The new Cakeoma recipe book

Bake the cake mixture in small patty tins in a moderately hot oven (400° F.) for 15—20 minutes. When cold, level the tops of the cakes, spread with butter cream and mark with a fork to resemble the underside of a mushroom. Add “‘stalks”’ made of almond icing dipped in finely chopped nuts. ROCK CAKES 8 oz. Cakeoma + teaspoon salt 24 oz. margarine 3 oz. currants 1 egg 1 teaspoon milk to mix (approx.) Sieve the Cakeoma and salt and rub in the margarine. Add the cleaned currants and beat in the egg and milk. Continue beating for a few minutes. Put on a greased Mushroom Cakes baking tray in rocky heaps and bake in a moderately hot oven (400° F.) for 15—20 minutes. JAM BUNS 8 oz. Cakeoma A pinch of salt 24 oz. margarine I egg Milk, if necessary 1-2 tablespoons jam Sieve the Cakeoma and salt and rub in the margarine. Mix to a stiff paste with the egg, and milk if necessary, and beat for a few minutes. Roll into small balls, make a small dent in the centre of each and place a little jam in the hole. Bake in a moderately hot oven (400°-450° F.) for about 15-20 minutes. HONEY BUNS 2 oz. margarine 1-2 tablespoons honey 1 egg 2 oz. chopped dates 8 oz. Cakeoma 1-2 tablespoons milk Cream the margarine and honey thoroughly. Add the egg slowly and beat well. Stir in the dates and sieved Cakeoma, and add sufficient milk to give a soft dropping consistency. Beat well, and half-fill well-greased patty tins with the mixture. Bake in a moderate oven (375° F.) for 15-20 minutes. SHORTBREAD 8 oz. Cakeoma A pinch of salt 4 oz. butter or margarine Chopped nuts, glacé cherries, etc. (optional) Sieve the Cakeoma and salt, rub in the margarine and knead well. A few chopped walnuts or glace cherries, etc., can be added to the mixture. Roll out, mark into sections or cut into fancy shapes, and bake in a slow oven (325° F.) for about 20 minutes. SCONES , 2 oz. margarine 3 oz. Cakeoma 6 oz. self-raising flour 4+ teaspoon salt 5 tablespoons milk Rub the margarine into the sieved dry ingredients and stir in sufficient milk to mix to a smooth dough. Knead lightly, divide into two equal pieces and form into round cakes. Place on floured tins and mark each into four sections with a sharp knife. Bake in a hot oven (450° F.) for about 15 minutes. If desired, add 2-4 tablespoons sultanas, raisins or currants. AMERICAN DOUGHNUTS - 8 oz. Cakeoma 14 oz. margarine | €gg 1-2 teaspoons milk Fat for frying Caster sugar Powdered cinnamon (optional) Sieve the Cakeoma and rub in the margarine. Mix with the egg and milk and beat well to form a smooth dough, turn on to a floured board and knead lightly. Cut into rings with a 24-inch cutter and cut out the middles with a 1-inch cutter. Fry in smoking hot deep fat until golden—2-3 minutes. Turn on to paper sprinkled with sugar (and if desired with a little cinnamon), coating them completely. [3] Jam Buns Bi iM EEE pg ee - PAA Honey Buns PARKIN oz. Margarine tablespoons treacle or syrup oz. Cakeoma z. oatmeal or rolled oats —2 teaspoons ground ginger teaspoon salt teaspoon nutmeg teaspoon bicarbonate of soda 1-2 tablespoons milk tl Ble RIE WIR Re Un CO B PO 5) 2) Melt the margarine in the treacle and pour into the centre of the mixed dry ingredients. Add the Scones milk, beat well, put into a wellgreased Yorkshire pudding tin, and bake in a slow oven (325° F.) for about 3-1 hour. Cut into fingers. GINGER BISCUITS 8 oz. Cakeoma 1-2 teaspoons ground ginger and mixed spice 2 oz. margarine 1 dessertspoon syrup (warmed) 1 tablespoon milk Sieve the Cakeoma and spices, rub in the margarine and mix with the syrup and milk. Roll out thinly, cut into shapes and bake on a tin in a slow oven’(325°F.) for about 20-30 minutes. GINGER FINGERS 3 oz. margarine