8-ozs. CAKEOMA Cake Mixture.
2-ozs. fat.
+ pint milk.
1 egg.
Pinch salt✪ Savory Dropped Scones.
Sieve the dry ingredients into a bowl and rub in the
fat. Add egg and mix to a stiff batter with the milk.
Grease a hot girdle. With a dessertspoon and teaspoon,
pour batter on to the girdle, making three sizes of
scones. Spread the large scones with filling and place
smaller ones on top and then more filling and top with
the smallest scone. Fillings : Chopped apple, onion and
tomato sauce, OR apple, celery, and orange chopped
and mixed with salad dressing or mayonnaise.
GINGER FINGERS.
5-ozs. CAKEOMA Cake Mixture.
14-ozs. margarine or lard.
14 tablespoonfuls syrup.
14 teaspoonfuls ground singer✪ Ginger Fingers.
Warm the fat and syrup and cream together. Sieve in the CAKEOMA and ginger. Mix to a stiff dough and roll
out thinly. Cut into fingers approximately 4-in. wide by 14-in. long. Bake in hot oven (400°F.) for 25-30 minutes.
CAKEOMA
Small Cakes, Scones, Biscuits, etc.
DATE COOKIES.
8-ozs. CAKEOMA Cake Mixture.
1 egs.
3-ozs. butter.
3-ozs. dates.
Pinch salt.
Milk to mix✪ DATE COOKIES.
Sieve the CAKEOMA and salt into a basin. Rub in
the fat and add milk to make a stiff dough. Cut into
6-8 pieces. Knead into balls and make small holes in
the centre. Cut dates in half (stone if necessary) and
fill the centres with them. Close the opening. Turn
cookies over, place on a greased tray and brush with
milk. Bake in a hot oven (450°F.) for 15-20 minutes.
CAKES. 13
(See General Directions om page 6.)
CREAM KISSES.
6-0zs. CAKEOMA Cake Mixture.
2 dried eggs (fresh eggs make the mixture
too soft).
2-ozs. butter.
Pinch salt.
Vanilla.
Milk to mix✪ CREAM KISSES.
Sieve the CAKEOMA and dried eggs and salt. Rub
in the fat. Mix to a soft consistency with milk and few
drops vanilla essence. Pipe with a starred tube, or
with a spoon make small cakes. Bake in a moderately
hot oven (350°F.) for 10-15 mimutes. Stick halves
together with mock cream (page 16) or jam. Decorate
with } cherry.
CAKEOMA PASTRIES AND FLANS.
CAKEOMA makes tart paste and flaky pastry richer and shorter, as well as lighter tham that made in the ordinary
way, and it is more economical because less fat is required.
CAKEOMA SHORT CRUST PASTRY.
8-ozs. CAKEOMA Cake Mixture.
8-ozs. plain flour.
4-6-ozs. lard or butter.
Pinch salt.
Water.
FRUIT FLAN.
5-ozs. CAKEOMA Cake Mixture.
2-ozs. butter.
2 eggs.
2-ozs. fine sugar✪ FRUIT FLAN.
Cream the butter and sugar and then add one egg at
a time beating well until ight. Add the CAKEOMA
and mix until the batter is smooth. Spread evenly ina
flan tin and bake in a hot oven for 7-10 minutes.
Turn on to clean cloth amd when cool fill with thin
layer of partly-set jelly. Add the fruit then another
layer of jelly. Coat with whipped or mock cream.
CAKEOMA FLAKY PASTRY.
8-ozs CAKEOMA Cake Mixture.
6-ozs. lard or mixed fat.
Pinch salt.
Water to mix.
Divide the fat into four. Sieve CAKEOMA, salt
and rub in a quarter of the fat. Add sufficient liquid
to make a stiff dough. Roll into a strip. Fold mto
three with plain part im the centre. Seal ends and half
turn and roll again. Repeat the previous part twice
again, and then once withowt fat. Roll out to required
shape and size. Bake im wery hot oven.
sa CAKEOMA
BANBURY PASTRIES.
4-ozs. CAKEOMA Cake Mixture.
3-ozs. lard or mixed fat.
Pinch salt.
2-o0zs. currants.
$-OZ. Sugar✪ BANBURY PASTRIES.
Make the flaky pastry as described on previous page
and roll out. Cut approximately 2-in. rounds
with a cutter and sprinkle half the rounds with
currants. Cover with another round and roll lightly
again. Sprinkle with sugar and bake in a very hot
oven (450°F.) for 10-15 minutes.
STRAWBERRY MERANGUE FLAN.
CAKEOMA Short Crust Pastry.
1 packet frozen or fresh strawberries or
other fruit.
1 or 2 whites of egs.
+-1-o0z sugar.
Page 5 · 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
8-ozs. CAKEOMA Cake Mixture. 2-ozs. fat.
+ pint milk.
1 egg.
Pinch salt.
Sieve the dry ingredients into a bowl and rub in the fat. Add egg and mix to a stiff batter with the milk. Grease a hot girdle. With a dessertspoon and teaspoon, pour batter on to the girdle, making three sizes of scones. Spread the large scones with filling and place smaller ones on top and then more filling and top with the smallest scone. Fillings : Chopped apple, onion and tomato sauce, OR apple, celery, and orange chopped and mixed with salad dressing or mayonnaise.
GINGER FINGERS.
5-ozs. CAKEOMA Cake Mixture. 14-ozs. margarine or lard.
14 tablespoonfuls syrup. 14 teaspoonfuls ground ginger.
Warm the fat and syrup and cream together. Sieve in the CAKEOMA and ginger. Mix to a stiff dough and roll out thinly. Cut into fingers approximately 4-in. wide by 14-in. long. Bake in hot oven (400°F.) for 25-30 minutes.
CAKEOMA
Small Cakes, Scones, Biscuits, etc. DATE COOKIES.
8-ozs. CAKEOMA Cake Mixture. 1 egg.
3-ozs. butter.
3-ozs. dates.
Pinch salt.
Milk to mix.
Sieve the CAKEOMA and salt into a basin. Rub in the fat and add milk to make a stiff dough. Cut into 6-8 pieces. Knead into balls and make small holes in the centre. Cut dates in half (stone if necessary) and fill the centres with them. Close the opening. Turn cookies over, place on a greased tray and brush with milk. Bake in a hot oven (450°F.) for 15-20 minutes.
CAKES. 13
(See General Directions om page 6.)
CREAM KISSES.
6-0zs. CAKEOMA Cake Mixture.
2 dried eggs (fresh eggs make the mixture too soft).
2-ozs. butter.
Pinch salt.
Vanilla.
Milk to mix.
Sieve the CAKEOMA and dried eggs and salt. Rub in the fat. Mix to a soft consistency with milk and few drops vanilla essence. Pipe with a starred tube, or with a spoon make small cakes. Bake in a moderately hot oven (350°F.) for 10-15 minutes. Stick halves together with mock cream (page 16) or jam. Decorate with } cherry.
CAKEOMA PASTRIES AND FLANS.
CAKEOMA makes tart paste and flaky pastry richer and shorter, as well as llighter than that made in the ordinary
way, and it is more economical because less fat is required.
CAKEOMA SHORT CRUST PASTRY. 8-ozs. CAKEOMA Cake Mixture. 8-ozs. plain flour. 4-6-ozs. lard or butter.
Pinch salt. Water.
FRUIT FLAN.
5-ozs. CAKEOMA Cake Mixture.
2-ozs. butter.
2 eggs.
2-ozs. fine sugar.
Cream the butter and sugar and then add one egg at
a time beating well until ight. Add the CAKEOMA and mix until the batter is smooth. Spread evenly in a flan tin and bake in a hot oven for 7-10 minutes.
Turn on to clean cloth and when cool fill with thin layer of partly-set jelly. Add the fruit then another layer of jelly. Coat with whipped or mock cream. CAKEOMA FLAKY PASTRY.
8-ozs CAKEOMA Cake Mixture.
6-ozs. lard or mixed fat.
Pinch salt.
Water to mix.
Divide the fat into four. Sieve CAKEOMA, salt and rub in a quarter of the fat. Add sufficient liquid to make a stiff dough. Roll into a strip. Fold into three with plain part in the centre. Seal ends and half turn and roll again. Repeat the previous part twice again, and then once without fat. Roll out to required shape and size. Bake in very hot oven.
sa CAKEOMA
BANBURY PASTRIES. 4-ozs. CAKEOMA Cake Mixture. 3-ozs. lard or mixed fat. Pinch salt. 2-ozs. currants. 1-oz. Sugar.
Make the flaky pastry as described on previous page and roll out. Cut approximately 2-in. rounds with a cutter and sprinkle half the rounds with currants. Cover with another round and roll lightly again. Sprinkle with sugar and bake in a very hot oven (450°F.) for 10-15 minutes.
STRAWBERRY MERANGUE FLAN. CAKEOMA Short Crust Pastry. 1 packet frozen or fresh strawberries or other fruit. 1 or 2 whites of eggs. +-1-o0z sugar.
Records on this page
Savory Dropped SconesGinger FingersEOMA Cake MixtureDATE COOKIESDate CookiesORANGE SANDWICH CAKEJAM SANDWICHCREAM KISSESFRUIT FLANBANBURY PASTRIES