McDougall's cookery book

Line a 7}- to 8-inch pie plate with the pastry. Trim and decorate. Spread jam on the base of the pastry, then lemon curd. Prepare the rest of the ingredients by Method 2 (see page 4), and spread over the curd. Bake for 40 mins., covering the top with greased paper when sufficiently brown. Regulo Mark 5 380° Fahr. Middle shelf N.B.—Attractive Bakewell slices suitable for tea can be made by lining an . oblong tin 10 by 7 inches with the pastry, filling and baking as described — above for 30 mins., then cutting into fingers when cold, _ Se MINCEPIES Mincemeat (see page 46). Short or Flaky Pastry (see pages 23 and 26 respectively). Castor Sugar. Roll out pastry to just under one quarter-inch thick. Cut out rounds the size of the patty tins selected. Roll out the trimmings and cut into rounds slightly larger than the patty tins. Line the tins with these rounds. Put the mincemeat in the centre, moisten the edges of the pastry with water. Put on the tops and decorate the edges. Bake for 20 mins. Brush with water, sprinkle lightly with castor sugar and return to the oven for 5 mins. Regulo Mark 7 420° Fahr. Middle shelf 24 PASTRY AND PASTRY DISHES LEMON MERINGUE PIE Short-crust Pastry, using 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 small Lemons. 11/2 ozs. Cornflour. 1/2 pint Boiling Water. 5 ozs. Castor Sugar, 2 Eggs. Line an 8-inch sandwich tin with the pastry. Bake as directed on page 28. To Prepare the Filling Blend the cornflour with a little cold water, pour on the boiling water, add the lemon juice and grated rind of the lemons. Stir and boil for 3 mins. Add 3 ozs. of the sugar and the beaten yolks of eggs, pour into the pre- pared pastry case. Whisk up the whites of eggs very stiffly, fold in the remaining sugar. Pile the meringue on the top so that the lemon filling is completely covered and the meringue touches the pastry around the edges; dredge with castor sugar. Put the pie into a very moderate oven for 25-30 _ mins. to set the meringue. Regulo Mark 6 for the pastry 400° Fahr. Middle shelf Regulo Mark 2 for the meringue 310° Fahr. Middle shelf | ie — a. " eee Ss as ee Se eee ee CHEESE PASTRY 1/4 Ib. McDougall’s Self-raising Flour. 2 ozs. Butter or Margarine. 2 ozs. Grated Cheese. 1 yolk of Egg. About 1 tablespoonful Cold Water. Salt and Pepper. Cayenne (if liked). Sift the flour and salt into a basin and rub in the fat. Add the cheese and other seasonings. Mix to a stiff paste with the yolk of egg and water and turn out on a floured board. Roll out to about a quarter of an inch thick and cut into narrow strips or biscuits and bake for about 10-15 mins. Cheese Straws The strips should be 3 inches long and about a quarter of an inch square. Cut rings from the trimmings of pastry through which the cheese straws are placed before serving. Regulo Mark 3 330° Fahr. Above the middle of the oven Sa aa ee a oa ae a QUICK CRUST 6 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. Good shake of Pepper or a heaped teaspoonful Sugar. 1 oz. Margarine. 6 tablespoon- fuls Milk. Prepare by Method 1 (see page 4). Roll out to the size and shape of the pie-dish, place over the hot fruit, etc. Press pastry on the edge of the dish, decorate and bake for 15 mins. Regulo Mark 7 420° Fahr. Middle shelf Dep) == a SS reed nee FLAKY PASTRY 1/2 Ib. McDougall’s Self-raising Flour. 5 ozs. Butter or Margarine and Lard mixed. Pinch of Salt. Just under 1/4 pint Cold Water for mixing. Sift the flour and salt into a basin, divide the fat into four portions ona plate. Put one-quarter into the flour and rub it in. Mix to a pliable dough ra "ah > “ Ws a a PASTRY AND PASTRY DISHES — F : ‘ 4% s ‘ , with the cold water and turn out on to a floured board. Roll into an