sour milk alternately to the creamed fat and sugar, beating. add chocolate & essence. Beat well and fold into stiffly beaten whites very lightly. Pour into greased sandwich tins. bake 20 to 60 min, and with cold spread with walnut filling.

mrs. cay's fruit loaf

1/4 lb butter & 1/4 caster sugar into warm bowl, work with wooden spoon until soft, then beat until it resembles whipped cream. Add eggs one at a time beating mixture to cream after adding each one. stir in 1/2 lb currants 1/2 lb sultanas 2 oz peel, last of all 6 oz flour one teaspoon B.P. Pour into tin lines with paper. Bake in moderate oven 1 1/2 to 2 hours. low the fruit slightly before adding to mixture.

apricot tart

puff pastry.
tinned apricots.
1 dessert spoonful lemon lemon juice and grated rind.
2 teaspoonfuls gelatine.
Pour apricot juice in pan, add gelatine, sugar, lemon juice and rind.
Line tart tin pour in apricot and syrup, lay strips of pastry across. Bake in moderate oven.

fruit loaf

2lb bread dough. put in a basin with 3 oz butter, 2 oz chopped peel 1/4 lb each currants, raisins add a few drops essence lemon. place a flavored board, knead well, half fill two greased tins, set in warm place 1/2 an hour. Place in fairly hot oven 1 1/2 hour glazing top with sugar and water.

cornish saffron cake

1 1/2 lb flour
1 lb currants
1 lb butter
1/2 lb peel shredded (wheat)
2 oz yeast
1 teaspoon full sugar
3/4 pint cold water1/2 teaspoon salt.
grease and flour two oblong tins. put saffron and water in jug and stand in a pan of boing water. when saffron water is liquid it is ready.
To set sponge, mix yeast with sugar and when liquid pour saffron water over. stir it into flour. cover with cloth. let rise in a warn place. when it is three times its original size. takes 25 min. melt butter, add by degrees beating to keep smooth. stir in currants, peel & salt. cover, & let it rise for 1 hour. Divide dough after kneading. Place in tins & leave 20 min. Bake in moderate oven 1 1/4 hours.

cheese biscuits

2 oz flour, 1 oz butter, 1 oz cheese, salt or cayenne. yolk water for bonding. make pastry o roll cut prick all over with fork. cut in rounds. bake in quick oven 5 to 9 minutes. If not eaten right away, place in over to crisp up again.