Mount Kenya Recipies

Published in 1947 by the Catholic Mission Press, Nyeri

the proceeds were donated to Mount Kenya Hospital

There are 28 pages of adverts (many with Asian-sounding names)  ie.

Military Dresses!!

I like the telephone number!

Some things never change (typo errors, I mean!)

There are about 300 recipies covering beverages, bread, chutney, confectionery, fish, icings, jam etc.

.....over with a little beaten white of egg, and dredge with sugar. Bake in good hot oven, until the pastry is golden brown and well cooked. -

                        Mrs. CHALLIS, Nyeri.

BRANDY SNAPS.

i/₄  lb. flour, i/₄ lb. butter, i/₄  lb. sugar, i/₄  lb. syrup, i/₄  oz. ginger, juice of half a lemon.

Place all in a pan and just warm. Put on in teaspoonfuls on a well-greased tin, six inches apart. Bake till a nice brown. Allow to stand a second and roll up. When cool, cream may be piped inside and the ends decorated.

                        Mrs. H. H. LYONS, Nyeri.

BRANDY WAFERS.

2 oz. flour, 2 oz. butter, 2 oz. syrup, 2 oz. sugar, 1 teaspoon ground ginger, juice of half a lemon & cream for filling.

Place ingreds in a small pan and warm. Drop in teaspoonfuls on a greased tin each spoonful 6 inches apart. Bake till golden brown. Slip knife under, roll round handle of spoon quickly.

                    H. L. W.

BROKEN BISCUIT CAKES.

4 oz. margarine, 3 oz. sugar, 1 tablespoon of cocoa, 1 egg, ~1/2 lb. crashed biscuits, ‘1/2 teaspoon vanilla essence, and one oz. chocolate.

Put the margarine and sugar into a saucepan and heat slowly until the sugar is dissolved, then bring to the boil. Remove from heat, stir in the cocoa and beat well. Then pour this mixture on to the well-beaten egg, add essence and beat again. Stir in the crushed biscuits, which should have been crisped in a slow oven and cooled, press the mixture into a greased tin and grate chocolate over the top. Leave for 24 hours in a cool place before turning out and cut into squares.

    Mrs. JOHNSTON, N. Ireland.

BUTTERSQUARES.

4 oz. butter, 4 oz. sugar, 2 yolks of eggs, 4 oz. ground cashewnuts, 5 oz. flour.

Cream butter and sugar, add the yolks of eggs, the nuts and the flour to make a stiff dough. Roll thinly, cut into squares, paste with egg and bake.

                                   DOLLY MARX, Nyeri Station.

CHIQUITA SNAPS.

6 Cups flour, 1 cup sugar, 1 cup butter, 1 cup qolden syrup, 1 tablespoon cinnamon, 1 tablespoon ginger, 2 tablespoons warm water, 2 teaspoons bicarbonate of soda, 1/2 teaspoon salt.

Sift the dry ingredients together, rub the butter in, add sugar golden syrup, and lastly bi-soda mixed with the warm water. Make little balls, bake in hot oven till brown.

    Mrs.B.M.KRUGER (jr.),Mimosa Farm, Timau.

CHOCOLATE COCONUT CAKES.

2 oz. cocoa, 1/2 lb. flour, 1 teaspoon baking powder 1 egg, 6 oz. castor sugar, 1/4, lb. butter, 1 oz. dessicated coconut, vanilla essence, milk.

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Sieve the flour, cocoa, and baking powder add the coconut and mix together. Beat the sugar and butter to a cream. Add the egg. Stir it into the dry ingredients with some milk as required and mix all together. Add a few drops of vanilla. Put in small greased cake tins, or baking cups and bake in a hot oven about fifteen to twenty minutes.

        Miss S. KASSAM, P. 0. Box 1210 Nairobi.

CHOUX PASTRY.

2 oz. flour, 1 egg & yolk, 1 pint water, 1 oz. butter, Vanilla essence, Salt.

Put the water into saucepan with the butter and pinch of salt. Bring to the boil and stir in the flour quickly until smoothly mixed. Leave by the side of a low fire, and stir till the mixture leaves the side of the saucepan clean. Allow to cool and add a few drops vanilla essence and the yolk of an egg. Mix well together and then add the well-beaten egg. Put the mixture into a forcing bag with a pipe, and make into long fingers on a greased baking tin. Bake in the top of a hot oven for ten or twelve minutes. (The oven should be hot for the first few minutes, then the heat should be lowered). Bake a light brown and when cold fill with whipped cream. Glaze with chocolate or coffee glaze. Time about 15 to 20 minutes. This mixture may be used as beignets by taking a tablespoon­ful at a time and throwing it into deep fat until cooked. Drain, and serve hot with castor or icing sugar.

                                                        Mrs. BRIDGEFORD, Dublin.

COCONUT FINGERS.

4 oz. castor sugar, 4 oz. butter, 6 oz. flour, 3 oz.. coconut, ‘2 oz. corn flour,

3 eggs, 1 teaspoon baking powder, a little milk.

Rub butter into flour. Mix all dry ingredients. Mix to a thick paste with eggs and milk. Roll out and cut into fingers, brush with egg and sprinkle coconut over, Bake 15 minutes in hot oven.

COCONUT PUFF.

Mix one cup coconut with 1/2 cup of sugar, one egg and one table­spoon cornflour. Drop on battered tin and bake quickly.

                        AGNES MAXWELL.

COCONUT TART.

2 oz. desiccated coconut, 1 oz. butter, 1 oz. sugar, 1 oz. flour, 1 egg, 1 gill milk, raspberry jam, pastry.

Method: Line a sandwich tin with thin pastry and spread with jam. Melt the butter in a small saucepan, stir in flour and when smooth add the milk and cook for 2 or 3 minutes. Add the yolk of egg, coconut and sugar, and mix we]l. Beat the white of egg and stir lightly in. Turn into tart and bake about 30 minutes, when it should be a nice brown.

CREAM BUNS.

4 oz. flour, 2 teaspoonfuls baking powder,1/2 pint of boiling water, 3 eggs, a pinch of salt, 4 oz. butter.

Sift flour and salt together. Put butter and boiling water into a sauce­pan, boil up well and then add the flour all at once. The mixture must

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I will add more later

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