Frenlite cookery book

Roll up quickly, keeping swiss roll in the greaseproof paper until cool. When cold unwrap, trim edges, dredge with sugar. Our Guarantee No bleaching agent of any description is used in Frenlite Flour. Frenlite is a natural and delightful creamy-white with all the freshness and goodness of the finest wheats. Page 13 over 100 years’ experience in flour milling Important points in making pastry Keep everything as cool as possible. Handle as little as possible. Sprinkle flour on rolling pin and board, but never on the pastry. Roll lightly and do not stretch the pastry. Pastry is improved if left for a while before using. “ FRENLITE * FLAKY PASTRY 8 oz. ‘‘Frenlite’’ Flour Pinch of Cream of Tartar = Cold Water to Mix 6 oz. Cooking Fat and Margarine mixed 4 level teaspoon Salt Sieve flour, salt and Cream of Tartar. Rub in quarter of the fat. Mix to a pliable dough with cold water. Knead lightly with the finger tips to an even texture. Roll into an oblong—about 4-inch thick. Put second quarter of fat in small knobs evenly over twothirds of the dough. Fold in three, so that the layers of pastry and fat alternate. Turn dough once to the left so that the fold is to the left hand. Roll out again in an oblong strip. Repeat the process twice till all fat is rolled in. Fold dough in three, seal edges with rolling pin and roll out as required. Always roll one way only—away from you. SAUSAGE ROLLS 4 Ib. ‘‘Frenlite’’? Flaky Pastry Pinch of Dried Mixed Herbs A small Onion finely grated (optional) + Ib. Sausage Meat | Roll the pastry out to }in thick. Mix the sausage meat, grated onion and mixed herbs together. Roll the mixture out to a long strip. Place this in lines on the pastry. Cut the strips across, allowing sufficient pastry to roll round sausage and overlap slightly. Brush the edge of each piece with egg. Roll up round sausage and seal the flap firmly, leaving the two ends open. Flake up the edge of pastry with a knife. Make two cuts in the top of each roll. Brush with egg and bake in a very hot oven about 10-15 minutes. Heat oven to 500°F. and reduce to 475°F. or Mark 10 reduced to 9. Page 14 cee Begin right with Frenlite ‘° FRENLITE *» SHORT CRUST PASTRY 8 oz. ‘‘Frenlite’’ Flour 4 oz. Butter, Margarine or Lard Cold water to mix Good pinch of Salt Sieve the flour and salt together. Rub in fat till mixture resembles fine breadcrumbs. Mix with cold water to a firm dough. An excellent variation—6 oz. flour, 2 oz. “‘Frenlite’’ Cornflour, 6 oz. fat, squeeze of lemon juice. Method as above. APPLE DAPPY 8 oz. ‘‘Frenlite’’ Short Crust Pastry 1 Ib. Cooking Apples 1 oz. Sugar 2 tablespoons Golden 2 tablespoons Hot Water Syrup Roll pastry into oblong, prepare apples and slice. Place slices of apple on to the pastry, sprinkle with sugar. Roll pastry as for roly-poly, seal the edges. Pour mixture of syrup and water over the pastry. Bake in a hot oven for 30 minutes, basting after 15 minutes. 450°F. or Mark 7 APPLE PIE 8 oz. ‘‘Frenlite’’ Short Crust Pastry 2-3 oz. Sugar 1 Ib. cooking Apples 3-4 Cloves (optional) Line a pie plate with half the pastry. Peel, core and slice apples, put on the pastry, sprinkle with sugar—the quantity depends on the type of apple. Scatter the cloves (if used) among the fruit. Damp pastry edges and cover with rest of pastry. Crimp edges and cut slits in top. Bake in hot oven (450°F.) for 10-15 minutes, then lower the heat and cook 20 minutes longer, or until fruit is tender. BAKEWELL TART 6 oz. Short Crust Pastry Filling— 3 oz. Margarine 3 oz. Caster Sugar 4 oz. Breadcrumbs 4 teaspoon Almond Essence 4 teaspoon Lemon Essence 1 Egg 2 tablespoons Jam 1 tablespoon Lemon Curd