Simple recipes

The value of Corn Flour in the stiffening of blancmanges, . creams, jellies and custards is greatly eee Sear appreciated by most cooks, and its Stet Pud &. ‘ equal importance in the making of eee hot puddings is widely known. When mixed with ordinary flour and a due proportion of finely chopped suet, and the whole steamed thoroughly, puddings result which are much more digestible than those which are made with ordinary flour alone. There is a use every day, in every kitchen, for Corn Flour, Fens : and to learn what can be made aes with it is to make cookery doubly and Sundries attractive. In the following pages will be found many recipes for light and wholesome dishes for every meal. Corn Flour being a starch food supplies the body with heat, and with force or motive power. When thoroughly cooked, so that every starch grain is enabled to expand to its utmost, there is no more digestible foodstuff than Corn Flour. Combined with milk, as it usually is, Corn Flour forms a perfect food both for grown-ups and children. Corn Flour possesses further a very valuable property in assisting the digestion of milk. As is known, many cannot digest milk, owing to its curdling in the stomach. Now, if a little Corn Flour be boiled with the milk—a teaspoonful to a breakfast cupful boiled 10 minutes—this breaks up the curd of the milk, and makes it digestible to many a weak stomach. One word of warning. Children should never be given Corn Flour before teething is well advanced, as before that age infants cannot digest any kind of starch food. Page 3 Introduction WEN BUSS (Ole RuellsEleNe” “RAISLEY ” is a pure and wholesome preparation, and fulfils all the requirements of a high-class baking powder or leavening agent. For ordinary baking purposes it should be used in the proportion of 1 part ‘‘ Raisley ” to 8 parts of flour. (=2 oz. ‘* Raisley” to 1 lb. of flour). In some cases the proportion may have to be varied : the exact proportion is given in each recipe. The mixture of ‘‘Raisley” with ordinary flour gives a perfect self-raising flour. ‘Raisley” retains its full raising power and gives a baking flour fresher and more reliable than ready made self-raising flour. SCONES AND CAKES baked with “ Raisley” can be eaten almost fresh from the oven, with’ all the pleasant fresh flavour of the newly baked, without fear ofindigestion. Ifscones get too dry the second day, re-heat in the oven, when they will become quite moist and soft again. They are so easily and quickly made, however, that it is quite simple to make them fresh for every meal and thus have them always at their best. PasTRY & Pis-CRUSTS made with “ Raisley ” turn out short and crisp—Suet Puddings deliciously light and crumbly. “ RAISLEY ” mixes so easily with flour, and raises so evenly and well, that you may be sure of your baking being perfectly raised and uniformly cooked throughout. “RAISLEY” is very easily distributed through the other materials and greatly simplifies the preparation of the dough. To ensure success, observe the following points :— . Use no yeast or baking powder. . Use 1 part ‘‘ Raisley ” with 6 to 8 parts flour. . Mix the ‘‘ Raisley ” and flour well together. . Prepare the oven beforehand so that it is hot enough to receive the dough as soon as ready. 5. Make into a soft dough quickly with coLtp milk or water. 6. As soon as the dough is prepared put it at ONCE intoa HOT OVEN. Page 4 m Oo DO = Tomato Soup For 6 to 8 persons. Time 13 to 2 hrs. 1 oz. Brown & Polson’s “ Patent ’’ Corn Flour. 2 oz. Margarine. 2 oz. lean Ham or Bacon Trimmings. 1 Onion, 1 Carrot, 1 stick Celery. 1 small bunch of Herbs. 2 lbs. Tomatoes, or 1 tin of Tomatoes. 1 pint liquor from Tomatoes with stock or water to make up to 3 pints. Salt and Pepper. 2 tea-spoonfuls Castor Sugar. Melt the margarine and cook in it the chopped