FOURTH EDITION CONTENTS For Detailed Index See End of Book, pages 39 and 40 SECTION I Cakes, Buns, Biscuits SECTION II Icings and Fillings SECTION III Puddings SECTION IV Trifles, Jellies, Etc. SECTION V Savouries 22501248414 24 35 “=e Foreword jITH the greatest pleasure we present the fourth edition of our illustrated Recipe Booklet. In this latest Publication it will be observed that we have retained a large proportion of the original Recipes which have been so much appreciated, and have endeavoured by a number of carefully chosen additions to introduce new features which we believe will be well received, particularly on account of their simplicity. We take this opportunity of informing our Patrons that they should experience no difficulty in obtaining our Productions in their full variety, as we are in a position to supply Grocers and Stores everywhere. We do ask therefore, that our Patrons will insist upon the Specialities of Green’s of Brighton and refuse all substitutes. We claim that we are manufacturers of Products of Quality and Originality, and guarantee to maintain consistently those standards to which we have so strictly adhered during the past thirty-three years. | We are always pleased to hear from users of our Productions. Every private communication receives our most careful attention, and it is a great satisfaction for us to know that through such correspondence we have been given the opportunity of getting into closer touch with our Patrons who, in many cases, have been users of our Specialities for a large number of years. By this means also, we have been able to solve numerous baking problems, and in answer to enquiries, have assisted would-be users to obtain our Productions in all parts of the World. In conclusion may we ask readers of this Booklet to try our Productions in their full variety according to their individual requirements, and finally we would like to assure our satisfied Patrons that we shall greatly esteem their valuable personal recommendations. Bret. “aR EEN & CO LT Ds, BRIGHTON, ENGLAND. A List showing some of GREEN’S PRODUCTIONS. SPONGE MIXTURE. “ FLANPACK.” CUSTARD POWDER. “ NEWSTYLE” JELLIES. CHOCOLATE MOULD (Chocolate Blane Mange). BLANC MANGES. “ JINJALEENA ” (Ginger Cake Flour). FONDANT ICING. ‘“ ASPICURE ” (Aspic Jelly). “ CARMELLE ” (Caramel Cream). “CHERRY RIPE” TEA CAKE MIXTURE. LAYER CAKE MIXTURE. ‘“ NEWSTYLE’” BEVERAGE CRYSTALS :— Lime & Soda, Lemonade, Orangeade, Orange & Lemon, Tonie Ginger, Grapefruitade. ‘DEXTROSE’ GLUCOSE JELLIES. FRITTER MIXTURE. | JUNKET TABLETS. “ CAKEMAKA ” (The Madeira Cake Mixture). MALTED MILK FOOD. “ RAISEENE.” FAIRY TEA CAKES. YORKSHIRE PUDDING & PANCAKE MIXTURE. “BRYTONA” PUDDING. “QUICK” PUDDING. 2a FOR CAKE DECORATION :—* Argentees,” Marzipan Fruits, Assorted Boxes (containing Violet and Rose Floralettes, Argentees, Chocolate Coralettes, &c.). CHUTNEY SAUCE. TOMATO SAUCE GRAVY SALT. BRIGHTON SAUCE. CHUTNEY PICKLE. HERBS. GRAVY POWDER. * BEEFIN.” *“ BRYTONA ” CONFECTIONERY :— Butter Scoteh, Barley Sugar, “‘ Brytona”’ Toffee, Mint Oblongs, Bon Bons, etc. Every Production of Green’s of Brighton is carefully tested in our own Laboratories and Kitchens, and no Speciality is introduced until it has been sampled and declared of outstanding merit by representatives of the purehasing Public. CSS PHO) ELI In PETAL LI OT TTT IE LOE EI CS TIT EE TE LS LEED, RC EL IS CMI LIS CEES HOW TO MAKE EIGHT “FLANLETS” from One Packet of Green’s ‘* Flanpack ” INGREDIENTS.—The small packet of Sponge Mixture forming part of Green’s “ Flanpack,’’ 1 Medium size Egg, $ oz. Butter (Creamed).

AI-modernized reading of the original text

FOURTH EDITION CONTENTS For Detailed Index See End of Book, pages 39 and 40 SECTION I Cakes, Buns, Biscuits SECTION II Icings and Fillings SECTION III Puddings SECTION IV Trifles, Jellies, Etc. SECTION V Savouries 22501248414 “=e Foreword jITH the greatest pleasure we present the fourth edition of our illustrated Recipe Booklet. In this latest Publication it will be observed that we have retained a large proportion of the original Recipes which have been so much appreciated, and have endeavoured by a number of carefully chosen additions to introduce new features which we believe will be well received, particularly on account of their simplicity. We take this opportunity of informing our Patrons that they should experience no difficulty in obtaining our Productions in their full variety, as we are in a position to supply Grocers and Stores everywhere. We do ask therefore, that our Patrons will insist upon the Specialities of Green’s of Brighton and refuse all substitutes. We claim that we are manufacturers of Products of Quality and Originality, and guarantee to maintain consistently those standards to which we have so strictly adhered during the past thirty-three years. | We are always pleased to hear from users of our Productions. Every private communication receives our most careful attention, and it is a great satisfaction for us to know that through such correspondence we have been given the opportunity of getting into closer touch with our Patrons who, in many cases, have been users of our Specialities for a large number of years. By this means also, we have been able to solve numerous baking problems, and in answer to enquiries, have assisted would-be users to obtain our Productions in all parts of the World. In conclusion may we ask readers of this Booklet to try our Productions in their full variety according to their individual requirements, and finally we would like to assure our satisfied Patrons that we shall greatly esteem their valuable personal recommendations. Grev. GREEN & CO., LTD., BRIGHTON, ENGLAND. A List showing some of GREEN’S PRODUCTIONS. SPONGE MIXTURE. “ FLANPACK.” CUSTARD POWDER. “ NEWSTYLE” JELLIES. CHOCOLATE MOULD (Chocolate Blane Mange). BLANC MANGES. “ JINJALEENA ” (Ginger Cake Flour). FONDANT ICING. ‘“ ASPICURE ” (Aspic Jelly). “ CARMELLE ” (Caramel Cream). “CHERRY RIPE” TEA CAKE MIXTURE. LAYER CAKE MIXTURE. ‘“ NEWSTYLE’” BEVERAGE CRYSTALS :— Lime & Soda, Lemonade, Orangeade, Orange & Lemon, Tonie Ginger, Grapefruitade. ‘DEXTROSE’ GLUCOSE JELLIES. FRITTER MIXTURE. | JUNKET TABLETS. “ CAKEMAKA ” (The Madeira Cake Mixture). MALTED MILK FOOD. “ RAISEENE.” FAIRY TEA CAKES. YORKSHIRE PUDDING & PANCAKE MIXTURE. “BRYTONA” PUDDING. “QUICK” PUDDING. 2a FOR CAKE DECORATION :—* Argentees,” Marzipan Fruits, Assorted Boxes (containing Violet and Rose Floralettes, Argentees, Chocolate Coralettes, &c.). CHUTNEY SAUCE. TOMATO SAUCE GRAVY SALT. BRIGHTON SAUCE. CHUTNEY PICKLE. HERBS. GRAVY POWDER. * BEEFIN.” *“ BRYTONA ” CONFECTIONERY :— Butter Scoteh, Barley Sugar, “‘ Brytona”’ Toffee, Mint Oblongs, Bon Bons, etc. Every Production of Green’s of Brighton is carefully tested in our own Laboratories and Kitchens, and no Speciality is introduced until it has been sampled and declared of outstanding merit by representatives of the purehasing Public. CSS PHO) ELI In PETAL LI OT TTT IE LOE EI CS TIT EE TE LS LEED, RC EL IS CMI LIS CEES HOW TO MAKE EIGHT “FLANLETS” from One Packet of Green’s ‘* Flanpack ” INGREDIENTS.—The small packet of Sponge Mixture forming part of Green’s “ Flanpack,’’ 1 Medium size Egg, $ oz. Butter (Creamed).

Recipes (illustrated baking booklet, 1930)