(From Felicity's Cook Book. I modified these recipes )
Two pastry piecrusts for 9-inch pie pan
1-to-2 pound beef rump roast
Salt and pepper
1 tablespoon cooking oil
2 tablespoons flour
4 tablespoons water
2 cups beef broth
1 teaspoon dried parsley
1/8 teaspoon marjoram
2 tablespoons butter
1. Line the bottom of the pie pan with 1 of the piecrusts. Slice the rump roast into small, then steaks about 1/4 inch thick. Put the steaks on a cutting board and pound them with a rolling pin until they are tender. Sprinkle the steaks with salt and pepper.
2. Heat the cooking oil in the skillet over medium heat. Put the steaks into the skillet and turn them over several times to brown them on both sides. Put the steaks into the pie pan, and set it aside. Preheat the oven to 400. Measure the flour and water into the bowl and stir with the fork to make a smooth paste.
3. Measure the beef broth into the skillet and heat in until it boils. To make a gravy, stir the flour paste slowly into the broth with a wooden spoon. When the gravy is thick, turn down the heat and let the gravy simmer for 3 minutes.
4. Sprinkle salt and pepper over the gravy and stir. Then, pour the gravy over the steaks in the pie pan. Sprinkle parsley, marjoram, savory and thyme over the steaks and gravy. Cut the butter into small pieces and dot the top of the pie with butter.
5. Cover the pie with the other piecrust. Press the edges of the bottom and top crusts together to seal them. Cut six small slits in the top of the piecrust. (If you wish, you can use cookie cutters to make a design on the top piecrust for decoration.) Bake the pie for 50 minutes, or until the crust is golden brown.
Baked Pumpkin Pudding
1-pound can of pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 cup molasses
1 cup milk
Butter or shortening to grease casserole dish
1. Preheat the oven to 350. Crack the eggs into the large mixing bowl. Beat them with the fork until they are lightly yellow. Add the canned pumpkin to the eggs and mix well with the wooden spoon. Measure the cinnamon, ginger and allspice into the mixing bowl. Add the molasses and milk. Stir well.
2. Grease the casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish. Bake the pudding for 1 hour.
3 cups raspberries
3/4 cup cold water
1 cup sugar
1/2 teaspoon salt
6 tablespoons cornstarch
1. Put the raspberries into the colander and rinse them under cold running water. Measure the water into the saucepan. Add the berries. Turn the heat to medium high. Cover the saucepan and cook the berries about 10 minutes, or until they are soft. Stir them once or twice while they cook.
2. While the berries are cooking, measure the sugar, salt and cornstarch into the bowl and stir them with a fork. Slowly add the sugar mixture to the cooked berries and stir. Turn the heat to low and cook the mixture for another 10 minutes, or until it becomes thick. Chill the flummery in the refrigerator.
3/4 cups flour
6 tablespoons butter
1 tablespoon cream
Extra flour for rolling out dough
1/2 cup butter
1 cup ground almonds
1 tablespoon orange juice
1/2 cup sugar
1. To make the pastry dough, measure the flour and butter into the medium mixing bowl. Use the pastry cutter or fork to blend them until the mixture is crumbly. Crack the eggs into the bowl. Add the cream and stir to form a smooth dough. Chill the pastry dough for 15 to 30 minutes in the refrigerator. While the dough is chilling, preheat the oven to 325.
2. To make the filling, melt the butter in the saucepan over low heat. Grate the outer, yellow part of the lemon peel. Measure 1 tablespoon of grated lemon peel into the large mixing bowl. Add the melted butter, ground almonds, orange juice, eggs and sugar. Mix well, then set the bowl aside. Remove the pastry dough from the refrigerator. Divide it into 12 pieces. Shape each piece into a ball.
3. On a floured cutting board, roll out each ball into a thin circle, about 1/4 inch thick. Fit each circle into a cup in the muffin pan. Pat the sides to make them fit like a tiny pie crust. Put 2 tablespoons of filling into each muffin cup. Divide any remaining filling evenly among the cups. Bake the almond tarts for 40 minutes, or until a knife inserted in the center comes out clean.
Shortening or butter to grease pan
Flour to coat greased pan
1/2 cup butter, softened
1/2 cup sugar
2 tablespoons rose water
1/4 teaspoon mace
1 cup flour
1 tablespoon flour
1/4 cup currants
1. Preheat the oven to 325. Grease the muffin pan with shortening or butter. Then sprinkle flour over each muffin cup. Tap the pan so the flour coats each cup completely. Put the softened butter into the mixing bowl and add the sugar. Press the butter and sugar together against the side of the bowl until they are creamy. Crack the eggs into the mixing bowl 1 at a time. Beat the mixture after adding each egg.
2. Add the rose water, mace, and salt. Beat well. Add 1 cup of flour to the mixture, 1/4 cup at a time. Each time you add flour, beat the mixture until you have a smooth batter. Put 1 tablespoon of flour into the small bowl. Add the currants and stir to coat them with flour. Then stir the currants into the batter. Spoon 1 tablespoon of batter into each muffin cup. Divide any remaining batter evenly among the cups. Bake the queen cakes for 40 minutes, or until they are golden brown.
Shortening or butter to grease cookie sheets
1 cup sugar
4 tablespoons cinnamon
1/4 teaspoon nutmeg
1 cup pecans
1 cup almonds
1. Preheat the oven to 300. Grease the cookie sheets with shortening or butter. Measure the sugar, cinnamon, and nutmeg into 1 of the small bowls and mix them. Separate the egg whites into the other small bowl, and beat them with the fork. Then stir a few nuts into the egg whites. Take the nuts and roll them into the sugar mixture, and place them on the cookie sheets.
2. Prepare the rest of the nuts in the same way. Bake the spiced nuts for 20 minutes. Let them cool, and then serve them in a nut or candy dish