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Easy Tomato Soup
Serves 4 2 tablespoons olive oil. 1 onion chopped. 350g/12oz peeled and diced potatoes. 450g/1lb fresh tomatoes, peeled and sliced and 1 x 400g/14oz can tomatoes. 900ml/1.5 pints light vegetable stock. Salt and freshly-ground black pepper. 2 tablespoons chopped basil or parsley (optional). Heat the oil in a large saucepan and add the onion. Fry for 5 minutes, then put in the potatoes and tomatoes and continue to cook over a low heat for 10 minutes, stirring continuously. Add the water or stock and bring to the boil. Blend the soup until smooth. Reheat gently. Serve in heated bowls with fresh chopped basil or parsley sprinkled on top.
Quick Wholemeal Rolls
Serves 4 150ml/1.25 pint milk 150ml/1.25 pint water 50g/2oz butter or spread 225g/8oz wholemeal flour 225g/8oz unbleached white flour 1 teaspoon each, salt and sugar 7g/0.25oz packet easy-blend yeast
Heat together the milk, water and fat gently until the fat has melted. Cool to tepid. Put the flours into a large bowl with the salt, sugar and yeast; add the milk mixture. Mix to a dough, knead for 5 minutes. Put the dough into a clean, lightly-oiled bowl, cover with clingfilm, and leave in a warm place for about 1 hour until doubled in bulk. Set the oven to 220deg. C/425 deg. F/ Gas Mark 7. Knock back the dough with your fist, then knead it again for 1-2 minutes. Shape into 8-10 rolls, place well apart on a floured baking tray. Cover and leave in a warm place for 15-20 minutes. Bake for 15-20 minutes. Serve warm.
Eve's Pudding
Serves 4 450g (1lb) cooking apples, peeled and cored 75g (3oz) demerara sugar grated rind of 1 lemon 75g (3oz) butter 75g (3oz) caster sugar 1 egg, beaten 150g (5oz) self-raising flour 1. Grease a 900ml (1 1/2 pint) oven proof dish. Slice the apples and place in the dish. Sprinkle over the sugar and lemon rind. 2. Cream the fat and caster sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. 3. Fold in the flour with enough until you've a dropping consistency and spread the mixture over apples. 4. Bake in the oven at 180 degrees C, Gas Mark 4 for 40-45 minutes, until the apples are caramelised and the sponge mixture golden brown. Adding 1oz flaked almonds to topping makes it delicious.

Applesauce Cake

This cake will give you tasteful pleasure and delight. Greg Fletcher sent in this one. Greg lives in Nashville, USA and this is what he said about his recipe: “This has been in my family for around 100 years, maybe longer no one knows beyond that.” Thank you Greg.
Preheat oven to 350 Lightly grease and flour bunt or tube pan. 3 cups of all purpose flour 1 tsp cinnamon 1 tsp cloves 1 tsp nutmeg 2 tsp baking soda 2 1/2 cups brown sugar 1 cup vegetable or canola oil 1 cup HOT water 2 eggs 2 cups applesauce 1 tsp salt 1 cup walnuts (optional) recipe calls for black walnuts, but you can use english walnuts. 1 cup raisins   
Mix applesauce and baking soda together, bring to boil, remove from heat. Sift together remaining dry ingredients. Mix with oil, water and eggs. Add applesauce mixture, stir. Add raisins and walnuts, stir. Bake at 350 for about 1 hour No icing or glaze is required.

Theses recipes were sent in by Keith and Marilyn Fletcher. They live near Oxford, UK and the recepies have been used in their family for many generations - Thank you Keith and Maralyn
Yeast Cake
1lb self-raising flour 1lb plain flour 1/2lb lard 3/4lb margerine 1 1/2lb mixed fruit 3/4lb castor sugar 2 eggs 1 tsp. salt 1/2 tsp mixed spice 1/2 tsp. nutmeg 2oz fresh yeast 1/2 pt milk approx. OR 1/2 pt milk and water
Rub fat into flour. Put in all dry ingredients and mix thoroughly. Add beaten eggs. Cream yeast with sugar and add approx 1/2 pt warm milk. Add this to mixture and leave to rise overnight in a warm place keeping bowl well covered over. Put into greased bread tins and bake for 3hrs at 250 degrees.
Marrow Chutney
6lbs marrow 2lbs apples 3lbs onions 18 chillies 18 cloves 1/2oz termeric 1/2 ground ginger 2oz mustard 2 1/2lbs sugar 3 1/2 pts vinigar
Cut marrow and onions into small cubes. Cover with salt and strain overnight. Add rest of ingredients and boil everything together the following day for 1 hr. Put into warm, dry jar.
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