I found an old 'Everybody's Home Recipe Book' in amongst some books and these are a collection of recipes that have taken my fancy.

ALMOND BISCUITS. – Ingredients: 1/2 lb. flour, 2 oz. butter, 2 oz. caster sugar, 1 egg, about a gill of milk, 4 drops of almond essence, a few chopped sweet almonds, a little crystallized sugar. Method: Sieve together the flour and sugar, and rub in the butter until free from lumps. Mix together the beaten egg and the essence of almonds; with this add a little milk, mix the dry ingredients to a stiff paste. Roll out on a floured board and cut into shapes. Put these on a greased and floured tin and sprinkle the chopped almonds and crystallized sugar over the tops. Bake in a moderate oven.

ALMOND TOFFEE. - Ingredients: 2 lb. granulated sugar, 6 oz. butter, 1 1/2 gills of water, a pinch of cream of tartar, 6 oz. almonds. Method: Put the almonds into boiling water, then skin them and split them and dry them in the oven. Arrange them on the greased tin. Now make the toffee by melting the butter in a saucepan, add the sugar, water and cream of tartar and bring up to the boil. Continue to boil without stirring, until , when a little of the toffee is tested in cold water, it will break brittle. Then pour it carefully over the nuts and leave it to set. When cold, break it into pieces.

APPLEADE. - Juicy apples with a sharp flavour supply material for an excellent and wholesome drink. Cut four large apples into slices without peeling them. Put them into a lined saucepan with nearly a quarter of water, 2 oz. sugar, and the thinly peeled rind of a large lemon. Simmer gently until the fruit is soft, then strain the liquid through muslin, and cover it until cold. A few ripe raspberries added to a jugful of this makes a very tempting beverage indeed.

BANANA AND RASPBERRY CUPS. - Ingredients: 4 or 5 large bananas, 1 lb. of ripe raspberries, some whipped cream, a little orange or lemon juice. Method: Peel the bananas and cut them in small thin pieces, pick the raspberries, mash them with the sugar and then rub them through the sieve. Half fill some custard glasses or small cups with the bananas, sprinkle a little lemon or orange juice over and cover with the raspberry purée. Put a spoonful of whipped cream on the top of each and serve with finger biscuits. Other fruits such as ripe strawberries or blackberries may be used in place of the raspberries, but whatever fruit is used, it must be ripe.