Recipes (illustrated baking booklet, 1930)

INGREDIENTS .—1 packet Green's Sponge Mixture, 3 ozs. Flour, 2 ozs. Ground Almonds, 4 ozs. Butter, 2 ozs. Glacé Cherries (cut small), 2 ozs. finely sliced Candied Peel, 1 oz. Castor Sugar, 3 Eggs, Juice of half a Lemon, a pinch of Salt, 2 tablespoonsful of Milk. MeETHON.—Mix together the dry ingredients. Whisk the Eggs, to which Sponge and roll immediately, with the greaseproof paper inside. When quite cold, unroll the Sponge gently, removing the paper, spread with the Cream Filling and roll the Sponge again. For suitable Cream Filling, see Butter Cream (page 22). If preferred, fresh Cream, whipped, may be used. (Regulo Setting No. 6) BUNS. add 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. Next add the Fruit, and finally the Lemon Juice. Beat all well together. Put the mixture into about twenty well greased Patty Pans and bake in a hot oven for approximately fifteen minutes. (Regulo Setting No. 6) PALACE CAKE. INGREDIENTs .—1 packet Green's Sponge Mixture, 4 ozs. Flour, 4 ozs. Butter, a few Currants, 2 Eggs, half a teacupful of Milk, a little finely cut Peel, and a good pinch of Salt. MeEtTHOD.—Rub the Butter well into the Sponge Mixture and Flour. Addthe well-beaten Eggs and the Milk and beat to a smooth consistency, finally adding the Currants and Peel. Grease a Green’s Swiss Roll Tin, spread the mixture evenly over, and bake to a good nut brown, which should take about 15 minutes in a moderate oven. When cold cut into fingers or squares. (Regulo Setting No. 5) CHOCOLATE CREAM BISCUITS. INGREDIENTS.—1 packet Green's Chocolate Sponge Mixture, 3 ozs. Flour, 3 ozs. Butter, 1 Egg, a pinch of Sait. METHOD.—Mix together the Sponge Mixture, Flour and Salt. Rub in the Butter and add the well-beaten Egg. Knead well to a smooth stiff paste. Roll out to about one-eight of an inch in thickness and stamp out into rounds with a small cutter. Place these well SPONGE separated on to a greased baking sheet, and bake in a moderate oven for about 15 minutes. When quite cold, spread half the number of biscuits with whipped cream or cream filling, and place the others on top. Sprinkle each one with fine Sugar or ice with Green’s Fondant. Icing (see page 21). For suitable page 22. Cream)... Fillings, -see (Regulo Setting No. 4) CRISPS. INGREDIENTS.—1 packet Green's Sponge Mixture, 2 Eggs, and a pinch of Salt. MeEtTHOoD.—Follow the directions on the side of the packet for making a Swiss Roll, but when baked turn out on to a sieve and leave to cool a little. SEED Cut into fingers and place on a baking sheet with the cut edges uppermost. Bake in a moderate oven for about 10 minutes. Turn out and leave until cool and crisp. These crisps should be kept in an airtight Tin. (Baking of Fingers—Reg. Setting No. 4) CAKE. INGREDIENTS.—1 packet Green's Sponge Mixture (Ovange or Lemon Flavour), 5 ozs. Flour, 2 ozs. Castor Sugar, a good pinch of Salt, 5 ozs. Butter, 2 Eggs, half a teacupful of Milk, 1 dessertspoonful of Caraway Seeds, 1 oz. Candied Peel (chopped finely). MeETHOD.—Mix together the Sponge Mixture, Flour, Sugar and Salt. Whisk the Eggs and add the Milk. 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. Finally add the Caraway Seeds and the Peel and beat all well together to a smooth creamy batter. Put into a well-greased Cake Tin and bake in a moderate oven for about 14 hours. (Regulo Setting No. 4) SPONGE DAINTIES. INGREDIENTS.—1 packet Green’s Sponge Mixture, 2 ozs. Flour, 1 Egg, 4 teacupful of Milk, 2 ozs. Currants, a pinch of Salt and some Lard for frying.