Page
Sandwich Cakes ... sae ce Rene ee yas 15
Sauces, pudding ... Pe ae oes ses 27 & 28
Savoury Dishes... Su acle wes a aoe 32
Savoury Dropped Scones... ae es aor as 12
School Cake—plain 3 ad a Ae aa 8
i % seed ee Sete Sas 40% oe 8
fruit ae sia wes os ee 8
Scones ae hee we 5 3 aa ah 11
Scotch Pudding Sate Sue as ois oe me 20
Shortbread Fingers wee ae ites ee sar 11
Short Crust Pastry a as ae Be ae 13
Simnel Cake = a Sd aes oe sae 8
Seed Cake ... iss aa aa at ee i
Sponge Custard Pudding ss ae ae ee 29
Sponge Loaves and Buns... was oe Le Ae 15
Sponge Pudding ... seis Sisie oe ae <a 29
Steamed Cup Pudding ... ete nae a as 24
Steamed Puddings—general — ae aa Ek 18
Strawberry Merangue Flan see s a eas 14
Suet Puddings... ae ae He as .-- 19-27
Supper Dishes $a sae bes es eh za Se
Svensk Tekaka_..... aus ee keg ro Bee 12
Swiss Roll ... sh sae = sue Ba A 15
Sybil’s Pudding ... ate nae mee a eae 21
Sybil’s Sauce < sis ae a 28
Syrup and Ginger Sponge Pudding Bs ae ae 22
Tansy Pudding... oe ss ee Sek oe 28
Tartlets—iced chocolate . sles ae Ps ox 14
Tea Cakes ... se a see oer 3 OBC 11
Testing of Cakes ... Be hee nae su a8 6
Tins, preparing ... miele oe = zen an 6
Tomatoes, stuffed ... aes nee fae =n Gale 32
Transparent Sauce tas aes 38% ws sis 28
Valencia Cake Sole aie iis ae ee ave 8
Vienna Icing Sng ee esis ae <6 ae 16
‘* Wafer ’’ Breakfast eee es at awe 31 & 32
‘* Wafer ’’ Banana eee Bes es te BSc 31
“* Wafer’? Chocs ... esis nee ioe wae 32
‘* Wafer ’’ Crunch... ae A ee Ee aie 31
Walnut Pudding ... Scie isle sie as wae 26
Water Icing “ia ve a adh Kala an 16
Wedding Cake At ‘ae aaa se ind dat 10
Whitefriars’ Pudding bite Sau oe aa ane 23
Whole Lemon Pudding ... ae ae re ae 23
Windsor Pudding ... ats ate en iss i 22
Wine Cakes ae va sate ee it ape 11
OVEN HEATS.
The following is given as a guide only. The settings
vary on different stoves and the housewife will soon find
the setting which suits her best.
To Bake. Thermostat Setting.
Xmas fruit cakes, large
rich cakes — ... 200°F.—250°F. Very slow.
jkess; nich cakess=.::: ... 250°F.—325°F. Slow.
Custards ... ae ... 325°F,—350°F. Moderately
Slow.
Sponge cakes (fresh egg)
layer cakes, small
cakes, biscuits, ginger
bread -.. be ... 350°F.—375°F. Moderate.
Sponge cake (dried egg)
short crust pastry ... 400°F.—450°F. Hot.
Scones, buns, rich flaky
pastry ee ... 450°F.—500°F. Very Hot.
CAKEOMA COOKERY.
HELPFUL
TABLES.
HOMELY MEASURES.
Liquids.
1 breakfast cup full =
1 teacupful =
3 tablespoonfuls =
Flour.
1 teacupful =
1 rounded tablespoonful =
Fruit.
Raisins and currants 1 breakfast cup =
Diced apples 1 breakfast cup =
Shelled nuts 1 breakfast cup =
Sugar.
] breakfast cup full =
1 level tablespoonful =
The above are all approximate measures.
4 pint.
¢ pint.
4 pint.
i Ib.
l-oz.
6-OZS.
4-0Zs.
4-OZS.
1 tb
4-02.
CAKEOMA CAKES—GENERAL DIRECTIONS. :
(Read carefully before turning to the recipe you require. )
Cakes made with ‘‘ CAKEOMA” Cake Mixture do not require sugar or baking powder, except in the case of sponge
and sandwich mixtures, when a little extra sugar, as specified in the recipe, is added.
Always make sure the oven is the correct heat before mixing the cake. The temperature guide, given on the
previous page, should be consulted.
MIXING THE CAKE.
Using the ingredients specified in the individual
recipe :—
1. Sieve the “CAKEOMA™” and other dry
ingredients into a bowl.
2. Rub in the fat with the finger tips until crumbly
and the texture of fine breadcrumbs. (For Sponge
Cakes, see directions on page 15.)
3. Add the fruit, well-beaten eggs and milk to
moisten. For a fruit cake the mixture must not be too
soft or the fruit will sink to the bottom of the cake.
4. Mix well together and immediately place in oven.
Oven heat and cooking time vary according to size and
Page 1
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Page Sandwich Cakes ... sae ce Rene ee yas 15 Sauces, pudding ... Pe ae oes ses 27 & 28 Savoury Dishes... Su acle wes a aoe 32 Savoury Dropped Scones... ae es aor as 12 School Cake—plain 3 ad a Ae aa 8 i % seed ee Sete Sas 40% oe 8 fruit ae sia wes os ee 8 Scones ae hee we 5 3 aa ah 11 Scotch Pudding Sate Sue as ois oe me 20 Shortbread Fingers wee ae ites ee sar 11 Short Crust Pastry a as ae Be ae 13 Simnel Cake = a Sd aes oe sae 8 Seed Cake ... iss aa aa at ee i Sponge Custard Pudding ss ae ae ee 29 Sponge Loaves and Buns... was oe Le Ae 15 Sponge Pudding ... seis Sisie oe ae <a 29 Steamed Cup Pudding ... ete nae a as 24 Steamed Puddings—general — ae aa Ek 18 Strawberry Merangue Flan see s a eas 14 Suet Puddings... ae ae He as .-- 19-27 Supper Dishes $a sae bes es eh za Se Svensk Tekaka_..... aus ee keg ro Bee 12 Swiss Roll ... sh sae = sue Ba A 15 Sybil’s Pudding ... ate nae mee a eae 21 Sybil’s Sauce < sis ae a 28 Syrup and Ginger Sponge Pudding Bs ae ae 22 Tansy Pudding... oe ss ee Sek oe 28 Tartlets—iced chocolate . sles ae Ps ox 14 Tea Cakes ... se a see oer 3 OBC 11 Testing of Cakes ... Be hee nae su a8 6 Tins, preparing ... miele oe = zen an 6 Tomatoes, stuffed ... aes nee fae =n Gale 32 Transparent Sauce tas aes 38% ws sis 28 Valencia Cake Sole aie iis ae ee ave 8 Vienna Icing Sng ee esis ae <6 ae 16 ‘* Wafer ’’ Breakfast eee es at awe 31 & 32 ‘* Wafer ’’ Banana eee Bes es te BSc 31 “* Wafer’? Chocs ... esis nee ioe wae 32 ‘* Wafer ’’ Crunch... ae A ee Ee aie 31 Walnut Pudding ... Scie isle sie as wae 26 Water Icing “ia ve a adh Kala an 16 Wedding Cake At ‘ae aaa se ind dat 10 Whitefriars’ Pudding bite Sau oe aa ane 23 Whole Lemon Pudding ... ae ae re ae 23 Windsor Pudding ... ats ate en iss i 22 Wine Cakes ae va sate ee it ape 11
OVEN HEATS. The following is given as a guide only. The settings vary on different stoves and the housewife will soon find
the setting which suits her best. To Bake. Thermostat Setting.
Xmas fruit cakes, large
rich cakes — ... 200°F.—250°F. Very slow. Less rich cakes ... ... 250°F.—325°F. Slow.
Custards ... ae ... 325°F,—350°F. Moderately Slow.
Sponge cakes (fresh egg) layer cakes, small cakes, biscuits, ginger
bread -.. be ... 350°F.—375°F. Moderate. Sponge cake (dried egg) short crust pastry ... 400°F.—450°F. Hot.
Scones, buns, rich flaky
pastry ee ... 450°F.—500°F. Very Hot.
CAKEOMA COOKERY.
HELPFUL
TABLES.
HOMELY MEASURES. Liquids.
1 breakfast cup full = 1 teacupful =
3 tablespoonfuls =
Flour. 1 teacupful = 1 rounded tablespoonful = Fruit. Raisins and currants 1 breakfast cup = Diced apples 1 breakfast cup = Shelled nuts 1 breakfast cup = Sugar.
] breakfast cup full = 1 level tablespoonful =
The above are all approximate measures.
4 pint. ¢ pint.
4 pint.
i Ib.
l-oz.
6-OZS. 4-0Zs.
4-OZS.
1 tb
4-02.
CAKEOMA CAKES—GENERAL DIRECTIONS. :
(Read carefully before turning to the recipe you require. )
Cakes made with ‘‘ CAKEOMA” Cake Mixture do not require sugar or baking powder, except in the case of sponge
and sandwich mixtures, when a little extra sugar, as specified in the recipe, is added.
Always make sure the oven is the correct heat before mixing the cake. The temperature guide, given on the
previous page, should be consulted.
MIXING THE CAKE. Using the ingredients specified in the individual
recipe :—
1. Sieve the “CAKEOMA™” and other dry
ingredients into a bowl.
2. Rub in the fat with the finger tips until crumbly
and the texture of fine breadcrumbs. (For Sponge
Cakes, see directions on page 15.)
3. Add the fruit, well-beaten eggs and milk to moisten. For a fruit cake the mixture must not be too
soft or the fruit will sink to the bottom of the cake.
4. Mix well together and immediately place in oven. Oven heat and cooking time vary according to size and