Recipes (illustrated baking booklet, 1930)

to the remainder of the cool Jelly: stirring all the time. Whisk the Cream until fairly stiff, and then slowly stir the Milk Jelly into it. When the Jelly Cream has thickened a little, spoon into the mould or basin, taking care not to disarrange the Sponge Fingers. Leave to set. If necessary, cut the Fingers down to the level of the mould before serving. In warm weather it is advisable to boil the Milk before using, but it must be allowed to get quite cold before adding to the cooled Jelly, otherwise it will curdle. JELLY. INGREDIENTS.—1 packet Green's Sponge Mixture 1 packet Green's ‘““ Newstyle’’ Jelly (Raspberry ov Strawberry Flavour), 2 Eggs. METHOD.—Make a flat Sponge in a Roll Tin in the usual way, as per directions on the back of the packet of Green’s Sponge Mixture. When it is quite cold, or perhaps has been made a day or so, take a packet of Green's ““Newstyle’’ Jelly (Raspberry or Strawberry Flavour) and make itin the usual way, but use one and a quarter pints of water to the packet. Allow to cool. Place the Sponge or a portion of it in a glass dish, and pour the Jelly over. Leave to set. A little Whipped Cream placed on the Sponge Jelly, just before serving, is an improvement to this dish. (Regulo Setting No. 6) PINEAPPLE TRIFLE. INGREDIENTsS.—1 packet of Green's Sponge Mixture, 2 Eggs, 1 packet Green’s ‘‘ Newstyle’’ Jelly (Pineapple Flavour), 1 small tin Pineapple Chunks, | 1 pint Custard made from Green's Custard Powder, a few Blanched Almonds. METHOD.—Make a flat Sponge Cake in a Swiss Roll Tin in the usual way, as per directions on the back of the packet of Green’s Sponge Mixture. When quite cold spread one half with Jam and place the other on top. Cut into small squares and place in a deep glass dish, adding some of the Pineapple Chunks. Dissolve the Jelly in half a pint of hot water and then add _ sufficient Syrup from the Pineapple to make the quantity up to one pint. Pour this over the Sponge Cake, etc., and when set, cover with the Custard which has been allowed to cool. Decorate with Blanched Almonds and the remainder of the Pineapple Chunks, (Regulo Setting No. 8) BLANCMANGE OF TWO COLOURS. (USE TWO ONE-PINT MOULDS) Take one packet of Green’s Chocolate Blancmange Powder and make as per directions on the back of the packet. Pour half the Blancmange into one mould and half into the other, so as to half fill each mould. Then take a packet of Green's Almond Blancmange, follow the directions on back of the packet, and fill up the remaining half of each mould. PLease Note.—After having placed the Chocolate into the two moulds that is, half the quantity in each, by the time the Almond Blancmange is made (and boiled) the Chocolate is ready to take the Almond. Do not let either become cool. For three-coloured Blancmanges, take three moulds and three packets and follow rule as above. Green’s Raspberry and Lemon Blancmange make an exceptionally nice combination. Other good combinations are: Chocolate and Almond, Strawberry and Lemon, and Chocolate and Vanilla, also Chocolate and Orange. GREEN’S FRITTER MIXTURE This is a most useful article for the making of Fritters, Pancakes and Yorkshire Puddings. No Eggs required. APPLE FRITTERS. (Sufficient for 5 or 6 persons). INGREDIENTS.—1 packet of Green's Fritter Mixture, 2 or 3 large Cooking Apples, an ordinary (not large) breakfastcupful or 14 tablespoonsful of Milk, a pinch of Salt, Fat for frying—Lard 1s preferable. METHOD.—Peel and core the Apples and cut into rings of about an eighth of an inch in thickness. Sprinkle well with Sugar and leave for about half an hour. Put the Fritter Mixture into a bowl, adding a good pinch of Salt. Make a well in the centre and gradually stir in the milk with a wooden spoon, finally beating the whole quantity to a smooth consistency.