Mrs. Hankins uses and recommends HANSELL'S Cloudy Food Flavourings & HANSELL'S Culinary Colourings!

Wairarapa Times-Age, 20 May 1939, Page 3 (Supplement)

Mrs. Hankins uses and recommends HANSELL'S Cloudy Food Flavourings & HANSELL'S Culinary Colourings!

AH the Recipes on this page have very kindly been supplied bv Mrs Hankins, who has been an enthusiastic user of HANSELL’S CLOUDY FOOD FLAVOURINGS for about three years. Mrs Hankiris writes, 3rd April, 1939: I have much pleasure in sending you further recipes in which I have used some of your Cloudy Flavourings' to great advantage. 1 find your Flavourings irivaluable in my work. Mrs Hankins comes to Masterton on Tuesday next, so at her demonstration ask about Hansell’s products.

DATE AND WALNUT MERINGUE CAKE. (Very Good.) Whites of four Eggs; 1 cup Castor Sugar (lib.); lib. Dates; lib. Walnuts; 4 tablespoons Biscuit Crumbs; half-tea-spoon HANSELL’S CLOUDY VANILLA FOOD FLAVOURING. Beat whites very stiffly; fold in sugar; crumbs; Vanilla Essence, dates and walnuts. Bake in large sandwich tin for 1J hours in slow oven. Pile whipped cream on top flavoured with a few drops of Hansell’s Cloudy Rum Food Flavouring.

ONE EGG CAKE. Half-pound Wholemeal; Jib. Flour; Jib. Butter; lib. Sugar; 11b. Mixed Fruit; 1 teaspoon Carbonate of Soda dissolved in 1 cup of Milk; 2 teaspoons Ground Ginger; 1 tablespoon Vinegar; 1 Egg; 1 teaspoon HANSELL’S CLOUDY ALMOND FOOD FLAVOURING; quarter teaspoon of Salt. Cream butter and sugar; add beaten, egg, vinegar, milk and soda, Almond Food Flavouring; then dry ingredients. Bake in slow oven for 2 hours. A verynice cake. j. . LEMON GEMS. . . 6oz. Flour; 3oz. Butter; half cup Milk; 2Joz. Sugar; 1 Egg; a j.ittle Salt; 1 teaspoon . Edmonds’ Baking Powder; half teaspoon, HANSELL’S .CLOUDY LEMON FOOD FLAVOURING. Cream butter and sugar; add beaten egg, dry ingredients, milk and Lemon Food Flavouring. Bake in hot gem irons in hot oven for 20 minutes. PASSION FRUIT FLUMMERY. (Excellent.) Warm slowly 1 breakfast cup of Water; 1 breakfast cup of Sugar and 1 tablespoon of Gelatine. Mix 1 tablespoon of Flour with 1 cup of water. Add to mixture on stove and bring slowly to the boil. Take off stove and add half a cup of Citrus Juice (two Oranges and 1 Lemon) and 1 teaspoon of HANSELL’S CL.QUpY f| PASSION FRUIT FOOD FLAVOURING. Stand till cool. Whip for a quarter of an hour and leave till set. —7TV CHEESE SAVOURIES. Equal quantities of;, Melted Butter, Grated Cheese and Floury . Salt and Cayenne to flavour; half-teaspoon of HANSELL’S CLOUDY CELERY FOOD FLAVOURING. , , •=,, ■ > ~ :t Melt butter and fold in flour, cheese, salt, cayenne and Celery Flavouring. Roll thin, cut into rounds and cook a light brown. (Three ounces of flour, cheese and butter makes a good baking.) Butter, decorate with chives or tomatoes. Suitable for afternoon teas and suppers.

DRIED APRICOT JAM. (Excellent.), 2IJ). Apricots; 7lb. Sugar; 5 . pints Water;,.. 2 • teaspoons,.- HANSELL’S CLOUDY ALMOND FOOD FLAVOURING. Soak the apricots in water overnight. Boil for about half an Hour. Add sugar and boil three-quarters of an hour, and then add essence, which gives the jam a nice nutty flavour.

RABBIT IN BREADCRUMBS. Cut Rabbit (must be very young) in small pieces; barely cover with water and bring to the boil. Add 1 teaspoon HANSELL’S CLOUDY ONION FOOD FLAVOURING and season to taste. Simmer slowly until t rabbit is tender; take out pieces; dip in egg and roll in breadcrumbs and fry a golden brown. Thicken stew with browned flour; add some chopped parsley and pour around rabbit. This method of cooking takes away the peculiar game flavour of the rabbit and one could almost persuade the family they were tasting fried chicken

.NEVER FAIL CREAM PUFFS. Take 3 Eggs; 1 cup Flour; Icup Qf Boiling Water; lib. Butter. Put butter into water and stir over fire until melted; add flour and remove from fire and stir until the mixture recedes from sides of pan. Remove from fire; cool; add well-beaten eggs; half-teaspoon of HANSELL’S CLOUDY - VANILLA FOOD FLAVOURING, and a little Salt. Stir for 10 minutes. Cook in good oven for half an hour.

MARSHMALLOW FILLING OR ICING. (Economical.) . i Soak 2 level teaspoons Powdered Gelatine in 2 tablespoons'Cold, Water. Add. 2 tablespoons Boiling Water and nearly a cup of Castor Sugar. Bring to boiling point to melt sugar; then cool; add HANSELL’S CLOUDY FOOD FLAVOURING and beat till snow white. It is stiff enough when it will stay in place when spread. This recipe may be varied by the use of different flavourings such as Hansel's Cloudy Rum, Orange, Banana, Brandy, Whisky, Cherry, Rose, Strawberry, Passion Fruit, Raspberry, Creme de Menthe. CARAWAY SEED CAKE. Jib. Butter; Jib. Flour; 7oz. Sugar; 4 Eggs; a pinch of Salt; 1. teaspoon Baking Powder; 2 teaspoons, ,Caraway Seeds; half-teaspoon HANSELL’S CLOUDY CARAWAY FOOD FLAVOURING. . Cream butter and eggs; add beaten eggs, food flavouring and dry ingredients. Bake in a deep tin 11 hours. ICING. Beat 2 tablespoons Butter to a cream; add 5 heaped tablespoons of Icing Sugar; , v 1 teaspoon - (HANSELL’S CLOUDY CHERRY FOOD ,FLAVOURING; a few drops of HANSELL’S RED PRIMARY COLOURING. Ice. and place half a cherry on each cake. CHERRY CAKES.

4oz. Butter; 4oz. Sugar; 2 Eggs; 6oz. Flour; ,2oz. Ground Almonds; 1 teaspoon Baking Powder; 2 tablespoons Milk;.a pinch of Salt; half teaspoon of HANSELL’S CLOUDY CHERRY FOOD FLAVOURING. Cream butter and sugar; beat eggs and add them; then dry ingredients, milk and food flavouring. Bake in patty tins in moderate oven 20 minutes and ice while still warm.

HORSE’S NOSE CAKE. Three Eggs; 1 cup Sugar;, 1 tablespoon each of Cornflour and Co.coa-, half teaspoon HANSELL’S CLOUDY VANiLLA FOOD FLAVOURING, and a few drops of HANSELL’S CLOUDY RUM FOOD FLAVOURING. Beat egg yolks and sugar together; add cocoa,, cornflour and esences; tlyn fold in the stiffly beaten egg white and bake in a sponge roll tin lined with greaseproof paper for 15 minutes. Roll up and when cold unroll and fill with whipped cream flavoured with a little sugar and a few drops of Hansell’s Cloudy Vanilla Food Flavouring.

FRUIT BLOCK. EXCELLENT FOR CHILDREN IN PLACE OF SWEETS. Half-pound each of Figs, Dates, Raisins, Prunes, Walnuts, Sultanas; quarterteaspoon each,of HANSELL’S CLOUDY ORANGE AND LEMON FOOD FLAVOURING. Put through the mincer twice and mix well; add essences. Knead into a small block. Cut in squares the size of caramels and roll in dessicated cocoanut.

MINCE-MEAT. Half-pound: Butter;' half-pound each Currants, Raisins, Brown Sugar, Mixed Peel; quarter-pound Ground Almonds; half-pound Apples; 1 grated Nutmeg; 1 teaspoon Spice; rind and juice of 1 Orange and Lemon; half-teaspoon each HANS,ELL’S CLOUDY ALMOND AND BRANDY FOOD FLAVOURINGS.

Cream butter and sugar; chop apples, grate rind of orange and lemon. Put other ingredients through a coarse mincer, add esences and mix all well together. Put in jars and seal.