Recipes (illustrated baking booklet, 1930)

tions, but use 14 pints Milk. When this thick ‘‘ Chocolate Custard’ has cooled a little, pour on to the Sponge. Sprinkle with Desiccated Cocoanut and serve cold. PEAR MOULD. INGREDIENTS.—1 packet Green's Sweetened Custard, 1 pint Milk, 1 packet Green's ‘ Newstyle’’ Jelly, Orange Flavour, 1 small Tin of Pears, a little Whipped Cream tf desired. METHOD.—Make the Custard as per directions on the packet. Place the whole of the contents of the ‘‘Newstyle”’ Jelly packet (that is, the small Tablet and the Crystals) in a basin, and pour on sufficient Hot Water (not boiling) to make } pint in all, taking care to stir until the Jelly is thoroughly dissolved. When the Custard and Jelly have cooled a little, add the Custard gradually to the Jelly, stirring well all the time. Rinse a fairly flat-shaped quart mould with cold water, pour the mixture into it and leave to set. Turn out into a glass dish, stand the Pears up around the mould and pour the Syrup all over. If Cream is used, pile it on the top. VALENCIA SPONGE. INGREDIENTS.—l packet Green's Lemon, Almond or Madeira Sponge Mixture, 2 Eggs, a few Almonds, a little Sherry, 1 pint Green’s Custard, a good pinch of Salt. METHOD.—Beat the Eggs thoroughly with Salt, add by degrees the Sponge Mixture. Put the batter into a well- greased mould, and bake in a moderate oven for 30 minutes. When cold, place the Sponge in a glass dish and soak with Sherry, blanch and cut up the Almonds and decorate. Make a pint of Green’s Custard and pour round the Sponge. (Regulo Setting No 5) SUSSEX JUNKET. INGREDIENTS.—One Green's Junket Tablet, 1 pint of new or Pasteurised Milk, a litile grated Nutmeg or Chocolate. METHOD.—Place one Green’s Junket Tablet in a teacup with a tablespoonful of cold water and allow to dissolve, breaking up and occasionally stirring with a spoon. (It 1s unnecessary to crush the dry tablet before dissolving). Warm very gently one pint of new or Pasteurized Milk to just above blood heat (luke warm—98/109°F.) and then carefully stir in the tablet solution, rinsing out the teacup with a little of the warm milk to make sure that the whole of the solution is used. Transfer to a shallow dish or individual glasses and allow to remain undisturbed for about 15 minutes, when the Junket should be firmly set and ready to serve. Sprinkle lightly with grated Nutmeg or Chocolate. N.B.—lIfa slightly sweetened Junket is desired, add one teaspoonful of sugar to the milk prior to the introduction of the tablet solution. APRICOT BASKETS. INGREDIENTS.—1 packet of Green's ** Flanpack,”’ 1 fairly small Egg, } 02. Butter, 8 half Apricots (Tinned), Angelica. METHOD.—Follow the Directions -given on Page 3 for making 8 “ Flanlets’’ from one packet of Green’s ‘‘ Flanpack.’’ Dissolve the packet of Jelly Filling Crystals in 8 or 9 tablespoonsful of hot water (not boiling), and when quite cold and Ye a2 beginning to set, put into the “ Flanlets.”” Drain the Syrup from the Apricots and place one half in each “‘ Flanlet,’’ cut side uppermost, and press slightly. Put a little Whipped Cream into each Apricot. Cut 8 strips of Angelica about four inches long and leave in warm water for a few minutes to make them pliable, then stick one into each of the ‘ Flanlets ’’ so as to form a handle. (Regulo Setting No. 6) ae CHARLOTTE RUSSE. INGREDIENTS.—l packet Green’s “ Newstyle’”’ Jelly, Stvawberry Flavour, 4 pint Cold Milk, about sixpennyworth of Cream, 12 or more Sponge Fingers as made from Green's Sponge Mixture. METHOD.—Dissolve the Jelly in sufficient Hot Water to make } pint in all. When cool take about 2 tablespoonsful and put into a Charlotte Mould or a_ straight-sided basin. Arrange the Sponge Fingers to stand up round the side of the basin and to overlap slightly. Add the § pint of Cold Milk gradually SPONGE