Be-Ro home recipes

Mix together thoroughly the Flour, Rice, and Sugar, and rub in the Margarine. Mix to a stiff paste with the Milk and Lemon Essence. Roll out thinly and cut into rounds with ascone cutter. Place on a greased baking sheet and bake in a MODERATE OVEN (350°-375° F.) about 15 minutes, PAGE 24 BE-RO Crunchies z ' cs ¥ One Teacup ROLLED OATS. One Lp senile GOLDEN 4-ozs. BE-RO FLOUR. SYRU 2-ozs. COOKING FAT. Three Teaspoonfuls Boiling 2-ozs. MARGARINE. Water. 3-ozs. SUGAR... A few Drops VANILLA ESSENCE. Cream together the Fats and Sugar. Add Syrup, Boiling Water, and the Vanilla Essence. Stir in the Flour and Oats, and mix well. Roll into Balls (about 28). Place on a greased baking sheet and bake in a moderate oven (350°—375° F.) for 15 to 20 minutes. When cool, decorate with a little Icing. = Brandy Snaps } Teaspoonful GROUND GINGER. One Teaspoonful BRANDY 2-ozs. BE-RO FLOUR. 2-ozs. SUGAR. or RUM (or ESSENCE). 4 4 Teaspoonful Grated 2-ozs. MARGARINE. LEMON RIND. Two Tablespoons GOLDEN SYRUP. Melt Fat, Sugar and Syrup in a pan. Remove from the heat, add all the other ingredients, and mix well. Drop in tea- spoonfuls on a greased and floured Baking Sheet at least 3 inches apart, as they will spread in cooking, and bake in a moderate oven (3 0° _-a7e° F.) for 7 to 10 minutes, until Golden Brown. Meanwhile, have ready one or two wooden spoon handles and a Wire Tray. Remove the Baking Sheet from the oven, and allow to stand: a moment on the stove, until the Biscuits can be easily lifted from the Sheet with a Knife. Roll round the wooden spoon handle and leave for a minute to set. lf the Biscuits become too cool and brittle to roll, place over heat for a moment, to soften. This Mixture makes 16 Brandy Snaps. Immediately before serving, put a little Whipped Cream, or Mock Cream, into the end of each. PAGE 25 CAKES Hints for making Cakes SE a wooden spoon and a warm bowl to cream the Margarine and Sugar. Care must be taken, however, that the bowl is not hot, for on no account must the Margarine be allowed to “oil”. Always, break Eggs separately into a cup. If one of them happens to be bad, this will prevent it spoiling the others. Dip your spoon in Milk before spooning the batter or mix- ture for small Cakes. This will prevent the mixture sticking to the spoon. Fruit, if washed, should be well dried before the Cake is mixed, Damp fruit causes heaviness. To test if a large Cake is sufficiently cooked, pierce the centre of the cake with a skewer (or thin steel knitting needle), If the skewer comes out clean, the cake is ready if it comes out pasty, the cake is underdone. Always leave Cakes a short while in the tin before turning them out, just long enough to “set” but not to cool. Then take them out and put to cool on a wire cooling-tray. Cakes keep best in an air-tight tin, but they must be quite cooled first. Read carefully our Oven Hints on pages 4 and 5 NEVER USE BAKING POWDER WITH BE-RO. Three Useful Hints First look to your oven, Then slightly warm and grease your Baking Sheet or Cake Tin. Have everything weighed or measured before begin- ning to mix. We cannot emphasise too strongly how much safer it is to weigh dry ingredients, as we have proved by test it Is impossible to measure accurately equivalent weights. . PAGE 26 Various Cakes from one Foundation Recipe ans BE-RO idea simplifies Home Baking, and makes it easier for every woman who “keeps house” to bake her own Cakes. By creating a Foundation Recipe (BE-RO Sandwich Cake, as below), we have made it possible for you to make several different kinds of Cake by the mere addition of ingredients or flavourings to suit the type of Cake you prefer. _