Tea-time favourites : cooked the New World way / [Radiation Ltd].

  • Radiation Limited. Publications Department.
Date:
[1938]
Catalogue details

Licence: Public Domain Mark

Credit: Tea-time favourites : cooked the New World way / [Radiation Ltd]. Source: Wellcome Collection.

    19/24 page 17
    SPONGE CAKE. Regulo Setting Mark 3 Ingredients— Time 1 Hour 6 ozs. castor sugar. 3 eggs. 1 tablespoonful boiling water. 4 ozs. best white flour. Size of tin, 64 inches diameter. Method.-Watrm the sugar in a bowl and add 1 tablespoonful of boiling water. Mix well together. Add the eggs and whisk until vety thick. Stir in the sifted flour and pour the mixture into the cake tin, which should have been greased and sprinkled with 1 teaspoonful of castor sugar sifted with 1 teaspoonful of flour. Bake for 1 hour with the “ Regulo ” at Mark 3. Cool slowly and allow the cake to become nearly cold before turning out of the tin. N.B.—To produce a crisp top crust on the cake, sprinkle with a little sifted sugar and flour before baking. GATEAU ST. HONORE. Regulo Setting Mark 5 Time 30 Minutes Ingredients— Fleur Pastry— 6 ozs. flour. t yolk of egg. 3 teaspoonful salt. Cold water. 3 ozs. butter or margarine. Choux Pastry— I oz. butter or margarine. I teaspoonful sugat. 1 pint water. Vanilla essence. 4 24 ozs. flour. 2 eggs. For Filling— 3 bananas. + pint cream. Castor sugar. Glacé cherries. Method— For Fleur Pastry.—Sift the flour and the salt together. Rub in the butter and mix altogether with the yolk of egg and sufficient cold water to form a stiff paste. Roll out into a round shape and place on a baking tray. For Choux Pastry.—Bring the butter and water to boiling point. Add the sifted flour and beat well until smooth. Continue beating until the mixture forms into a ball and leaves the sides of the pan. Remove from the hotplate, allow to cool for a few minutes, add the sugar and the vanilla essence and beat the eggs in one atatime. Turn
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