Blue Band Margarine Recipes

by J. Bibby and Co. Ltd. circ. 1960

Picture of front cover

Facts about "One Stage cooking"

Luxury “Blue Band Margarine” was made by Unilever and it first appeared around 1920, when it was produced in Holland. It was made from a special blend of vegetable oils, which do not harden even at fairly low temperatures. This means you can take the Blue Band from the fridge at between temperatures of 35°F and 45°F and it will beat down very quickly to mix with other ingredients.

The book states that “One-stage” is a new way of cooking being quicker, easier and with a cannot-go wrong success rate No more creaming, no more rubbing-in, just mix all your ingredients together at one go, using this brand of margarine and they blend perfectly.

It is stated, that Blue Band margarine is the magic that makes this “one stage” method come true. The key thing that makes it work is that it is blended from the purest vegetable oils which allow it to mix straight from the fridge. Thus making this method of cooking possible.

So look through the recipes, and choose your favourites. Then try one and you’ll see why “One Stage” makes sense for today’s cooks.

All the recipes listed below, use this “One Stage” method and the Blue Band margarine.

Golden Victoria Sandwich Cake

  • 4oz luxury margarine
  • 4oz caster sugar
  • 2 large eggs
  • 4oz self raising flour and 1 level teaspoon baking powder
  • Jam for filling
  • Icing or caster sugar for sprinkling

Place all the ingredients in a mixing bowl and beat with a wooden spoon until smooth [2 or 3 minutes]. Place in one 8 inch or two 7 inch sandwich cake tins, that have been previously lined with greaseproof paper and brushed inside with melted margarine. Bake on the middle shelf of a very moderate oven [gas mark No. 3. 335°F], in the case of the 8 inch tin this will be 35-45 minutes and the two 7 inch cakes for a total of 25-35 minutes. Turn out and cool the cake on a wire tray.

Cut the 8 inch cake through the centre, apply a layer of jam of your choice, and sandwich the two halves together. Sprinkle the top with icing sugar or caster sugar.

Icing

  • 3oz luxury margarine
  • 8oz sieved icing sugar
  • 2 dessertspoons of milk or fruit juice

To make the ‘one stage’ icing, place all the ingredients in a mixing bowl and beat together with a wooden spoon until well mixed [about 2-3 minutes]. This quantity will fill and ice the top of an 8 inch sandwich cake.

Icing Variations

Chocolate icing, blend 1 heaped tablespoon of cocoa with 2 tablespoons of hot water and cool. Omit the milk.

Coffee icing, replace 1 dessertspoon of milk by 1 dessertspoon of coffee essence.

Orange icing, use 2 dessertspoons of orange juice, plus a little colouring.

Lemon icing, use 2 dessertspoons of lemon juice plus a little colouring.

Glace Icing

  • 8oz sieved icing sugar
  • 3 dessertspoons of warm water or fruit juice

To make the glaze icing, place all the ingredients together in a mixing bowl and beat with a wooden spoon until smooth [1-2 minutes]. This quantity will ice the top of an 8 inch sandwich cake or 18-24 small buns or cakes.

Glace Icing Variations

Chocolate, 8 oz icing sugar, 2 heaped tablespoons cocoa together with 3 tablespoons hot water then blend together, and cool.
Coffee, replace 1 dessertspoon of warm water, with a dessertspoon of coffee essence.
Orange, replace 1 dessertspoon of warm water, with 1 dessertspoon of orange juice.
Lemon, replace 1 dessertspoon of warm water, with 1 dessertspoon of lemon juice.

Christmas or Birthday Cake

  • 8oz luxury margarine
  • 8oz soft brown sugar
  • 8oz sultans }cleaned
  • 8oz raisins }cleaned
  • 8oz currents }cleaned
  • 4oz mixed peel chopped
  • 4oz glace cherries quartered
  • 2oz almonds blanched and chopped
  • 2oz ground almonds
  • 5 eggs standard
  • 2 tablespoons brandy [optional]
  • 1 tablespoon black treacle
  • 9oz plain flour
  • 2 level teaspoon baking powder
  • 1 level teaspoon nutmeg
  • 1 level teaspoon mixed spice
  • Grated rind of 1 lemon

Place all the ingredients in a mixing bowl and beat together with a wooden spoon, until well mixed [3-4 minutes]. Then place the mixture in a 9 inch cake tin which has been previously lined with greaseproof paper and brushed with melted margarine. Smooth the top of the cake with the back of a wet metal spoon. Protect the outside of the tin with a band of thick paper tied with string, and stand on a baking tray covered with thick paper. Bake on the middle shelf of a pre heated very slow oven [Gas mark No. 1, 250°F] for 4½-5 hours. Leave in the tin for 10-15 minutes, then turn out, allow to cool on a wire tray.

Farmhouse Fruit Cake

  • 6oz luxury margarine
  • 6oz caster sugar
  • 3oz sultanas
  • 3oz raisins
  • 3oz glace cherries, chopped
  • 3 standard eggs
  • 3 tablespoons milk
  • 12oz self raisin flour and 1 level teaspoon mixed spice

Place all the ingredients in a mixing bowl and beat together with a wooden spoon until well mixed [2-3 minutes]. Place in an 8 inch cake tin which has previously been lined with greaseproof paper and brushed with melted margarine. Smooth the top. Bake on the middle self of a pre heated moderate oven [Gas mark No 4, 360°F] for 1¼-2 hours. Leave in the tin for 2-3 minutes, then turn out, and cool on a wire tray.

Banana and Date Upside Down Pudding

Caramel

  • 6oz granulated sugar
  • 1½ gills water [10 tablespoons]

To make the caramel, place the sugar and water in a heavy saucepan and stir over a gentle heat without boiling, until the sugar is dissolved. Without stirring, bring rapidly to the boil, then boil until the mixture turns a caramel colour. Pour into an 8 inch sandwich.

Topping

  • 2 bananas, quartered lengthwise
  • 2oz dates with stones removed

To make topping, when the caramel is on the point of setting, arrange the bananas cut side down in the tin [like the spokes of a wheel, with the dates placed in between the spokes.

Pudding

  • 4oz luxury margarine
  • 4oz caster sugar
  • 2 large eggs
  • 4oz self raisin flour and 1 level teaspoon baking powder

To make the ‘one stage’ pudding, place all the ingredients together in a mixing bowl and beat with a wooden spoon until well mixed [2-3 minutes], then spread the mixture over the topping [above].
Bake on the middle shelf of a pre heated oven [Gas mark No. 4, 350°F] for 35-40 minutes. Remove from the oven and turn out onto a plate. Serve either hot or cold, with cream if preferred.

Serves 6-8 people.

Steamed Jam Pudding

  • 4 oz luxury margarine
  • 4 oz caster sugar
  • 2 large eggs
  • 2 level tablespoons raspberry jam
  • 4 oz self raising flour and 1 level tablespoon baking powder

Place all the ingredients except the jam into a mixing bowl and beat together with a wooden spoon until well mixed [2-3 minutes]. Place the jam in the bottom of a 1½ pint pudding basin, which has been previously brushed with melted margarine. Place the pudding mixture on top of the jam and smooth the top. Cover tightly with greaseproof paper and steam for 1½ -2 hours. Serve immediately.

Serves 4-6 people.

Quiche Lorraine and Onion Flan

Pastry

  • 4oz luxury margarine
  • 6oz plain flour sieved
  • 1 tablespoon water

Quiche Lorraine Filling

  • ¼lb streaky bacon with rind removed, then grilled and chopped
  • 2 standard eggs
  • ¼ pint single cream
  • 1 level teaspoon chopped chives [optional]
  • ½ level teaspoon of salt
  • Pinch of cayenne pepper

Cheese and Onion Flan Filling

  • 4oz Cheddar cheese, grated
  • 2 standard eggs
  • ¼ pint of single cream
  • 1 medium onion, diced, fried in ½oz luxury margarine and drain
  • ½ level teaspoon of salt
  • ¼ level teaspoon dry mustard
  • Pinch of pepper

To make the pastry, put the margarine, water and two tablespoons of flour in a mixing bowl. Cream with a fork for about half a minute, until well mixed. Stir in the remaining flour to form a firm dough. Turn out onto a lightly floured board, and knead until smooth. Roll out fairly thinly to a round, and then line a 7 inch plain flan ring. Place on a baking tray and trim off any surplus pastry, prick all over with a fork.

To make the filling, place all the ingredients except the bacon, or in case of the cheese and onion flan, the onion, in the mixing bowl and whisk together. Place the bacon or onion in the bottom of the flan and pour over the mixture. Bake on the second shelf from the top of a fairly hot pre heated oven [Gas mark No 6. 400°F] for 30-35 minutes until the filling has set, and the pastry is cooked. Remove from the oven and serve hot.

Serves 4-6 people.

Open Apple Flan

Pastry

  • 6oz plain flour, sieved
  • 4oz luxury margarine
  • 1 tablespoon of water

To make the pastry, put the margarine, 2 tablespoons of flour and water into a mixing bowl. Cream with a fork for about half a minute or until well mixed, then add the remaining flour to form a fairly soft dough. Turn onto a lightly floured board and knead until smooth. Roll out fairly thinly to form a round to line an 8 inch fluted flan ring, remove any surplus, then place on a baking sheet.

The Filling

  • 2 large red skinned apples which have been cored and thinly sliced
  • 1oz luxury margarine
  • ½oz castor sugar

Prepare the filling, place the sliced apples in a circle in the flan case. Dot with margarine and sprinkle over with castor sugar. Bake on the middle shelf of a pre heated moderately hot oven [Gas mark No.5. 380°F] for 20-25 minutes. Remove and allow to cool.

Glaze and Decoration

  • 3 rounded teaspoons of apricot jam, boiled and sieved
  • ¼ pint of double cream, whipped

To decorate the flan, brush or spoon the warm apricot jam over the top of the flan. Place the cream in a piping bag which has been fitted with a star tube, then pipe a border of cream around the flan.

Serves 6 people.

Lemon Meringue Pie

Pastry

  • 6oz plain flour, sieved
  • 4oz luxury margarine
  • 1 tablespoon of water

To make the pastry, place the margarine together with 2 tablespoons of flour and water in a mixing bowl. Cream with a fork, for about half a minute or until well mixed. Next, mix in the remaining flour, to form a fairly soft dough. Turn onto a lightly floured board and knead until smooth. Roll out fairly thinly to a round, and line an 8 inch fluted flan ring removing any surpllus, and place on a baking sheet. Line the flan ring with a round of greaseproof paper, then fill with baking beans or crusts of bread. Bake on the second shelf from the top of a pre heated oven [Gas mark No 5. 380°F] for about 15 minutes. Remove the greaseproof paper, beans/crusts filling, together with the flan ring and return the pastry to the oven, then bake for a further 15-20 minutes.

Filling

  • 4oz caster sugar
  • 1oz luxury margarine
  • 4 level tablespoon cornflour
  • 2 large egg yolks
  • Grated rind and juice of 1 large lemon
  • ½ pint of water

To make the filling, place the cornflour, water, margarine, caster sugar, lemon rind and juice in a medium saucepan. Place over a moderate heat and whisk until the mixture boils, then continue whisking for a further 2-3 minutes. Allow the mixture to cool slightly, then beat in the egg yolks, and pour into the flan case.

  • 4oz caster sugar
  • 2 large egg whites

To make the meringue, whisk the egg whites stiffly, then add 2 oz of caster sugar and whisk until as stiff as before. Using a metal tablespoon, gently fold in the remaining caster sugar, then pour over the lemon mixture. Bake on the third shelf from the top in a pre heated slow oven [Gas mark No 2, 315°F] for 20-30 minutes.

Makes 6 portions.

Raspberry and Apple Meringue Tartlets

Pastry

  • 4oz luxury margarine
  • 6oz plain flour, sieved
  • 1 tablespoon of water

To make the pastry, place the margarine, 2 tablespoons of flour and water in a mixing bowl. Cream with a fork for about half a minute, until well mixed. Stir in the remaining flour to form a firm dough. Turn onto a lightly floured board and knead with the finger tips until smooth. Roll out fairly thinly and cut into 3 inch rounds with a fluted cutter and line 12-15 patty tins. Prick the bottoms with a fork. Bake on the second and third shelves from the top of a moderate hot oven [gas mark No. 5. 380°F] for 15-20 minutes.

Filling

  • 1 punnet of fresh raspberries or quantity one, 4oz packet of frozen raspberries
  • 1 medium sized cooking apple [peeled, cored and finely chopped]
  • 1 tablespoon of water
  • 1 standard egg yolk

To make the filling, place the raspberries and prepared apples in a medium sized saucepan with the sugar and the water. Cook gently for 5 minutes. Cool slightly and then beat in the egg yolk. Place a little of the mixture in each of the tartlet cases.

Meringue

  • 2oz caster sugar
  • 1 standard egg white

To make the meringue, whisk the egg white stiffly. Add 1 oz of the caster sugar and again whisk until stiff. Using a metal tablespoon gently fold in the remaining caster sugar.

To finish off the raspberry and apple meringue tartlets.
Using a star tube, pipe the meringue around the edge of each tartlet case, leaving the filling in the centre visible. Bake on the second and third shelves from the top of a pre-heated fairly hot oven, [Gas mark No. 6. 400°F] for 3-5 minutes.

Makes 12-15 tartlets.

Cheese Soufflé

The Sauce

  • 2oz luxury margarine
  • ½ pint of milk
  • ½ level teaspoon of salt,¼ level teaspoon, 2 oz plain flour and ¼ level teaspoon of dry mustard sieved together

To make the sauce, place all the ingredients in a sauce pan. Whisking all the time over a moderate heat, bring to the boil and continue cooking for 2-3 minutes. Allow the sauce to cool slightly before use.

The Soufflé

  • 4 oz Cheddar cheese, grated
  • 3 egg yolks large
  • 3 egg whites, large and stiffly beaten

To finish the cheese soufflé, place all the ingredients in a saucepan. Whisk the egg yolk into the sauce. Fold in the grated cheese. Using a metal spoon, gently fold the sauce into the egg whites.
Pour the mixture into a 2 pint [7 inch] soufflé dish, which has been previously brushed with melted margarine. Place the soufflé dish on a baking sheet and bake on the middle shelf of a pre-heated moderately hot oven {Gas mark No.5. 380°F] for 40-45 minutes. Remove from the oven and serve immediately.

Serves 4-6 people.

Apricot Soufflé

The Sauce

  • 2oz margarine
  • 2oz plain flour
  • 2oz caster sugar
  • ½ pint milk

To make the sauce, place all the ingredients in a saucepan. Whisking all the time over a moderate heat, bring to the boil and then continue cooking for a further 2-3 minutes. Cool the sauce slightly before using.

The Soufflé

  • 3 egg yolks, large
  • 4 tablespoons of apricot puree
  • 2 teaspoons lemon juice
  • 3 egg whites, large, stiffly beaten
  • ¼ teaspoon almond essence

To finish the apricot soufflé, whisk the egg yolk into the sauce. Fold in the apricot puree, lemon juice and almond essence. Using a metal spoon, gently fold the sauce into the egg whites. Pour the mixture into a 2 pint [7 inch] soufflé dish, which has previously been brushed with melted margarine. Place the soufflé dish onto a baking sheet, and bake on the middle shelf of a pre heated moderately hot oven [Gas mark No 5. 380°F] for 40-45 minutes. Remove from the oven and serve immediately, with cream if desired.

Brandied Mincemeat Soufflé

The Sauce

  • 2oz luxury margarine
  • 2oz plain flour, sieved
  • 1oz caster sugar
  • ½ pint of milk

To make the sauce, place the margarine, milk flour and castor sugar in a sauce pan. Whisking all the time over a moderate heat, bring to the boil and continue cooking for 2-3 minutes. Cool the sauce slightly before using.

The Soufflé

  • 3 large egg yolks
  • 3 egg whites, large, stiffly beaten
  • 4 level tablespoons mincemeat and3 tablespoons of brandy mixed together

To finish the mincemeat soufflé, whisk the egg yolks into the sauce. Fold in the mincemeat and brandy. Using a metal spoon, gently fold the sauce into the egg whites. Pour the mixture into a 2 pint [7 inch] soufflé dish which has previously been brushed with melted margarine. Place the soufflé dish on a baking sheet, and bake on the middle shelf of a pre heated moderate hot oven [Gas mark No. 5. 380°F] for 40-45 minutes. Remove from the oven and serve immediately.

Serves 4-6 people.

Basic White Sauce

  • 1oz luxury margarine
  • 1oz plain flour
  • ½ pint of milk
  • Seasoning

Place all the ingredients together in a medium sized saucepan. Whisking all the time over a moderate heat, bring to the boil and continue cooking for a further 2-3 minutes.

Cheese Sauce

  • 2oz Cheddar cheese, grated
  • 1oz luxury margarine
  • 1oz plain flour
  • ½ pint of milk
  • ½ level teaspoon of salt
  • 1 level teaspoon dry mustard
  • Pinch of pepper
  • Pinch of cayenne pepper

Use the same method of preparation as for basic white sauce.

Parsley Sauce

  • 1oz luxury margarine
  • 1oz plain flour
  • ½ pint of milk
  • 1 tablespoon parsley, chopped
  • Seasoning to taste

Use the same method of preparation as for basic white sauce.

Mustard Sauce

  • 1oz of luxury margarine
  • 1oz plain flour
  • ½ pint of milk
  • 2-3 teaspoon s dry mustard
  • Seasoning to suit taste

Use the same method of preparation as for basic white sauce.

Anchovy Sauce

  • 1oz luxury margarine
  • 1oz plain flour
  • ½ pint of milk
  • 1 teaspoon lemon juice
  • 2-3 tablespoons anchovy essence

Use the same method of preparation as for basic white sauce.

Savoury Macaroni with Sauce

  • 6oz macaroni
  • 1oz luxury margarine
  • 1 onion, peeled and chopped
  • 4 rashers of streaky bacon with the rind removed and chopped

Cook the macaroni in a saucepan of boiling salted water for twenty minutes, drain well. Melt the margarine into a frying pan and fry the onions until soft, but not brown, drain well. Place the macaroni in the bottom of an ovenware dish with the onion and bacon, and keep warm.

The Sauce

  • 4oz cheese, grated
  • 1oz of grated cheese for final sprinkling
  • 2oz margarine
  • 2oz plain flour
  • 1 pint of milk
  • Seasoning to taste

To make the cheese sauce, place all the ingredients in a medium-sized saucepan. Whisking all the time over a moderate heat, bring to the boil and cook for a 1-2 minutes. Mix the sauce well into the macaroni and then sprinkle over with the grated cheese. Place under a hot grill for 2-3 minutes or until the cheese melts and turns a light golden brown.

Serves 4-6 people.

Hamburger Patties

  • 1lb minced beef
  • 1 egg, standard
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • ½ level teaspoon of salt
  • 1 teaspoon chopped parsley
  • ½ teaspoon mixed herbs
  • ½ teaspoon of basil
  • ¼ level teaspoon dry mustard
  • 1 tablespoon Worcester sauce
  • 1oz luxury margarine

To make the hamburger patties, place all the ingredients, except the margarine in a medium sized mixing bowl and beat well with a wooden spoon [2-3 minutes], then form into 12 small patties. Melt the margarine, and fry the patties gently on both sides for 3-4 minutes. Lift out carefully and drain then place in an ovenware dish.

Blue cheese sauce

  • 4oz blue cheese, coarsely grated
  • 2oz luxury margarine
  • 2oz plain flour
  • 1 pint of milk
  • ½ teaspoon salt

To make the sauce, place all the ingredients except the cheese into a medium sized saucepan. Whisking all the time over a moderate heat, bring to the boil and continue cooking for 2-3 minutes. Remove from the heat and stir in the blue cheese. Pour the sauce over the patties and place them on the middle shelf of a pre heated moderately hot oven {Gas mark No.5. 380°F] for 30-35 minutes. Remove from the oven and serve immediately.

Serves 4-6 people.

Date and Walnut Loaf

  • 8oz self raising flour and 1 level teaspoon of baking powder
  • 2oz luxury margarine
  • 2oz dates, chopped
  • 2oz walnuts, chopped
  • 7 tablespoons of milk
  • 1 tablespoon golden syrup

Place all the ingredients together in a mixing bowl and beat with a wooden spoon, until well mixed [2-3 minutes] Place the mixture in a deep 1 lb. loaf tin, which has been brushed with melted margarine. Smooth the top, and bake on the middle shelf of a pre-heated moderate oven [Gas mark No. 4. 360°F] for 1-1¼ hours. Allow to cool on a wire tray, cut and serve with luxury margarine.

Cheese Loaf

  • 3 oz luxury margarine
  • 3 oz Cheddar cheese
  • 8 tablespoons milk [¼ pint]
  • 4 rashers of bacon, with the rind removed and chopped
  • 8 oz self raisin flour, 1 level teaspoon of baking powder, 1 level teaspoon dry mustard, 1 level teaspoon salt and ¼ level teaspoon of pepper sieved together

Place all the ingredients in a mixing bowl and beat together with a wooden spoon until well mixed [2-3 minutes]. Next place the mixture in a deep 1 lb. loaf tin, which has been bottom lined with greaseproof paper, and brush with melted margarine. Smooth the top. Bake on the middle shelf of a pre heated moderately hot oven [Gas mark No.5. 380°F] for 40-45 minutes. Remove from the oven, leave in the tin for at least 5 minutes before turning out. When cold, slice and spread with luxury margarine.

Orange Tea Bread

  • 4oz luxury margarine
  • 10oz self raisin flour and ½ level teaspoon of salt sieved together
  • 3 tablespoons clear honey
  • Finely grated rind of 1 orange
  • 2oz chopped walnuts
  • 1 standard egg
  • 4 tablespoons milk
  • 2 tablespoons marmalade

Place all the ingredients in a mixing bowl and beat together with a wooden spoon, until well mixed [2-3 minutes]. Place in a 2lb. loaf tin, in which the bottom has been lined with greaseproof paper and brushed with melted margarine. Bake on the middle shelf of a pre heated moderate oven [Gas mark No. 4. 360°F] for 1¼-1½ hours. When cooked leave in the tin for 2-3 minutes, then turn out and cool on a wire tray. Serve sliced with luxury margarine spread.

Wholemeal Scones

  • 2oz luxury margarine
  • 4oz self raising flour
  • 4oz self raising wholemeal flour
  • Pinch of salt
  • 5 tablespoons of milk
  • 1 standard egg
  • Milk to glaze [optional]

Place all the ingredients in a mixing bowl and mix with a wooden spoon to form a scone dough. Turn onto a lightly floured board and knead lightly until smooth. Roll out to a rectangle ½ thick and cut into triangles using a sharp knife. Place the scones on a baking sheet and if wished the tops can be brushed with milk. Bake on the second shelf from the top of a pre heated oven [Gas mark No.7. 425°F] for 12 -15 minutes. Allow to cool on a wire tray.

Makes 8-10 scones.

Cornish Scones

  • 2oz luxury margarine
  • 1oz castor sugar
  • 5 tablespoons of milk
  • 1 standard egg
  • Milk to glaze [optional]
  • 8oz self raising flour, 1 level teaspoon baking powder and a pinch of salt sieved together

Place all the ingredients together in a mixing bowl and mix with a wooden spoon to form a scone dough. Turn out, onto a lightly floured board and knead gently until the mixture is smooth. Roll out to a ½ inch thickness and then cut into rounds with a 2 inch plain cutter. Place the scones on a baking sheet which has previously been brushed with melted margarine. Brush the tops with milk and bake on the second shelf from the top of a pre heated hot oven [Gas mark No7. 425°F] for 15 minutes. Remove from the oven and allow to cool on a wire tray. When cold cut the scones in half and spread with luxury margarine and jam, cream can be added to the scones.

Makes 10-12 scones.

Cheese Scones

  • 2oz luxury margarine
  • 8oz self raising flour, 1 rounded teaspoon baking powder, ¼ level teaspoon salt and ½ teaspoon dry mustard sieved together
  • 3oz finely grated cheese
  • 5 tablespoons milk
  • 1 standard egg
  • Milk for glazing [optional]

Place all ingredients in a mixing bowl. Mix together with a wooden spoon to form a scone dough, then turn out onto a lightly floured board. Roll out to a ½ thickness, then cut into rounds with a 2 inch cutter. Place on a baking sheet, and brush the top with milk to form a glaze if required. Bake on the second shelf from the top of a pre heated hot oven {Gas mark No.7. 425°F] for 12-15 minutes. When baked remove, and allow to cool on a wire tray.

Makes 10-12 scones.

Basic Biscuits

  • 4oz luxury margarine
  • 4oz castor sugar
  • 8oz pain flour, sieved
  • 1 standard egg, beaten

Place all the ingredients together in a mixing bowl and mix together with a wooden spoon to form a soft dough. Turn out onto a lightly floured board and knead together with the finger tips to form a smooth dough, then roll out fairly thinly. Cut to the desired shapes and place on a baking sheet which has been brushed with melted margarine. Bake on the second shelf from the top in a pre-heated moderately hot oven [Gas mark No.5. 380°F] for 12-15 minutes. Remove from the oven and cool on a wire tray.

Variations

Cinnamon — 1 teaspoon
Lemon — finely grated rind of half a lemon
Almond — half a teaspoon almond essence and 2oz ground almonds
Fruit — 2oz currants or finely chopped glaze cherries or dates
Coconut — 2oz desiccated coconut
Spice — 1 teaspoon of spice

The biscuits may be left plain or;-

  1. Brushed with beaten egg white and sprinkled with nuts before baking.
  2. Sandwich together with jam or cream when cool, and, if liked, dusted with sieved icing sugar.
  3. The tops iced with glaze icing or butter cream and decorated to taste with glaze cherries, angelica, whole nuts, silver balls etc.

Makes 20-30 biscuits.

Chocolate Cake

  • 6oz luxury margarine
  • 6oz castor sugar
  • 6oz self raising flour and 1½ level teaspoons baking powder sieved together
  • 2 large eggs
  • 2 heaped tablespoons cocoa powder, 2 tablespoons hot water blended together and cooled

To make the cake, place all the ingredients together in a mixing bowl and beat with a wooden spoon until well mixed [2-3 minutes]. Place the mixture in two 7 inch deep sandwich cake tins in which greaseproof paper has been placed and brushed with melted margarine. Bake on the middle shelf of a pre heated very moderate oven [Gas mark No.2. 335°F] for 25-35 minutes.
When baked turn out onto a wire tray and allow to cool.
Chocolate icing can be applied using the recipe elsewhere in the Bibby group of recipes.
To decorate the cake, sandwich the two halves together with a filling of your choice. Spread a little icing over the top of the cake, fill the remaining icing into a piping bag with a star tube and decorate the cake.

Walnut Cake

  • 4oz luxury margarine
  • 4oz castor sugar
  • 2 large eggs
  • 2oz walnuts, chopped
  • 4oz self raisin flour and 1 level teaspoon baking flour sieved together
  • 1 tablespoon coffee essence

For Decoration

  • 6 walnut halves

To make the cake, place all the ingredients in a mixing bowl and beat together with a wooden spoon until well mixed [2-3 minutes].
Place the mixture in two 6 inch cake tins which have been lined with greaseproof paper and brushed with melted margarine. bake on the middle shelf of a pre heated very moderate oven [Gas mark No.3. 335°F] for 35-40 minutes. Remove from the oven and cool on a wire tray.
To decorate, use coffee icing for elsewhere in these Bibby recipes and add the walnut halves.

Peanut Crisps

  • 4oz luxury margarine
  • 4oz soft brown sugar
  • 4oz salted peanuts
  • 4 teaspoons coffee essence
  • 5oz self raising flour and ¼ teaspoon cinnamon sieved togther

Place all ingredients in a mixing bowl and mix together with a wooden spoon to form a soft dough. Roll into pieces the sized of walnuts and place 2 inches apart on a baking sheet which has previously being brushed with melted margarine. Press down each cookie with the prongs of a fork. Bake on the second shelf from the top of a pre heated moderate oven [Gas mark No. 4. 360°F] for 10-12 minutes. Remove from the oven and cool on a wire tray.

Makes 25-30.

Picture of back cover