Frenlite cookery book

PRICE SIXPENCE We hope you will find this new Frenlite Recipe Book interesting and useful. Some of the old favourites have been reprinted and many new recipes included. As usual, all Frenlite recipes have been carefully checked and the oven temperatures given should be used as a guide. You will of course know the special characteristics of your own cooker and | would suggest that our temperatures be read in conjunction with the recommendations supplied with your cooker. a The Frenlite mills are equipped with an up-to-date demonstration and testing kitchen and if we can be of service to you in answering any cookery queries, please write to J. W. French & Co. Ltd., Frenlite House, London, E.3. Mills and Depots: London, Ware, Herts., Birmingham, Manchester Established 1855 Frenlite Flour Mills London J. W. French & Co. Ltd., the Millers of Frenlite Flour, have throughout their long history played a leading part in the scientific development of Flour Milling. Following many years of research work, in conjunction with Agricultural Scientists, they have devised their own system of selecting the right types of home-grown, Canadian and Australian wheats to produce the most satisfactory flour for domestic use. These wheats are cleaned, washed, brushed and matured by a special process, which enables the finest flour to be extracted in an ideal condition for home use. When the wheat is absolutely clean and matured it passes from the Cleaning Department to the Mill proper where ingenious machinery opens up the grain and extracts the flour and a large part of the germ of the wheat. For a great number of years, J. W. French & Co. Ltd. have specialised in producing a fine flour for domestic use with a pleasing naturally creamy-white colour, without the use of any form of chemical bleaching agent. The Frenlite Flour Mills are among the latest scientifically equipped Flour Mills in the country and all operations are made wholly automatic by electrically controlled machines. From the grain to the flour bag the product is untouched by hand. YORKSHIRE PUDDING 4 oz. ‘‘Frenlite’’ Flour Pinch of Salt 1 Egg 4 pint of Milk and Water 2 oz. Lard or Dripping Sieve flour and salt together. Make a well in the centre of the flour, drop in unbeaten egg and half the liquid. Mix the mixture and beat until smooth and surface is covered with bubbles. Add the remainder of the liquid and leave in a cool place for at least $ hour. Heat fat in batter tin until smoking hot. Pour in the mixture and bake for 30 minutes at 450°F. or Mark 8. The above mixture can be varied by adding sausages, chops or minced beef. PANCAKES Using the recipe as for Yorkshire Pudding, pour mixture into a jug. Heat a little fat in a frying pan until hot. Pour off the fat leaving sufficient to coat the bottom of the frying pan. Pour in enough mixture to form a thin pancake. Cook until lightly browned, toss or turn pancake and cook the other side likewise. Turn on to a sugared paper, sprinkle with sugar and lemon juice and roll up. Pancakes can be kept hot between two plates over a pan of hot water. LADY BETTY PUDDING Using the Yorkshire Pudding recipe, add 4—6 oz. cleaned dried fruit to the mixture and bake the usual way. NORFOLK PUDDING 4 oz. Batter Mixture 2 oz. Sugar 1 Ib. Cooking Apples 1 oz. Lard Prepare apples into quarters. Heat fat in tin as for Yorkshire Pudding. Place the apples into the fat. Sprinkle with sugar. Pour the batter over and bake 30 minutes in a hot oven. ALMOND BISCUITS 6 oz. “‘Frenlite’’ Self-Raising Flour 4 teaspoon Almond Essence 4 oz. Ground Almonds 2 oz. Caster Sugar 3 oz. Margarine or Butter 1 Egg, or a little Milk