McDougall's cookery book

M‘ Dougall’ , COOKERY BOOK ee ae Se ee ee Se ee ee a a ae a a a ae Over seventeen million copies of McDougall’s famous Cookery Book have been distributed all over the world. This new, twenty-third edition has been brought thoroughly up to date, and a section on Biscuits has been added. The recipes have been specially planned to meet the need of the busy housewife. Cooks have relied on McDougall’s Self- raising Flour for generations, and nearly one hundred years of milling experience lies behind every bag. This enables us to give you the ideal Self-raising Flour which is equally suitable for baking, boiling or steaming. The purest raising ingredients are scientifically mixed with the flour, which is not treated with any chemical bleach or improver whatsoever. By using ‘““McDougall’s” and following the recipes in this book, you will enjoy successful cooking every day. We are confident you will thereby satisfy the appetite of your family and earn the compliments of your friends. McDOUGALLS LTD., Wheatsheaf Mills, Millwall Docks, London, E.14. Also at Andover, Hellingly, Nottingham and Ashton-under-Lyne. MUA M‘ Dougall COOKERY BOOK * 23rd Edition pelieparr per rk OSS ST LE y iS ; i McDOUGALL’S COOKERY SERVICE cr McDougalls Ltd. run a special, free service to k _ help you with your cookery problems. If you have any difficulties or would like any questions a ef, ee [Pee answered, just write or telephone their Cookery Expert: Janet Johnston, Wheatsheaf Mills, Millwall Docks, London, E.14. ae a RS ee Rs, East 5050. Ott aes ies cook.” SCHOGGOCESCECOOGOOOS sxction CONTENTS General Hints Oven Care and Control Methods of Cake Mixing Loaves Scones Small Cakes and Buns Large Cakes Sandwich Cakes Sponge Cakes Pastry and Pastry Dishes Pasties Choux Pastry Puddings Biscuits Suggestions for Supper or High Tea Icings and Fillings Miscellaneous - Index Handy Measures Selection, Storage and Preparation of Ingredients GENERAL HINTS 1. Always use McDougall’s Self-raising Flour and sieve it with the salt through a rounded strainer. ye Read the recipe carefully, assemble the ingredients and cooking utensils. Prepare the cake tins and cooker and weigh the ingredients. 3. Have available a large jug of hot water so that knives, forks, etc., may be rinsed quickly ready for using again. 4. Do not add baking powder or bicarbonate of soda to McDougall’s Self-raising Flour, which already contains raising ingredients thoroughly mixed in scientific proportions. 5. Place the mixing basin on a damp dishcloth to prevent it slipping when mixing and beating. 6. Use accurate weights, scales and standard measures. It will pay you to use the best equipment. OVEN CARE AND CONTROL The temperatures quoted at the end of McDougall’s Recipes refer to the heat of the oven on the shelf where the food is to be cooked. Modern cookers are thermostatically controlled and the internal tempera- ture is shown by indicators bearing letters, numbers or degrees Fahrenheit. Directions for oven control can be obtained from the manufacturer of the oven concerned. If you do not use a thermostatically controlled cooker individual oven thermometers are available and are reasonably accurate. The care of your cooker is most important and the following simple directions will help you: ! 12 Wipe shelves and interior of oven while still warm with a damp cloth. If it is an electric oven make sure the current is switched off. 2. Clean the oven and hot-plate thoroughly once a week. 3. Place a baking tin or suitable cover over roasting meat to prevent the oven from becoming unduly greasy. The cover may be removed a few minutes before cooking is completed in order to brown the meat. 4. Remove grill plates of a gas cooker when frying. Place a cover over the frying-pan to protect the top of the cooker.