Be-Ro home recipes

4-ozs. CASTER SUGAR. One Tablespoonful MILK. 14 ALMONDS (Blanched and Split). Mix all the dry ingredients thoroughly, and rub in the Margarine. Add the Syrup mixed with the beaten Egg, and work all into a paste with the Milk. Place single teaspoonfuls, in rounds, on a greased baking sheet, and put a split Almond ontop of each. Bake ina MODERATE OVEN (350°-375° F.) about 15 to 20 minutes. BE-RO Ginger ‘Soup 8-ozs. BE-RO FLOUR. 4-ozs. CASTER SUGAR. Pinch of SALT. 3-ozs. MARGARINE. One Teaspoonful 4-ozs. SYRUP, GROUND GINGER. One EGG (beaten). Mix all dry ingredients thoroughly. Warm the Margarine and the Syrup and beat together; then add the dry ingredients and the beaten Egg (alternately, a little at a time) and MIX THOROUGHLY. Place singie teaspoonfuls, in rounds, on a greased baking sheet. Bake in a MODERATE OVEN (350° ~375° F.) about 15 minutes. BE-RO Oatmeal Biscuits 5-ozs. BE-RO FLOUR. 3-ozs. MARGARINE. 5-ozs. OATMEAL. ' 3-ozs, SUGAR. Pinch of SALT. 3 Tablespoonfuls MILK, Mix together thoroughly the Flour, Oatmeal, Salt, and Sugar. Rub in the Margarine, and mix to a stiff paste with the Milk. Roll out thinly on a floured board, and cut into rounds with a cutter, Place on a greased baking sheet and BAKE IN A MODERATE OVEN (350°-375° F.) about 15 to 20 minutes. BE-RO Cheese Fingers 8-ozs. BE-RO FLOUR. 3-ozs. Grated CHEESE. Pinch of SALT. One EGG, beaten with 3-ozs. MARGARINE. 1 Tablespoonful MILK. Mix the Flour and Salt together, and rub in the Margarine. Mix in the grated Cheese, and make a stiff paste with the beaten Egg and Milk. Roll out very thinly and cut into narrow fingers. Prick over with a fork, place on a greased baking sheet, and BAKE IN A MODERATE OVEN (350° ~375° F.) about 15 to 20 minutes, until well browned. BE-RO Almond Cookies 6-ozs, BE-RO FLOUR. 2-0zs, GROUND ALMONDS. Pinch of SALT. 5-ozs, MARGARINE. 3-ozs. CASTER SUGAR. * 12 Drops ALMOND ESSENCE. Mix together thoroughly the Fiour, Salt, Sugar, and Ground Almonds. Rub in the Margarine, add the Essence, and knead well. Roll out to about quarter-inch thickness, and cut into rounds with a scone cutter. Place on a greased baking sheet and bake in a MODERATE OVEN (350°-375° F.) about 15 minutes. BE-RO Plain Biscuits 8-ozs, BE-RO FLOUR. 3 Tablespoonfuls MILK. - 4-ozs, CASTER SUGAR. — 12 Drops VANILLA 4-0zs, MARGARINE. ESSENCE. Mix the Flour and Sugar in a bowl, and rub in the Margarine. Mix to a stiff paste with the Milk and Essence. Roll out thinly, and cut into rounds with a scone cutter. Place on a greased baking sheet, and bake in a MODERATE OVEN (350°-375° F.) about 15 minutes, BE-RO Chocolate Biscuits The same recipe as for Plain Biscuits, adding Three Teaspoonfuls COCOA. BE-RO Date Biscuits The same recipe as for Plain Biscuits, adding 4-ozs. Stoned and Chopped DATES. BE-RO Recipes are wholesome, simple and economical BE-RO Rich Biscuits 8-ozs. BE-RO FLOUR. One EGG (beaten). 4-ozs, CASTER SUGAR. The RIND and JUICE of 4-ozs. MARGARINE or half a LEMON. BUTTER. Mix the Flour and Sugar in a bowl, and rub in the Margarine until like bread crumbs. Add the grated rind of Lemon and mix to a stiff paste with the beaten Egg, and the Lemon juice. Roll out thinly and cut into rounds with a scone cutter. Place on a greased baking sheet and bake in a MODERATE OVEN (350°-375° F.) about 15 minutes. BE-RO Shrewsbury Biscuits The same recipe as for Rich Biscuits, adding Two Tablespoonfuls of Currants. BE-RO Seed Biscuits The same recipe as for Rich Biscuits, adding One Teaspoonful of Caraway Seeds. BE-RO Rice Biscuits 8-ozs, BE-RO FLOUR. 6-ozs. MARGARINE. 4-ozs, GROUND RICE. 4 Tablespoonfuls MILK. 6-ozs. CASTER SUGAR. 16 Drops LEMON ESSENCE.