Be-Ro home recipes

There’s no more pleasing sight than that of a happy family around a well-stocked tea-table, all enjoying their food; and the mother who is responsible for the good cooking, and who has prepared it with her own hands, has every right to survey the results of her culinary skill with pride and satisfaction. It’s more economical, too! The tasty Scones and Cakes that you make at home, the appetising Pies and Tarts, all cost much less than those you buy ready made. You know what’s in them, too; you know they are good and pure; that they have been made under clean, hygienic conditions . . . . and your doctor will tell you that good, wholesome food is worth more than all the medicine in the world, especially for hungry, growing children. | That’s why it pays to bake at home ! PAGE 3 A few useful Hints about Gas Ovens HEN about to use a GAS OVEN, first light the Match or Taper, turn on the Gas and ignite. Set the Regulo if this is fitted. The oven door should be left slightly open for the first three minutes, to avoid steaming, and then kept shut for 15 minutes. With the Regulo or other thermostatic control it is important that the gas tap should be turned full-on when the oven is first lighted and never altered during cooking. SCONES, AND “RUFF PUFF” PASTRY, NEED A HOT OVEN, and, in a Gas Oven, are usually placed near the top, as this part is hottest. SMALL CAKES, BUNS, and SHORT PASTRY require a fairly hot oven, but not quite so hot as for Scones and “Ruff Puff” Pastry. MEDIUM-SIZED CAKES (such as Sandwich Cake) require a MODERATE OVEN, and should be placed on the middle grid shelf. LARGE CAKES should also be placed on the middle grid shelf, and given a moderate heat for about half the time, with a slow heat to finish. When baking large Cakes, it is best not to open the oven door for at least half an hour after putting the Cakes in. ALWAYS OPEN AND CLOSE THE OVEN DOOR GENTLY. Slamming the door may make a Cake fall in the centre. Baking Sheets and Cake Tins should be kept about one-and a-half inches away from the sides of the Oven, to allow hot air to circulate freely. Never put water in a drip tin at the bottom of a gas stove. It causes steaming, and will spoil the cooking. PAGE 4 More Useful Hints HEN USING AN ORDINARY COAL OVEN make up the fire before hand with the damper out. When at the proper heat, partly close the damper and build up the fire with coal. This will give a steady heat which can be increased, if need be, by pulling the damper out. Faults in cakes are often caused by baking too quickly or too slowly. IF YOUR OVEN IS AT THE CORRECT HEAT, the times given in this recipe book will give excellent results. With a little practice, correct heats can be judged by putting one’s hand in the oven. REMEMBER, THERE IS NO NEED TO WORRY ABOUT GETTING BE-RO CAKES INTO THE OVEN QUICKLY AFTER THEY ARE MIXED. Three Useful Hints . First look to your oven. Then slightly warm and grease your Baking Sheet or Cake Tin. Have everything weighed or measured before beginning to mix. : We cannot emphasise too strongly how much safer it is to weigh dry ingredients, as we have proved by test it is impossible to accurately measure equivalent weights. See Hints on PASTRY MAKING, page 12; CAKE MAKING, page 26. BAKING POWDER MUST NOT BE USED WITH BE-RO SELF-RAISING FLOUR. PAGE 5 SCONES BE-RO Rich Scones 8-ozs BE-RO FLOUR. Two Tablespoonfuls Half Teaspoonful SALT. CURRANTS (or, as a 1$-0zs. LARD. change, SULTANAS). One Tablespoonful One EGG (Beat, and put SUGAR. aside a tablespoonful MILK (to make a soft dough). for the tops).