Recipes for cakes and puddings

Make the pastry and roll out. (Page 13.) Fit into greased flan ring and bake in a moderate oven (350°F.) for 15-20 minutes. When cooked fill with strawberries. Whip up the egg whites and add sugar. When really stiff place on the flan and put into a cool oven for a few minutes to allow to set. CHOCORANGE PASTRIES. 6-ozs. CAKEOMA Short Crust Pastry. | 1 orange cut in thin slices. Chocolate spread. Make the pastry and roll out, cut into rounds and prick. Cook in a hot oven (425°F.) for 10-15 minutes. On two rounds spread filling made by creaming together l-oz. margarine and l-oz. sugar and adding four teaspoonfuls cocoa, grated orange rind and vanilla essence. On third round place an orange slice. Sandwich all three together with the orange in the centre. Decorate with a small piece of peel. PASTRIES AND FLANS. BLONDIN TARTS. Line a plate or shallow baking tin with CAKEOMA Short Crust Pastry (page 13). Spread the bottom with jelly or jam and fill up with “ Queen Cake” batter (page 11). Bake in a moderate oven. HONEYBEAR TART. 2-ozs. CAKEOMA Cake Mixture. 2-ozs. plain flour. Pinch salt. 14-ozs. fat. Make a short crust paste with the above and line a tin. Chop one apple finely and place in tart, sprinkle with l-oz. breadcrumbs and pour on three tablespoonfuls honey. Bake in a moderate oven (400°F.) for 15-20 minutes. MOCK ALMOND SLICES. CAKEOMA Short Crust Pastry. 2 tablespoonfuls jam. 14-0z. margarine. 2 dessertspoonfuls syrup. 4-ozs. medium oatmeal. Make the short crust pastry (page 13) and roll out into one strip. Spread with jam. Melt margarine and syrup and add oatmeal. Spread on top of pastry and jam. Place in hot oven (450°F.) for 20 minutes. Cut in slices when cool. ICED CHOCOLATE TARTLETS. Line small tartlet cases with CAKEOMA short crust pastry (page 13). Mix the following together and fill the tins with it having first put a little apricot jam in the bottom: 2-ozs. fat, l-oz. sugar, 1 egg, 1 tablespoonful cocoa, 4-ozs. CAKEOMA, milk to mix. Bake in moderate oven (425°F.) for 15 minutes. When cool ice with chocolate or white glacé icing (page 16). CAKEOMA SPONGE AND SANDWICH CAKES. 1 JAM SANDWICH. 8-ozs. CAKEOMA 2 tablespoonfuls Cake Mixture. milk. 3-ozs. Sugar. (or 1 eggs and 4 2 eggs. tablespoonfuls milk will do.) Beat up the eggs with the sugar and lightly but thoroughly mix with the sieved CAKEOMA and milk. Spread the batter evenly in a well-greased tin and ~ bake in a hot oven (400°F.) for 15-20 minutes. When cool cut open and spread with jam, lemon curd or fruit jelly. Replace top and press down gently. Dust with castor sugar or the cake may be iced (page 16). ORANGE SANDWICH CAKE. 8-ozs. CAKEOMA Juice of one orange Cake Mixture. and grated rind of 3-ozs. butter. same. 3 eggs. Milk to mix. Pinch salt. Cream the fat and add the egg. Sieve the CAKEOMA and salt and fold into the creamed mixture. Add orange juice and rind. A piece of candied orange or glacé melon may be placed on top when mixture has been put in greased tin. Bake for 30 minutes in hot oven (425°F.) Brush a little warmed orange juice over the top when the cake is removed from the oven. BUTTER SANDWICH. 5-ozs. CAKEOMA Cake Mixture. 2-ozs. butter. 2-ozs. sugar. 2 eggs. Cream the butter and sugar until light then add the eggs one at a time beating in well. Add the CAKEOMA and lightly, but thoroughly mix until the batter is smooth. Spread evenly in a well-greased and floured sandwich tin and bake in a hot oven. When cooked, the cake should be cut and filled as for--* Jam Sandwich.” SWISS ROLL.