Blend one tablespoonful of CAKEOMA Custard Powder with 2-3 tablespoonfuls milk. Boil one pint of milk with a little sugar and while still boiling pour on to the Custard Powder and stir well. Pour the Custard into a dish or individual glasses and serve hot or cold. SPONGE CUSTARD PUDDING. Cut half a jam sandwich (page 15) into slices and place in a glass dish. Pour CAKEOMA Custard over the cake and leave until quite cold. A little sherry may be soaked into the sandwich if liked, before adding the Custard. RICE OR TAPIOCA PUDDING. Stew in a saucepan until soft, sufficient rice or tapioca for your pudding with milk and sugar to taste. Make some Custard according to the CAKEOMA Custard recipe, and mix with the rice or tapioca while hot. Sprinkle with grated nutmeg and bake in a slow oven. COFFEE CREAM. Blend two tablespoonfuls CAKEOMA = Custard Powder with two tablespoonfuls milk taken from one pint milk to make a smooth paste. Boil the remainder of the milk with two tablespoonfuls sugar and one tablespoonful coffee essence, and while boiling pour POWDER RECIPES. gi on to the mixture and stir briskly. Pour into a pint mould and serve cold. The cream wil] be stiffer if it is returned to the pan after making and boiled for a few minutes before pouring into the mould. CUSTARD PUDDING. Biend one tablespoonful of CAKEOMA Custard Powder, two tablespoonfuls ground rice and a small knob of butter with three tablespoonfuls milk taken from ? pint. Boil the rest of the milk and while still boiling pour into the basin stirring briskly. Pour into a well-greased dish and bake until lightly browned. CUSTARD TARTS. Prepare the Custard according to the recipe given, and pour into patty pans lined with short crust pastry (page 13). Bake in a moderate oven for about 20 minutes. CUSTARD PIE. Blend one tablespoonful CAKEOMA Custard Powder and one tablespoonful flour with three tablespoonfuls milk taken from one pint. Boil the remainder of the milk with two tablespoonfuls sugar and pour on to the Custard Powder while still boiling. Pour into a deep dish lined with short crust pastry (page 13). Grate nutmeg over the top and bake for 20 minutes. 30 “OMA” CORNFLOUR RECIPES. BLANC MANGE. A SOOTHING DRINK FOR CHILDREN AND 1-0z. ‘* OMA ”’ Cornflour. INVALIDS. 1$-ozs. sugar. 1 level tablespoonful ‘‘ OMA "* Cornfiour. 1 pint milk. 1 pint milk. Flavouring and colour if liked. Sugar to taste. Mix the cornflour smoothly with a little cold milk. Blend the cornflour with a little cold milk and boil Boil the remainder of the milk and stir in the cornilour re the remainder. Pour over the cornflour and stir gently. and boil gently for five minutes. Add the sugar, flavour and colour and pour into a mould previously Add sugar to taste and return to the pan and boil tor rinsed with cold, water. two or three minutes. CORNFLOUR PUDDING. 2 level tablespoonfuls ‘‘ OMA “ Cornfiour. 1 pint milk. 1 tablespoonful sugar. Grated rind of half a lemon. 1 eggs. Small knob of butter. Pinch salt✪ Cornflour Pudding. Blend the cornflour smoothly with a little cold milk. Boil the remainder and pour over the cornflour stirring all the time. Return to the saucepan and boil gently until it thickens, then cool slightly. Add the egg yolk, salt and lemon rind and stir for two or three minutes over the heat. Whisk the egg whites to a stiff froth and add lightly to the rest of the ingredients. Pour into a buttered pie dish and bake in a slow cven for $ hour. “OMA ” Cornflour is also invaluable for thickening soups, gravy, sauces, etc. WAFER’ BREAKFAST CEREALS. . fathamy “WAFER ”’ *“WAFER ”’ CORN FLAKES. WHEAT FLAKES “WAFER” Wheat and Corn Flakes are manufactured under ideal conditions and are of the same high quality always associated with ““CAKEOMA ” and ‘““OMA”’ Products. There are many delicious ways of using them. A few sample recipes are given below. For Breakfast.

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Blend one tablespoonful of CAKEOMA Custard Powder with 2-3 tablespoonfuls milk. Boil one pint of milk with a little sugar and while still boiling pour on to the Custard Powder and stir well. Pour the Custard into a dish or individual glasses and serve hot or cold. SPONGE CUSTARD PUDDING. Cut half a jam sandwich (page 15) into slices and place in a glass dish. Pour CAKEOMA Custard over the cake and leave until quite cold. A little sherry may be soaked into the sandwich if liked, before adding the Custard. RICE OR TAPIOCA PUDDING. Stew in a saucepan until soft, sufficient rice or tapioca for your pudding with milk and sugar to taste. Make some Custard according to the CAKEOMA Custard recipe, and mix with the rice or tapioca while hot. Sprinkle with grated nutmeg and bake in a slow oven. COFFEE CREAM. Blend two tablespoonfuls CAKEOMA = Custard Powder with two tablespoonfuls milk taken from one pint milk to make a smooth paste. Boil the remainder of the milk with two tablespoonfuls sugar and one tablespoonful coffee essence, and while boiling pour POWDER RECIPES. gi on to the mixture and stir briskly. Pour into a pint mould and serve cold. The cream will be stiffer if it is returned to the pan after making and boiled for a few minutes before pouring into the mould. CUSTARD PUDDING. Blend one tablespoonful of CAKEOMA Custard Powder, two tablespoonfuls ground rice and a small knob of butter with three tablespoonfuls milk taken from ? pint. Boil the rest of the milk and while still boiling pour into the basin stirring briskly. Pour into a well-greased dish and bake until lightly browned. CUSTARD TARTS. Prepare the Custard according to the recipe given, and pour into patty pans lined with short crust pastry (page 13). Bake in a moderate oven for about 20 minutes. CUSTARD PIE. Blend one tablespoonful CAKEOMA Custard Powder and one tablespoonful flour with three tablespoonfuls milk taken from one pint. Boil the remainder of the milk with two tablespoonfuls sugar and pour on to the Custard Powder while still boiling. Pour into a deep dish lined with short crust pastry (page 13). Grate nutmeg over the top and bake for 20 minutes. 30 “OMA” CORNFLOUR RECIPES. BLANC MANGE. A SOOTHING DRINK FOR CHILDREN AND 1-0z. ‘* OMA ”’ Cornflour. INVALIDS. 1$-ozs. sugar. 1 level tablespoonful ‘‘ OMA "* Cornfiour. 1 pint milk. 1 pint milk. Flavouring and colour if liked. Sugar to taste. Mix the cornflour smoothly with a little cold milk. Blend the cornflour with a little cold milk and boil Boil the remainder of the milk and stir in the cornflour over the remainder. Pour over the cornflour and stir gently. and boil gently for five minutes. Add the sugar, flavour and colour and pour into a mould previously Add sugar to taste and return to the pan and boil for rinsed with cold, water. two or three minutes. CORNFLOUR PUDDING. 2 level tablespoonfuls ‘‘ OMA “ Cornfiour. 1 pint milk. 1 tablespoonful sugar. Grated rind of half a lemon. 1 eggs. Small knob of butter. Pinch salt. Blend the cornflour smoothly with a little cold milk. Boil the remainder and pour over the cornflour stirring all the time. Return to the saucepan and boil gently until it thickens, then cool slightly. Add the egg yolk, salt and lemon rind and stir for two or three minutes over the heat. Whisk the egg whites to a stiff froth and add lightly to the rest of the ingredients. Pour into a buttered pie dish and bake in a slow oven for 1 hour. “OMA ” Cornflour is also invaluable for thickening soups, gravy, sauces, etc. "WAFER" BREAKFAST CEREALS. . fathamy “WAFER ”’ *“WAFER ”’ CORN FLAKES. WHEAT FLAKES “WAFER” Wheat and Corn Flakes are manufactured under ideal conditions and are of the same high quality always associated with ““CAKEOMA ” and ‘““OMA”’ Products. There are many delicious ways of using them. A few sample recipes are given below. For Breakfast.

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Cornflour PuddingWAFER Crunch

Recipes for cakes and puddings