24 oz. Sugar Little Desiccated Coconut Grated rind of 1 Lemon Strawberry Jam✪ Strawberry Buttons Separate the yolk from the white of the egg. Rub the fat into the flour, stir in the sugar and lemon rind and bind with egg yolk and milk. Roll into tiny balls, dip each into egg white and then roll in the coconut. Place not too close together on a baking sheet which has been greased. Make a dent in each ball with a finger tip. Bake in a hot oven 15-20 minutes. While still hot, place a little strawberry jam in each dent, cool on a cake rack. Important points in making :— Prepare tins before starting to make cakes. Clean fruit well and make sure it is thoroughly dry. Select position and heat oven before mixing. Cream the fat and sugar until light and fluffy. Measure ingredients carefully. Add the egg gradually to prevent curdling. Add flavourings carefully. Cakes when baked should be firm to touch, well risen, nicely browned and slightly shrunk from the sides of the tin. eA ReaD eh Av ee reed ed Lae 9. Leave all cakes for a few minutes before turning on to a wire rack to cool. 10. For large cakes, test with a warmed knitting needle or skewer. This should be clean when removed from centre of the cake. Page 6 Frenlite never varies... - COFFEE WALNUT LAYER CAKE For the cake: 6 oz. ‘‘Frenlite’’ Self-Raising Flour 3 Eggs 5—6 oz. Margarine or Butter 1 oz. Chopped Walnuts 6 oz. Caster Sugar Cream fat and sugar until soft and light. Beat eggs well. Add eggs and flour alternately to the fat mixture. Lastly add nuts. Put into two 74-8-in. greased and floured sandwich tins and bake for approxi- ately? 25 minutes at Mark 4-5 or 375—-400°F. When cold split each cake and fill with the following. Coffee Butter Icing Cream 4 oz. margarine or butter with 6 oz. sieved icing sugar. Gradually beat in a tablespoonful coffee essence or a dessertspoon powdered coffee. For the top of the cake Mix approximately 6 oz. icing sugar✪ Coffee Walnut Layer Cake with enough strong coffee or coffee essence to give flowing consistency. To give a real sharp edge to the top icing: Tie a band of stiff paper round top. Pour on the icing, allow to set then remove paper. VARIATIONS LEMON, RASPBERRY AND ORANGE Layer cakes can be made using the appropriate essences and colouring. CHOUX PASTE 4 pint Water 4 oz. Sugar 3 oz. Butter 3 Eggs 5 oz. ‘‘Frenlite’’ Plain Flou✪ Choux Paster Heat the water and butter in a saucepan. When just boiling beat in the sieved flour. Stir briskly until the mixture leaves the sides of the pan and is quite smooth. Add the sugar and beat in the eggs gradually. ECLAIRS Choux Paste Glacé Icing 4 pint Whipped Cream (sweetened)✪ Eclairs Place the choux paste in a forcing bag with a plain pipe, and force on to a greased sheet in 2-3” lengths. Bake in a moderate oven, Mark 5 or 425°F. for about 25-30 minutes. When cool, make a slit in the side, fill with cream, and coat with flavoured glacé icing. Page 7 every spoonful is perfect DUNDEE CAKE 10 oz. ‘‘Frenlite’’ (S.R. or Plain) Flour 2 oz. Cherries 8 oz. Margarine 2 oz. Peel 8 oz. Sugar 2 tablespoons Milk 4 Eggs 1 teaspoon Spice (not 13 Ib. Mixed Dried Fruit essential) 2 oz. Chopped Almonds 2 oz. Split Almonds✪ Dundee Cake Cream the margarine and sugar together until soft and light and add the beaten egg. Sieve dry ingredients together. Chop some almonds and split others. Mix chopped almonds, floured cherries, fruit and peel together. To mix, stir flour into creamed margarine and sugar, with enough milk to make a slow dropping consistency. Lastly add fruit. Put into a greased and floured 8-in. cake tin. Cover top of cake with split almonds, and brush with a little egg-white to glaze. Bake for 3-34 hours in the centre of a very moderate oven, Mark 3 or 350°F. Cool slightly in tin before turning on to wire sieve. ECCLES CAKES 1 lb. Flaky Pastry (see page 14) ✪ Eccles Cakes

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24 oz. Sugar Little Desiccated Coconut Grated rind of 1 Lemon Strawberry Jam Separate the yolk from the white of the egg. Rub the fat into the flour, stir in the sugar and lemon rind and bind with egg yolk and milk. Roll into tiny balls, dip each into egg white and then roll in the coconut. Place not too close together on a baking sheet which has been greased. Make a dent in each ball with a finger tip. Bake in a hot oven 15-20 minutes. While still hot, place a little strawberry jam in each dent, cool on a cake rack. Important points in making :— Prepare tins before starting to make cakes. Clean fruit well and make sure it is thoroughly dry. Select position and heat oven before mixing. Cream the fat and sugar until light and fluffy. Measure ingredients carefully. Add the egg gradually to prevent curdling. Add flavourings carefully. Cakes when baked should be firm to touch, well risen, nicely browned and slightly shrunk from the sides of the tin. eA ReaD eh Av ee reed ed Lae 9. Leave all cakes for a few minutes before turning on to a wire rack to cool. 10. For large cakes, test with a warmed knitting needle or skewer. This should be clean when removed from centre of the cake. Page 6 Frenlite never varies... - COFFEE WALNUT LAYER CAKE For the cake: 6 oz. ‘‘Frenlite’’ Self-Raising Flour 3 Eggs 5—6 oz. Margarine or Butter 1 oz. Chopped Walnuts 6 oz. Caster Sugar Cream fat and sugar until soft and light. Beat eggs well. Add eggs and flour alternately to the fat mixture. Lastly add nuts. Put into two 74-8-in. greased and floured sandwich tins and bake for approxi- ately? 25 minutes at Mark 4-5 or 375—-400°F. When cold split each cake and fill with the following. Coffee Butter Icing Cream 4 oz. margarine or butter with 6 oz. sieved icing sugar. Gradually beat in a tablespoonful coffee essence or a dessertspoon powdered coffee. For the top of the cake Mix approximately 6 oz. icing sugar with enough strong coffee or coffee essence to give flowing consistency. To give a real sharp edge to the top icing: Tie a band of stiff paper round top. Pour on the icing, allow to set then remove paper. VARIATIONS LEMON, RASPBERRY AND ORANGE Layer cakes can be made using the appropriate essences and colouring. CHOUX PASTE 4 pint Water 4 oz. Sugar 3 oz. Butter 3 Eggs 5 oz. ‘‘Frenlite’’ Plain Flour Heat the water and butter in a saucepan. When just boiling beat in the sieved flour. Stir briskly until the mixture leaves the sides of the pan and is quite smooth. Add the sugar and beat in the eggs gradually. ECLAIRS Choux Paste Glacé Icing 4 pint Whipped Cream (sweetened) Place the choux paste in a forcing bag with a plain pipe, and force on to a greased sheet in 2-3” lengths. Bake in a moderate oven, Mark 5 or 425°F. for about 25-30 minutes. When cool, make a slit in the side, fill with cream, and coat with flavoured glacé icing. Page 7 every spoonful is perfect DUNDEE CAKE 10 oz. ‘‘Frenlite’’ (S.R. or Plain) Flour 2 oz. Cherries 8 oz. Margarine 2 oz. Peel 8 oz. Sugar 2 tablespoons Milk 4 Eggs 1 teaspoon Spice (not 13 Ib. Mixed Dried Fruit essential) 2 oz. Chopped Almonds 2 oz. Split Almonds Cream the margarine and sugar together until soft and light and add the beaten egg. Sieve dry ingredients together. Chop some almonds and split others. Mix chopped almonds, floured cherries, fruit and peel together. To mix, stir flour into creamed margarine and sugar, with enough milk to make a slow dropping consistency. Lastly add fruit. Put into a greased and floured 8-in. cake tin. Cover top of cake with split almonds, and brush with a little egg-white to glaze. Bake for 3-34 hours in the centre of a very moderate oven, Mark 3 or 350°F. Cool slightly in tin before turning on to wire sieve. ECCLES CAKES 1 lb. Flaky Pastry (see page 14)

Frenlite cookery book