McDougall's cookery book

very thoroughly from the syrup and arrange carefully in the flan case. _ Measure a half pint of the strained syrup, sweeten if necessary and thicken _ by one of the following methods: 1. Blend two teaspoonfuls of cornflour to a smooth paste with a little of ca the syrup, boil the rest, pour on to the blended mixture, return to the saucepan, stir and boil 2 mins. Colour delicately and pour on the fruit. Leave to set. 2. Dissolve the requisite amount of jelly crystals in some of the syrup, add the rest, cool and, when starting to thicken, pour at once over the fruit. 3. Dissolve one-half ounce of gelatine in a little of the syrup over gentle heat, add the rest and leave to cool, stirring occasionally. Add a little colour if necessary. Cool; when it is just starting to thicken pour at once over the fruit. N.B.—When fresh fruits, such as oranges, cherries, etc., are available, table jellies, dissolved in water, may be used. Bear in mind that if the jelly is not starting to thicken, it will soak through the pastry. FLAN PASTRY : 4 ozs. McDougall’s Self-raising Flour. 1/g teaspoon ful Salt. 1 Egg Yolk. 2 ozs. Margarine. 1 level teaspoonful Sugar. Water to mix. Prepare by Method 1 (see page 4), mix to a firm paste with egg yolk and water. To Prepare a Flan Case Grease a piece of greaseproof paper, lay it on a baking sheet and place a greased flan ring on it. Roll the pastry into a round, about | inch larger than the ring. Fold in half, lift into the ring, open out and press well against the base and sides. Trim off the edges with a sharp knife. Press a round of greaseproof paper, greased side down, on the pastry. Place a cake tin or ~ breadcrusts on the paper to prevent pastry from rising. Bake for about 15 mins. Remove the paper, etc., and return pastry to the oven for a few minutes to dry the centre. Regulo Mark 6 400° Fahr. Middle shelf N.B.—A sandwich tin may be used in place of the flan ring or the sandwich tin may be covered on the outside with the pastry. pers Ta : z 33 DN TED ECCLES CAKES 1/2 Ib. Short-crust or Flaky Pastry (see pages 23 and 26). 1/2 teaspoonful Mixed Spice. 3 ozs. Sugar. 1 oz. finely chopped Peel. 1/2 Ib. Currants. Few drops of Water. Make pastry as directed and roll out to a quarter of an inch thick. Cut into rounds with a saucer. Put the currants, sugar and spice into a basin and just moisten with water and mix well. Turn the pastry rounds over and damp all round the edges. Put a large tablespoonful of the mixture on to each round and gather the edges together over the top. Join well and turn them over, then press or roll slightly until the currants just begin to show. Make two little cuts in the top and place them on a greased tin, and bake in a hot oven for 20 mins. Regulo Mark 7 420° Fahr. Middle shelf —— , oni Se SAUSAGE ROLLS Flaky Pastry (see page 26). 1 lb. Sausages. A little Beaten Egg. Dip sausages in cold water, slit skins and remove them. Flour the sausages and roll into two rolls about 14 inches long. Roll out pastry into a thin strip, trim off edges and divide in half lengthways. Brush edges with egg, put a sausage roll on each strip. Roll up and press securely at the edge. Cut each roll into six with a sharp knife, mark twice across the top with the back of the knife. Brush with egg and place on an ungreased baking sheet. Bake for 20 mins. Regulo Mark 8 440° Fahr. Middle shelf CUSTARD PIE Short-crust Pastry. 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 34 pint Hot Milk. 3 Eggs. 2 ozs. Sugar. A little Grated Nutmeg. Make the pastry and roll it out about a quarter of an inch thick. Line the _ wetted tin with it, pressing against the base and sides to expel the air.