FoodNet

Frenlite cookery book

1950

Page 1 · 9 recipe records on this page

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Rub fat into flour. Add sugar and ground almonds. Mix with egg or a little milk, adding essence at the same time, to a fairly stiff mixture. Roll out to 4-in thickness, cut into shapes and place on greased baking sheet. Bake in moderate oven at 375°F. or Mark 4 for 15 minutes. Allow to cool a little before removing from baking sheet. Frenlite is the Quality Flour BOSTON COFFEE CREAMS 5 oz. ‘‘Frenlite’’ Plain Flour 1 oz. Icing Sugar 4 oz. Margarine or Butter Half an Egg Vanilla Essence Cream margarine and sugar. Mix in flour, add egg and vanilla essence. Pipe mixture on to greased baking trays, bake for 15 minutes in a moderate oven. When cool sandwich together with coffee butter filling. Coffee Butter Filling Cream together 14 oz. butter or margarine and 3 oz. icing sugar, blend in one teaspoon powdered coffee. CHEESE BISCUITS 3 oz. ‘‘Frenlite’’ Plain Flour 5 oz. Grated Cheese 24 oz. Margarine or Butter + teaspoon Dry Mustard Pinch Cayenne Pepper 1 yolk of egg. Cream the fat and cheese together, add the yolk and work in the flour and seasonings. Form into a roll, wrap in waxed paper or aluminium foil and chill for at least 2 hours. Slice thinly with a sharp knife. Bake in a moderate oven for about 10 minutes until golden brown. CHERRY FINGERS 4 oz. Short Crust Pastry 1 Egg 2 oz. Margarine or Butter 3 oz. ‘‘Frenlite’’ Four 2 oz. Caster Sugar 2 oz. Glacé Cherries A few halved Almonds✪ Cherry Fingers Roll out the pastry thinly and line a shallow square or oblong tin. Cream the fat and sugar, add the egg. Beat well and stir in the flour and sliced cherries, add a little liquid to make a dropping consistency. Spread over the pastry. Bake in a moderately hot oven for 20 minutes. A few halved almonds may be put on the top. Cut into fingers, when cool. CHOCOLATE AND WALNUT BISCUITS 4 oz. ‘‘Frenlite’’ Self-Raising Flour 1 oz. Walnuts (chopped) 2 oz. Margarine or Butter Pinch of Salt 4 oz. Granulated Sugar 1 oz. Chocolate Powder 1 Egg Yolk Cream fat and sugar, beat in egg yolk. Add all dry ingredients. Knead dough into a roll approximately 14” in diameter. Wrap in waxed paper, place in refrigerator for at least 2 hours. Cut into slices }-in. thick. Place on greased baking trays, and bake for 15 minutes in a moderately hot oven, 400°F. Page 3 Frenlite Improves every recipe COCONUT RINGS 10 oz. ‘‘Frenlite’’ Self-Raising Flour 4 oz. Caster Sugar 6 oz. Margarine or Butter 1 Egg 4 oz. Coconut Pinch of Salt Rub the fat into the flour. Add 3 oz. sugar, 2 oz. coconut and the salt. Mix to a dry dough with some of the beaten egg, adding a little milk if necessary. Roll out 4-in thick. Cut into rounds and cut the centre out of each. Collect the centres and roll out again. Brush the rings with remaining egg and dip them in equal parts of sugar and coconut. Bake in a moderate oven for 15 minutes, 375°F. or Mark 4. The same recipe may be used for plain round coconut shapes if you wish to save time, or will make an excellent cake. COFFEE DROPS 3 oz. ‘‘Frenlite’’ Self-Raising Flour✪ Chocolate and Walnut Biscuits 1 oz. Sugar 14 oz. Margarine or Butter 1 teaspoon Powdered Coffee 4 Egg Pinch of Salt Cream fat and sugar together. Gradually mix in the beaten egg. Stir in the sieved flour, salt and powdered coffee and drop in small spoonsful ona greased baking tin. Bake at 400°F. or Mark 5 for 10 minutes. This quantity makes 20 biscuits. FOUR SQUARE BISCUITS 8 oz. ‘‘Frenlite’’ Flour (plain or 4 oz. Caster Sugar self-raising) Finely grated rind of Lemon 4 oz. Margarine or Butter Little beaten Egg✪ Four Square Biscuits