The new Albatross recipe book

Line a shallow pie tin with the pastry. Mix the chopped corned beef, carrot and onion together. Put the soup powder in a small pan, add the herbs and stir the cold water into it. Cook a few minutes. Add the corned beef mixture and taste for seasoning. Pour into the pastry. Roll out remaining pastry and place ontop. Trim offand prick witha fork. Brush with egg or milk and bake for 30-35 minutes in a moderately hot oven. (Regulo Mark 6 or 410° Fahr.). LEMON MERINGUE PIE 6 oz. short pastry (see page 6) Tip of teaspoon margarine 1 rounded tablespoon sugar Grated rind of 1 lemon 1 rounded tablespoon plain Juice of 1-2 lemons flour 2 eggs Pinch of salt 1 small teacup boiling water Roll out the pastry and line a 6° sandwich tin with it. Prick the bottom and bake for 12-15 minutes in a moderately hot oven. (Regulo Mark 6 or 410° Fahr.). Mix the sugar, flour and salt in a small saucepan. Stir in the boiling water and continue to stir. Cook for 10 minutes. Remove. Add the margarine, grated lemon rind and juice, and then the beaten yolk of egg. Cook for a minute longer, but do not boil. Whip the egg white stiffly with a few grains of salt. Fold ina level tablespoon of icing sugar. Turn the filling into the shell and pile the meringue ontop. Return the flan to the oven (Regulo Mark 2 or 320° Fahr.), and leave until the meringue is golden brown. WELSH CHEESE CAKES Short pastry (see page 6) 4 dessertspoons castor sugar Jelly, jam, lemon or orange 2 tablespoons melted margarine 4 tablespoons Albatross Self- 1 egg Raising Flour Roll the pastry to less than }” thick, cut into rounds and line patty tins with it. Into each put a small teaspoon of jelly, jam, orange or lemon curd. Then mix the flour and sugar, work in melted margarine and beat in the egg. Put a spoonful of this mixture on the preserve and bake for 15-20 minutes in a moderately hot oven. (Regulo Mark 6 or 415° Fahr.). LATTICE FRUIT PIE Line a shallow pie tin with short pastry (see page 6) and add any mixture of fruit you wish. My favourite is mixed dried fruit, stewed with a very little water, and sharpened with lemon juice and rind, or essence, and thickened with cornflour. The colour is not good, so I always darken it a little with a drop or two of caramel (liquid gravy browning). Having lined the pie tin and filled it with fruit, cut strips of pastry and lay them lattice-wise across the top of the pie, dampening their ends so that they will stick to the rim. Cut more strips and lay them over the rim to cover the joins. Crimp the edges and bake for 25- 30 minutes in a moderately hot oven. (Regulo Mark 6 or 400° Fahr.). VANILLA SLICES Roll out Puff Pastry (see page 7) very thin and mark it off for Vanilla Slices. Bake in a very hot oven (Regulo 8 or 9 or 455-475° Fahr.). When cold, cut in the lines marked and sandwich with raspberry jam. Then having placed one piece on it, add sweetened custard and finish with another slice of puff pastry, making three layers in all. Pipe on synthetic cream, or spread with Vanilla Water Icing. CREAM HORNS Cream Horns are another way of using Puff Pastry (see page 7) especially for using up trimmings. Roll out less than }” thick, cut into thin strips, wetting one side. Then wrap cream horn cones with this so that the damp side joins up with the new layer. Press very gently, then bake in a hot oven, first having brushed the surface with a little beaten egg, as all puff pastry should be. Put a little jam in each ‘horn’. Fill up with whipped cream or mock cream or custard. FRUIT PUFFS