Be-Ro home recipes

BE-RO Cakes keep moist and fresh longer than most Cakes. All Cakes keep best in an airtight tin. BE-RO Coconut Rocks 8-ozs. BE-RO FLOUR. 3-0ozs. MARGARINE. —3-ozs. SUGAR. One EGG, and a little 3-0zs. COCONUT. MILK. Mix Flour, Sugar, and Coconut in a bowl; rub in the Margarine. Mix to a STIFF DOUGH with beaten Egg. and a little Milk. Place in rough heaps on a greased baking sheet. BAKE IN A HOT OVEN (425°-450° F.) about 15 or 20 minutes. | . BE-RO London Buns 8-ozs. BE-RO FLOUR. One EGG, Half Teaspoonful SALT. Two Tablespoonfuls 2-ozs. MARGARINE. MILK. 2-ozs. SUGAR. A few drops of Essence 1-oz. PEEL (cut fine). | of LEMON. Mix Flour and Salt, and rub in the Margarine. Add the Sugar and finely-shredded Peel. Add the beaten Egg (reserving a small portion to brush over the Buns). Add a few drops of Essence of Lemon to the Milk, and mix all to a dough. Divide into eight portions, forming same into buns in your well-floured hands. Place on a greased baking sheet, brush over with Egg, and sprinkle with coarse Sugar. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. BE-RO Rock Buns 8-ozs. BE-RO FLOUR. 3-ozs. CURRANTS, _ 3-ozs. SUGAR. ~ 4-0z. PEEL (cut fine). 3-ozs. MARGARINE. One EGG and a very little MILK. , Put Flour and Sugar into a bowl, rub in the Margarine, mix in the Currants and Chopped Peel. Then mix to A STIFF DOUGH with the beaten Egg and a little Milk. Place in rough heaps on a greased baking sheet. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. BE-RO Macaroons 2-ozs, SUGAR. : Rather less than one EGG. 2-ozs. GROUND A little RASPBERRY JAM. ALMONDS. Mix the Almonds and Sugar with sufficient beaten Egg to make a soft mixture (a whole Egg is rather too much). For 14 Cakes make half the recipe quantity of BE-RO SHORT PASTRY (page 17). Roll the Paste out thin, and line 14 patty tins. Put one-third of a teaspoonful of Jam in each, then one teaspoonful of the Almond Mixture. Make thin strips of Paste from any cuttings, and lay across the tops at right angles. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. LARGE CAKES Many ladies prefer to use only half the quantities stated in the large cake recipes on pages 36, 37 & 38. For a smaller cake, use a well-greased 7-inch Sandwich Cake tin, or deeper 5-inch Fruit Cake tin, or paper cases, and bake in a moderate oven, varying the time according to the size of cake. 8-ozs. BE-RO FLOUR. Two EGGS, beaten with 6-ozs. CHERRIES (cut in Four Tablespoonfuls MILK quarters). and 12 drops VANILLA 4-ozs, SUGAR. ESSENCE. 4-ozs. MARGARINE. Mix the Flour and cut Cherries. Beat the Sugar and Margarine to a cream, then stir in the beaten liquids and the Flour (alternately, alittle at atime), and MIX THOROUGHLY. Use a well-greased 6-inch Cake tin (3 inches deep), and BAKE IN A MODERATE OVEN (350°-375° F.) for about an hour-and-a-quarter. BE-RO Sultana Cake The same Recipe as for a BE-RO Cherry Cake, but use 6-ozs. SULTANAS in place of the Cherries. BE-RO Seed Cake Fhe same Recipe as for a BE-RO Cherry Cake, but use one dessertspoonful of CARAWAY SEEDS in place of Cherries and leave out the Essence. Mix Seeds in the Flour and proceed as with Cherry Cake. BE-RO Marmalade Cake 8-ozs. BE-RO FLOUR. 4-ozs. MARMALADE. 4-ozs. SUGAR. Two EGGS, beaten with 4-ozs. MARGARINE. 4 Tablespoonfuls MILK. Beat the Sugar and Margarine to a cream (in a warm basin), and mix in the Marmalade. Then stir in the Flour and the beaten Eggs-and-Milk (alternately, a little at a time), and MIX THOROUGHLY, making a soft mixture. Pour into a well-greased 6-inch Cake tin (3 inches deep), and BAKE IN A MODERATE OVEN (350°-375° F.) about an hour-and-a-quarter. ; (Apricot Jam may be used in place of Marmalade.) BE-RO Chocolate | Spice Cake —