Sift the dry ingredients into a bowl. Rub the margarine into it. Beat the syrup and egg together and add the milk toit. Stir this into the dry ingredients and add a few drops of lemon essence. The batter should be like thick cream. Have ready the hot griddle, drop a dessert or tablespoon of batter on to the hot greased surface and, as soon as the underside is golden brown, quickly turn it and brown the other side. BREAKFAST ROLLS 1 ib. Albatross Self-Raising 1 teaspoon salt Flour Milk or milk and water to mix To the sifted flour and salt, add just enough liquid to make a stiff dough. Pinch off pieces the size ofa pullet’s egg. Roll between the palms. Bake for 15 minutes ina hotoven. (Regulo Mark 7 or 430- 450° Fahr.). STEAMED BROWN BREAD > 1 teacup Albatross Self-Raising 4 teaspoon bi-carbonate of Flour soda 1 teacup Turog Brown Flour 1 teacup milk 1 teacup breakfast bran or 1 tablespoon black treacle Bonnyboy flaked oats 1 tablespoon sugar + teaspoon salt 1 teacup chopped prunes or dates Mix the dry ingredients together. Beat the milk, treacle and sugar well together and stir into the dry ingredients. Add the prunes. Grease 2-3 salt or dried milk tins. Pour in the mixture to two-thirds full. Put on greased lids and steam for 24 hours. Cut into slices and spread with butter or margarine. Note.—If you use flaked oats, it is a good idea to spread them ona shallow tin and lightly brown them in the oven. NUT LOAF—CANADIAN 2 breakfastcups Albatross Self- 2 tablespoons sugar Raising Flour # breakfastcup milk Pinch of salt + breakfastcup chopped nuts l egg (any kind)✪ Nut Loaf - Canadian Sift the flour and salt. Beat the egg and sugar very well. Add half the milk and then add the flour and the remaining milk alternately to make a loose batter. Stirinthe chopped nuts. Bake ina moder- ately cool oven for 1 hour. (Regulo Mark 4 or 365° Fahr.). 3 IRISH TREACLE BREAD 8 oz. Albatross Self-Raising 2 oz. margarine Flour 4 gill water (1 gill =} pint) 4 teaspoon salt 2 tablespoons treacle 4 teaspoon ground ginger 2 oz. moist sugar 4 teaspoon mixed spice 1 egg Prepare a loaftin. Sift the dry ingredients. Melt the margarine and water together. Beat the treacle, sugar and egg together, and combine with the lukewarm liquid. Stir this into the dry ingredients andturnintothetin. Bake for 1}-14 hours ina cooloven. (Regulo Mark 4 or 365° Fahr.). BATTERS With a good Yorkshire Pudding batter—which is the same thing as a Pancake batter—we have the foundation of any number of dishes, savoury and sweet, from the humble Toad-in-the-Hole to the aristocratic Crepes Suzette. One of the secrets of good Yorkshire Puddings and Pancakes is to make the batter thin enough. It is also a good idea to make it as long as two hours before it is required because the waiting helps to swell the starch granules in the flour, though this may not be so necessary when one uses Albatross Self-raising Flour. When making Yorkshire Pudding, do have the fat in the roasting tin very hot. (Several minutes in a hot oven will suffice). Pour in the batter and get it into the oven at once. Never let a Yorkshire Pudding wait for you. It should be taken to table and eaten the moment it is cooked. YORKSHIRE PUDDING 4 oz. Albatross Self-Raising Flour } pint of milk and water Pinch of salt 1 tablespoon hot water (last 1-2 eggs minute ) Sift the flour and salt into a bowl. Make a well in the centre and add the egg gradually, working it in with a fork or wire whisk, then work in the liquid and beat very well. Leave to stand for 1-2 hours. Make very hot, in a roasting tin, sufficient fat to give depth of }’. Stir the hot water into the batter at the last minute and pour it into the oe Sibe for 30 minutes in a hot oven. (Regulo Mark 7 or 430° ahr.), Variation |.) TOAD-IN-THE-HOLE SAVOURY Drop sausages, corned beef or any cooked left-over meat in the batter and bake. 4 ✪ Irish Treacle Bread

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Sift the dry ingredients into a bowl. Rub the margarine into it. Beat the syrup and egg together and add the milk toit. Stir this into the dry ingredients and add a few drops of lemon essence. The batter should be like thick cream. Have ready the hot griddle, drop a dessert or tablespoon of batter on to the hot greased surface and, as soon as the underside is golden brown, quickly turn it and brown the other side. BREAKFAST ROLLS 1 ib. Albatross Self-Raising 1 teaspoon salt Flour Milk or milk and water to mix To the sifted flour and salt, add just enough liquid to make a stiff dough. Pinch off pieces the size ofa pullet’s egg. Roll between the palms. Bake for 15 minutes ina hotoven. (Regulo Mark 7 or 430- 450° Fahr.). STEAMED BROWN BREAD > 1 teacup Albatross Self-Raising 4 teaspoon bi-carbonate of Flour soda 1 teacup Turog Brown Flour 1 teacup milk 1 teacup breakfast bran or 1 tablespoon black treacle Bonnyboy flaked oats 1 tablespoon sugar + teaspoon salt 1 teacup chopped prunes or dates Mix the dry ingredients together. Beat the milk, treacle and sugar well together and stir into the dry ingredients. Add the prunes. Grease 2-3 salt or dried milk tins. Pour in the mixture to two-thirds full. Put on greased lids and steam for 24 hours. Cut into slices and spread with butter or margarine. Note.—If you use flaked oats, it is a good idea to spread them ona shallow tin and lightly brown them in the oven. NUT LOAF—CANADIAN 2 breakfastcups Albatross Self- 2 tablespoons sugar Raising Flour # breakfastcup milk Pinch of salt + breakfastcup chopped nuts l egg (any kind) Sift the flour and salt. Beat the egg and sugar very well. Add half the milk and then add the flour and the remaining milk alternately to make a loose batter. Stirinthe chopped nuts. Bake ina moder- ately cool oven for 1 hour. (Regulo Mark 4 or 365° Fahr.). 3 IRISH TREACLE BREAD 8 oz. Albatross Self-Raising 2 oz. margarine Flour 4 gill water (1 gill =} pint) 4 teaspoon salt 2 tablespoons treacle 4 teaspoon ground ginger 2 oz. moist sugar 4 teaspoon mixed spice 1 egg Prepare a loaftin. Sift the dry ingredients. Melt the margarine and water together. Beat the treacle, sugar and egg together, and combine with the lukewarm liquid. Stir this into the dry ingredients andturnintothetin. Bake for 1}-14 hours ina cooloven. (Regulo Mark 4 or 365° Fahr.). BATTERS With a good Yorkshire Pudding batter—which is the same thing as a Pancake batter—we have the foundation of any number of dishes, savoury and sweet, from the humble Toad-in-the-Hole to the aristocratic Crepes Suzette. One of the secrets of good Yorkshire Puddings and Pancakes is to make the batter thin enough. It is also a good idea to make it as long as two hours before it is required because the waiting helps to swell the starch granules in the flour, though this may not be so necessary when one uses Albatross Self-raising Flour. When making Yorkshire Pudding, do have the fat in the roasting tin very hot. (Several minutes in a hot oven will suffice). Pour in the batter and get it into the oven at once. Never let a Yorkshire Pudding wait for you. It should be taken to table and eaten the moment it is cooked. YORKSHIRE PUDDING 4 oz. Albatross Self-Raising Flour } pint of milk and water Pinch of salt 1 tablespoon hot water (last 1-2 eggs minute ) Sift the flour and salt into a bowl. Make a well in the centre and add the egg gradually, working it in with a fork or wire whisk, then work in the liquid and beat very well. Leave to stand for 1-2 hours. Make very hot, in a roasting tin, sufficient fat to give depth of }’. Stir the hot water into the batter at the last minute and pour it into the oe Sibe for 30 minutes in a hot oven. (Regulo Mark 7 or 430° ahr.), Variation |.) TOAD-IN-THE-HOLE SAVOURY Drop sausages, corned beef or any cooked left-over meat in the batter and bake. 4

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