The Vintage Kitchen » Page 11 of 39 »

Ecstasy is a crisp, sweet slice perfect for cake stalls or special occasions.

Originally published by the Country Women’s Association in 1937. Their recipe book is still in print so you can still buy copy! The Country Women’s Association Cook Book. Seventy years in the kitchen.

Ingredients

2 cups of cornflakes

1 cup of sugar

1 1/4 cups of dessicated coconut

1 cup of melted butter, vegetable shortening or coconut oil (please note: I haven’t tested the coconut oil but I suspect it would be nicer than the vegetable oil for a vegan or dairy free version)

1 teaspoon baking powder

A pinch of salt

A couple of drops of almond essence

Method

Grease a 20 cm or 8″ cake tin and line with baking paper.

Preheat your oven to 180 degrees C or 350 degrees F.

Mix all of the ingredients together.

Pour into the cake tin and press down firmly all over.

Bake for 15 – 20 minutes or until slightly golden on top.

Slice while hot.

Put in the fridge to set.

Nom yourself silly and don’t forget to call the dentist to make an appointment…

This tomato sauce recipe can be made either tangy or sweet, depending on your choice of vinegar.

Published in 2012 in “The Downstairs Cookbook. Recipes from a 1920’s Kitchen” (originally published as The Margaret Powell Cookery Book in 1970).

Ingredients

1 lb or 480gm of tomatoes – chopped

1 small onion – chopped

2oz or 60gm of diced ham

4 teaspoons of butter

1 bay leaf

cayenne pepper

pinch of salt

6 teaspoons vinegar (I used white wine vinegar for a tangy sauce but a sweet balsamic vinegar would also be very nice)

2 1/2 Australian/UK tablespoons or 3 US tablespoons of corn flour (known as corn starch in the US)

Method

Put the tomatoes, onions, ham and seasonings in a saucepan and cook over a gentle heat for 5 minutes.

Add the vinegar and simmer until all the ingredients are completley softened.

Turn off the heat and either rub through a coarse seive or remove thebay leaf and blitz in a blender.

Return the mix to the saucepan if you removed it :)

Mix the corn flour to a paste with some water and add to the cooked mixture.

Stir over a low heat until thick.

Serve with meat or use in a recipe that calls for tomato sauce.