1lb. Wheat meal Flour
1-teaspoon yeast
4 oz. Brown molasses Sugar
4 oz. Butter melted in ¼ pt. Milk
3 oz. Seedless raisins/sultans
1 oz. Candied Peel
1-teaspoon salt
1 teaspoon mixed spice

Method
Cream the yeast with some milk and then add the flour and salt.
Work into dough with the milk and leave to rise (about an hour) Add the sugar, spices and fruit and mix well.
Place in a buttered loaf tin and leave to rise (about 45 minutes).
Bake in a hot oven for about 20-30 minutes, glaze with sugar syrup when cool.
Best Eaten in thin slices with plenty of butter.

1lb. Self-raising flour
8oZs. Margarine
6ozs. Sugar
3ozs. Currants or sultanas
2 eggs
Little milk
Pinch of Salt

Method
Sieve flour and salt into a mixing bowl. Cut up margarine and rub in with fingertips until the mixture resembles fine breadcrumbs.
Add sugar and fruit and stir in beaten eggs, mix to stiff dough, add a drop of milk if necessary.
Place on a floured surface, knead lightly and roll out to ¼ inch thickness.
Cut with a fluted 2-inch pastry cutter. Cook on a pre-heated, lightly greased griddle over a slow heat until golden brown on both sides.
Cool on a wire rack, serve fresh.

1 slice of brown bread
2ozs. Grated mature cheese
½ teaspoon of dried mustard
¼-grated onion
1 slice of tomato
Chopped parsley

Method.
Toast the slice of bread on one side only; mix the cheese with the mustard, beer (optional) and grated onion.
Spread the mixture onto the untoasted side of the bread. Put under the grill until golden brown.
Serve garnished with a slice of tomato and sprinkled with chopped parsley.

Precise quantities are not important.

2lbs. Meat (Lamb, beef or pork)
2 large parsnips
3 large carrots
1 small Swede/turnip
2 medium onions
2-3 leeks
1-½ lbs. Potatoes

Method.
Brown the meat in a little oil or dripping. Add the meat to a large pan of water seasoned with the herbs.
Bring the water to the boil and skim, simmer for about 1 hour. Prepare the vegetables and chop roughly.
Brown the vegetables (not the leeks) in a little oil or dripping. Add the vegetables to the meat leaving out the leeks and simmer together until tender.
Slice the leeks discarding the hard green end parts and add to the cawl for the final 10 minutes.
Serve with fresh bread and cheese.