Mix the CAKEOMA and suet with a little milk to
make a fairly stiff dough. Roll out to }-in. thick and
spread with jam. Koll up, press the sides and ends
together to keep the jam in. Tie in a cloth and boil
for two hours. OR bake on a dish (without cloth) for
one hour. Serve with CAKEOMA Custard.
POTATO ROLY-POLY.
10-ozs. CAKEOMA Cake Mixture.
8-ozs. hot mashed potatoes.
2-ozs. suet finely chopped.
Pinch salt.
Jam.✪ Potato Roly-Poly
The method is as for “‘ Jam Roly-Poly,” given above.
COMMODORE PUDDING.
2-0zs. CAKEOMA Cake Mixture.
1 or 2-ozs. butter.
1 or 2 eggs. $ pint milk.✪ Commodore Pudding
Warm the butter until oiled. Beat and stir in the
eggs then add the sieved CAKEOMA gradually and mix
well. Stir in the milk gradually. Half fill a greased
soufflé dish and bake for $ hour and serve immediately.
FRENCH WAFERS.
8-0zs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 eggs.
Cream the butter and add the beaten eggs. Stir in
2 pint milk.✪ French Wafers
the sieved CAKEOMA gradually and add _ the
milk and mix well. Spread a little batter on well-
greased tin plates or saucers and bake 10 minutes in a
moderately hot oven. Serve at once with lemon cream
between each two wafers, or sprinkle with sugar and
lemon juice and fold over.
26 CAKEOMA PUDDINGS.
(See General Directions on page 18.)
PRINCESS PUDDING.
(1) CAKEOMA Short Crust Pastry (page 13).
(2) fi lb. apples.
1 esa.
1 dessertspoonful sugar.
1 dessertspoonful butter.
1 dessertspoonful milk or cream.
(3) 8-ozs. CAKEOMA Cake Mixture.
1 ess.
2-ozs. butter and pinch salt.
4 glass milk.✪ Princess Pudding
(1) Line a pie dish with the short crust pastry.
(2) Peel, core and stew the apples then mix with
other ingredients and pour into the lined dish.
(3) Sieve the CAKEOMA and salt into a basin and
rub in the butter. Add the beaten egg with the milk
and mix well, Pour the mixture over the No. 2 mixture
already in the dish and bake in a hot oven for about
30 minutes. When Prete spread the very well
beaten white of ane egg over the top, sprinkle with sugar
and return to oven for a few minutes until brown.
WALNUT PUDDING.
16-028. CAKEOMA Cake Mixture.
4-ozs. chopped walnuts.
8-ozs. dates (stoned).
2-ozs. butter.
Milk.✪ Walnut Pudding
Rub the butter imto the sieved CAKEOMA and mix
in the walnuts a dukes. Add the milk and make a
smooth batter. Steam for three hours. Serve with
““ Sweet Sauce ”’ (page 27).
=
Soe
GOOSEBERRY PUDDING.
(any fresh fruit may be used).
16-0ozs. CAKEOMA Cake Mixture.
3-ozs. butter or lard.
legs.
Milk to mix.
13} pints gooseberries.
Sugar to taste.✪ Gooseberry Pudding
Make a stiff paste with the sieved CAKEOMA, fat,
egg and milk. Roll out thinly and line a basin keeping
enough paste to fit the top of the basin and for the
middle. Put half the fruit into the basin and sprinkle
thickly with sugar. Then add a round of paste and then
the remainder of the gooseberries covered with sugar.
Place the paste cover on the basin to keep in the juice.
Bake for about one hour in a moderate oven. Turn
out and serve with CAKEOMA Custard or cream. Or
the pudding can be served cold and decorated with
whipped white of egg and red jelly.
RHUBARB PUDDING.
(Any fresh fruit may be used.)
16-ozs. CAKEOMA Cake Mixture.
6-ozs. Suet (finely chopped).
Pinch salt.
1 or 2 egss.
4 pint milk.
2-1bs. rhubarb.✪ Rhubarb Pudding
Sieve the CAKEOMA and salt into a basin and mix
in the suet. Add the beaten eggs and milk gradually
to make a smooth batter. Dice the rhubarb and add to
the mixture. Bake in a well-greased pie dish in a
moderate oven for 14 hours. Serve with CAKEOMA
Custard.
CAKEOMA PUDDINGS. 2
~I
(See General Directions on page 18.)
COFFEE PUDDING.
16-0zs. CAKEOMA Cake Mixture.
4—6-ozs. butter. 4 glass milk.✪ Coffee Pudding
4 tablespoonfuls coffee essence.
2 eggs.
Dissolve the coffee essence in the milk. Rub the fat into the sieved CAKEOMA and add the beaten eggs and milk
to make a smooth batter. Steam for three hours and serve with CAKEOMA Custard or cream.
Page 12 · 10 recipe records on this page
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
A modernized reading is not available for this page yet. You are seeing the original text.
Mix the CAKEOMA and suet with a little milk to
make a fairly stiff dough. Roll out to }-in. thick and
spread with jam. Koll up, press the sides and ends
together to keep the jam in. Tie in a cloth and boil
for two hours. OR bake on a dish (without cloth) for
one hour. Serve with CAKEOMA Custard.
POTATO ROLY-POLY.
10-ozs. CAKEOMA Cake Mixture.
8-ozs. hot mashed potatoes.
2-ozs. suet finely chopped.
Pinch salt.
Jam.
The method is as for “‘ Jam Roly-Poly,” given above.
COMMODORE PUDDING.
2-0zs. CAKEOMA Cake Mixture.
1 or 2-ozs. butter.
1 or 2 eggs. $ pint milk.
Warm the butter until oiled. Beat and stir in the
eggs then add the sieved CAKEOMA gradually and mix
well. Stir in the milk gradually. Half fill a greased
soufflé dish and bake for $ hour and serve immediately.
FRENCH WAFERS.
8-0zs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 eggs.
Cream the butter and add the beaten eggs. Stir in
2 pint milk.
the sieved CAKEOMA gradually and add _ the
milk and mix well. Spread a little batter on well-
greased tin plates or saucers and bake 10 minutes in a
moderately hot oven. Serve at once with lemon cream
between each two wafers, or sprinkle with sugar and
lemon juice and fold over.
26 CAKEOMA PUDDINGS.
(See General Directions on page 18.)
PRINCESS PUDDING.
(1) CAKEOMA Short Crust Pastry (page 13).
(2) fi lb. apples.
1 esa.
1 dessertspoonful sugar.
1 dessertspoonful butter.
1 dessertspoonful milk or cream.
(3) 8-ozs. CAKEOMA Cake Mixture.
1 ess.
2-ozs. butter and pinch salt.
4 glass milk.
(1) Line a pie dish with the short crust pastry.
(2) Peel, core and stew the apples then mix with
other ingredients and pour into the lined dish.
(3) Sieve the CAKEOMA and salt into a basin and
rub in the butter. Add the beaten egg with the milk
and mix well, Pour the mixture over the No. 2 mixture
already in the dish and bake in a hot oven for about
30 minutes. When Prete spread the very well
beaten white of ane egg over the top, sprinkle with sugar
and return to oven for a few minutes until brown.
WALNUT PUDDING.
16-028. CAKEOMA Cake Mixture.
4-ozs. chopped walnuts.
8-ozs. dates (stoned).
2-ozs. butter.
Milk.
Rub the butter imto the sieved CAKEOMA and mix
in the walnuts a dukes. Add the milk and make a
smooth batter. Steam for three hours. Serve with
““ Sweet Sauce ”’ (page 27).
=
Soe
GOOSEBERRY PUDDING.
(any fresh fruit may be used).
16-0ozs. CAKEOMA Cake Mixture.
3-ozs. butter or lard.
legs.
Milk to mix.
13} pints gooseberries.
Sugar to taste.
Make a stiff paste with the sieved CAKEOMA, fat,
egg and milk. Roll out thinly and line a basin keeping
enough paste to fit the top of the basin and for the
middle. Put half the fruit into the basin and sprinkle
thickly with sugar. Then add a round of paste and then
the remainder of the gooseberries covered with sugar.
Place the paste cover on the basin to keep in the juice.
Bake for about one hour in a moderate oven. Turn
out and serve with CAKEOMA Custard or cream. Or
the pudding can be served cold and decorated with
whipped white of egg and red jelly.
RHUBARB PUDDING.
(Any fresh fruit may be used.)
16-ozs. CAKEOMA Cake Mixture.
6-ozs. Suet (finely chopped).
Pinch salt.
1 or 2 egss.
4 pint milk.
2-1bs. rhubarb.
Sieve the CAKEOMA and salt into a basin and mix
in the suet. Add the beaten eggs and milk gradually
to make a smooth batter. Dice the rhubarb and add to
the mixture. Bake in a well-greased pie dish in a
moderate oven for 14 hours. Serve with CAKEOMA
Custard.
CAKEOMA PUDDINGS. 2
~I
(See General Directions on page 18.)
COFFEE PUDDING.
16-0zs. CAKEOMA Cake Mixture.
4—6-ozs. butter. 4 glass milk.
4 tablespoonfuls coffee essence.
2 eggs.
Dissolve the coffee essence in the milk. Rub the fat into the sieved CAKEOMA and add the beaten eggs and milk
to make a smooth batter. Steam for three hours and serve with CAKEOMA Custard or cream.