Beat the Sugar and Margarine to a cream; then stir in the beaten Eggs-and-Milk, and the Flour (alternately, a little at a time), and MIX THOROUGHLY, adding a few drops of Flavouring Essence. Spread into a well-greased dripping tin and BAKE IN A MODERATE OVEN (350°-375° F.) about 30 minutes until firm in the centre. When cool, spread with Icing. ICING FOR BE-RO FANCIES.—Mix four tablespoonfuls Icing Sugar to a smooth paste with Cold Water. Flavour with Essence as desired. Dip a knife in hot water to spread Icing over Cake. Cut into shapes—diamonds, rounds, triangles, fingers, etc., and decorate in various ways with Cherries, Walnuts, Almonds, Coconut, Violets, etc. PAGE 30 Ste : ae © BE-RO Gingerbread 12-ozs. BE-RO FLOUR. 6-ozs. SUGAR. 1 Teaspoonful GROUND 4-0zs. MARGARINE. GINGER. 2 Tablespoonfuls DARK 1 Teaspoonful MIXED TREACLE. SPICE. One EGG, beaten with One Teacupful MILK✪ BE-RO Gingerbread. First mix Flour and Spices. Beat the Sugar and Margarine to a cream, and stir in the treacle; then add the dry ingre- dients, and the beaten Egg-and-Milk (alternately, a little at a time), and MIX THOROUGHLY. (To add a little chopped Lemon Peel, Preserved Ginger, or a few Raisins, is an improve- ment.) Pour into a shallow, greased dripping tin and bake ina MODERATE OVEN (350°-375° F.) about three-quarters of an hour. Cut into fingers or squares. pe BE-RO Sponge Parkin 1-lb. BE-RO FLOUR. 2-ozs. MARGARINE. Pinch of SALT. 8-ozs. TREACLE. 2 Teaspoonfuls One EGG, beaten with GROUND GINGER, One Gill of MILK. 8-ozs. CASTER SUGAR. Mix together thoroughly Flour, Salt, Ginger and Sugar. Warm. the Margarine and Treacle, and beat together, then add the dry ingredients, and the beaten Egg-and-Milk (alter- nately, a little at a time), and MIX THOROUGHLY. Pour into a greased, shallow dripping tin, and BAKE IN A MODERATE OVEN (350°-375° F.) about one-and-a-half hours, Cut into squares. To weigh treacle, dust scale scoop with flour PAGE 31 A Favourite BE-RO Cake —much easier to make than you at first think BE-RO Swiss Roll 3-078. BE-RO FLOUR. Two EGGS. 3eozs. CASTER SUGAR. JAM or LEMON CURD✪ BE-RO Swiss Roll. Whisk the Eggs thoroughly, then add the Sugar, and whisk bac aad until a thick cream. With a knife, stir in the Flour lightly. Spread the mixture on a well-greased Swiss Roll tin (9 in. by 12 in.) BAKE IN A HOT OVEN (425°-450° F.) about 7 to 8 minutes. (Do not over-cook, or it will crack when ey Turn out upside down on to a sugared aper. Spread thinly with Raspberry Jam or Lemon Curd. Turn in the short end nearest you and form a roll by deftly (but not tightly) drawing the paper over it and away from you. Fold the paper around it, and leave for a minute to set; then unfold and leave to cool. Serve in slices, either as Cake, or as a Cold Sweet with Custard. if you wish to use a Cream filling, such as the filling given for Coffee Kisses (Page 20), roll up with a piece of grease proof paper inserted instead of the Jam. You will then be able to unroll when cool and spread with the Cream filling. BE-RO Sponge Drops The same mixture as a BE-RO SWISS ROLL. Place in teaspoonfuls on a greased Baking Sheet, keeping them well apart. Bake in a hot oven (425°—450° F.) about 5 minutes. When cold, sandwich together with either Jam or Cream. PAGE 32 BE-RO Coconut Sponge Shapes | HE SAME MIXTURE AS A _ BE-RO SWISS ROLL Use small finger-shaped and other shaped tins (greased). Bake in a HOT OVEN (425°-450° F.) about 8 minutes. When cold, brush with Jelly or Jam, and sprinkle all over with Coconut. BE-RO Sponge Sandwich THE SAME MIXTURE as a BE-RO SWISS ROLL. Put into a well-greased round cake tin (7 inches in diameter, and 3 inches deep). BAKE IN A MODERATE OVEN (350°-375° F.) (about 30 minutes, if heat correct). When cool, cut through and spread with Jam, Lemon Curd, or other filling.

AI-modernized reading of the original text

Beat the Sugar and Margarine to a cream; then stir in the beaten Eggs-and-Milk, and the Flour (alternately, a little at a time), and MIX THOROUGHLY, adding a few drops of Flavouring Essence. Spread into a well-greased dripping tin and BAKE IN A MODERATE OVEN (350°-375° F.) about 30 minutes until firm in the centre. When cool, spread with Icing. ICING FOR BE-RO FANCIES.—Mix four tablespoonfuls Icing Sugar to a smooth paste with Cold Water. Flavour with Essence as desired. Dip a knife in hot water to spread Icing over Cake. Cut into shapes—diamonds, rounds, triangles, fingers, etc., and decorate in various ways with Cherries, Walnuts, Almonds, Coconut, Violets, etc. Ste : ae © BE-RO Gingerbread 12-ozs. BE-RO FLOUR. 6-ozs. SUGAR. 1 Teaspoonful GROUND 4-0zs. MARGARINE. GINGER. 2 Tablespoonfuls DARK 1 Teaspoonful MIXED TREACLE. SPICE. One EGG, beaten with One Teacupful MILK. First mix Flour and Spices. Beat the Sugar and Margarine to a cream, and stir in the treacle; then add the dry ingredients, and the beaten Egg-and-Milk (alternately, a little at a time), and MIX THOROUGHLY. (To add a little chopped Lemon Peel, Preserved Ginger, or a few Raisins, is an improvement.) Pour into a shallow, greased dripping tin and bake in a MODERATE OVEN (350°-375° F.) about three-quarters of an hour. Cut into fingers or squares. pe BE-RO Sponge Parkin 1-lb. BE-RO FLOUR. 2-ozs. MARGARINE. Pinch of SALT. 8-ozs. TREACLE. 2 Teaspoonfuls One EGG, beaten with GROUND GINGER, One Gill of MILK. 8-ozs. CASTER SUGAR. Mix together thoroughly Flour, Salt, Ginger and Sugar. Warm. the Margarine and Treacle, and beat together, then add the dry ingredients, and the beaten Egg-and-Milk (alternately, a little at a time), and MIX THOROUGHLY. Pour into a greased, shallow dripping tin, and BAKE IN A MODERATE OVEN (350°-375° F.) about one-and-a-half hours, Cut into squares. To weigh treacle, dust scale scoop with flour A Favourite BE-RO Cake —much easier to make than you at first think BE-RO Swiss Roll 3-078. BE-RO FLOUR. Two EGGS. 3eozs. CASTER SUGAR. JAM or LEMON CURD. Whisk the Eggs thoroughly, then add the Sugar, and whisk back and until a thick cream. With a knife, stir in the Flour lightly. Spread the mixture on a well-greased Swiss Roll tin (9 in. by 12 in.) BAKE IN A HOT OVEN (425°-450° F.) about 7 to 8 minutes. (Do not over-cook, or it will crack when rolled. Turn out upside down on to a sugared aper. Spread thinly with Raspberry Jam or Lemon Curd. Turn in the short end nearest you and form a roll by deftly (but not tightly) drawing the paper over it and away from you. Fold the paper around it, and leave for a minute to set; then unfold and leave to cool. Serve in slices, either as Cake, or as a Cold Sweet with Custard. if you wish to use a Cream filling, such as the filling given for Coffee Kisses (Page 20), roll up with a piece of grease proof paper inserted instead of the Jam. You will then be able to unroll when cool and spread with the Cream filling. BE-RO Sponge Drops The same mixture as a BE-RO SWISS ROLL. Place in teaspoonfuls on a greased Baking Sheet, keeping them well apart. Bake in a hot oven (425°—450° F.) about 5 minutes. When cold, sandwich together with either Jam or Cream. BE-RO Coconut Sponge Shapes | HE SAME MIXTURE AS A _ BE-RO SWISS ROLL Use small finger-shaped and other shaped tins (greased). Bake in a HOT OVEN (425°-450° F.) about 8 minutes. When cold, brush with Jelly or Jam, and sprinkle all over with Coconut. BE-RO Sponge Sandwich THE SAME MIXTURE as a BE-RO SWISS ROLL. Put into a well-greased round cake tin (7 inches in diameter, and 3 inches deep). BAKE IN A MODERATE OVEN (350°-375° F.) (about 30 minutes, if heat correct). When cool, cut through and spread with Jam, Lemon Curd, or other filling.

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