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.

    7/28 page 5
    GINGER BISCUITS 5 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Margarine or Butter 2 level tablespoons of Golden Pinch of Salt yrup Pinch of Cayenne Pepper 1 teaspoon Ground Ginger Few drops of Lemon Essence 1 level teaspoon Bi-carbonate of Soda or Grated Rind of a Lemon Put the syrup and fat in a basin. Stand in hot water in a small pan and melt together taking care not to overheat. Add bi-carbonate of soda, lemon, and lastly the flour and other ingredients. Mix well together and work into a smooth ball. Roll out thinly, cut into rounds and place on a baking sheet. Put in a moderate oven (375°F. or Mark 4) and bake for 15 minutes. Cool before storing. MELTING MOMENTS 5 oz. ‘‘Frenlite’’ Self-Raising Flour Half an egg 14 oz. Margarine or Butter Oats 2% oz. Lard 1 teaspoon Vanilla Essence 3 oz. Caster Sugar Glacé Cherries Cream fat and sugar, beat in egg. Work in flour and vanilla essence. Roll into balls, coat with rolled oats. Place on a greased baking sheet, press down slightly, decorate with a piece of cherry. Bake in moderate oven 20-25 minutes. Cool before removing from tray. ORANGE AND CHOCOLATE BISCUITS 4 oz. Margarine or Butter 1 small Egg 4 oz. Caster Sugar 1 teaspoon grated Orange Rind 6 oz. ‘‘Frenlite’’ Self-Raising Flour Pinch of Salt 1 oz. Drinking Chocolate Pinch of Cinnamon 1 oz. Rice Flour Cream the fat and sugar, beat in the egg. Stir in the flour and salt. Divide into two portions—into one stir rice flour and orange rind; into the other stir drinking chocolate and pinch of cinnamon. Roll out each piece of dough 3-in. thick on floured board. Cut into shapes and place on a greased baking sheet. Bake in a moderately hot oven for approxi- mately 12 minutes. When cold, sandwich together with orange butter cream. (See page 3—substituting 1 teaspoon orange rind for coffee). et SHORTBREAD 3 oz. ‘‘Frenlite’’ Flour (plain or 3 oz. Butter self-raising) 2 oz. Caster Sugar 1 oz. ‘‘Frenlite’’ Cornflour Cream together the butter and HALF the sugar. Work in the flour, cornflour and lastly the rest of the sugar. Either press into a shortbread mould or form into a neat round (4-in. thick) on the back of a baking tin. Flute the edges, prick firmly—especially if using self-raising flour—and bake for approximately 40 minutes in the centre of a low oven: Mark 2 to 3 or 300° F. Cool on the tin, marking into sections before the biscuit is cold. This recipe can be used to make small individual biscuits. Page § free from any bleaching agent
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