Frenlite cookery book

Filling } Ib. Apricot Jam 2 oz. Chopped Peel 2 oz. Butter 4 teaspoon Ground Nutmeg 8 oz. Currants (or mixed Spice) Heat jam and butter in a saucepan. When melted add fruit and nutmeg. Leave until cold. Roll out the pastry thinly, cut into squares and place a large teaspoonful of filling on each square. Mould the pastry round the filling removing the surplus from underneath and leaving a thin shell of pastry round the filling. Brush with water, sprinkle with sugar, make two cuts in the top of each cake and bake in a hot oven, Mark 8 or 475° for 10-15 minutes. FEATHER CAKES 6 oz. ‘‘Frenlite’’ Self-Raising Flour 1 Egg 4 oz. Margarine or Butter 2 oz. Caster Sugar Cream the fat and sugar, separate the egg yolk from the white. Add the yolk to the creamed mixture and beat. Add the sieved flour. Roll into pieces the size of a walnut, dip into the egg white and roll in caster sugar. Place on a greased baking sheet and allow room to spread. Bake in a moderately hot oven, 425°F. or Mark 6, for about 15 minutes. Frenlite is pure... ‘ FRENLITE * RICH GINGERBREAD 7 oz. ‘‘Frenlite’’ Self-Raising Flour 1 oz. Ground Almonds or Finely Chopped Almonds 5 oz. Black Treacle or Golden Syrup 5 oz. Butter, Margarine or a Mixture of Margarine and Cooking Fat 4 oz. Brown Sugar 1-2 teaspoons Ground Ginger 1 oz. finely chopped Crystallised Ginger 1 oz. Chopped Glacé Cherries 4 teaspoon Mixed Spice Grated Rind of ½ Lemon 2 Large or 3 Small Eggs Put the butter, sugar and treacle into a saucepan. Heat gently until the butter has melted. Meanwhile sieve together all the dry ingredients. Add the treacle mixture and beat well. Stir in the crystallised ginger and beaten eggs. Pour into a 7-in. tin lined with greased paper and bake for approximately 14 hours in the centre of a very moderate oven Mark 3 or 325-350°F. Do not open the door until the cake is set, since it tends to fall rather easily. This cake should not rise in the centre, but be quite flat. When baked, allow to cool for about half an hour in the tin; then turn out carefully on to a wire sieve. Wrap in paper and store in a tin. The cake is at its best after keeping for several days. OLDE TYME GINGERBREAD 12 oz. ‘‘Frenlite’’ Self-Raising Flour 2 teaspoons Mixed Spice 6 oz. Golden Syrup 2 Eggs 8 oz. Fat (half Lard or Dripping 2 teaspoons Ground Ginger and half Margarine or Butter) 1 level teaspoon Bi-carbonate 2 oz. Demerara Sugar Soda 1 teacup Boiling Water Melt syrup and fat, sift in the flour, sugar and spices gradually, stirring well. Add well beaten eggs. Dissolve soda in boiling water and stir this in. Bake in a batter tin lined with greased paper for 1 hour, 350°F. or Mark 4. This mixture may seem thin but gives excellent results. This recipe makes an extremely nice Chocolate Cake by omitting the ginger and spice and substituting 1 tablespoonful Cocoa or chocolate powder in place of a tablespoonful of the flour. a lovely natural creamy-white LUNCHEON CAKE 1 Ib. ‘‘Frenlite’’ Self-Raising Flour Milk to mix 6 oz. Margarine 8 oz. Caster Sugar 4 oz. Currants 1 oz. finely chopped 1 level teaspoon Nutmeg or Spice Candied Peel Pinch of Salt 2 Eggs Follow “Frenlite” Plain Cake recipe. Bake in greased 8-inch cake tin ina moderate oven 350°F. or Mark 4 or 5 for 1-13 hours. For a 6-inch tin use half of the above quantities and bake for approximately #—1 hour. “ FRENLITE * MADEIRA CAKE 8 oz. ‘*Frenlite’’ Self-Raising Flour 5 oz. Butter or Margarine 5 oz. Sugar 3 Eggs Grated rind of 1 Lemon A little Milk Slice of Citron Peel Prepare the mixture by the creaming method as for ‘‘Frenlite’’? Queen Cakes (page 11). Put into greased 7-inch cake tin, bake in a moderate oven 350°F. or Mark 4 or 5 for approximately 1} hours. Place the citron on the top of the cake after the first 20 minutes when the top is set. ‘¢ FRENLITE ” PLAIN CAKES