Be-Ro home recipes

Mix Flour, Salt and Spice in a basin. Rub in the Lard. Stir in the Sugar, Currants, Peel, and make into a soft dough with the beaten Egg and Water. Divide into 12 portions (about 3-ozs. each), make into buns and roll out a little. ‘Place on a greased baking sheet, make deep rightangle cuts across the tops with a knife, and brush over with beaten Egg. BAKE IN A HOT OVEN (425°-450° F.) about 15 minutes. Girdle Cakes 8-ozs. BE-RO FLOUR. 2-ozs. MARGARINE. Half Teaspoonful SALT. 2-ozs, LARD. 1-oz. CURRANTS. MILK or WATER. Mix Flour and Salt, and rub in the Lard and Margarine. Add the Currants, and mix to a moderately stiff dough with Milk or Water. Roll out thinly and cut into rounds. Bake on a HOT Girdle. When brown on one side, turn. SERVE HOT, BUTTERED. Walnut Bread The ideal food for Hikers, very nutritious and sustaining. TO BE EATEN BUTTERED. 1-lb. BE-RO FLOUR. 4-ozs. Shelled WALNUTS. One Teaspoonful SALT. 3-ozs. Stoned RAISINS. 1-oz. LARD. ; One EGG. 3-ozs. SUGAR. Half Pint of MILK. Mix the Flour and Salt in a basin, and rub in the Lard. Chop _ the Walnuts and Raisins, and mix in with Sugar and Flour. Beat the Egg with half a pint of Milk, and MIX THOROUGHLY with the dry ingredients, making a soft dough. Place in a well greased round cake tin (7 inches in diameter, 3 inches deep) and smooth over top with a knife. | Bake in a MODERATELY HOT OVEN (375°-425° F.) one hour. BE-RO Tea Loaf or Cakes 1-lb, BE-RRO FLOUR. —3-ozs. CURRANTS. One Teaspoonful SALT. 1-oz. CHOPPED PEEL. 2-ozs. LARD. Half Pint of MILK. 1-oz, SUGAR. Mix Flour and Salt in a basin, and rub in the Lard. Stir in the Sugar, Currants and Peel, and make into dough with the Milk. Turn on to a floured board and form a round. Place in a well greased round cake tin (7 inches in diameter, 3 inches deep). Brush over with milk and bake in a MODERATELY HOT OVEN (375°-425° F.) about an hour. To make smaller cakes, divide the mixture into two equal portions, roll out, and place in two well greased 7-inch Sandwich cake tins. Brush over with Milk, and bake in a MODERATELY HOT OVEN about 30 minutes. - 4-lb. BE-RO FLOUR. 3-ozs. SUGAR. One Teaspoonful SALT. 2-ozs. CURRANTS. One Teaspoonful MIXED 2-ozs. RAISINS. SPICE. 2-ozs. CUT PEEL. 2-ozs. LARD. Half Pint MILK. Mix Flour, Salt and Spice in a basin. Rub in the Lard. Stir in the Sugar, Fruit and Peel, and make into dough with the Milk. Proceed as with Tea Loaf. BE-RO Fig or Date Bread The same recipe as the Tea Loaf (page 10), using 6-ozs. Chopped Figs or Dates instead of the Currants and Peel. ~ BE-RO Milk Bread — 1-lb. BE-RO FLOUR. Half Pint of MILK One Teaspoonful SALT. (or a little more). Mix Flour and Salt in a basin. Make into a dough with the Milk. Place in a 7-inch (3 in. deep), round cake tin, well greased. Bake in a MODERATELY HOT OVEN (375° — 425° F.) about an hour. To test loaves if sufficiently baked, tap the bottom of loaf. If a dull, hollow sound, it is not sufficiently cooked. If a sharp, clear sound, it is done. PASTRY THREE RULES FOR PASTRY MAKING (1) Handle it Lightly. (2) Keep it Cool. (3) Bake it in a HOT Oven. Cool hands, a cool slab, and water as cold as possible, help you to produce the best results, Use the finger-tips, as they are the coolest part of the hands. Always mix with a knife. Add the water gradually, using as little as possible, as the paste should be very stiff. After adding water, avoid adding more flour, as this spoils Pastry. Pastry requires a HOT OVEN. If using a Gas Oven, bake the Pastry on the top shelf, as this part is hottest. See Oven Hints, pages 4 and 5. BE-RO ‘Ruff Puff’ Pastry 8-ozs. BE-RO FLOUR. 5-ozs. LARD. Half Teaspoonful SALT. COLD WATER.