Be-Ro home recipes

To make one large Tart, use HALF the recipe quantity of BE-RO SHORT PASTRY (see page 17). Roll it out, and line a 7-inch Sandwich Cake tin. Prick lightly with a fork (so as not to penetrate right through the pastry). Then line again on top of the pastry with greased paper (to prevent the sides falling in). Partly bake in a MODERATE OVEN (350°-375° F.) about 15 minutes. Whilst baking, prepare the Custard filling. Custard Filling Two EGGS. Two Tablespoonfuls Half Pint of MILK. SUGAR. Whisk the Eggs. Bring the Milk and Sugar to the boil in a saucepan, pour on to the Egg, and stir. Take the paper gently off the partly-baked Pastry, and pour in the Custard Filling. Grate a little Nutmeg on top, and return it to a MODERATELY HOT OVEN for another 15 minutes to set. BE-RO Custard Tartlets To make 12 Tartlets, use HALF the recipe quantity of BE-RO SHORT PASTRY (see page 17).° Roll it out, and line the 12 tartlet tins. Half fill each with the Custard Filling (given above). Grate a little Nutmeg on tops, and BAKE IN A. MODERATELY HOT OVEN (375°-425° F.) 15 to 20 minutes, . 8-ozs. BE-RO FLOUR. 2-ozs. LARD. Half Teaspoonful SALT. 2-ozs. MARGARINE. 2-ozs. SUGAR. One EGG (Beaten). JAM or MARMALADE. Mix Flour, Salt and Sugar, then rub in the Lard and Margarine lightly and mix into a STIFF Paste with the beaten Egg; add a little Milk if necessary. Divide into two parts and roll out thinly, both the same size. Cover one with Jam, place the other piece on top, and nip together. Place on a greased baking sheet and BAKE ina MODERATELY HOT OVEN (375°-425° F.) about 15 to 20 minutes. When cool, cut into dainty squares or triangles. Melting Moments $ an EGG, 1 Teaspoonful of VANILLA 5-ozs. BE-RO FLOUR. ESSENCE. 3-ozs. CASTER SUGAR. ROLLED OATS or 24-ozs. MARGARINE, DESICCATED 14-ozs. LARD. COCONUT. Cream together the Fats and Sugar, and beat in the half Egg and Vanilla Essence: Stir in the Flour and mix thoroughly. With wet hands form the mixture into balls the size of large marbles, and coat with Rolled Oats or Desiccated Coconut Place on greased baking sheets and press out slightly. BAKE in a MODERATE OVEN (350°-375° F.) for about 15 to 20 minutes. Decorate with small pieces of Glacé Cherries. This quantity makes 40 Biscuits. SS Sy eS a AS? BISCUITS BE-RO Shortcakes meas i-lb, BE-RO FLOUR. 8-ozs, BUTTER. 6-ozs, Fine SUGAR. One EGG. Warm the Butter in a bowl, and mix in the beaten Egg. Then mix in the Flour and Sugar and KNEAD WELL. Divide jnto two equal portions. Shape and flatten one portion into a round, about 7} inches diameter by 1 inch thick. Place it on a baking sheet, and form a greays on the top (about one inch from the edge all round), by pressing the rim of a pint basin (turned upside down) on to it. Decorate the edge (as in illustration by cutting with a spoon. Prick the top well, and BAK in a FAIRLY SLOW OVEN about 45 minutes. To make 18 BISCUITS, roll out the other portion of Paste to half an inch thickness, and cut in rounds with a scone cutter, Prick the tops well, and BAKE in a FAIRLY SLOW OVEN (250°-300° F.) about 20 minutes. 6-o7s. BE-RO FLOUR. Cre AGG khiben. with 3-ozs, SUGAR, Two Dessertspoonfuls. of 3-ozs, MARGARINE, COFFEE ESSENCE. FILLING 2-ozs. ICING SUGAR. A few Drops of 1-oz, MARGARINE. COFFEE ESSENCE. Beaten together to form a Cream. Mix the Flour and Sugar and rub in the Margarine. Stir in the Egg and Coffee Essence and mix well. Form into balls the size of Marbles (about 80). Place on greased bakin sheets and BAKE in a MODERATE OVEN (350°-375° F. for 15 to 20 minutes. When cold, sandwich together in pairs with the filling between. ge BE-RO Parkins 4-ozs. BE-RO FLOUR. 2-0zs. MARGARINE. 4-ozs. OATMEAL. One EGG. One Teaspoonful One Tablespoonful dark GROUND GINGER. . SYRUP,