Recipes (illustrated baking booklet, 1930)

Now hollow out the top flat side of the Sandwich and spread liberally with Plain Filling made from Green's Fondant Icing, Chocolate Flavour (see page 22). Ridges should be made in this with a knife from the centre to the outside of the Cake, to give the appearance of the underside of a> Mushroom. Shape the rest of the Marzipan into a stem about 3 inches long and 1 inch in diameter, and place in the centre of the Cake. (Regulo Setting No. 6) CHOCOLATE CAKE. INGREDIENTS.—1l packet of Green’s Chocolate Sponge Mixture, 4 to 6 ozs. Butter, 2 ozs. Plain Flour, 2 Eggs, about 2 tablespoonsful of Milk, a good pinch of Salt. METHOD.—Mix together the Sponge Mixture and Flour. Whisk the Eggs with the Salt, cream the Butter and add by degrees first a little of the dry ingredients and then some of the Egg and Milk, until all is used up. Beat well to a smooth consistency, then put into a well-greased and floured Cake Tin and bake in a moderate oven for about 1 hour. (Regulo Setting No. 4) GINGER CAKE, Rub well into the contents of a large packet of Green’s “Jinjaleena’”’ (Ginger Cake Flour), }+ 1b. Butter, Beef Dripping or Lard. Then add one Egg (well beaten) a little less than a teacupful of Milk, and a pinch of Salt. Well grease a Green’s ‘‘Jinjaleena’”’ Tin or other Baking Tin, put in the mixture and spread evenly. Bake in a moderate oven until the Cake becomes dark brown, which should take about three-quarters of an hour in the “ Jinjaleena’’ or large Baking Tin, or 20-25 minutes in a shallow Tin such as Green’s Roll Tin. When using a small packet of Green’s “‘ Jinjaleena,’’ follow the directions showing on the side of the packet. (Regulo Setting No. 4) PINEAPPLE SLICES. INGREDIENTS.—1 packet of Green’s Sponge Mixture (Lemon or Madeira Flavour), 2 ozs. Butter, 2 Eggs, a good pinch of Salt, about sixpennyworth of Cream (whipped), 1 or 2 slices of tinned Pineapple. METHOD.—Whisk the Eggs with the Salt and gradually add the Sponge Mixture, beating to a smooth batter. Lastly add the Butter (creamed). Spread the mixture evenly in a Green’s Sponge Roll Tin, well greased and floured, and bake in a fairly hot oven for from 8 to 10 minutes. When cold, cut into 2 equal portions. Shred the Pineapple finely and drain off as much Syrup as possible. Mix gently with the Whipped Cream and spread the mixture over one half of the Cake, placing the other half on top. Cut into 6 square portions, and cut each of these across cornerwise. Sprinkle thickly with fine Sugar. (Regulo Setting No. 6) SCONES. INGREDIENTS.—8 ozs. Plain Flour, (not Self-Raising), 2 heaped teaspoonsful of Green’s “‘ Ratseene,”’ a good pinch of Salt, 2 ozs. Sugar, 3 ozs. Butter or good _ Margarine, a few Sultanas or Currants, + pint of Milk. METHOD.—Thoroughly mix the dry - ingredients, rub in the Butter, add the Sultanas. Mix all toa soft dough with COFFEE INGREDIENTS.—l1 packet of Green’s Sponge Mixture (Plain or Lemon Flavour), 2 Eggs, 2 ozs. Creamed Butter, 1 tablespoonful of Coffee Essence, a pinch of Salt. FOR THE FILLING.—Half a Tablet of Green’s Fondant Icing, Standard Flavour, half a teaspoonful of Coffee Essence, 2 ozs. Butter. (See General Method, page 22). INGREDIENTS.—1 packet of Green’s “Cherry Ripe’ Tea Cake Mixture (Cherries and Baking Cups enclosed), 1 small Egg, 2 tablespoonsful Milk, a good pinch of Salt. METHOD.—Cream the Butter and add by degrees first a little of the Mixture and then the Egg (which has been previously well-beaten in a separate basin with the Milk and Salt) until CHERRY TEA CAKES. the Miik, divide the dough into four portions, roll each out to a round of about # inch thickness. Partially cut each round into four, place on greased Baking Tin, and brush over with beaten Egg or Egg and Milk. Bake in a quick oven for about ten minutes. (Regulo Setting No. 7)