High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

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Five Eggs (Two ounces of castor Sugar)

Two ounces of castor Sugar.

Half a gill of Cream.

Sponge Cakes or Genoese Cake.

One ounce of Sweet Almonds..

Half an ounce of Butter.

Three tablespoonfuls of Apricot Marmalade.

Two tablespoonfuls of Maraschino.

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