Frenlite cookery book

CHEESE SCONES. Omit sugar. Add 4 oz. of finely-grated cheese and a pinch of mustard, reserving a little of the cheese to sprinkle on the top of each scone before baking after brushing the tops with milk. Serve this way—Split in half, butter and sandwich together with sliced tomato and water cress. FRUIT SCONES. Add 2 oz. cleaned dried fruit, or chopped dates. TREACLE SCONES. Add 4 teaspoon of bicarbonate of soda and 1-2 tablespoons of warmed golden syrup. BUTTER ICING 4 oz. Butter or Margarine Vanilla Essence, Colouring 6 oz. Sieved Icing Sugar if required Cream fat and gradually add the sugar, beat until smooth and creamy, then add the essence and colouring if required. Use as a filling for sponge or layer cakes. CHOCOLATE GLACE ICING 1 oz. Grated Chocolate 1 tablespoon Warm Water 4 oz. Sieved Icing Sugar 1 teaspoon Vanilla Essence 4 oz. Margarine or Butter Put the chocolate in a saucepan with the butter and water, allow it to melt and boil for two minutes. Allow to cool, add the icing sugar together with the essence. Beat until glossy. Add a few drops of tepid water if too thick. GLACE ICING 8 oz. Sieved Icing Sugar Flavouring and Colouring 2 tablespoons Warm Water as required Sieve the icing sugar and place it in a bowl. Add tepid water, colouring and flavouring, mix to a coating consistency. Beat until smooth and glossy. Page 19 who recommend Frenlite to their friends ROYAL ICING 1 lb. Icing Sugar 2-3 Whites of Eggs 2-3 drops Blue colouring 4 teaspoon Lemon Juice Sieve the sugar into a very clean bowl. Slightly whip the white of eggs and gradually beat into the sugar and other ingredients. Beat until smooth and glossy. If to be used for piping it must be stiff enough to stand up in points. Cover the icing with a clean damp cloth. This amount is sufficient to coat and decorate a 7-inch cake. MARZIPAN ICING 8 oz. Ground Almonds Few drops Vanilla Essence 4 oz. Caster Sugar 1 dessertspoon Sherry or 4 oz. Icing Sugar Rum Few drops Almond Essence Add enough Egg to bind Knead the dry ingredients with egg to form a pliable paste. Use as required. * FRENLITE * STANDARD WHITE SAUCE 1 oz. ‘‘Frenlite’’ Flour $ pint Milk 1 oz. Margarine or Butter Pinch of Salt and Pepper Melt fat in a saucepan, add the flour and cook for a few minutes. Remove from the heat and gradually add the milk stirring all the time to avoid lumps. Return to the heat and gradually bring to the boil and cook for a few minutes stirring as the sauce thickens. ANCHOVY SAUCE. Add one teaspoon anchovy essence. CHEESE SAUCE. Add 2-4 oz. of grated cheese and pinch of mustard. EGG SAUCE. Add one chopped hard-boiled egg. PARSLEY SAUCE. Add one tablespoon of chopped parsley. “ FRENLITE * STANDARD SWEET SAUCE 4 oz. ‘*Frenlite’’ Cornflour 4 pint Milk 1 oz. Sugar 4 teaspoon Vanilla Essence 4 oz. Margarine or Butter or other flavouring Blend cornflour with a little of the milk. Heat the rest of the milk. Stir the heated milk into the cornflour mixture. Return to the pan and bring to the boil. Add the sugar, flavouring and butter. Beat well and serve. LEMON SAUCE. Substitute water for milk in basic recipe adding the grated rind and juice of one lemon. RUM SAUCE. Add one tablespoon rum to the above quantity. JAM SAUCE A little Lemon Juice & teaspoon ‘*Frenlite’’ Cornflour 2 tablespoons Jam + pint Water Colouring if necessary Blend cornflour with a little of the water. Add remainder of water, bring to the boil and cook for two minutes. Stir in jam and lemon juice and colour if necessary. Page 20 Frenlite has been awarded the SS 6000 = AE tisiinivsiitiill CHESTNUT LOG First make the Swiss Roll. There is a recipe on page 13 but if you are making your log a day or two before Christmas, the following recipe, containing fat, will help to keep it moist. 3 Eggs 3 oz. ‘‘Frenlite’’ Self-Raising Flour