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"Paisley Flour"

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S – mw -f Wa rr t WA U – IR 7Y M 9a !, r ‘5 “// ‘A W, aY SIMPLE PLUM PUDDING. We would all like to see a real, rich, pre- war style Plum Pudding on the table once again, * but this is still beyond the reach of many of us. I The following recipe is designed to meet the I restricted supplies and the high prices of many of the ingredients, and so brings a plum pudding within the reach of all. SIMPLE PLUM PUDDING. 1 oz. “Paisley Flour.” 4 oz. raisins. 6 oz. ordinary flour. 2 oz. mixed peel. 2 oz. bread crumbs. 1 teaspoon each cinnamon, 4 or. suet. ground singer, spice. S. ou brown sogar. 2 tablespoons syrup. 4 on. currants. 1 egg. Milk to nix. Sift the flour and “Paisley Flour’ well together; clean the currants, stone the raisins. chop the peel and suet. Mix all the dry ingredients in a basin. Heat the syrup slightly and add it. Beat the egg well and stir in with sufficient milk to moisten. Fill into a well-buttered basin, and steam for 3 or 4 hours. Whether you use the simple recipe above or a richer one always remember that to ensure success Saisleeyi7 lour The SURE raising powder I should be used as the raising 1– l ingredient. I I Economise by buying the large packets. EXPORT. The Export of Brown & Poison’s “Patent” Corn Flour and “Paisley Flour,” perforce curtailed during the War, will be resumed throughout the world as early as possible.



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