McDougall's cookery book

Decorate the top in a way that will allow the pie to be removed from the tin. Put the eggs and sugar into a basin, mix thoroughly, pour on the milk, stirring all the time. Strain into the pastry and grate a little nutmeg on top. Cook for 40 mins. Size of pie tin—74 inches across at the top, 54 inches across at the bottom, 13 inches deep. Place on a hot baking sheet. Regulo Mark 5 380° Fahr. Middle shelf NEW CRUST 6 ozs. McDougall’s Self-raising Flour. 1/g teaspoonful Salt. 2 ozs. Compound Cooking Fat or Dripping. 1 tablespoonful Vegetable Oil. Water to mix. Melt the oil and fat together and allow to become cold. Prepare by Method 1 (see page 4), and bind to a pliable paste with water. This may be used in place of Short-crust pastry. JAM TART Short or New Crust Pastry (see page 23 and above). Jam or Marmalade. _ Line a pie plate with the pastry, trim and decorate. Prick the base with a fork, spread with jam. Cut the trimmings into half-inch strips, twist and lay crosswise across the tart. Bake for 20 mins. on a hot baking sheet. Regulo Mark 6 400° Fahr. Middle shelf id SYRUP TART Prepare a pie plate as for Jam Tart (see above). Spread with a mixture of the following: Two large tablespoonfuls warmed syrup, two tablespoonfuls breadcrumbs and the juice of half a lemon. Bake as for Jam Tart. PASTIES To make the Pasties use Short-crust pastry (see page 23). Divide into four and roll each piece into a round, moisten the edges with water or beaten egg, put the filling in the centre. Bring the sides of the pastry together in the centre, press well and pinch into flutes between the finger and thumb. Brush with beaten egg, place on greased baking sheet and bake for 20-25 mins. Regulo Mark 6 400° Fahr. Middle shelf us SAVOURY FILLINGS Meat 1/2. Ib. Minced Beef or Mutton or Chopped Corned Beef. 1 tablespoonful Grated or finely Chopped Onion. 1 Boiled Potato (cut into dice). 1 teaspoonful Chopped Parsley. Salt and Pepper. 11/2 tablespoonfuls Water. Mix all the ingredients thoroughly in a basin. Cheese and Tomato 3 ozs. Grated Cheese. 3 tablespoonfuls Breadcrumbs. 1/2 lb. Tomatoes. Salt and Pepper. Mix cheese, crumbs and seasoning, place on pastry, cover with sliced tomatoes. % Sausage Meat 12 Ib. Sausage Meat or Skinned Sausages. 1 tablespoonful Chutney. 1 tablespoonful Grated or Chopped Onion. 1 teaspoonful Chopped Parsley. Salt. Pepper. 2 tablespoonfuls Water or Gravy. Mix all the ingredients with a fork. SWEET FILLINGS Spiced Apples 1/2 Ib. Sliced Apples. Sugar. Nutmeg, Cinnamon or Mixed Spice. A few Chopped Dates. Water. Mix apples, sugar, grated nutmeg and dates, place on the pastry, sprinkle lightly with water. Dates and Lemon 1 lb. Chopped Dates. 2 tablespoonfuls Lemon Juice. Level teaspoonful Grated Lemon Rind. Mix the ingredients thoroughly. Prunes and Nutmeg 1/2 Ib. Cooked Stoned Prunes. Grating of Nutmeg. Squeeze of Lemon Juice. Mix the ingredients thoroughly. To make Choux Pastry 4 ozs. McDougall’s Self-raising Flour. 14 pint Water. 2 ozs. Margarine. 1/2 oz. Sugar. 2-3 Eggs. Sieve flour and sugar on to a piece of paper. Put water and fat into a small saucepan, bring to the boil, then add the flour all at once. Stir quickly with a wooden spoon until the mixture forms a smooth ball of dough. Remove from the heat, add one egg, stir, then beat very thoroughly until it has been absorbed. Repeat with the second egg. Beat the third egg and add sufficient to bring the mixture to a velvety consistency, which will keep its shape when pulled into points with the spoon. ‘J - | CHOCOLATE ECLAIRS