Recipes (illustrated baking booklet, 1930)

described on page 22. CHRISTMAS CAKE. INGREDIENTS.—l packet Green's Sponge Mixture, Almond Flavour, 3 ozs. Plain Flour, 6 ozs. Butter, 4 Ib. Currants, 4 lb. Sultanas, 4 ozs. Finely Cut Peel, 2 ozs. Finely Chopped Almonds, 4 Teaspoonful Mixed Spice, 3 fairly large Eggs, a good pinch of Salt. METHOD. — Mix together the dry ingredients, whisk the Eggs with the Salt. 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. Beat to a smooth consistency, then add the Fruit and the Chopped Almonds and mix well. Use a cake-tin of about 9 inch diameter, line well with Paper and Grease and Flour thoroughly. Put in the cake mixture, spread well to the sides of the tin and bake in a slow oven for about 3 hours. Cover with Almond Paste, and Ice with Royal Icing (see pages 21 and 22). (Regulo Setting No. 2) ICED ALMOND BISCUITS. INGREDIENTS.—1 packet Green's Almond Sponge Mixture, 4 ozs. Flour, 4 ozs. Butter, 1 Egg, 4 ozs. Ground Almonds, a little Jam, a few Glacé Cherries, and a pinch of Salt. METHOD.—Mix together the Sponge Mixture, Flour and Salt, rub in the Butter and add the Ground Almonds. Mix to a stiff paste with the wellbeaten Egg and roll out rather thin. Stamp into rounds with a small cutter, and put on to a greased baking-sheet, keeping well separated. Bake in a moderate oven from 10 to 15 minutes. When cold spread half the number of Biscuits with Jam and place the others on top. Ice the tops with Green’s Fondant Icing, Standard or Strawberry Flavour (see page 21). (Regulo Setting No. 4) MADELEINE CAKES VICTORIA SANDWICH CHOCOLATE CREAM FINGERS SPONGE FLANLETS LAYER CAKE SWISS ROLL GENOESE VICTORIA CREAM BUNS senha nati NPR Nee Hah CARAS RST EE aceon CREAM ALMOND CAKE. INGREDIENTS.—1 packet Green’s Sponge Mixture, 2 ozs. Flour, 2 Eggs, 3 ozs. Butter, 3 ozs. Chopped Almonds, 1 tablespoonful of Milk, and a pinch of Salt. METHOD.—Mix together the Sponge Mixture, Flour 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. Add 14 ozs. of the chopped Almonds and beat all well together. Put the batter into a Green’s Swiss CHOCOLATE INGREDIENTS.—1 packet Green’s Sponge Mixture, 2 Eggs, 1 oz. Butter, a pinch of Sait. METHOD.—Make a Victoria Swiss Roll in the usual way (see page 4), and allow to become quite cold. Prepare some Plain Filling from Green’s Fondant Icing, Standard Flavour, or some Butter Cream (see page . 22). Cut the ends of the Roll slantwise and place one of the Pieces (cut side downwards) on the top of the roll to resemble a small Branch. Now brush the whole of the surface of the Roll with a thin coating of Apricot Jam as described on page 21. Roll Tin, well greased and floured, and bake for about ten minutes in a fairly hot oven. When quite cold, cut into three equal pieces and place one above another with layers of Whipped Cream between. Cover the sides of the Cake with a very thin coating of Apricot Jam, and finally with the remainder of the Chopped Almonds, which first should be baked to a good brown. Ice top of Cake with Green’s Fondant Icing, Strawberry, Standard or Chocolate Flavour (see page 21). (Regulo Setting No. 6) LOG CAKE. The ends of the Roll and the small branch should then be spread with the Plain Filling. Ice with Green’s Chocolate Fondant Icing using two Tablets and warming with 1 oz. of Butter instead of the usual quantity of water. The Fondant Icing should be spread over the Roll and roughed up with a knife as it is setting to make it appear rugged. Leave it to set. Use a little of the Icing to pipe rings on the ends of the log and on one side of the small branch, to give the appearance of cut wood. EMPIRE CAKE.