FoodNet

The new Albatross recipe book

1930

Page 18

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Uneven rising ? Caused by baking at too high a temperature, cake not placed in centre of oven, or too much flour in proportion to liquid. Coarse and open texture ? Fat and sugar not creamed enough. Flour not mixed in well enough. Sugary crusty top ? Too much sugar in proportion to other ingredients. Cake sunk in middle ? Oventoo hot, doorslammed before cake is set, undercooked, or moving the position of the cake before it has set. Dry Cake ? Too much flour for the fat and liquid. Too long in oven. A close heavy cake ? Too much flour, too much mixing after adding the flour or the eggs curdled when added to the creamed fat and sugar. (When there is a tendency towards curdling, add a pinch of flour and continue beating.) ‘Tunnels’ in the cake ? Too hot an oven or the unnecessary addition of baking powder or soda to Albatross Self-raising Flour. Cracked top and batter boiled out ? Oven too hot at commence- ment of baking. Peaked cake ? Too hot an oven to begin with and the lowering of the heat before the crust has formed sufficiently hard. Fruit fallen to bottom ? Generally, the mixture has not been firm enough to hold the fruit in position. If the fruit is added to the creamed mixture before any flour, it will sink. Also, if the fruit has been washed and not allowed to dry out properly, it will slip through to the bottom of the cake. BRITISH STANDARD CUP AND SPOON MEASURES The following are the weights of various foods measured in British Standard cups and tablespoons. In all cases, the weights are in level cups and spoons. The Standard cup contains $ pint liquid. Cup Tablespoons Cup Tablespoons Cheese, grated 4 oz. 4 per oz. Oats, rolled 4 oz. 4 per oz. Currants 4 oz. 3 per oz. Raisins, seedless 6 oz. Flour, unsifted [3) oye 3 per oz. Semolina 6 oz. 2k per oz. Lard 8 oz. 2 per oz. Sugar, granulated 8 oz. 2per oz. Margarine 8 oz. 2 per oz. Sultanas 6 oz. Oatmeal, medium 8 oz. 2 per oz. Syrup 1 lb. 1 per oz. OVEN TEMPERATURES The following are the approximate comparative temperatures of gas, coal and electric ovens. Degrees Degrees Regulo Mark Fahrenheit Regulo Mark Fahrenheit t 250 5 375-400 4 260-280 6 410-420 1 290-310 ff 430-450 2 320-340 8 455-470 3 345-360 9 475-490 4 365-375 10 495-51 These Regulo Mark temperatures are those authorised by Radiation Ltd. on INDEX—continued Page PASTRY PUDDINGS (continued ) Cheese Custard Tarts oO Dare. Cheese Straws 8 Eggless Plum Cherry Flan... Ia Fruit Batter ... Cornish Pasties Ce Pauly: resi +2. Cream Horns it Ginger ms Fleur Pastry... 1a Ginger Treacle Fruit Puffs ely said ss... re Lattice Fruit Pie 1l Marmalade ... sat Lemon Meringue Pie 10 Pineaople Upside- Down ... Meat Pie _- 8 Rabbit : ne Pun Pastry ... { Rhubarb Rough Puff Pastry . { WRoly-Poly _.:. oh Russian Pie ... 10 Steak and Kidney ... Savoury Meat Roll . 9 Treacle Layer Short Pastry 6 Steak and Kidney Pie eS Steak and Mushroom Pie... 8 SCONES Strawberry Flan 13 Ch Suet Pastry ... 1 D a Swiss Flan 9 F aa oe Vegetable Pie 9 = ee Versailles Flan 8 pe eee Vanilla Slices i S ain Griddle Viennese Tartlets ... reat ; Welsh Cheese Cakes HOo ere PUDDINGS SHORTBREAD Apple 17 Viennese Shortbread Beef and Bean 2 14 a and Vegetable 14 SPONGES—See Cakes Glos x: On Ee oe eet ae piiceen 14 Albatross Sponge Mixture Chocolate (ae Christmas nS) Cottage 15 MOCK CREAM WT SOUrCES as ~ not a Self-Raising Flour. the same way as ordinary flour and for the same purposes. Page ag 3l TUROG BROWN FLOUR +— It will be noticed that in the Steamed Brown Bread Recipe on page 3, Turog Brown Flour is used. Turog Flour is packed in 6-lb. and 3-lb. branded bags and is obtainable from the same Albatross.’’ Please remember that Turog Flour is It can, however, be used in precisely SPILLERS LIMITED (National Proprietaries), 40,ST. MARY AXE,E.C.3 L5983 ¥ 5 : Fi i : i § ¥ #