teasp

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dr 2 tbs vinegar 2	teasp	mustard ¼ teasp paprika ¼
vinegar 2 teasp mustard ¼	teasp	paprika ¼ teasp salt combine
mustard ¼ teasp paprika ¼	teasp	salt combine veg and chill
oil ¼ teasp salt ¼	teasp	dry mustard ½ caster sugar
thyme marjoram sprinkle on ¼	teasp	ground cloves teasp lime lemon
on ¼ teasp ground cloves	teasp	lime lemon juice veg bake
sugar ½ teasp salt ¼	teasp	pepper 2 3 tablesp vinegar
4 tablesp olive oil ¼	teasp	salt ¼ teasp dry mustard
2 4 tablesp sugar ½	teasp	salt ¼ teasp pepper 2
4 tablesp lemon juice 4	teasp	anchovy essence 6 oz double
c sugar 4 marg 1	teasp	b powder 2 tablesp h
sugar ¼ lb marg 1	teasp	baking soda boil cool add
once to whip cream ¼	teasp	sugar mixer beater 2 3
4oz sieved icing sugar ¼	teasp	vanilla essence cream ½ pt
½ tblsspns evap milk ½	teasp	vanilla ess or rum cocoa
4 oz caster sugar 1	teasp	baking powder 4 oz butter
lemon 4 oz sugar ½	teasp	spice nutmeg cinnamon 1 teacup
sandwich 6 oz flour 1½	teasp	baking powder 6 oz castor
5 oz castor sugar ½	teasp	mixed spice 1 1½ mixed
currants ½ lb raisins 2	teasp	cinnamon 2 mixed spice ½
½ lb p flour 1	teasp	mixed spice 1 cinnamon ½
chopped peel pinch salt ½	teasp	nutmeg 1 egg little milk
suet 2 c fat ½	teasp	b powder ½ lb currants
tblsp salad oil vinegar ½	teasp	mixed herbs salt pepper mix
pureé 2 thick cream 1	teasp	worcester sauce liquor 2 lbs
double cream pinch cayenne pepper	teasp	lemon juice garnish croutons parsley
2 eggs beaten with 1	teasp	flour 2 oz sr flour