Recipes (illustrated baking booklet, 1930)

METHOD.—Mix together the Sponge Mixture, Flour, Salt and Currants. Beat up the Egg and add the Milk. Gradually stir the Egg and Milk into the other ingredients until a thin batter is made. Have ready a frying pan in which the fat is boiling. Drop the batter into the fat in dessertspoons- ful, keeping them separate. Turn them over in about half a minute to brown the other side. See that the batter is kept stirred so that there may be some Currants in each little Cake. When the Cakes are done, stand them on a sieve to drain. If desired, they may be cut through, when cold, and spread with Butter. 5 HOW TO MAKE A SPONGE SANDWICH OR Take 2 round Sandwich Tins for the Sandwich, or a flat oblong Tin for the Roll and well grease with Lard or some suitable Fat. Sprinkle a little Flour over the greased Tin. Break 2 Eggs into a Basin. (See dd inch i that the Eggs are fresh.) Use a _ eee sige smal! deep (about quart size) Basin. i: iG | Save the special Paper, which is j included in every packet of Green’s Sponge Mixture. This should be placed flat upon the table AND A LITTLE Take a packet of Green’s Sponge Mixture and SUGAR SHAKEN THEREON. This gradually add the contents to the whisked Eggs, paper will be found most suitable for (after this when making a VICTORIA SANDWICH rolling the Sponge or for use when the only, add 2 ozs. of creamed Butter to the well “ . meas ation. Sandwich is taken from the Oven. SWISS ROLL WITH GREEN’S SPONGE MIXTURE EY Spread the batter with a fork evenly over the Tin or Tins, particularly to the sides. If a Sandwich is being made, divide the batter—half into each Tin, and spread evenly. The batter must be beaten well with a fork until] it is thin and smooth, as of the consistency of Cream. 6) Turn out on to the sugared paper. ~ If a Roll is being made, spread immediately with warm jam. When c) making a Sandwich both halves shoul ved Bake in a fairly hot oven for about ice na ee RD 8 minutes for the Roll or 10 minutes should be placed on ‘top of the other forthe Sandwich. See ‘‘Hints on - Baking” page 20. Al : ; F ; 12) The results—either a Sponge Roll or The rolling of the Swiss Roll is quite Sponge Sandwich. Nothing else is simple. Turn the first edge of the Ag th i b Sponge with the paper and roll im- be Aoi onli making, but 1 packet of mediately while hot. GREEN’S ocr MIXTURE and ggs. (Regulo Setting No. 6) af MADEIRA CAKE. INGREDIENTS.—l packet Green's Lemon ov Madeira Sponge Mixture, 3 ozs. Flour, 1 oz. Cornflour, 6 ozs. Butter, 2 Eggs, a little Milk, and a good pinch of Salt. Mrtuop.—Mix the Sponge Mixture, Flour and Cornflour thoroughly together. Cream the Butter and add by SAVOY INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, 5 ozs. Flour, 2 ozs. Castor Sugary, 5 ozs. Butter, } teaspoonful Ground Ginger, a_ little Candied Peel, 2 Eggs, about half a tea- cupful of Milk, and a good pinch of Salt. MrETHOopD.—Mix the Sponge Mixture, degrees first a little of the dry ingre- dients and then the Eggs, which have been previously well beaten, and the Milk. Put into a well-greased Cake Tin and bake for about 1 hour in a moderate oven. When cold, sift over a little finely powdered or Icing Sugar. (Regulo Setting No. 4) CAKE. Flour and Ground Ginger thoroughly together. Cream the Butter and Sugar, add the Eggs thoroughly whisked, stir in the other ingredients, adding sufficient Milk to form a fairly stiff batter. Bake in a moderate oven for about 1} hours. (Regulo Setting No. 4) RASPBERRY CREAM CAKE. Take a packet of Green’s Raspberry Flavoured Sponge Mixture, and make up according to the directions given on the packet for Victoria Sandwiches. When cold, spread one half of the Sandwich with Whipped Cream and the other half with Raspberry Jam ;