Frenlite cookery book

Cream fat and sugar with lemon rind. Work in flour and knead thoroughly. Gradually add enough egg to bind, keeping the mixture very firm. Divide dough into four parts. Leave one plain, add a few drops of cochineal to next quarter, a few drops of apple green to the third quarter and a heaped teaspoon cocoa to the remainder. Roll or form each piece of dough into a long strip about 4-in. wide and thick. Press these together to make one larger strip 1-in. square, having white and green alongside each other at the bottom and placing pink on white and chocolate on green. Leave in a cool place for a time then cut into }-in. slices with a sharp knife. Put on to baking trays and bake for approximately 10-12 minutes in moderately hot oven. Mark 4 or 375°F. FRUIT SHORTIES 8 oz. ‘‘Frenlite’’ Self-Raising Flour 1 oz. Chopped Raisins or 3 oz. Margarine or Butter Sultanas 2 oz. Sugar + teaspoon Salt Beaten Egg to Mix 1 oz. Chopped Nuts Rub fat into flour, add sugar, mix to a stiff paste with egg. Cut in half and roll out into two squares. Sprinkle chopped fruit and nuts on one half and cover with remaining half. Roll out again to 4-in thick. Cut into fingers with a sharp knife. Bake on a greased tin in a moderately hot oven for approximately 15 minutes. Page 4 Frenlite is guaranteed... . GINGER BISCUITS 5 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Margarine or Butter 2 level tablespoons of Golden Pinch of Salt Syrup Pinch of Cayenne Pepper 1 teaspoon Ground Ginger Few drops of Lemon Essence 1 level teaspoon Bi-carbonate of Soda or Grated Rind of a Lemon Put the syrup and fat in a basin. Stand in hot water in a small pan and melt together taking care not to overheat. Add bi-carbonate of soda, lemon, and lastly the flour and other ingredients. Mix well together and work into a smooth ball. Roll out thinly, cut into rounds and place on a baking sheet. Put in a moderate oven (375°F. or Mark 4) and bake for 15 minutes. Cool before storing. MELTING MOMENTS 5 oz. ‘‘Frenlite’’ Self-Raising Flour Half an egg 14 oz. Margarine or Butter Oats 2% oz. Lard 1 teaspoon Vanilla Essence 3 oz. Caster Sugar Glacé Cherries Cream fat and sugar, beat in egg. Work in flour and vanilla essence. Roll into balls, coat with rolled oats. Place on a greased baking sheet, press down slightly, decorate with a piece of cherry. Bake in moderate oven 20-25 minutes. Cool before removing from tray. ORANGE AND CHOCOLATE BISCUITS 4 oz. Margarine or Butter 1 small Egg 4 oz. Caster Sugar 1 teaspoon grated Orange Rind 6 oz. ‘‘Frenlite’’ Self-Raising Flour Pinch of Salt 1 oz. Drinking Chocolate Pinch of Cinnamon 1 oz. Rice Flour Cream the fat and sugar, beat in the egg. Stir in the flour and salt. Divide into two portions—into one stir rice flour and orange rind; into the other stir drinking chocolate and pinch of cinnamon. Roll out each piece of dough 3-in. thick on floured board. Cut into shapes and place on a greased baking sheet. Bake in a moderately hot oven for approximately 12 minutes. When cold, sandwich together with orange butter cream. (See page 3—substituting 1 teaspoon orange rind for coffee). SHORTBREAD 3 oz. ‘‘Frenlite’’ Flour (plain or 3 oz. Butter self-raising) 2 oz. Caster Sugar 1 oz. ‘‘Frenlite’’ Cornflour Cream together the butter and HALF the sugar. Work in the flour, cornflour and lastly the rest of the sugar. Either press into a shortbread mould or form into a neat round (4-in. thick) on the back of a baking tin. Flute the edges, prick firmly—especially if using self-raising flour—and bake for approximately 40 minutes in the centre of a low oven: Mark 2 to 3 or 300° F. Cool on the tin, marking into sections before the biscuit is cold. This recipe can be used to make small individual biscuits. Page § free from any bleaching agent STRAWBERRY BUTTONS 8 oz. ‘‘Frenlite’’ Plain Flour 1 Egg 3 oz. Margarine or Butter 1 tablespoon Milk