Curried Rabbit

This recipe I catalogue

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Irish Stew - 1970s

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This is most probably an older recipe, but I am taking it from the newest addition to my collection.  The first edition of the 1000 Recipe Cook Book, editied by Isabel Barrett and Jane Harrop ISBN 0706405315 As with these sorts of books, the recipe itself is most probably older than 1970s but it appeared in 1976, not possibly the first time it appeared.  It is very much one of those timeless classics that has evolved as you can read on  about.com  on their history of Irish Stew.  One thing that I love is that this recipe can be 'Boozy' if you want it to be.  Whack a bit of Guinness in why not? You will need: 1kg/2lb of potatoes sliced 2 large onions sliced salt and pepper 15ml/tablespoon dried thyme 1 kg/2 lb lamb chops 1. Put about half the potatoes on the bottom of a large casserole.  Cover with half the onions then sprinkle with salt and pepper and half the thyme. 2. Add the chops, then continue to make layers with the remaining Onions, salt and pep...
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Tollhouse Cookies - 1930s

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So we made some Tollhouse Cookies from this recipe which is pretty well documented in nearly every single recipe book you could care to read that includes recipes for biscuits/cookies.  This recipe is pretty generic and very easy. Here is an interesting thought.  Chocolate Chip Cookies come under the 1930s category because they were first developed at that point, only becoming popular during the war.  Well that is what the wikipedia article says. 180g/6.5 oz unsalted butter, cubed and softened 140g/5 oz soft brown sugar 110g 3.75 oz granulated sugar 2 eggs, room temperature, lightly beaten 1 teaspoon vanilla extract 280g/10oz plain all-purpose flour 1 teaspoon bicarbonate of soda 350g/12 oz dark chocolate bits 100g/3.5 oz pecans (or flaked almonds) roughly chopped 1. Preheat oven to 190C/375F and line two large baking trays with baking paper/greaseproof paper. 2. Cream the butter and sugars with electric beaters until light and fluffy. 3. Gradually add the egg, beating we...
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Fig Parkin Gingerbread - 1950's

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Figs are nice but not common.  If you can get your hands on some, then here is a little recipe that'd make a nice tea accompaniment or a quick fix for gingerbread-heads. 6 ozs. self raising flour 2 ozs. margarine 2 ozs. oatmeal 1 oz. sugar 4 ozs. figs 1 egg 1 teaspoonful of ground ginger 2 tablespoonfuls of syrup Pinch of salt little milk 1. Sift flour and salt into a bowl.  Rub in the marge, add sugar, ginger, oatmeal and chopped figs. 2. Melt syrup and add with beaten egg and milk to make a soft dropping consistency. 3. Turn into greased and lined tin and bake in a moderately hot oven for about 1.5 hours.
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