Recipes (illustrated baking booklet, 1930)

MertHop.—Well grease the “ Flanlet ’’ Tins, with Lard or some suitable fat, and sprinkle with Flour. Break the egg into a basin and whisk thoroughly with a small pinch of salt. Add the Sponge Mixture by degrees, beating all to a smooth batter, then mix in the Creamed Butter. Put about one dessertspoonful of the Batter on to the centre raised portion of each of the eight “ Flanlet ’’ Tins and spread very lightly and evenly so that it just commences to run over the edge—it is unnecessary to spread at all in the outer channels of the Tins, as when placed in the Oven, the Batter will level itself, Place the filled. Tins on the shelf of the Oven (making certain that they .aré- quite” level). or for convenience in handling, first arrange on a Baking Sheet or on a Green's Roll Tin (as shewing in the accompanying illustration). Tins A and B should be supported on the rims of the outside tins. Bake as for Sponge Flans, as described on page 5 only. (Regulo Setting No. 6). N.B.—In every instance it is important that the “ Flanlet ’’ Cases are kept level when in the Oven. After baking the “ Flanlets,’’ turn out on to a sugared paper. (For “ Flanlet’’ Tins, see inside back cover). TO FILL THE “ FLANLETS.” INGREDIENTS.—The packet of Jelly Filling Crystals forming part of Green's “ Flanpack.’”’” Any Fresh or Canned Fruit (for example, one Banana or Orange is sufficient for eight ‘‘ Flanlets.’’) MetTHop.—Place the Crystals in a basin and pour on a little more than 1, pint of 8 to 9 tablespoonsful of hot water (not boiling). Stir thoroughly until dissolved. Allow the Jelly to remain in the basin until it is cold and partly set, then spoon about 5 teaspoonsful into each of the “ Flanlet ” Cases, at the same time arranging the Fruit so that it is covered with Jelly. Stand in a cool place until set, and serve topped with Whipped Cream if desired. (See Coloured Illustration on page 11). DDI POI IOI Section I ~e* Ow CAKES, BUNS, BISCUITS. (For Hints on Baking see page 20.) General Method for Making Cakes. Mix the Sponge Mixture and other dry ingredients together. Rub in or Créam the Butter -ds directed. Mix thoroughly with the beaten Eggs and Milk, beating to a creamy consistency with a wooden spoon. Bake in a good oven. General Method for Making Buns. Mix the Sponge Mixture and other dry ingredients. Cream the Butter, to which add by degrees first a little of the dry ingredients, and then some of the beaten Eggs and Milk until all is used up. Use about 20 Patty Pans. a quick oven. Bake in VICTORIA SANDWICH. Method as for Sponge Sandwich (see page 6) using 2 Eggs, and in addition 2 ozs. of Butter (creamed), which should be added to the batter after the mixture has been beaten with the Eggs. Take two round Sandwich Tins, well greased, sprinkle with Flour and put “minutes. half the mixture into each, then spread very evenly with a fork. Place in a hot oven and bake for about ten Turn on to a sugared paper and allow to cool, spread with Jam or Marmalade, place together and sprinkle with Sifted Sugar. (Regulo Setting No. 6) (See Coloured Illustration on page 11). VICTORIA SWISS ROLL. For a Victoria Swiss Roll 1 oz. of Butter (creamed) should be added to (See Illustvations on pages 6 and 7). the batter after the mixture has been beaten with the Eggs. (Regulo Setting No. 6) CHOCOLATE SWISS ROLL. (WITH CREAM FILLING). INGREDIENTS.—l1 packet Green's Chocolate Sponge Mixture, 2 Eggs, a pinch of Salt, Cream Filling. MeEtTHOD.—Prepare and bake the Swiss Roll in the usual way. Have ready a piece of greaseproof paper of the same size as the flat Sponge. When the Chocolate Sponge is baked, turn out on to a sugared paper, lay the piece of greaseproof paper on the FRUIT