oblong about 14 inches long and 6 inches wide, keeping the sides quite straight and the top flat. Mark the pastry into three equal portions without cutting it. Put the second lot of fat in small pieces over the top two-thirds, then fold the bottom third up over the middle and the top one down over the other two. Seal the open ends with the rolling-pin and give the pastry one-half turn so that the folded end is to the right or left. Roll out again into an oblonga little larger than the first. Mark into three again and repeat twice with the remaining portions of fat. Roll out once more, fold up as before, then put away to cool for as long as possible. Then use as required. This pastry is suitable for meat dishes of all kinds, sausage rolls, pies such as mince, fish, etc. Cook this type of pastry in a very hot oven at first, reducing the heat towards the end of the cooking if necessary. To make a brown gloss on the surface, brush the pastry over with beaten egg before putting it into the oven. Regulo Mark 8 440° Fahr. Above the middle of the oven mes BUTTERSCOTCH PIE Short-crust Pastry. 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 3 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 1 pint Milk. 1 oz. Margarine. 4 tablespoonfuls warmed Golden Syrup. Vanilla Essence. 1 oz. sieved Cake Crumbs✪ Butterscotch Pie. Make the pastry and use it to line a greased 8-inch flan ring or sandwich tin (see page 28). Bake for 15 mins., remove paper, etc., and return to the oven to dry the centre. Regulo Mark 6 400° Fahr. Middle shelf To Make the Filling Sieve the flour and salt into a basin, blend to a smooth cream with a little of the milk. Boil the remainder, pour on to the blended flour, etc., return to the saucepan and boil, stirring all the time for 3 mins. Meanwhile, put the syrup and margarine into a saucepan, and boil until the colour changes to a light caramel. Pour this into the flour mixture, stirring well. Beat in the cake crumbs and essence, cool slightly and pour into the prepared pastry case. Serve cold. 26 BRAN fy! 4 ” : PASTRY AND PASTRY DISHES OT Raggi. a Ss a A Se 5 Pity FRUIT PIE Short-crust Pastry (see page 23). 11/2 |b. Fruit in season. Sugar to sweeten. Water (amount according to type of fruit)✪ Fruit Pie. Prepare the fruit except apples which should be got ready after the pastry _ is made. Put half the fruit into the pie-dish, add the sugar and water, then > n) 4 } a the remainder of the fruit. Prepare the pastry as follows: Roll out into an oblong 2 inches larger than the total size of the pie-dish. Cut off a narrow strip all round wide enough to cover the edge of the dish. Damp the edges of the pie-dish and put on the strip, pressing lightly and damping the strip with water. Cover the pie with the remainder of the _ pastry; avoid stretching, otherwise the pastry will shrink during the cook- ing. Press the edges lightly and trim off the surplus pastry with a knife. - Hold the knife at an angle outwards from the edge of the dish and trim _ with sharp, short strokes. With the back of the knife “‘tap’’ up the edges of the pastry, then decorate according to personal taste. Bake in a fairly hot oven for 20 mins. to set the pastry, then reduce the heat or move the pie lower in the oven until the fruit is cooked. If liked, the pie may be brushed with water or white of egg and dusted with castor sugar and returned to the oven for 5 mins. am pie may be covered with greased paper when the pastry is sufficiently rown. _ Regulo Mark 6, 400° Fahr. reducing to Regulo Mark 4, 360° Fahr. Middle shelf Quick Crust (see page 25) or New Crust (see page 29) may be used in place of Short-crust Pastry. FRUIT FLAN Flan Pastry (see page 28). Stewed or bottled Fruit. Jelly Crystals, Gelatine or Cornfiour. Line a 7-inch flan ring and bake as directed on page 28. Drain the fruit ✪ Fruit Flan

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oblong about 14 inches long and 6 inches wide, keeping the sides quite straight and the top flat. Mark the pastry into three equal portions without cutting it. Put the second lot of fat in small pieces over the top two-thirds, then fold the bottom third up over the middle and the top one down over the other two. Seal the open ends with the rolling-pin and give the pastry one-half turn so that the folded end is to the right or left. Roll out again into an oblonga little larger than the first. Mark into three again and repeat twice with the remaining portions of fat. Roll out once more, fold up as before, then put away to cool for as long as possible. Then use as required. This pastry is suitable for meat dishes of all kinds, sausage rolls, pies such as mince, fish, etc. Cook this type of pastry in a very hot oven at first, reducing the heat towards the end of the cooking if necessary. To make a brown gloss on the surface, brush the pastry over with beaten egg before putting it into the oven. Regulo Mark 8 440° Fahr. Above the middle of the oven mes BUTTERSCOTCH PIE Short-crust Pastry. 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 3 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 1 pint Milk. 1 oz. Margarine. 4 tablespoonfuls warmed Golden Syrup. Vanilla Essence. 1 oz. sieved Cake Crumbs. Make the pastry and use it to line a greased 8-inch flan ring or sandwich tin (see page 28). Bake for 15 mins., remove paper, etc., and return to the oven to dry the centre. Regulo Mark 6 400° Fahr. Middle shelf To Make the Filling Sieve the flour and salt into a basin, blend to a smooth cream with a little of the milk. Boil the remainder, pour on to the blended flour, etc., return to the saucepan and boil, stirring all the time for 3 mins. Meanwhile, put the syrup and margarine into a saucepan, and boil until the colour changes to a light caramel. Pour this into the flour mixture, stirring well. Beat in the cake crumbs and essence, cool slightly and pour into the prepared pastry case. Serve cold. 26 BRAN fy! 4 ” : PASTRY AND PASTRY DISHES OT Raggi. a Ss a A Se 5 Pity FRUIT PIE Short-crust Pastry (see page 23). 11/2 |b. Fruit in season. Sugar to sweeten. Water (amount according to type of fruit). Prepare the fruit except apples which should be got ready after the pastry _ is made. Put half the fruit into the pie-dish, add the sugar and water, then > n) 4 } a the remainder of the fruit. Prepare the pastry as follows: Roll out into an oblong 2 inches larger than the total size of the pie-dish. Cut off a narrow strip all round wide enough to cover the edge of the dish. Damp the edges of the pie-dish and put on the strip, pressing lightly and damping the strip with water. Cover the pie with the remainder of the _ pastry; avoid stretching, otherwise the pastry will shrink during the cook- ing. Press the edges lightly and trim off the surplus pastry with a knife. - Hold the knife at an angle outwards from the edge of the dish and trim _ with sharp, short strokes. With the back of the knife “‘tap’’ up the edges of the pastry, then decorate according to personal taste. Bake in a fairly hot oven for 20 mins. to set the pastry, then reduce the heat or move the pie lower in the oven until the fruit is cooked. If liked, the pie may be brushed with water or white of egg and dusted with castor sugar and returned to the oven for 5 mins. am pie may be covered with greased paper when the pastry is sufficiently rown. _ Regulo Mark 6, 400° Fahr. reducing to Regulo Mark 4, 360° Fahr. Middle shelf Quick Crust (see page 25) or New Crust (see page 29) may be used in place of Short-crust Pastry. FRUIT FLAN Flan Pastry (see page 28). Stewed or bottled Fruit. Jelly Crystals, Gelatine or Cornfiour. Line a 7-inch flan ring and bake as directed on page 28. Drain the fruit

McDougall's cookery book