Belling Recipes

Children's Party Fare

Picture of party food

Make your children’s tea party table as colourful as possible, but keeping the food plain. Sandwiches, gaily decorated jellies and sponge cakes cut into fancy shapes all go down well. Here are some suggestions and recipes.

Sandwich Fillings

  • Grated apple and honey or lemon curd
  • Mashed bananas and raspberry jam
  • Cream cheese and tomato

Savoury Boats

Line boat shaped tins with cheese or short crust pastry. Bake at 425° F for 15-20 minutes, then remove from the tin and cool. Fillings may be sweet or savoury, making the sails either from rice paper or cut slices of cheese and fixed with a cocktail stick.

Shrimp Boats

Fill with shelled shrimps mixed with white sauce which has been well seasoned.

Cheese Boats

Fill with grated cheese which has been seasoned and creamed with a little milk, or use cream cheese. Chopped celery, watercress or a little sweet chutney can be added to the cheese filling.

Egg Boats

Fill boats with slices of hardboiled egg.

Fruit Boats

Fill with fresh or tinned fruits.

Slab Cake

  • 6ozs self raising flour
  • 4ozs margarine
  • 4ozs caster sugar
  • 2 eggs
  • A little water

Mixed as for a Victoria Sandwich as shown elsewhere in the recipes, adding a little water to make the mixture into a dropping consistency. Bake in a greased and floured Swiss roll tin, when cold cut the cake into fancy shapes, and ice with glaze icing and flowers, sweets etc. The mixture may also be baked in little paper cases and then iced and decorated.
Bake for about 20 minutes at 375°F.

Rabbits

  • Dessert pears
  • Green jelly
  • Glace cherries
  • Whole almonds
  • Cream
  • Chopped nuts

Make the jelly and when set, chop with a stainless knife on a piece of greaseproof paper, and then place the jelly in individual dishes. Peel and halve the pears and remove the cores. Mix some of the cream with the chopped nuts and fill the halved pears. Place the cut side down on top of the jelly and stick two almonds into each pear to act as ears and use glaze cherries for eyes. Use a pipe for the cream, to form a tail.

Orange Baskets

  • 2 large oranges
  • Fruit salad
  • Cream

Cut the oranges in halve and cut a piece of skin from each end to make the orange halves stand firmly. Remove the pulp and add it to the fruit salad. Return the mixture to the cases. Pipe with cream and decorate with cherries and angelica or crystallised fruit. Make basket handles with orange peel or angelica.

Cheese Sticks

  • 2ozs plain flour
  • 1oz margarine
  • 1oz grated cheese
  • Yolk of one egg
  • Good pinch of dry mustard
  • Pinch of cayenne pepper and salt

Rub the fat into the flour and add all the dry ingredients, then mix with egg and water to a firm paste, Roll out thinly and either stamp out to form biscuits or cut into strip about 6 inches long and ½ inch wide. Put on to a greased and floured flat tin, and brush over with an egg.

Trifle

Put some fruit in the bottom of a glass bowl and cover with a layer of sliced sponge cake. Add more fruit and another layer of cake, then soak the whole with fruit juice. Pour a layer of custard on top and decorate with shredded nuts, fruits and piped mock cream. Fresh, bottled or tinned fruit may be used or a mixed of the two which blend together may be used. If using bottled fruit make sure that the juice is sweetened.

Animal Biscuits

  • 3ozs plain flour
  • 1½ozs margarine
  • 1½ozs sugar
  • Yolk of an egg
  • Milk to mix

Rub the fat into the flour then add the sugar, then mix into a stiff paste with the egg yolk. Roll out thinly and cut into shape with animal cutters. Then ice with glaze icing and pipe eyes, mouth and ears with contrasting colours.
Bake at 350°F for about 15 minutes.

Basket of Roses

Picture of Basket of Roses

Make the mixture as though making a Victoria sandwich and bake in a oblong tin for about 40 minutes at 375°F. When cold cut into three and spread with chocolate butter icing and sandwich together. Coat very thinly with butter icing. With a forcing bag and ribbon pipe, apply chocolate butter icing onto the sides of the cake to resemble basket work. Place sugar roses on top, making leaves with leaf pipe, or using maiden hair fern. Make a handle by using strips of plastic or pliable cardboard. Coat the underside of the handle with icing and affix each end firmly to the cake and pipe basket weave over the top.

Small Cakes

Raspberry Buns

  • 8ozs self raising flour
  • 3ozs granulated sugar
  • 3ozs margarine
  • 1 egg
  • Pinch of salt
  • Milk and water

Sieve the flour and salt, add the sugar, and then rub in the fat. Add the beaten egg, mix in with a palette knife and add sufficient milk and water to make a fairly stiff mixture. Place on a piece of greased rice paper on a greased baking sheet. Place on the paper spread well apart [to allow for spreading] small heaps of the mixture. Press a halved almond on top of each and bake.
Bake at 350°F. for about 25 minutes.

Chocolate Éclairs

Chocolate Icing

  • Bag of cream
  • ½ inch forcing pipe

Pastry

Choux Pastry

  • 2½ozs plain flour
  • 1oz margarine
  • 2 eggs
  • ¼ pint of water
  • Vanilla essence
  • Pinch of salt

Well grease a baking tray and sieve the flour and salt. Place the water and margarine into a saucepan and let the margarine melt before bring the water to the boil. When the water boils, remove from the heat and add the flour and quickly, then stir with a wooden spoon until the mixture forms a ball in the centre of the pan. If the mixture is not sufficiently stiff, return to the pan and cook for a further minute or two, stirring all the time. Remove from the heat and add a few drops of vanilla essence. Allow to cool slightly before adding the eggs or the mixture will curdle. Add one egg at a time, beating vigorously until a smooth mixture is obtained. Fill a bag with the mixture and holding it in a upright position, pipe éclairs onto a greased baking tray and try to keep the length as even as possible. Do not remove from the oven before they are completely cooked, as the centre may not be cooked. When cooked place on a wire tray and immediately slit down one side to allow the steam to escape. Scrape out any soft centre [not cooked] with the handle of a teaspoon. Fill the éclair with cream, or mock cream and coat with chocolate icing.
Bake at 425°F for 20 minutes and 400°F for a further 10 minutes.

Sweet Puddings

Fruit sponge Pudding

  • 1lb of apples or apricots
  • 2ozs soft brown sugar

Topping

  • 4ozs self raisin flour
  • 2ozs margarine
  • 2ozs caster sugar
  • 1 egg
  • A little water
  • Pinch of salt

Wash, peel and slice the apples or wash and stone the apricots and arrange in the bottom of a greased fireproof dish and add brown sugar. Cream the margarine and sugar together, then beat in the egg followed by the sieved flour. Moisten with enough water to give the mixture a dropping consistency and then spread over the fruit. Bake for about one hour, or until the pudding is well risen, and golden brown.
Bake at 350°F, for approx one hour.

Pineapple Upside down Cake Pudding

  • 1 small tin of pineapple rings
  • 4ozs margarine
  • 4ozs caster sugar
  • 4ozs self raisin flour
  • 2 eggs

Grease a 6 or 7 inch pudding basin, and line with pineapple rings which have been drained of juice. Cream the margarine and sugar until it is light and fluffy. Add one egg and a tablespoon of sieved flour, beat in well, and then add another egg and a further teaspoon of sieved flour, beat well.
Lightly mix in the remaining sieved flour, until the consistency is smooth. Place the mixture in the pineapple lined dish and cover with greaseproof paper or aluminium foil. Steam for 1½ hours, when turned out from the dish, decorate with glaze cherries. Best served hot.

Queen of Puddings

  • 1oz margarine
  • ¼ pint of breadcrumbs
  • ¼ pint of milk
  • Yolk of 2 eggs
  • 1 level tablespoon of caster sugar
  • 2 tablespoons of red jam
  • Grated rind of 1 lemon

Meringue

  • 2-4 oz caster sugar
  • Whites of two eggs

Heat the milk and add to it the fresh breadcrumbs, margarine, lemon rind and 1 oz of sugar, mix.
Cover a leave to soak for 30 minutes, and then add the egg yolks. Pour into a greased pie dish and bake at 350°F for about 1 hour. When the pudding has set cover the top with jam. Next whip the egg whites up stiffly and fold in the sugar, then pile the meringue over the pudding. Cover lightly with a little caster sugar. Place in a cool oven about 200°F and bake until crisp around 15-20 minutes.

Syrup Sauce (for use with the above)

  • ½oz cornflour or arrowroot
  • ½ pint of pineapple juice (use water if quantity is insufficient)
  • ½oz of sugar
  • 1 level tablespoon of apricot jam or syrup
  • 1 teaspoon of lemon juice

Boil together the jam and sugar in water for 6-7 minutes. This reduces the liquid and makes the mixture more syrupy. Strain, and add to the blended cornflour or arrowroot. Return to the saucepan and continue stirring to stop any burning. Continue stirring and boil for two or three minutes, then add the lemon juice.