Recipes for cakes and puddings

FLAKES AND MILK. Serve with milk (hot or cold), sugar to taste, or jam, melted honey, etc. FLAKES AND BACON. Fry the Flakes with bacon or sprinkle in the fat. FLAKES AND SCRAMBLED EGGS. 3 eggs. 4 cupful Flakes. 1-oz. butter or margarine. Pepper and salt to taste. 4 cupful milk. Beat the eggs lightly, then add milk, Flakes and seasoning. Melt the butter in a saucepan and add the mixture. Cook over gentle heat, stirring well until the mixture thickens. (A delicious way of making three eggs sufficient for four people. ) As a Sweet. FLAKES AND FRUIT. “WAFER” Corn Flakes are delicious with all kinds of fresh, tinned or stewed fruit. Sprinkle the Flakes on the fruit and add “ top of the milk ’”’ and sugar or condensed milk to taste ‘WAFER ”’ Banana Splits. Sliced bananas topped with a little jam, on a mound of Flakes and served with milk or cream. (A very popular dish with children.) **WAFER ’”’ Crunch. 4-ozs. ‘* WAFER ”’ Corn Flakes. 4-ozs. margarine or fat. 2-0ozs. Oats. Pinch salt. 4-ozs. sugar. 1 tablespoonful syrup. Melt the syrup and margarine ina pan. Add dry ingredients and mix well. Bake in a swiss roll tin until golden brown. Cut into slices while warm. oe ‘WAFER’? BREAKFAST CEREALS. As a Sweet. ““WAFER ”’ Chocs. 14 cups **‘ WAFER ”’ Corn Flakes. ;-lb. Sweetened Chocolate. Squeeze of lemon juice. Melt the chocolate over gentle heat and mix inthe Corn Flakes. Addlemon juice. Drop with teaspoon into small mounds on to a greased baking sheet. Top with small pieces of walnut if available. Allow to set in a cool place. (This recipe makes the chocolate ration go further.) HAM CROQUETTES. Toacupful of “WAFER” Flakes add 4-lb. of chopped or minced ham and a little flour and seasoning. Beat an egg until light and add to the mixture, beating toa stiff consistency. Turn into rounds and roll in crushed Flakes then fry in hot fat until golden brown. Drain on paper and serve. Savoury Dishes. (for lunch or a light supper.) FLAKES AND POTATO RISSOLES. 6 tablespoonfuls mashed potatoes. 1 tablespoonful! chopped onion. 3 tablespoonfuls crushed Flakes. 1 tablespoonful chopped parsley. 1 yolk of egg. Frying fat as required. 1 whole egg. Salt and pepper to taste. Mix potatoes, Flakes, onion, parsley, and season to taste. Moisten with yolk of egg. Form into rissoles, coat with egg and crushed Flakes and fry in hot fat until golden brown. STUFFED TOMATOES. 8 tomatoes. 3 Small onion (minced). 1 teaspoonful chopped parsley. 2 tablespoonfuls crushed Flakes. 2-0z. bacon or ham. Salt and pepper to taste. Mince the ham or bacon and put into a pan with other ingredients finely chopped. Stir over the fire for a few minutes. Scoop out the inside of tomatoes without breaking. Add the pulp and crushed Flakes to the mixture in the pan and cook for a few minutes longer stirring allthe time. Fill the tomatoes carefully with this stuffing. Grease a pan. Put the tomatoes in and cook in a moderate heat for about 15 minutes. Sprinkle with crushed Flakes and serve. wes Vy —— \*_ Latham’s Food Products have a reputation for quality and purity. They are manufactured in a modern factory under the most hygienic conditions. Look for the Latham’s diamond on the cartons, and be sure of the best. UNSWEETENED LATHAM & COLLETT Ea eA Be Oy. ib Ds, ESTD. 1884 PORT CAUSEWAY BROMBOROUGH All goods leave the factory in perfect condition and any deterioration can only have been caused by conditions beyond our control. If you have any cause for complaint return the offending packet to us stating where the purchase was made, and we will immediately replace it. CHESHIRE