Recipes (illustrated baking booklet, 1930)

INGREDIENTS.—l packet Green's Sponge Mixture, 2 ozs. Flour, 4 ozs. Butter, 2 Eggs, 2 tablespoonsful Milk, some Whipped Cream, and Strawberry Jam. METHOD.—Mix together the dry ingredients. Whisk the Eggs and add the Milk. Cream the Butter and add alternately a little of the dry ingre-— dients and some of the Egg and Milk, QUEEN until all is used up. Beat all together to a creamy batter. Put the mixture into about 18 well-greased patty-tins, and bake in a fairly hot oven from 10 to 15 minutes. When quite cold, scoop a little out of the middle of each cake and fill with Strawberry Jam. Pile a little Whipped Cream on the top, and replace the piece of Cake which has been removed. (Regulo Setting No. 6) CAKES. INGREDIENTS.—1 packet Green’s Sponge Mixture, 2 ozs. Flour, 4 ozs. Butter, 2 Eggs, 2 tablespoonsful Mulk, a good pinch of Salt. METHOD.—Mix together the Sponge Mixture and Flour. Whisk the Eggs with the Salt and add the Milk. Cream the Butter and add by degrees first a little of the dry ingredients and then some of the Eggs and Milk, until allis used up. Then beat to a smooth batter. Grease well and flour about 18 Bun Tins and place a few Currants in each Tin. Put in the cake mixture and bake in a fairly hot oven from 10 to 15 minutes. (Regulo Setting No. 6) MINIATURE SWISS ROLLS. INGREDIENTS.—1 packet Green’s Sponge Mixture, 2 Eggs, a pinch of Salt, about 2 tablespoonsful Jam. METHOD.—Follow the directions for making a Swiss Roll, but use two large Swiss Roll Tins, putting half the batter into each Tin. Bake in a hot oven for 5 minutes. Turn out on to a sugared paper, spread quickly with hot Jam. Roll each one up separately, the long way of the Tin. When these are quite cold, cut each one into six or nine. (Regulo Setting No. 7) i) LUNCH CAKE. INGREDIENTS.—1 packet Green's Almond Sponge Mixture, 4 ozs. Flour, 2 ozs. Ground Almonds, a pinch of Salt, 4 ozs. Butter, 3 ozs. Currants, 2 ozs. Sultanas, 2 ozs. Mixed Peel (finely sliced), 1 tablespoonful Marmalade, 2 Eggs, and 2 tablespoonsful Milk. METHOD.—Mix together the Sponge Mixture, Flour, Ground Almonds and Salt... Cream the Butter and add by degrees first a little of the dry ingredients and then some of the Egg and Maik, until all is used up. Add the Marmaladee and the Fruit and beat all well together. Put into a well-greased Cake Tin and bake in a moderate oven for about 14 hours. (Regulo Setting No. 3) SIMNEL CAKE. INGREDIENTS.—l packet Green's Almond Sponge Mixture, 6 ozs. Flour, 6 ozs. Butter, 8 ozs. Currants, 4 ozs. Finely sliced Peel, 3 Eggs, and a good pinch of Salt. FoR THE ALMOND PASTE.—6 032s. Ground Almonds, 9 ozs. Castor Sugar, 1 Egg. : METHOD.—Mix together the Sponge Mixture, Flour and Salt. Whisk the Eggs. Cream the Butter and add by degrees first a little of the dry ingredients and then some of the Egg until all is used up. Then add the Fruit and beat all well together. Put half the mixture into a well-greased and floured Tin, then a layer of Almond Paste, and lastly, the remainder of the Mixture. Bake in a fairly slow oven for 14 to 2 hours. If the top of the Cake when done is not very level, cut a thin piece off. Now brush the top of the Cake with a little beaten Egg or Egg and Milk and place the other portion of Almond Paste on the top. Brush over the Almond Paste with the Egg and put the Cake back into the oven until the Almond Paste is slightly browned. To make the Almond Paste, knead thoroughly together the Ground Almonds, Sugar and Egg, divide into two equal portions, and roll each out to fit inside the Cake Tin. (Regulo Setting No. 3) ICED CREAM SANDWICH. Ice a Victoria Sandwich (see page 4), with Green’s Fondant Icing (Chocolate, Strawberry, or Standard Flavour) see page 21, having first filled it with Whipped Cream or one of the delightful Fondant Icing Fillings which are