1 level tsp. sugar
1/2 pint (250 ml.) warm water
2 level tsp. dried yeast
1 lb. (approx. 1/2 kg.) plain flour
2 level tsp. salt
A little milk for brushing

1. Pre-heat oven to very hot, 450 F of Gas No. 8 (232 C)
2. Dissolve sugar in half the water. Sprinkle yeast on top. Leave to stand in a warm place for 10-15 min’s, or until frothy.
3. Sift flour and salt into a mixer bowl. Add yeast liquid with remaining warm water.
4. Mix to a dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
5. Cover with a piece of greased polythene and leave to rise in a warm place for about an hour, or until dough has doubled in size and springs back when pressed lightly with the finger.
6. Uncover and knead dough lightly with hook until firm
7. Put into greased 2lb. (approx. 1 kg.) loaf tin and cover with greased polythene
8. Leave in a warm place until dough has again doubled in size and reaches the top of the tin.
9. Brush with milk and bake in center of oven for 30- 40 min’s., or until the loaf has shrunk away slightly from the sides of the tin, and the crust is golden brown.
10. Turn out and cool on a wire rack.

4 standard eggs
1oz. (25 gm.) caster sugar
4 tsp. butter- unsalted best
Sifted icing sugar
2 – 3 level tablespoons warmed apricot jam

1. Separate eggs and put whites into mixer bowl
2. Beat with beaters until stiff
3. Put yolks and sugar into a separate bowl, and beat until thick and almost white in color.
4. Using a metal spoon, gently fold in beaten egg whites
5. Melt butter in large frying pan. When hot and sizzling, spoon in egg mixture.
6. Cook over low heat, without moving mixture at all, for approximately 5 min’s.
7. Remove from heat and stand below a pre-heated hot grill. Leave about 3 min’s., or until top is golden and puffy.
8. Turn out on to a sheet of greaseproof paper dusted with icing sugar.
9. Score a line down the center with a knife and cover one side with apricot jam.
10. Fold omelet in half and cut into two portions.
11. Serve hot.

Serves 2

8oz. (200 gm.) self-raising flour
1 level tsp baking powder
1/2 level tsp. salt
2 level Tbsp. caster sugar
2oz. (50 gm.) butter
1 standard egg
Cold milk
Extra milk or a little beaten egg for brushing.

FILLING
Butter
8-12oz. (200-300 gm.) fresh strawberries, sliced
Icing sugar

TOPPING
4 heaped tsp. whipped or clotted cream
Icing sugar

1. Pre-heat oven to very hot, 450 F or Gas No. 8 (232 C)
2. Sift flour, baking powder, salt and sugar into mixer bowl.
3. Cut butter into small pieces and add to flour mix.
4. With mixer at low speed, run beaters through ingredients until they resemble fine breadcrumbs.
5. Break egg into measuring cup. Make up to 1/4 pint (125 ml) with cold milk. Beat well together with fork.
6. Add all at once to flour mix. Using a knife, mix to a soft dough.
7. Turn out on to a floured surface and knead lightly until smooth.
8. Roll out to 1 inch (2.5 cm.) thickness and cut into 4 rounds with a 3 1/2 to 4 inch (9- 10 cm.) cutter.
9. Transfer to greased baking tray and brush tops with milk or egg.
10. Bake near top of oven for 15-20 min’s. or until well risen and golden.
11. Transfer to wire cooling rack.
12. When lukewarm, gently break each shortcake in half with your finger and spread thickly with butter.
13. Sandwich together with strawberry slices, reserving a few for decoration.
14. Top each with cream and strawberries, the dredge with icing sugar.
15. Serve straight away.

Serves 4