Recipes (illustrated baking booklet, 1930)

INGREDIENTS.—1 packet of Green's Layer Cake Mixture, 2 Eggs, 2 ozs. Butter and a pinch of Salt. METHOD.—Whisk one of the Eggs with a small pinch of Salt, and gradually add the packet of Raspberry flavoured Mixture, beating well to a smooth consistency. Add 1 oz. of Butter, which should be creamed, and again beat thoroughly. Well grease and flour an oblong Baking Tin, size approximately 10” x 74”, or better still, a Green’s ‘‘Junior’ Roll Tin, put in the Mixture and spread evenly. Bake on the top shelf of a fairly hot oven for about 8 to 10 minutes. Prepare the Chocolate Mixture in an exactly similar manner Turn out on to a Cake Sieve or Sugared Paper and leave to cool. Cut each Cake into two equal portions, and sandwich the colours alternately, using Whipped Cream and/or Jam as a filling. Trim the edges and sprinkle with fine Sugar. The Layer Cake Mixture can also be baked in Green’s Sponge Sandwich Tins (one flavour in each Tin), and in this case the two halves should be sandwiched together with Whipped Cream and/or Jam. (Regulo Setting No. 6) A DELICIOUS SHORTBREAD. INGREDIENTS.—l packet Green's Sponge Mixture (Plain), 8 ozs. Plain Flour, 8 ozs. Butter. METHOD.—Mix together the dry ingredients and rub in the Butter until a dough is formed. Knead well, and roll out to fit a Green's Sponge Roll Tin or two Green's Victoria Sandwich Tins (see inside back cover). Divide into about twenty-four pieces by scoring with a knife, and prick each portion with a fork. Bake in a slow oven for about three-quarters of an hour, then score again before removing from the Tin. After cooling, put into a Tin and keep air-tight. (Regulo Setting No. 2) WALNUT CAKE. INGREDIENTS.—1 packet Green's Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, 2 Eggs, 3 tablespoonsful Milk, 2 ozs. shelled Walnuts, 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. Reserve 6 or 8 half Walnuts for decorating. Chop the rest rather coarsely and add to the Batter. Beat all well together. Put into a wellgreased and floured Cake Tin and bake for about 1 hour in a fairly slow oven. When quite cold, ice the top with Green’s Fondant Icing, Standard Flavour (see page 21), and decorate with the half Walnuts. (Regulo Setting No. 4) CHOCOLATE CREAM FINGERS. INGREDIENTS.—1 packet Green's Sponge Mixture (Lemon or Madeira Flavour), 2 Eggs, and a pinch of Salt, 2 ozs. Butter, Whipped Cream. METHOD.—Mix the Sponge Mixture as per directions for Victoria Sandwich. Take 3 Green’s Sponge Finger Tins (see inside back cover), grease the 36 sections with Lard and sprinkle with Flour, putting about one teaspoonful of batter into each. Spread slightly and bake in a hot oven for about 6 minutes. When quite cold, place two Fingers together with Whipped Cream between. Ice the tops with Green’s Fondant Icing, Chocolate Flavour. N.B.—If only one Tin sufficient to hold one dozen Fingers is available, it is of course necessary to bake in three separate batches. The Tin should be cooled, re-greased and floured before each _ separate baking. (Regulo Setting No. 7) (See Coloured Illustration on page 11). TWO SMALL SANDWICHES from One Packet of Green's Sponge Mixture. INGREDIENTS.—1 packet Green’s Sponge Mixture, 2 Eggs. METHOD.—Well grease the inside of two Green's "Two-Way" Tins with Lard, sprinkle with Flour and place rim upwards inside two Green’s Sandwich Tins. Whisk the Eggs thoroughly together in a basin and add a pinch of Salt, then add the Mixture gradually to the whisked Eggs and beat well with a Fork until the Batter is of the consistency of cream. Put two tablespoonsful of Batter into each Tin and spread very evenly with a fork.