McDougall's cookery book

After frying, wipe bars and burners with a damp cloth. 5. Arrange to cook as much as possible when the oven is in use. This saves fuel. Plan to cook dishes requiring different oven temperatures in rotation, starting with a hot oven. 6. There should be at least one inch space all round baking trays so that the heat can circulate freely. 3 if BSN METHODS OF CAKE MIXING A problem for the beginner is the incorporation of the fat in the — mixture. There are two chief methods: (1) rubbing the fat into the flour; (2) creaming the fat with the sugar. These processes will be referred to throughout this book as Method 1 and Method 2. METHOD 1—RUBBING IN 1. Sieve flour, salt and spice together into a mixing basin. 2. Add fat to dry ingredients and divide into small pieces with a knife. 3. Rub fat and flour between finger-tips until mixture resembles fine ; breadcrumbs, then stir in sugar, fruit, etc. . 4. Make a well in the centre of the dry mixture and add beaten egg, © any milk and water or syrup that may be included in the recipe. 5. Stir, then beat well or mix as directed. The “Rubbing In’’ technique should be used for scones, plain cakes and short-crust pastry. te. Wee aan sees, ese oe METHOD 2—CREAMING 1. Cut up the fat (warmed in cold weather), beat until soft with a — wooden spoon or spatula. 2. Add the sugar and beat until the mixture is light in colour and ; fluffy in texture. 3. Sieve the flour, salt and spice together. 4. Add eggs one at a time with a little of the sieved flour, spice, etc., stir, then beat thoroughly. 5. Stir in milk (syrup if included) and a little flour. Beat again. 6. Add fruit, flavouring, etc., and the rest of the sieved flour; stir in thoroughly but do not beat. 7. Put the mixture into the tin and smooth level with a palette or table-knife. 8. Bake large cakes for the first hour in a moderate oven, then reduce the heat to low for the remainder of the baking period. 9. Cover the cake with greased paper when the top is sui i brown. The ‘“‘Creaming”’ technique should be used for rich cakes ig oe get es aes AG ORME TL 1 edi oe a ee QUICK LOAF 1 Ib. McDougall’s Self-raising Flour. 1 heaped teaspoonful Salt. 1/2 pint Water and 2 tablespconfuls Water. Sieve flour and salt, add all the water and mix to a pliable dough with a fork. Turn on to a floured board and knead lightly until smooth. Shape into a round and place on a greased baking sheet smooth side uppermost. Bake for 35 mins. If preferred, the dough may be shaped into a plait, twist - or cottage loaf or into small rolls or horseshoes. Regulo Mark 7 420° Fahr. Middle shelf eres see. OS ee ee A Oe Oe a ae we QUICKIES Prepare half the above mixture, cut into eight even pieces. Roll each piece into a ball, place on a greased baking sheet and bake for 20 mins. Cool, split, spread one half with margarine and one half with jam or meat paste. _ Sandwich together. Regulo Mark 7 420° Fahr. Middle shelf Pee MISE A Cece Ciara’ at See pos eee Aas. PR Le DATE AND WALNUT LOAF 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1/4 teaspoon- ful Mixed Spice. 3 ozs. Dates. 1 oz. Sugar. 1 oz. Shelled Walnuts. 2 level tablespoonfuls Malt Extract. 5 tablespoonfuls Milk. 2 level tablespoonfuls Syrup. _ Sieve the flour, salt and spice, add the sugar, chopped walnuts and dates. - Warm the malt, milk and syrup in a saucepan over gentle heat, and add to the dry ingredients. Beat well. Put into a 1-lb. greased bread tin and bake for 1 hour. Regulo Mark 3 330° Fahr. Middle shelf ee SS LS RN. NS AEE Oo SE a aaa MALT LOAF 1 Ib. McDougall’s Self-raising Flour. 14 teaspoonful Salt. 2 ozs. Sugar. 4 ozs. Fruit. 2 tablespoonfuls Malt Extract. 1 tablespoonful warmed Golden Syrup. 1/2 pint Milk and Water mixed. Warm a 2-Ilb. loaf tin, grease and dust with flour. Warm the syrup and