Banbury Tarts
1 cup seedless raisins, chopped
1 c. sugar
1 egg, slightly beaten
1 T. saltine crackers, rolled
Juice and rind of 1 lemon
Mix all of the above ingredients well and set aside to prepare pastry.
3 c. pastry flour
1 c. shortening
1 t. salt
4 T. ice water
Mix slat and flour. Cut in shortening with a pastry blender or knives until little nuggets are the size of peas. Add the water 1 tablespoon at a time, using only what is needed to hold the dough together.
Roll on floured board as for pie-crust. Cut into 3 1/2 inch rounds.
Moisten around the edge with milk. Place a tablespoon of the filling on one side of the round and fold over. Press the edges together and prick the top. Bake on a greased sheet at 400º 15 to 20 minutes.

Toad in the Hole
Don’t be discouraged by the Old English name. This is a very tasty dish!
1 1/2 lbs. good beefsteak, cubed
2 eggs
1 c. flour
1/2 t. salt
2 c. milk
Cut the beefsteak into cubes about an inch square (a few larger). Season the cubes well with salt and pepper and place them in a shallow baking dish which has been well greased.
Spread the cubes apart so that the batter can go between them.
Make a batter of the remaining ingredients and pour over the beef cubes, making sure that some of the larger cubes have their “heads” stuck out of the batter.
Bake in hot oven for 30 minutes.

Scotch Scones
2 c. flour
3 t. baking powder
1 T. sugar
6 T. shortening
1/2 t. salt
1 1/2 c. buttermilk
Sift the dry ingredients; cut in the shortening until the mixture looks crumbly. Add the buttermilk, mixing only enough to moisten the flour.
Turn the mixture onto a lightly floured board and pat into a round about 1 inch thick. Cut into 12 pie-shaped pieces; (or cut into triangles and diamonds).
Place on greased cookie sheet and bake in hot oven 20 minutes.

English Mint Sauce
1 c. vinegar
1/4 c. fresh mint leaves
Salt
1/4 c. sugar
Wash and bruise or chop the mint leaves. Add the vinegar, salt and sugar. Let stand for a time before serving over roast lamb or mutton.
The amount of the ingredients may vary somewhat according to the sharpness of the vinegar used. You may add more sugar or let the vinegar down with a bit of water if the sauce is too sharp.

Irish Pork Cake
1/2 lb. finely ground salt pork
1 c. strong coffee
1 c. brown sugar
1 egg
1/2 c. molasses
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
3 c. flour
1/2 t. soda
1/2 c. seedless raisins
1/2 c. currants
Pour boiling water over raisins and currants and let stand while mixing the batter.
Put the salt pork through the fine knife of the grinder twice. Pour the hot coffee over this and let cool.
Add the brown sugar, molasses and the egg to the mixture and beat together.
Sift the flour, soda and spices together and sprinkle over the drained raisins and currants. (This keeps them from going to the bottom).
Line a greased fruit cake pan or ring pan with brown paper. Grease the paper and pour in the batter.
The pork cake should be baked 1 1/2 hours or longer in a moderate over (or until a cake tester comes out clean).
When it is cool, wrap the cake in a cloth moistened with sherry and store for at least a week.

English Muffins
2 pkgs yeast
1/2 c. warm water
1 c. milk
2 T. sugar
3 t. salt
1/2 c. melted shortening
1/2 c. cool water
6 c. flour
Dissolve the yeast in warm water. Scald the milk and to it add the sugar, salt and shortening. Cool with 1/2 c. cool water.
When lukewarm, add the yeast to this and mix in the flour, kneading it to make a nice smooth dough.
Place in a greased bowl, cover and let rise until double (about 1 hour).
Turn onto a floured board and shape into 18-20 muffins about 3/4 inches thick. Place them on a cookie sheet which has been sprinkled with cornmeal. Sprinkle tops with cornmeal and set aside to rise about 1 hour.
Bake about 9 minutes on each side on an ungreased griddle which is moderately hot. If they brown too quickly, reduce the heat so that the muffin will cook through.
Break or tear muffin open and serve warm with butter and jam or marmalade.