spoonful of Water, and a level tablespoonful of Flour. Mix to consistency of Sausage Meat (or Sausage Meat may be used). MAKE HALF THE QUANTITY OF BE-RO “RUFF PUFF” PASTE✪ BE-RO Beef Pasty (as recipe on page 12). Cut into two portions and roll these out the size of a small dinner plate. Grease an old plate and cover it with one portion of the Paste. Then cover the centre with the Meat, and wet the edge all round. Cover with the other round of Paste and press the edges together. Trim the edge and decorate the top with cuttings of paste. Brush over with beaten Egg (or Milk). PRICK THE TOP and BAKE IN A HOT OVEN (425°-450° F.) about half an hour. BE-RO Fruit Pasty Prepare 4-lb. FRUIT, and MIX WITH SUGAR to sweeten. MAKE HALF THE QUANTITY OF BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Proceed in the same way as given above for Beef Pasty, using the Fruit instead of the Meat. She never forgets the BE-RO Baking days woula be blank days in little Margery’s life without BE-RO. She looks forward to the pleasant hours spent with mother making dainty BE-RO Cookies. That’s why Margery always makes sure of BE-RO when she takes the grocery order along. PAGE 15 BE-RO Cornish: Pasties Mix together 4-ozs. MINCED BEEF, 2-ozs. Grated Raw POTATO, a little Grated ONION, with PEPPER and SALT✪ BE-RO Cornish Pasties to taste. To make Six Pasties, make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Roll out and cut into six rounds with a saucer. Put a spoonful of the Meat Mixture in the centre of each, and wet round the edge of the paste. Fold the paste over and press the edges and trim. Brush over with beaten Egg, and make three slanting cuts across the tops with a knife. Place on a greased baking sheet, and bake in a HOT OVEN (425°-450° F.) about 30 minutes. BE-RO Sly Cake Make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Divide it into two parts and roll out thin, both the same size. Cover one with CURRANTS, small pieces of Butter, and a little Sugar✪ BE-RO Sly Cake. Wet the edge of the pee all round, and cover with the other portion of paste. ress the edges together and trim. Mark lines on the top lightly with a knife from corner to corner, forming diamonds. Place on a greased baking sheet and brush over with beaten Egg. Bake ina HOT OVEN (425°--450° F.) about 20 to 25 minutes. When cooked sprinkle top with Caster Sugar, and cyt into dainty squares. SLY CAKE may be made with SHORT PASTRY, and MINCE- . MEAT may be used in place of Currants. PAGE 16 Another kind of Pastry BE-RO Short Pastry 8-ozs. BE-RO FLOUR. 2-ozs. LARD. Half Teaspoonful SALT 2-ozs. MARGARINE. 1-0z. SUGAR. COLD WATER eae : 8 teaspoonfuls) Mix Flour and Salt in a basin. Rub in the Lard and Margarine lightly until like bread-crumbs; stir in the Sugar, and, using a Knife, mix with Cold Water to a STIFF DOUGH. BE-ROJamor Curd Tartlets HALF the recipe quantity of BE-RO SHORT PASTRY (as above) will make 14 Tartlets. Roll the Paste out thin, and cut in rounds with a scone cutter. Line patty tins with same. Put a little Jam or Lemon Curd in each, and BAKE . ns Pies —_ BE-RO Maids of Honour To make 14 Cakes, use half the recipe quantity of BE-RO SHORT PASTRY, and half the recipe quantity of BE-RO SANDWICH CAKE MIXTURE (see page 27). Roll the Paste out thin, and cut in rounds with a scone cutter. Line 14 patty tins with the Paste. Put a little Jam into each, then a teaspoonful of the Sandwich Cake Mixture. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. PAGE 17 Delicious Custards BE-RO Custard Tart ✪ BE-RO Custard Tart

AI-modernized reading of the original text

spoonful of Water, and a level tablespoonful of Flour. Mix to consistency of Sausage Meat (or Sausage Meat may be used). MAKE HALF THE QUANTITY OF BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Cut into two portions and roll these out the size of a small dinner plate. Grease an old plate and cover it with one portion of the Paste. Then cover the centre with the Meat, and wet the edge all round. Cover with the other round of Paste and press the edges together. Trim the edge and decorate the top with cuttings of paste. Brush over with beaten Egg (or Milk). PRICK THE TOP and BAKE IN A HOT OVEN (425°-450° F.) about half an hour. BE-RO Fruit Pasty Prepare 4-lb. FRUIT, and MIX WITH SUGAR to sweeten. MAKE HALF THE QUANTITY OF BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Proceed in the same way as given above for Beef Pasty, using the Fruit instead of the Meat. She never forgets the BE-RO Baking days woula be blank days in little Margery’s life without BE-RO. She looks forward to the pleasant hours spent with mother making dainty BE-RO Cookies. That’s why Margery always makes sure of BE-RO when she takes the grocery order along. BE-RO Cornish: Pasties Mix together 4-ozs. MINCED BEEF, 2-ozs. Grated Raw POTATO, a little Grated ONION, with PEPPER and SALT to taste. To make Six Pasties, make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Roll out and cut into six rounds with a saucer. Put a spoonful of the Meat Mixture in the centre of each, and wet round the edge of the paste. Fold the paste over and press the edges and trim. Brush over with beaten Egg, and make three slanting cuts across the tops with a knife. Place on a greased baking sheet, and Bake in a HOT OVEN (425°-450° F.) about 30 minutes. BE-RO Sly Cake Make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Divide it into two parts and roll out thin, both the same size. Cover one with CURRANTS, small pieces of Butter, and a little Sugar. Wet the edge of the pee all round, and cover with the other portion of paste. Press the edges together and trim. Mark lines on the top lightly with a knife from corner to corner, forming diamonds. Place on a greased baking sheet and brush over with beaten Egg. Bake in a HOT OVEN (425°--450° F.) about 20 to 25 minutes. When cooked sprinkle top with Caster Sugar, and cut into dainty squares. SLY CAKE may be made with SHORT PASTRY, and MINCE- . MEAT may be used in place of Currants. Another kind of Pastry BE-RO Short Pastry 8-ozs. BE-RO FLOUR. 2-ozs. LARD. Half Teaspoonful SALT 2-ozs. MARGARINE. 1-0z. SUGAR. COLD WATER eae : 8 teaspoonfuls) Mix Flour and Salt in a basin. Rub in the Lard and Margarine lightly until like bread-crumbs; stir in the Sugar, and, using a Knife, mix with Cold Water to a STIFF DOUGH. BE-RO Jam or Curd Tartlets HALF the recipe quantity of BE-RO SHORT PASTRY (as above) will make 14 Tartlets. Roll the Paste out thin, and cut in rounds with a scone cutter. Line patty tins with same. Put a little Jam or Lemon Curd in each, and BAKE . ns Pies —_ BE-RO Maids of Honour To make 14 Cakes, use half the recipe quantity of BE-RO SHORT PASTRY, and half the recipe quantity of BE-RO SANDWICH CAKE MIXTURE (see page 27). Roll the Paste out thin, and cut in rounds with a scone cutter. Line 14 patty tins with the Paste. Put a little Jam into each, then a teaspoonful of the Sandwich Cake Mixture. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. Delicious Custards BE-RO Custard Tart

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BE-RO Beef PastyBE-RO Fruit PastyBE-RO Cornish PastiesBE-RO Sly CakeBE-RO Custard Tart

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