Name: The new Albatross recipe book
Author: Spillers Limited

INDEX Page BATTERS Crepes Suzette 6 Fruit Batter Pudding rs) Pancakes a 5 ‘ @uirrantes. 6 Oven... 6 Toad-in-the-Hole ... 4 Yorkshire: Pudding =: 4 BISCUITS Almond Nuts be cee its! Black-eyed Susans oe IS) Brandy Snaps oh Po lie) Chocolate... eg cee) Cocoanut Drops, "=. ae 78 Date Sticks ... a ot AW) Digestive... - bp 0S Fruit-Cocoa Drops os nhs yn) Fruity, Drops sas ae WAG) Ginger Nuts... ee Aso aalbe) Lemon ste nie way ahs) Orange 42 sbi seo Rice ... ae. eee) Rolled Oat Snaps S58 ee ha Semolina... — joe ale Shrewsbury nae ee) Spice Snaps.. ste og ahs: Sugar a ite WO Walnut Cornets... wo IN BREAD Breakfast Rolls 3 Irish Treacle me 4 Nut Loaf, Canadian 3 Steamed Brown 3 CAKES, LARGE AND SMALL Almond Slab : ems Baby's First Birthday son Ae Battenburg ... - fie aya Chocolate Layer ... es aE 2501249351 (CAKES continued ) Christmas Me Cocoanut Fingers ... Dundee 2 Eccles Edith’s eh Fruit Palivy 2. be Riaiiee : Ginger Fruit. Jam Sandwich Lemon Layer Orange Layer Rich Chocolate Layer Rich .E cui Simnel ont Sponge Buns Sponge hee Sponge Sandwich ... Sultana ae Swiss Roll . Welsh Cheese FISH Fried = y in Batter FLANS—See Pastry ICINGS Almond Paste Boiled Chocolate Butter Royal Vanilla Butter. Page o1 01 MEAT—See Pastry & Puddings PANCAKES—See Batters INDEX—continued on page ili of cover. 2 Shae very housewife takes a natural pride in her home baking and the measure of her success is reflected in the appreciation of her family and friends. The recipes in this booklet have been prepared by experts, using Albatross Self-Raising Flour, and we offer them in the confident belhef that they will produce results beyond all expectation—cakes, puddings and pastry of which every housewife can be justly proud. ALBATROSS — THE GUARANTEED SELF- RAISING FLOUR—always gives ‘‘that extra rise’’ and brings that lightness to cakes and pastry of all kinds which is the hall mark of success in home baking. If you would like a copy of “THE NEW cALBATROSS RECIPE. BOOK “" sent to any of your friends, please send us their names and addresses SPILLERS LIMITED (National Proprietaries) 40, ST. MARY AXE, LONDON, E.C.3 | weitco reer i ye: Serta a ae QUICK BREAD AND SCONES PLAIN SCONES 8 oz. Albatross Self-Raising 14-2 oz. margarine Flour } pint milk or buttermilk 4 level teaspoon salt Grease and flour a baking tin or sheet ready. Sieve flour and salt. Rub in fat and mix to a soft dough with the liquid. . Cae on to a lightly floured board and divide intotwo. Shape lightly into two rounds, and pat to about half-inch thick. Place on prepared tin. Mark each piece almost through in a cross and bake for 15 minutes in hot oven. (Regulo Mark 7 or 430-450° Fahr.). (Variation I.) SYRUP SCONES Beat 1 tablespoon syrup into the milk for plain scones. (Variation II.) SWEET SCONES To the dry ingredients of plain scones, add 3-1 tablespoon sugar. (Variation III.) FRUIT SCONES To plain scone recipe add sugar and 1-2 oz, sultanas or chopped dates. PLAIN GRIDDLE SCONES Use the plain scone recipe. Cut into rounds }” thick and bake on both sides on a not too hot griddle. They will require about 15 minutes. CHEESE SCONES 4 oz. Albatross Self-Raising Pinch of Salt Flour Few grains Cayenne pepper 1 oz. butter Milk to mix 1-14 oz. grated dry cheese Rub the butter into the flour. Add the cheese, salt, pepper and enough milk (about } pint) to make a not-too-wet dough. Cut into rounds and cook as for plain scones. DROP SCONES 8 oz. Albatross Self-Raising Flour 1 teaspoon syrup 1 tablespoon sugar 1 egg Pinch of salt 1 teacup milk Walnut of margarine Lemon essence Grease a girdle, griddle, bakestone, or frying pan ready.

AI-modernized reading of the original text

INDEX Page BATTERS Crepes Suzette 6 Fruit Batter Pudding rs) Pancakes a 5 ‘ @uirrantes. 6 Oven... 6 Toad-in-the-Hole ... 4 Yorkshire: Pudding =: 4 BISCUITS Almond Nuts be cee its! Black-eyed Susans oe IS) Brandy Snaps oh Po lie) Chocolate... eg cee) Cocoanut Drops, "=. ae 78 Date Sticks ... a ot AW) Digestive... - bp 0S Fruit-Cocoa Drops os nhs yn) Fruity, Drops sas ae WAG) Ginger Nuts... ee Aso aalbe) Lemon ste nie way ahs) Orange 42 sbi seo Rice ... ae. eee) Rolled Oat Snaps S58 ee ha Semolina... — joe ale Shrewsbury nae ee) Spice Snaps.. ste og ahs: Sugar a ite WO Walnut Cornets... wo IN BREAD Breakfast Rolls 3 Irish Treacle me 4 Nut Loaf, Canadian 3 Steamed Brown 3 CAKES, LARGE AND SMALL Almond Slab : ems Baby's First Birthday son Ae Battenburg ... - fie aya Chocolate Layer ... es aE 2501249351 (CAKES continued ) Christmas Me Cocoanut Fingers ... Dundee 2 Eccles Edith’s eh Fruit Palivy 2. be Riaiiee : Ginger Fruit. Jam Sandwich Lemon Layer Orange Layer Rich Chocolate Layer Rich .E cui Simnel ont Sponge Buns Sponge hee Sponge Sandwich ... Sultana ae Swiss Roll . Welsh Cheese FISH Fried = y in Batter FLANS—See Pastry ICINGS Almond Paste Boiled Chocolate Butter Royal Vanilla Butter. Page o1 01 MEAT—See Pastry & Puddings PANCAKES—See Batters INDEX—continued on page ili of cover. 2 Shae very housewife takes a natural pride in her home baking and the measure of her success is reflected in the appreciation of her family and friends. The recipes in this booklet have been prepared by experts, using Albatross Self-Raising Flour, and we offer them in the confident belief that they will produce results beyond all expectation—cakes, puddings and pastry of which every housewife can be justly proud. ALBATROSS — THE GUARANTEED SELF- RAISING FLOUR—always gives ‘‘that extra rise’’ and brings that lightness to cakes and pastry of all kinds which is the hall mark of success in home baking. If you would like a copy of “THE NEW ALBATROSS RECIPE. BOOK “" sent to any of your friends, please send us their names and addresses SPILLERS LIMITED (National Proprietaries) 40, ST. MARY AXE, LONDON, E.C.3 | weitco reer ye: Serta a ae QUICK BREAD AND SCONES PLAIN SCONES 8 oz. Albatross Self-Raising 14-2 oz. margarine Flour } pint milk or buttermilk 4 level teaspoon salt Grease and flour a baking tin or sheet ready. Sieve flour and salt. Rub in fat and mix to a soft dough with the liquid. . Turn on to a lightly floured board and divide intotwo. Shape lightly into two rounds, and pat to about half-inch thick. Place on prepared tin. Mark each piece almost through in a cross and bake for 15 minutes in hot oven. (Regulo Mark 7 or 430-450° Fahr.). (Variation I.) SYRUP SCONES Beat 1 tablespoon syrup into the milk for plain scones. (Variation II.) SWEET SCONES To the dry ingredients of plain scones, add 3-1 tablespoon sugar. (Variation III.) FRUIT SCONES To plain scone recipe add sugar and 1-2 oz, sultanas or chopped dates. PLAIN GRIDDLE SCONES Use the plain scone recipe. Cut into rounds }” thick and bake on both sides on a not too hot griddle. They will require about 15 minutes. CHEESE SCONES 4 oz. Albatross Self-Raising Pinch of Salt Flour Few grains Cayenne pepper 1 oz. butter Milk to mix 1-14 oz. grated dry cheese Rub the butter into the flour. Add the cheese, salt, pepper and enough milk (about } pint) to make a not-too-wet dough. Cut into rounds and cook as for plain scones. DROP SCONES 8 oz. Albatross Self-Raising Flour 1 teaspoon syrup 1 tablespoon sugar 1 egg Pinch of salt 1 teacup milk Walnut of margarine Lemon essence Grease a girdle, griddle, bakestone, or frying pan ready.