Frenlite cookery book

FRUIT PUDDING. Add 2 oz. of cleaned dried fruit or chopped dates to the mixture. JAM OR SYRUP PUDDING. Put two level tablespoons of jam or syrup in the bottom of the basin before adding mixture. FIG AND GINGER PUDDING 8 oz. ‘‘Frenlite’’ Self-Raising Flour 1 Egg 4 oz. Suet 4 oz. Brown Sugar 4 teaspoon Bicarbonate of Soda 8 oz. Cooking Figs 4 lb. Golden Syrup 4 teaspoon Ground Ginger 4 pint Milk Soak the figs overnight and cut them up removing the stalks. Grease a pudding basin and put the golden syrup into it. Mix all the dry ingredients together, add the chopped suet, then the egg and mix with the milk. Press into the basin and cover well with greaseproof paper. Steam for two hours. SPOTTED DICK 8 oz. ‘‘Frenlite’’ Self-Raising Flour 3 oz. Sugar 4 teaspoon Salt 4 oz. Currants 4 oz. Chopped Suet Milk to Mix Sieve the flour and salt. Add the suet, sugar and cleaned currants and mix with milk to make a soft dough. Place this on a greased and floured pudding cloth and shape into a roll. Roll up the cloth and tie both ends, leaving room for the pudding to swell. Steam 2½-3 hours. Serve with custard or jam sauce. Page 17 RP SST PE SSIS ES SE STRESS SST PTT SE DS STYLE EPI A TRI EIN ELS AT ELSIE EE ificate of the Royal Institute of Public Health and Hygiene SUGARY APPLE MUFFINS 4 oz. ‘‘Frenlite’’ Self-Raising Flour 4 teaspoon Cinnamon 2 oz. Margarine + teaspoon Nutmeg 3 oz. Sugar 4 cupful Milk and Water 2 oz. finely-chopped Apples A little Cinnamon and Nut- 1 Egg meg to dust on top if liked 14 teaspoons Baking Powder 4 teaspoon Salt Cream the margarine with 2 oz. of the sugar and beat in the egg. Mix all the dry ingredients and add gradually with the milk to the creamed margarine and sugar. Fold in the apples and fill patty tins with the mixture. Sprinkle the remaining sugar, mixed if liked with a little cinnamon and nutmeg, over the top. Bake in a hot oven 450°F. or Mark 7 for 15 minutes. SYRUP LAYER PUDDING 8 oz. ‘‘Frenlite’’ Suet Crust Pastry (see page 16) Golden Syrup Divide the pastry into three pieces, allowing a larger piece to finish. Well grease a 14-pint pudding basin or mould, press in one piece of the pastry, add one tablespoon warmed syrup. Repeat in layers finishing off with a layer of pastry. Cover well with greased greaseproof paper and cloth, tie securely and steam for two hours. Variations. Jam, mincemeat or fresh fruit can be used as a change. Important points in making SCONES AND QUICK BAKE BREAD. Heat the oven. Prepare and eon ee fruit required, grease the tins, and mix and bake as quickly as possible, “ FRENLITE * QUICK BREAD 16 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Lard Milk or water to mix 1 teaspoon Salt Sieve flour and salt together. Rub in fat. Add sufficient liquid to form a light dough. Form into one loaf or eight rolls. Brush with milk. Bake at once in a hot oven 450°F. or Mark 7. Loaf about 4 hour—rolls about 15 minutes or until well risen and nicely browned. * FRENLITE *® CURRANT TEA LOAVES 16 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Lard 4 teaspoon Salt 4 oz. Currants 4 pint Milk Make as for “‘Frenlite’’ Quick Bread recipe. Place in two small greased loaf or cake tins. Bake for 1 hour 375°F. or Mark 5. Page 18 We thank the many users “ FRENLITE » SCONES—STANDARD RECIPE 8 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Margarine (or 1 oz. Pinch of Salt Margarine and 1 0z. Milk to Mix Lard) 2 oz. Sugar 1 Egg Have the oven ready 475°F. or Mark 8. Rub fat into well-sieved flour. Add other dry ingredients. Mix to a soft dough with the milk and beaten egg. Turn on to a floured board, knead dough and shape. Bake at once in hot oven 10-15 minutes according to size.