Recipes (illustrated baking booklet, 1930)

METHOD.—Place the whole of the contents of the packet (that is, the small Tablet and the Crystals) in a basin, pour on sufficient Hot Water to make half pint in all, taking care to stir until the Jelly is thoroughly dissolved. As soon as it is cold, stir in the beaten Egg and sufficient Milk to make the whole quantity up to one pint. Spoon into a wetted mould and leave until set. In warm weather it is advisable to boil the Milk before using, but it must be allowed to become quite cool before adding to the Jelly, otherwise it will curdle. “BRYTONA” PUDDING APPLE FRITTERS “ QUICK” PUDDING GINGER PUDDING WwW SPONGE FLAN CARNIVAL CREAM. INGREDIENTS.—2 packets Green's “ Newstyle’’ Jelly, Strawberry Flavour, 4 pint Milk, } pint Cream. METHOD.—Dissolve the whole of the contents of 1 packet of Jelly (that is, the small Tablet and the Crystals) in sufficient Hot Water to make | pint in all. Stand aside to cool. Dissolve the other packet of Jelly in sufficient Hot Water to make $ pint in all, and leave to cool. When cool, stir in gradually 4 pint of cold Milk. Whisk the Cream until fairly stiff, and then very slowly add the Milk Jelly to this, stirring thoroughly. When both the clear Jelly and the Jelly Cream have thickened a little, put 3 or 4 tablespoonsful of clear Jelly into a well-wetted quart mould, gently add about half of the Jelly Cream, then the remainder of the clear Jelly and finally the other half of the Jelly Cream. Leave to set. (See Coloured Illustration on page 30). MOUSSE AU CITRON. INGREDIENTS.—1 packet Green's “ Newstyle’’ Jelly, Lemon Flavour, 1 pint of Milk, 2 Eggs, 3 or 4 tablespoonsful of Cream. METHOD.—Bring the Milk to the boil and pour on to the Eggs which have been previously well whisked, Stir all the time. Return to, the saucepan and stir over a gentle heat for a few minutes to thicken a little, being careful not to allow the mixture to boil. ; Stand in a cool place until it is quite ORANGE cold, then stir in 38 tablespoonsful of Cream. Next place the whole of the contents of the packet of Jelly (that is, the small Tablet and the Crystals) in a basin, pour on sufficient Hot Water (not boiling) to make 4 pint in all, taking care to stir until the Jelly is thoroughly dissolved. As soon as the Jelly is cold, stir gradually into the Egg Custard. Pour into a wetted quart mould and leave until set. Turn out and serve with Cream. TRIFLE. INGREDIENTS .—1 packet Green's “ Newstyle’’ Jelly, Orange Flavour, 1 Juicy Orange, the about half a Sponge Sandwich made from Green’s Sponge Mixture, Sixpennyworth of Cream. METHOD.—Cut up the half Sponge Sandwich and arrange in a glass dish or in about 6 Sundae Glasses. Dissolve the Jelly in sufficient Hot Water to make one pint in all, and White of Egg, when thoroughly dissolved, pour half into a pint basin and leave to cool. Add ithe: Juice ‘of ‘the Orange to the other half pint of Jelly and pour over the Sponge Sandwich. When the basin of Jelly has cooled and begins to thicken, add the White of Egg (unwhisked) and whisk for five or six minutes to a Jelly Sponge (see Recipe on Page 28). Pour this over the Jelly and Sponge Sandwich, and when set cover with the Cream (unwhisked). CHOCOLATE TRIFLE. Make a Sponge Sandwich from Green’s Chocolate Sponge Mixture, spread with Jam when cold, cut up, and place in a glass dish. Soak with Sherry, and cover with a pint of Green’s Custard or some Whipped Cream. Decorate with Blanched Almonds. CHOCOLATE MOULD TRIFLE. Make a Sponge Cake with Green’s Sponge Mixture, and when cold, cut up and soak with Fruit Juice, Hot Milk or Sherry. Take a packet of Green’s - Chocolate Mould (Chocolate Blanc Mange) and make according to direc-