LON 7 t NTS

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14 cup brown sugar

3 tablespoons Rogers'
Golden Syrup

2 tablespoons butter

egg 34 cup milk

cup flour

cup corn meal

teaspoon salt

tablespoon baking

powder (level)

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ee ee ee

lg cup of corn starch

‘ 1 cup brown sugar

2 tablespoons Rogers’
Golden Syrup

2!4 cups boiling water

14 teaspoon salt

14 teaspoon vanilla

14 cup dates

14 cup nuts

2 egg whites

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21% cups flour

4 teaspoons baking powder

1 teaspoon salt

3 level tablespoons Rogers’
Golden Syrup

2 cups milk

egg
2 tablespoons melted butter

CORN BREAD

Sift dry ingredients together and then
add the milk and Rogers’ Golden
Syrup mixed with the well beaten egg,
and lastly the melted butter. Pour
into very hot, oiled pan and bake
for approximately 20 minutes. Try
serving this smothered in Rogers’
Golden Syrup which has been warm-
ed, it is delicious.

DATE AND NUT
BLANC MANGE

Mix the corn starch, sugar and salt
with a little cold water to form a
smooth paste. Add boiling water and
Rogers’ Golden. Syrup and cook in
double boiler for 20 minutes or over
direct heat 5-7 minutes, stirring con-
stantly, add vanilla. Fold in dates,
nuts and egg whites after cooking.

PANCAKES

Mix and sift dry ingredients; beat
egg, add milk and Rogers’ Golden
Syrup and add to first mixture. Beat
thoroughly and add the melted butter.
Drop by spoonfuls onto a_ well
greased hot griddle. When puffed,
full of bubbles, and cooked on edges,
turn and cook on the other side.
Serve at once with Rogers’ Golden
Syrup which has been heated.

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