The new Cakeoma recipe book

i INTRODUCTION ae Sea A QT Zz 2S Te In presenting this new 52nd edition of the Cakeoma Recipe Book we have included a whole range of completely new, / _¢—~ easy-to-follow recipes, all of which have been specially prepared i 2 <S, and written by the cookery experts of Good Housekeeping stitute: : | Cakeoma_ is the original cake and pudding mix and has been the housewives’ favourite for over half a century. It has recently been awarded the Good Housekeeping Institute Certificate and Seal of Guarantee, which is an award of merit and can therefore be regarded with confidence as a sign of reliability. Cakeoma contains al] the essential dry ingredients, scientifically blended in the exact proportions to make a very wide variety of cakes, puddings, sponges, biscuits, buns, etc. The recipes include cakes for all occasions: Fruit, Cherry and Madeira cakes, with variations, suitable for the family teatable; little cakes, buns and scones for tea and coffee parties ; sponges, iced cakes and gateaux. For special occasions there are recipes for a Wedding Cake, Valentine Cake, Yuletide Log, Simnel Cake, and a Strawberry Cake and: Tennis Cake suitable for summer parties. Mothers of families will appreciate the novel ideas for children’s cakes which, though simple to carry out, cannot fail to delight the youngsters. Cakeoma is equally successful used in puddings and pastry, and recipes are given for delicious steamed and baked puddings, tarts and flans for both everyday and party meals. A separate section deals with accompanying sauces which can also be made with Cakeoma. By using Cakeoma and by following the recipes in this book, you will bring variety to your table and you will always be assured of perfect results with a minimum of time and trouble. If you have any baking problems or any interesting ideas, do write to us. We are interested in your comments and offer free advice on all your baking problems. LATHAM & COMPANY LIMITED, Cookery Dept., Port Causeway, Bromborough, Wirral, Cheshire. ANIA a | earner \950? BUTTERFLY CAKES 3 oz. margarine I egg 8 oz. Cakeoma 4—| teaspoon vanilla essence 1-2 tablespoons milk Butter cream (see page 24) Cream the margarine and beat in the egg. Stir in the sieved Cakeoma, vanilla essence and sufficient milk to give a dropping consistency; beat well for about 5 minutes. Half-fill greased patty tins with the mixture and bake in moderately hot oven (400° F.) 15—20 minutes. When cold, cut a shallow wedge from the top of each and cut in half. Pipe butter cream in the cavity, and arrange the ‘‘ wings ”’ of cake in the cream. CREAM BASKETS Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14) Cream Angelica Small crystallised flowers Cream Baskets SMALL CAKES, BUNS AND BISCUITS Bake the sponge mixture in deep patty tins in a moderately hot oven (400° F.) for 15—20 minutes. When cold, cut the top off each cake, and cut this in half. Pipe cream on to each base and replace the cut halves at’an angle, to represent the open lids of a basket. Fix a curved piece of angelica as a handle, and place crystallised flowers under the lids. QUEEN CAKES 3 oz. margarine 1-2 eggs 8 oz. Cakeoma About 2 tablespoons milk 3 tablespoons currants Cream the margarine and beat in the eggs. Beat in the sieved Cakeoma and sufficient milk to make a soft dropping consistency. Add the currants and beat well. Place in teaspoonfuls in greased patty tins and bake in a moderately hot. -oven: (400° BF.) for 15-20 minutes, until golden-brown and firm to the touch. MUSHROOM CAKES Plain cake mixture (8 oz. Cakeoma, etc.—see page 8) Chocolate butter cream (see page 24) 2 oz. almond icing 1-2 tablespoons chopped nuts