Frenlite cookery book / J.W. French & Co. Ltd.

Date:
[between 1950 and 1959?]
Catalogue details

Licence: Public Domain Mark

Credit: Frenlite cookery book / J.W. French & Co. Ltd. Source: Wellcome Collection.

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    8 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Margarine (or 1 oz. Pinch of Salt Margarine and 1 0z. Milk to Mix Lard) 2 oz. Sugar 1 Egg Have the oven ready 475°F. or Mark 8. Rub fat into well-sieved flour. Add other dry ingredients. Mix to a soft dough with the milk and beaten egg. Turn on to a floured board, knead dough and shape. Bake at once in hot oven 10-15 minutes according to size. VARIATIONS CHEESE SCONES. Omit sugar. Add 4 oz. of finely-grated cheese and a pinch of mustard, reserving a little of the cheese to sprinkle on the top of each scone before baking after brushing the tops with milk. Serve this way—Split in half, butter and sandwich together with sliced tomato and water cress. FRUIT SCONES. Add 2 oz. cleaned dried fruit, or chopped dates. TREACLE SCONES. Add 4 teaspoon of bicarbonate of soda and 1-2 tablespoons of warmed golden syrup. BUTTER ICING 4 oz. Butter or Margarine Vanilla Essence, Colouring 6 oz. Sieved Icing Sugar if required Cream fat and gradually add the sugar, beat until smooth and creamy, then add the essence and colouring if required. Use as a filling for sponge or layer cakes. CHOCOLATE GLACE ICING 1 oz. Grated Chocolate 1 tablespoon Warm Water 4 oz. Sieved Icing Sugar 1 teaspoon Vanilla Essence 4 oz. Margarine or Butter Put the chocolate in a saucepan with the butter and water, allow it to melt and boil for two minutes. Allow to cool, add the icing sugar together with the essence. Beat until glossy. Add a few drops of tepid water if too thick. GLACE ICING 8 oz. Sieved Icing Sugar Flavouring and Colouring 2 tablespoons Warm Water as required Sieve the icing sugar and place it in a bowl. Add tepid water, colouring and flavouring, mix to a coating consistency. Beat until smooth and glossy. Page 19 who recommend Frenlite to their friends
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