Be-Ro home recipes

Ginger, Jam, Marmalade, Fig, Currant, Date, Raisin, | or Chocolate all BE-RO Ginger Pudding 8-ozs. BE-RO FLOUR. Two Tablespoonfuls Quarter Teaspoon SALT. SUGAR. One Teaspoonful Two Tablespoonfuls GROUND GINGER. | TREACLE. 2-ozs. MARGARINE or Three Tablespoonfuls SUET. MILK (If desired, an EGG may be used instead of MILK.) Mix the Flour, Salt, and Ginger, and rub in the Margarine or Suet; add other ingredients, and mix well. Put into a well-greased basin and STEAM for from 2 to 24 hours. From the above Ginger Pudding Recipe you can make eight or more different Puddings by using Marmalade, or Jam, or Figs, or Dates, or Currants, or Raisins, or Cocoa, instead of Ginger and Treacle. 4-ozs. BE-RO FLOUR. One Teaspoonful SUGAR. Pinch of SALT. One EGG, and a little 2-ozs. Shredded SUET, or MILK, , MARGARINE. Mix Flour, Salt, Suet and Sugar. Add a beaten Egg, and sufficient Milk to make a stiff dough. Form into balls, the size of a golf ball. Put on a greased plate into a steamer, over boiling water, and steam for an hour. Serve with Golden Syrup, Jam or Marmalade. These will tempt the most delicate appetite BE-RO Sponge Castles 8-ozs. BE-RO FLOUR. Two EGGS, beaten with 4-ozs. SUGAR. Four Tablespoonfuls MILK. 4-ozs. MARGARINE. 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. Use small tin moulds, | well greased (‘‘Dariole’”’ moulds, or Patty tins). BAKE IN- A HOT OVEN (425°-450° F.) about 20 minutes, or STEAM (about an hour). Serve with Jam, Sauce or Custard. BE-RO Apple Pudding Slice sufficient APPLES to three-quarters fill a pie dish; add two tablespoonfuls of SUGAR and two _ tablespoonfuls WATER. Stew for a short time, then cover with BE-RO SANDWICH CAKE MIXTURE (see page 27). BAKE IN A MODERATE OVEN (350°-375° F.) for about 40 minutes. NOTE.—For a variation, other fruit may be used, such as Rhubarb, Plums, Raspberries, etc. BE-RO makes delightfully light Puddings, whether steamed or baked BE-RO Delicious Pudding 4-ozs. BE-RO FLOUR. 2-ozs. MARGARINE. 2-ozs. SUGAR. One EGG, and a little 1-oz. CURRANTS. MILK. 1-0z. RAISINS. One Tablespoonful JAM. Rub the Margarine into the Flour; add the Sugar and Fruit, then the beaten Egg and Milk (about one tablespoonful), and MIX THOROUGHLY. Use a well-greased basin. Put the jam in first, then the Mixture. STEAM for 14 hours. Serve with Sauce or Custard. BE-RO Countess Pudding 4-ozs. BE-RO FLOUR. 12 drops LEMON 2-ozs. MARGARINE. ESSENCE; 2-ozs. SUGAR. One EGG, and a little Two Tablespoonfuls MILK. CURRANTS, Rub the Margarine into the Flour. Add the Sugar, Currants, and Lemon Essence, then the beaten Egg and a little Milk, and ‘MIX THOROUGHLY. Put into a greased pie-dish and BAKE IN A MODERATE OVEN (350°-375° F.) about half an hour. Custard Sauce may be used, if desired. BE-RO Recipes Create healthy appetites Often, jaded little appetites need tempting, and this is where dainty BE-RO BE-RO dishes never fail. They look so tempting, their flavour is so fresh and delicious, that no child can resist their appeal. 5-ozs. BE-RO FLOUR. One EGG, and half pint Quarter Teaspoonful of MILK. SALT. 2-ozs. LARD or FAT.