Frenlite cookery book

TINY CHOCOLATE CHRISTMAS CAKES 2 oz. ‘‘Frenlite’’ Self-Raising Flour 2 small Eggs 2 oz. Margarine or Butter 1 tablespoon Chocolate 2 oz. Caster Sugar Powder 1 oz. Sultanas Cream together the margarine and sugar. Add the beaten eggs and the *‘Frenlite’’ flour—sieved with the chocolate powder. Lastly stir in the sultanas. Bake in tiny round patty tins for about 10 minutes in a hot oven Mark 6 or 7 or 450°F. Turn out and, when cold, decorate like Christmas cakes with a “‘snow scene’’ in white icing or bake in fairly deep patty tins and, when cool, pour a small quantity of water icing—coloured with a few drops of saffron yellow colouring to look like custard—over the top of each cake. When set, decorate with a sprig of holly. These tiny cakes will look like miniature Christmas puddings. OLD FASHIONED TIPSY CAKE Requirements for this are: A Victoria Sandwich (see page 13) baked in three sandwich tins 64—7-in. diameter. These can be made some days before Christmas. 1 tin Fruit—Apricots are particularly good Apricot Jam 1 oz. Blanched Almonds 1 Wineglass of Sherry or Madeira 1 pint Custard, flavoured with sherry Cream, Angelica, Cherries to decorate Put one round of the Victoria sandwich on a plate, spread with jam, then cover with sliced apricots and a few chopped nuts. Put the second sponge round on top and treat in the same way. Cover with the third round of sponge and spread this with jam. Heat a teacup of the apricot syrup, add the sherry, plus a little extra sugar if desired. Pour carefully over the cake. Now coat the cake with the custard. Leave until cold and decorate with cream, whole apricots, cherries, etc. A refreshing change from the conventional trifle. CASSEROLE OF TURKEY WITH SAVOURY DUMPLINGS Left over Turkey (about i Ib.) Little seasoned Flour 2 large Onions 2 oz. Poultry Fat or Cooking Fat 2 large skinned Tomatoes Stock For the Dumplings 3 oz. ‘‘Frenlite’’ Self-Raising Flour % teacup left-over Stuffing 1 oz. Suet or Margarine Water to bind Heat the dripping in a pan, and fry thinly sliced onions till just soft. Roll the pieces of poultry in the seasoned flour; add to the onions, together with the sliced tomatoes, and enough stock to cover. Bring to the boil and cook gently in a covered casserole or saucepan until the onions are tender and the meat very hot. Make the dumplings by rubbing the margarine or suet into the seasoned flour. Add the stuffing and enough water to bind. Roll into tiny balls, and drop into the casserole. Cook for about 15-25 minutes according to size. Page 23 USES SDDS) 9S 5 ISR CSS SSS EES ES ESTES GCL ES GE SE STI EEE EAL SOLA ANE EDIE A CRD PE ED TE LEAD constant tests in our own model kitchens TURKEY (OR OTHER POULTRY) PIE Cooked Poultry Cooked Ham Little Stuffing Stock Several hard boiled Eggs Flaky Pastry—see recipe page 14 Arrange layers of poultry, ham, stuffing and hard boiled eggs in a pie dish. Pour over stock (made from the poultry bones). Cover with flaky (or short crust) pastry and bake for about 45 minutes in the centre of a hot oven. Delicious—hot or cold! In addition, use the last pieces of the Christmas poultry as a filling (combined with a good sauce) in vol-au-vent cases; serve with mushroom sauce and rice. Stuff tomatoes with finely chopped poultry and little bits of stuffing and bake in the oven. Use bones and any remaining stock as basis for good soups. HANDY MEASURES Here is a table of equivalent weights and measures that will help you with your recipes. 1 heaped tablespoon flour = 2 heaped tablespoons breadcrumbs = 1 heaped tablespoon finely chopped suet = 1 heaped tablespoon oatmeal = 1 heaped tablespoon grated cheese a 2 level tablespoons cornflour, custard powder, cocoa 1 level tablespoon sugar, rice, lentils 1 level tablespoon fat 1 level tablespoon jam 1 level tablespoon syrup 1 egg is approximately = 7 level tablespoons liquid =