Recipes (illustrated baking booklet, 1930)

When Green’s Sponge Mixture has been used in this way, a packet of Green’s ‘ Newstyle”’ Jelly (dissolved in sufficient hot water to make about three- , Quarters of a pint in all), with the addition of the selected Fruit, will fill two Cases. IMPORTANT.— When filling a Flan, the Jelly should be quite cold and beginning to set. This will avoid soakage into the Sponge Case. (See Coloured Illustration on Page 30). GROUND ALMOND CAKE. INGREDIENTS.—1 packet Green's Almond Sponge Mixture, 3 ozs. Flour, 3 ozs. Butter, 3 ozs. Ground Almonds, 2 Eggs, half a teacupful of Milk, and a good pinch of Salt. METHOD.—Mix together the Sponge Mixture, Flour, Ground Almonds, and Salt. Whisk the Eggs and add the CHEESE 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. Put the mixture into a well-greased and floured Cake Tin, and bake in a moderate oven for about 1} hours. (Regulo Setting No. 4) CAKES. INGREDIENTS.—1 packet Green's Almond Sponge Mixture, 2 Eggs, 2 ozs. Butter, 4 ozs. Ground Almonds, a pinch of Salt, some good Pastry and a little Raspberry Jam. METHOD.—Whisk the Eggs with the Salt. Cream the Butter, and add by degrees first a little of the Sponge Mixture and then some of the Egg, until all is used up. Add the Ground Almonds and beat all well together. Line two Sandwich Tins with Pastry, spread Raspberry Jam over the bottom and fill with the above mixture. Bake in a moderate oven from 15 to 20 minutes. This recipe is also very nice made up in little Patty Tins. (Regulo Setting No. 5) COFFEE CAKE. INGREDIENTS.—1 packet Green’s Sponge Mixture (Lemon or Madeira Flavour), 2 Eggs, some Chopped Nuts, a little Apricot Jam, 2 ozs. Butter, and a pinch of Sait. For THE FILLING.—1 Tablet of Green’s Fondant Icing (Standard Flavour), 4 ozs. Butter, 1 small teaspoonful of Coffee Essence (see General Method, page 22). METHOD.—Make the Cake as per directions for Victoria Sandwich, but bake in a Green’s Swiss Roll Tin. When quite cold, cut into three equal portions and place one above another with a layer of Coffee Cream Filling between each. Cover the sides of the Cake very thinly with warm Apricot Jam and sprinkle thickly with Chopped Nuts. Cover the top of the Cake with the rest of the Coffee Cream Filling and sprinkle with Nuts. (Regulo Setting No. 6) ORANGE CAKE (ICED) INGREDIENTS.—1 packet Green's Orange Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, or Butter and Lard mixed, 2 Eggs, about 3 tablespoonsful of Milk, a little grated rind of Ovange, and a pinch of Sait. METHOD.—Mix together the Sponge Mixture, Flour and Salt. Cream the Butter, and add by degrees first the dry ingredients, and then the well-beaten Eggs and Milk. Mix in the finely-grated Orange Rind, and beat all well together. Spread on to a flat, shallow tin (measurement about eight or nine inches in diameter, two inches deep), or a Green's "Jinjaleena" Tin (see inside back cover) which has been well greased, and bake in a slow oven for about three-quarters of an hour. When the Cake is quite cold, Ice with one Tablet of Green’s Fondant Icing, using one teaspoonful of Orange Juice instead of the usual quantity of water. (Regulo Setting No. 3) MYSTERY BUNS. INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, 5 ozs. Flour 4 ozs. Butter or Butter and Lard mixed, 1 Egg, about 2 tablespoonsful of Milk, a little Jam, and a pinch of Salt. METHOD.—Rub the Butter, or Butter and Lard, well into the dry ingredients, adding the beaten Egg and sufficient Milk to make a stiff paste. Roll into balls. Make a hole in the middle of each and put in a little Jam, close up, and bake in a brisk oven. This will make about 25 Buns. (Regulo Setting No. 7) ~ LAYER CAKE.