Frenlite cookery book

8 oz. ‘‘Frenlite’’ Self-Raising Flour Pinch of Salt 3—4 oz. Fat (margarine, lard or a mixture) 1 Egg 3-4 oz. Caster Sugar Milk to mix Rub the fat into sieved flour and salt until of a consistency of fine breadcrumbs. Add the sugar, well beaten egg and milk to form a soft dough. Put mixture into greased patty tins, or in rough heaps on a baking sheet. Bake in a hot oven 450°F. or Mark 7 to 8 for 10-15 minutes. CHOCOLATE CAKES. Omit 1 oz. of flour and substitute 1 oz. of cocoa. CORNFLOUR CAKES. Omit 2 oz. of flour and substitute 2 oz. of "Frenlite" cornflour and few drops of vanilla essence. ORANGE OR LEMON BUNS. Include grated rind of 4 orange or lemon and mix with the juice instead of milk. RASPBERRY BUNS. Turn mixture on to a floured board. Divide into 12 pieces. Roll into neat shapes. Place on to a greased baking sheet. Flour end of wooden spoon and press a hole into the centre of each bun. Fill each hole with a little raspberry jam. ROCK CAKES. Add 2 oz. of cleaned dried fruit, + oz. of finely-chopped peel, } teaspoon mixed spice. Use a very small egg and omit any milk. Drop in rough heaps on to a greased baking sheet and bake. » Page 10 ea Frenlite is recommended PINEAPPLE AND CHERRY LAYER CAKE First make a really light Victoria sandwich—(recipe on page 13) and bake in three sandwich tins 64” in diameter. Turn out and cool. Sandwich together with the following mixture:— Cream together 4 oz. unsalted butter or margarine with 6 oz. sieved icing sugar. Work in a few drops of pineapple essence. Take out approximately one third of the butter icing but add 1-2 oz. chopped crystallised pineapple and 1 oz. finely chopped glacé cherries to the remainder. Sandwich the three cakes together with mixture. Cover the top and sides of the cake with water icing, flavoured with a few drops of pineapple essence (or a little syrup from a tin of pineapple if you happen to have opened one). Decorate with a piping of the plain pineapple butter icing, and with cherries and pieces of crystallised pineapple. “ FRENLITE * QUEEN CAKES 8 oz. ‘‘Frenlite’’ Self-Raising Flour Milk to Mix 2 Eggs 6 oz. Margarine 6 oz. Sugar (Caster) About 3 oz. Dried Fruit 4 oz. Chopped Peel Pinch of Salt Cream the margarine and sugar until soft and light. Beat the eggs well. Sieve flour and salt. Add the eggs and flour alternately to the creamed mixture with just enough milk to make the mixture soft enough to drop easily from the end of a wooden spoon. Lastly stir in the dried fruit. Place in well-greased patty tins or paper cases and bake 15 minutes at 450°F. or Mark 6. BUTTERFLY CAKES. Use the Queen Cake recipe omitting the fruit. When cool cut the top from each cake and cut in half. Fill the top with mock cream or butter icing. Replace pieces of cake into the cream to resemble the wings of a butterfly. CHERRY CAKES. Add 3 oz. well-floured and chopped glacé cherries to the cake mixture instead of the fruit. COCONUT CAKES. Add 3 oz. desiccated coconut and a few drops of vanilla essence. SEED CAKES. Omit fruit and include one dessertspoon caraway seeds. Dust the top with sugar and a few seeds before baking. Page Il for family fitness “ FRENLITE * STANDARD FRUIT CAKE 8 oz. ‘‘Frenlite’’ Self-Raising Flour 4 oz. Butter or Margarine 4 oz. Caster Sugar Pinch of Salt 6 oz. Mixed Dried Fruit 1 oz. Chopped Peel 2 Eggs 1 oz. Glacé Cherries Milk to Mix A little Vanilla and Almond Essence