Recipes (illustrated baking booklet, 1930)

INGREDIENTS.—1 packet Green’s Madeiva Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, 2 Eggs, 2 tablespoonsful of Milk, 3 ozs. Currants, 3 ozs. Sultanas, 2 ozs. finely sliced Peel, 2 ozs. Glacé Cherries, 2 ozs. Almonds, a good pinch of Salt. METHOD.—Mix together the Sponge Mixture, Flour and Salt. Whisk the Eggs and add the Milk. Cream the LEMON INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, 2 Eggs, 2 tablespoonsful of Milk, the grated Rind of one Lemon, and a good 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 allis used up. Finally, add the grated Lemon Rind and beat all well together. 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 the Fruit and beat all well together. Place the mixture in a well-greased and floured Cake Tin, smooth over the surface to make it flat and cover with the Almonds, which have previously been blanched and split. Bake in a moderate oven for 13 hours. (Regulo Setting No. 3) CAKE. Put the batter into a well-greased and floured Cake Tin and bake in a moderate oven for about one hour. | Green’s Fondant Icing (Standard), to which has been added a little Lemon Rind and one teaspoonful of Lemon Juice, is a delightful Icing for Lemon Cake. The quantity made from one Tablet is sufficient for the top of the Cake. | | | If the top of the Cake is not flat, cut it level when it is quite cold, and then proceed to spread the Icing. . (Regulo Setting No. 4) ig How to make SPONGE FLANS from Green’s ‘FLANPACK’ when using the ‘Flanpack’ Tin. INGREDIENTS.—The small packet of Sponge Mixture forming part of Green's ''Flanpack,'' 1 medium-sized Egg, 4 oz. of Butter (Creamed). METHOD.—Well grease the “‘ Flanpack’’ Tin, preferably with Lard, using a brush (particularly on the rim where marked in illustration 1) and sprinkle with Flour. Break the Egg into a basin and whisk thoroughly with a small pinch of Salt. Add the Sponge Mixture by degrees, beating all to a smooth Batter, then mix in the Creamed Butter. Pour the Batter into the centre raised portion of the Tin only, and spread very evenly with a fork (see illustration 2), so that it just commences to run over the edge. It is unnecessary to spread at all in the outer channel of the Tin, as when placed in the Oven, the Batter will level itself. Bake in the centre of the Oven for about 10 minutes (see illustration 3, and Hints on Baking, Page 20). (Regulo Setting No. 6). N.B.—The shelf of the Oven must be QUITE LEVEL, and it is also very important that the Flan is well baked. Turn out on to a Cake Sieve or sugared Paper and allow to cool (see illustration 4). Sprinkle the rim of the Flan with powdered Sugar if desired. TO FILL THE FLAN. Proceed as shewing in the Directions on the back of the packet, filling the Flan Case with the Jelly Filling (the Crystals are included in the packet) and Fresh or Canned Fruit. Serve with Whipped Cream if desired (see illustration 5). (For “ Flanpack’’ Tin, see inside back cover). N.B.—A Packet of Green’s Sponge Mixture, 2 Eggs and 1 oz. of Butter (Creamed) is sufficient to make two Sponge Flan Cases. The method of preparation is the same, but of course, in this case half the resulting Batter (about four tablespoonsful) is required for each Flan. If two Tins are being used, and the Oven is small, place one Tin in the middle of the top shelf, and when it has been baking for about one minute place the other Tin on the shelf immediately under the first one, so that the top Tin acts as a browning sheet to the lower portion.