Be-Ro home recipes

6-ozs. BE-RO FLOUR. Two EGGS (Yolks & Whites 4-ozs. MARGARINE. separated). 7-ozs. SUGAR. 2-ozs. Plain CHOCOLATE. Teaspoonful SALT. Two Teaspoonfuls of finely Teaspoonful CINNAMON. chopped Candied PEEL. Teaspoonful PUDDING _ Eight Tablespoonfuls MILK. SPICE. 4 Teaspoonful Ground CLOVES. Cream together until fluffy the Sugar and Margarine. | Blend in the melted Chocolate and the 2 YOLKS of Eggs. Mix the Salt and Spices with the BE-RO, and stir in ‘alternately with the Milk. Fold in the stiffly beaten Egg Whites and the Candied Peel. Bake in a moderate oven (350° F.) about 45 minutes—in a . tin about 8 inches square. Cool, and spread with icing. ICING :— ae MARGARINE. One Tablespoonful Boiling ozs. ICING SUGAR. Water. Two Teaspoonfuls COCOA. A few drops of VANILLA Cream margarine and beat in Icing Sugar and Cocoa. Stir in 1 tablespoon boiling water gradually, add Vanilla Essence and beat well. BE-RO Madeira Cake 8-ozs. BE-RO FLOUR. Two EGGS, beaten with 5-ozs. SUGAR. Three Tablespoonfuls MILK, 5-ozs. BUTTER. and 12 drops of LEMON Two thin strips of PEEL. ESSENCE. Beat the Sugar and Butter to a cream, then stir in the beaten liquids and the Flour (alternately, a little at a time), and MIX THOROUGHLY. Use a well-greased 6-inch Cake tin (3 inches deep). Place the strips of Peel on the top, and BAKE IN A MODERATE OVEN (350°-375° F.) for about an hour-and-a-quarter. BE-RO Family ee 8-ozs. BE-RO FLOUR. 4-ozs. SUGAR. Half Teaspoonful MIXED 4-0zs. MARGARINE. SPICE. Two EGGS, beaten with 6-ozs. CURRANTS. Four Tablespoonfuls MILK. 1-oz. PEEL (chopped). Mix the Flour, Spice, Currants and Chopped Peel all together. Beat the Sugar and Margarine to a cream, then stir in the beaten Eggs and Milk, and the Flour Mixture (alternately, a little at a time), and MIX THOROUGHLY. Use a well-greased 6-inch Cake tin (3 inches deep) and BAKE IN A MODERATE OVEN (350°-375° F.) rer about an hourand-a-quarter. BE-RO Xmas Cake 12-ozs. BE-RO FLOUR. 4-ozs. CHERRIES (halved). One Teaspoonful MIXED 4-ozs. PEEL (chopped). 8-ozs. BUTTER 4-0zs. GROUND ALMONDS. 8-0zs. CASTER SUGAR. 8-ozs. CURRANTS. 4 EGGS, beaten with 8-ozs. SULTANAS. 8 Tablespoonfuls MILK. 8-ozs. RAISINS (stoned). Mix Flour, Spice, and Ground Almonds. Clean and mix the Fruits. Beat the Butter and Sugar to a cream in a warm bowl. Beat the Eggs and Milk together. Then stir (alternately, a little at a time) the Flour mixture, and the Eggs-and-Milk, with the Butter and Sugar. Add the Fruit last, and MIX THOROUGHLY. If a darker cake desired, add one teaspoonful of Gravy Browning. Use a large round Cake tin (8 inches in diameter) lined with greased paper. BAKE about 4 hours, the first hour in a Moderate oven (350°-375° F.), and then a Slow oven (250° -300° F.). (See Oven Hints on pages 4 and 5.) For ICING INSTRUCTIONS, see next page. BE-RO Birthday Cake 8-ozs. BE-RO FLOUR. 6-ozs. CURRANTS. One Teaspoonful 6-ozs. SULTANAS. MIXED SPICE. 2-ozs. Chopped PEEL. 5-ozs. CASTER SUGAR, Two EGGS, beaten with 5-ozs. BUTTER 6 Tablespoonfuls MILK. Mix the Flour and Spice. Clean and mix the Fruit. Beat the Butter and Sugar to a cream in a warm basin. Beat the Eggs and Milk together. Then stir (alternately, a little at a time) the Flour mixture, and the Eggs-and- Milk, with the Butter and Sugar. Add the Fruit last, and MIX THOROUGHLY. Line a 7-inch Cake tin (3 inches deep) with greased paper, pour in the mixture, and bake for 2 hours (the first hour in a Moderate oven, then a Slow oven). BE-RO Xmas Pudding 4-ozs. BE-RO FLOUR. 2-ozs. Chopped PEEL. Pinch of SALT. 4-ozs. CARROTS (grated).: Half NUTMEG (grated). The Grated RIND = and 4-ozs. SUGAR. JUICE of a LEMON. 4-ozs. SHREDDED SUET. Two EGGS, beaten with a 4-ozs. CURRANTS. little MILK,