FAROLA will satisfy a robust appetite, but
it is specially suited for invalids’and children.
Is similar in constitution
and purity to Farola, but is in the form ot
large granules, and is therefore specially
suited for making such dishes as Porridge,
Steamed Pudding, &c.
Samples will be sent free on application
p— V •-« — k
JAMES MARSHALL (Glasgow), Ltd.
25 East Cumberland Street
GLASGOW
80
Farola. Cook for 5 minutes, and add the sugar. Pour
the mixture into the pie-dish, place a few pieces of butter on
the top, and cook in the oven for 15 to 20 minutes.
Marshall’s “ Farola.”
FIG CUSTARD.
^ lb. fig.s.
4 yolks and 2 whiles of eggs.
I pint milk.
I tablespoonful sugar.
h oz. gelatine.
Vanilla flavouring.✪ Fig Custard
Wash figs, and put on to stew; beat up eggs and sugar
together. Put on milk to heat and pour over eggs. Put
into saucepan and heat, very carefully, as it curdles easily —
when it thickens take off, and pour into basin. Put gelatine
on with a little milk, and melt. Strain custard and gelatine
through a strainer, chop figs, and stir among it.
To prepare mould, dip first in very hot water, next cold.
Pour in mixture, and set in cool place till firm.
Miss Macrae.
FIG PUDDING.
4' lb. breadcrumbs.
4 lb. self-raising flour.
4 lb. sugar.
4 lb suet.
4 lb sultiina raisins.
\ teaspoonful nutmeg.
1 large apple.
4 lb. figs.
4 pint milk.
2 eggs.
A teaspoonful of cinnamon.✪ Fig Pudding
Chop figs and put them in the milk. Let them stand in
a warm corner of the range till soft. Put crumbs, flour,
suet (chopped), raisins, sugar, chopped apple arid seasoning
into a bowl. Beat eggs, add them, then pour in the milk
and figs. Mix very well. Pour into a greased mould and
steam 3 hours. M. K. Williams.
FREE CHURCH PUDDING.
3 tablespoonfuls of flour.
2 tablespoonfuls flour of rice.
3 oz. suet.
I apple cut up.
I teaspoonful baking soda.
3 tablespoonfuls currants.
3 tablespoonfuls raisins
3 oz. sugar.
I teacupful of milk.
A little seasoning to taste.✪ Free Church Pudding
Mix altogether and boil for 3 hours. M. C., Edin.
81
FREE KIRK PUDDING.
2 tablespoonfuls of each —
Raisins, currants, sugar,
breadcrumbs, ground rice
and flour.
Pinch of salt.
3 tablespoonfuls suet.
I teaspoonful nii.\ed spice.
Little orange peel.
J teaspoonful soda.✪ Free Kirk Pudding
Mi.x with milk, and steam 2 hours.
Mrs Mark, Cumbernauld.
GINGER PUDDING (American).
I egg.
I cupful molasses
^ cupful butter.
^ cupful fruit.
^ cupful hot water.
I teaspoon ful ginger.
I teaspoonful soda.✪ Ginger Pudding (American)
Stir stiff with flour and steam 1 hour. Serve with sauce
or sugar and cream. Mostly any kind of preserved fruit
will answer. Kate Rogers, Barre, Vt, U.S.A.
GINGER PUDDING.
6 ozs. grated bread.
2 ozs. flour.
I egg.
4 oz. suet.
A little syrup
I teaspoonful baking powder.
4 ozs. sugar.
4 ozs ginger.
-I teacupful milk,
of the ginger.
Chop suet, and mix all the dry ingredients, also ginger
chopped and syrup. Beat up egg and milk. Stir them in
and mix well. Steam for 2 hours.
E. J. Wilkie, Grangemouth.
GOLDEN SYRUP PUDDING.
6 OZ.S. flfjur.
6 OZ.S. syrup,
6 ozs, suet (chopped fine).
I egg.
1 teaspoonful baking powder.
2 tablespoonfuls milk.
Mix all well together, butter a mould and steam for
3 hours. A. A.
F
82
IMITATION EGGS.
A nice little Sweet.
Cooked semolina, farola or
cornflour (without egg).
Some preserved apricots.
✪ Syrup Pudding
Page 35 · 10 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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FAROLA will satisfy a robust appetite, but
it is specially suited for invalids’and children.
Is similar in constitution
and purity to Farola, but is in the form ot
large granules, and is therefore specially
suited for making such dishes as Porridge,
Steamed Pudding, &c.
Samples will be sent free on application
p— V •-« — k
JAMES MARSHALL (Glasgow), Ltd.
25 East Cumberland Street
GLASGOW
80
Farola. Cook for 5 minutes, and add the sugar. Pour
the mixture into the pie-dish, place a few pieces of butter on
the top, and cook in the oven for 15 to 20 minutes.
Marshall’s “ Farola.”
FIG CUSTARD.
^ lb. fig.s.
4 yolks and 2 whiles of eggs.
I pint milk.
I tablespoonful sugar.
h oz. gelatine.
Vanilla flavouring.
Wash figs, and put on to stew; beat up eggs and sugar
together. Put on milk to heat and pour over eggs. Put
into saucepan and heat, very carefully, as it curdles easily —
when it thickens take off, and pour into basin. Put gelatine
on with a little milk, and melt. Strain custard and gelatine
through a strainer, chop figs, and stir among it.
To prepare mould, dip first in very hot water, next cold.
Pour in mixture, and set in cool place till firm.
Miss Macrae.
FIG PUDDING.
4' lb. breadcrumbs.
4 lb. self-raising flour.
4 lb. sugar.
4 lb suet.
4 lb sultiina raisins.
\ teaspoonful nutmeg.
1 large apple.
4 lb. figs.
4 pint milk.
2 eggs.
A teaspoonful of cinnamon.
Chop figs and put them in the milk. Let them stand in
a warm corner of the range till soft. Put crumbs, flour,
suet (chopped), raisins, sugar, chopped apple arid seasoning
into a bowl. Beat eggs, add them, then pour in the milk
and figs. Mix very well. Pour into a greased mould and
steam 3 hours. M. K. Williams.
FREE CHURCH PUDDING.
3 tablespoonfuls of flour.
2 tablespoonfuls flour of rice.
3 oz. suet.
I apple cut up.
I teaspoonful baking soda.
3 tablespoonfuls currants.
3 tablespoonfuls raisins
3 oz. sugar.
I teacupful of milk.
A little seasoning to taste.
Mix altogether and boil for 3 hours. M. C., Edin.
81
FREE KIRK PUDDING.
2 tablespoonfuls of each —
Raisins, currants, sugar,
breadcrumbs, ground rice
and flour.
Pinch of salt.
3 tablespoonfuls suet.
I teaspoonful nii.\ed spice.
Little orange peel.
J teaspoonful soda.
Mi.x with milk, and steam 2 hours.
Mrs Mark, Cumbernauld.
GINGER PUDDING (American).
I egg.
I cupful molasses
^ cupful butter.
^ cupful fruit.
^ cupful hot water.
I teaspoon ful ginger.
I teaspoonful soda.
Stir stiff with flour and steam 1 hour. Serve with sauce
or sugar and cream. Mostly any kind of preserved fruit
will answer. Kate Rogers, Barre, Vt, U.S.A.
GINGER PUDDING.
6 ozs. grated bread.
2 ozs. flour.
I egg.
4 oz. suet.
A little syrup
I teaspoonful baking powder.
4 ozs. sugar.
4 ozs ginger.
-I teacupful milk,
of the ginger.
Chop suet, and mix all the dry ingredients, also ginger
chopped and syrup. Beat up egg and milk. Stir them in
and mix well. Steam for 2 hours.
E. J. Wilkie, Grangemouth.
GOLDEN SYRUP PUDDING.
6 OZ.S. flfjur.
6 OZ.S. syrup,
6 ozs, suet (chopped fine).
I egg.
1 teaspoonful baking powder.
2 tablespoonfuls milk.
Mix all well together, butter a mould and steam for
3 hours. A. A.
F
82
IMITATION EGGS.
A nice little Sweet.
Cooked semolina, farola or
cornflour (without egg).
Some preserved apricots.