Recipes (illustrated baking booklet, 1930)

METHOD.—Make a Victoria Sandwich as per directions on the. packet of Green’s Sponge Mixture. When quite cold, cover one half with thin slices of Banana and spread a thin layer of Jam on the other half. Then place the two pieces together and press slightly. ALMOND PASTE. INGREDIENTS .—6 ozs. Ground Almonds, 9 ozs. Castor Sugar, 1 Egg. METHOD.—Knead the Ground Almonds, Sugar and Egg thoroughly together, and roll out to the required thickness. How to ICE YOUR CAKES at HOME WITH Green’s Fondant Icing. A SOFT ICING FOR CAKES in Three Flavours: CHOCOLATE, STANDARD. STRAWBERRY. Remove the Fondant Icing from the foil wrapping ; break into small pieces and place in a saucepan, then add a large teaspoonful of water. Warm gently, stirring all the time, until the Icing is just sufficiently liquid to spread. When of a thin, creamy consistency, pour on to the cake and spread quickly with a knife. DO NOT OVERHEAT or the Icing will lose its gloss. In order to obtain the best results, the surface of the cake to be iced should be covered with a very thin coating of Apricot Jam. This causes the Icing to adhere and assists in keeping GREEN "S FONDANT ICING is ideal it bright, glossy and soft for : ’ ° a te for use with Green’s Sponge Mixture. “$ x? +" ™ ~~, ~ -' P| a) “~~ on) SUNN NNN NEN RAN PUDDINGS General Method for Steamed Puddings. Place the Batter in a well-greased basin, and cover over the top with a greased paper to prevent water getting in Put the mixture on to cook immed- iately it is ready and be sure that the water is not allowed to cease boiling while the pudding is cooking. ) A good pinch of salt should be used with every recipe. KING’S PUDDING. INGREDIENTS.—1 Packet Green's Almond Sponge Mixture, 1 Egg, 2 oss. Suet, 2 ozs. Breadcrumbs, 2 ozs. Flour, 2 to 3 tablespoonsful Treacle, a pinch, little Milk METHOD.—Grease a basin well and put the Treacle at the bottom. Mix all the dry ingredients and add a wellbeaten Egg and the Milk. Put into the prepared basin, cover with greased paper and steam for 2 hours. CHOCOLATE PUDDINGS. INGREDIENTS.—1 packet Green's Sponge Mixture (Chocolate Flavour), 2 Begs, 3 ors, Buiter, a pinch of Salt. METHOD.— Whisk the Eggs well with the Salt and gradually add the Sponge Mixture, beating well. Add the creamed Butter and beat all to a smooth batter. Pat into I4 wellgreased Castle Pudding Tins (see inside back cover) and bake in a moderate oven for from 10 to 15 MINUS Serve as hot as possible with hot Custard Sauce or Chocolate Custard prepared from Green's Chocolate Mould made according to the usual directions, but using 1} pints of Milk instead of the usual ] pint. It is important that this Dish is served as hot as possible, a little of the Plain or Chocolate Custard being served with the Puddings and the remainder separately in a_= sauceboat. (Regulo Setting No. 5) ROYAL PUDDING. Follow the usual directions for a Victoria Swiss Roll (see page 4), with these exceptions: When making the Roll, sprinkle the Sugar very lightly over the paper used for rolling—that is, use enfy just sufficient to prevent sticking ; do not sprinkle Sugar over the Sponge after it has been rolled, and use the Jam or Marmalade inside the Roll very sparingly indeed. Just before bringing to table, pour some hot Jam or Marmalade over the Roll, or serve in a sauce boat, to be used as desired This dish is particularly delicious if served with Cream. If the Jam or Marmalade is used separately as a Sauce, this will allow any remaining portion of the Roll to be used afterwards as a Cake for tea; but whether or not the Jam or Marmalade is poured over the Roll, the remainder can be used for Trifle. After the Jam or Marmalade has been poured over the Roll, garnish with Desiccated Cocoanut.