Frenlite cookery book

Roll out pastry and line 7-inch sandwich tin or flan ring. Cream fat and Sugar until light and fluffy. Add flavouring and beaten egg. Fold in breadcrumbs. Spread pastry case with jam and lemon curd. Top with cake mixture. Bake 30 minutes in moderately hot oven, 400°F. or Mark 6. CUSTARD TARTS 4 oz. “‘Frenlite’’ Short Crust Pastry Grated Nutmeg 1 dessertspoon Caster Sugar 2 Eggs ½ pint milk Roll out the pastry thinly. Cut with a fluted cutter, slightly bigger than the patty tin. Line about eight deep patty tins with pastry. Prick very thoroughly with a fork. Brush over with the white of one egg. Whisk remainder of the eggs and sugar and add warmed milk. Almost fill pastry cases. Sprinkle with nutmeg, bake until firm, about 10 minutes at 425°F. or Mark 6. Page 15 . . . Frenlite improves every recipe MAIDS OF HONOUR 8 oz. ‘‘Frenlite’’ Short Crust Pastry 2 oz. Margarine or Butter 4 oz. Ground Rice 1 Egg 4 oz. Sugar 2 teaspoons Ground Almonds A few drops of Almond Essence Make pastry. Roll out thinly and line 24 patty tins. Cream the fat and sugar together, lightly beat the egg. add this, with the almond essence, to the creamed mixture. Fold in the ground rice and ground almonds. Bake in a hot oven 450°F. or Mark 7 for 15 minutes. ‘SFRENLITE * SUET CRUST PASTRY 8 oz. ‘‘Frenlite’’ Self-Raising Flour Pinch of Salt 3 oz. Chopped Suet Cold Water to mix Add suet to sieved flour and salt and mix to a slack dough with the water. This amount will make eight good-sized dumplings, or line a 2-pint pudding basin for a steak and kidney or fruit pudding. STEAK AND KIDNEY PUDDING 4 lb. ‘‘Frenlite’’ Suet Crust Pastry 4 oz. Kidney 1 Ib. Stewing Steak—lean 1 tablespoon Flour 1 tablespoon Chopped Parsley, Pinch of Pepper optional 4 teaspoonful Salt Roll out the pastry and line a greased 2-pint pudding basin saving sufficient for covering. Cut the meat and kidneys into small pieces and roll them in the flour and seasoning. Add the parsley and turn into the lined basin with enough cold water to come just below the level of the meat. Wet the edges of the pastry. Cut out the remaining piece to the size of the top of the basin, place it in position and press lightly together. Cover with greased greaseproof paper twisting under the rim to secure and put a cloth on top. Have ready a saucepan with boiling water deep enough to reach halfway up the basin, place in the pudding, put on the lid, and boil fast for at least 45 minutes. The heat can then be lowered but the water must be kept boiling to prevent the crust from becoming heavy. Replenish water from a steaming kettle as necessary. Boil for 3 hours in all. A good plan is to prepare extra hot gravy to pour in when pudding is cut. STEAK AND MUSHROOM PUDDING. Instead of kidneys use }-lb. halved or quartered mushrooms. STEAK AND TOMATO PUDDING. Replace the kidneys with two or three tomatoes chopped and skinned. STEAK AND VEGETABLE PUDDING. Use less meat and add a handful of haricot, or butter beans soaked overnight. Partly boil these and mix with meat together with one or two diced carrots and a sliced onion. ‘Page 16 Frenlite Flour has been awarded STEAMED PUDDING 4 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Caster Sugar 2 oz. Margarine A little Vanilla or Lemon 1 Egg Essence Pinch of Salt Milk to Mix Sieve flour and salt. Rub in fat until it resembles fine breadcrumbs. Add the sugar. Add the egg and mix with milk to a soft dropping consistency. Pour mixture into a well-greased one-pint sized pudding basin. Cover well with greased greaseproof paper and steam, for 14 to 2 hours. Serve this plain pudding with flavoured sweet sauce. If liked the above mixture will make eight individual puddings. Steam in dariole moulds for 20 minutes. CHOCOLATE PUDDING. Substitute 1 level tablespoon of cocoa for 1 oz. of flour. Serve the pudding with a sweet white sauce.