FoodNet

McDougall's cookery book

1950

Page 17 · 6 recipe records on this page

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Choux Pastry (see above). Mock Cream (see page 44). Chocolate Icing (see page 44)✪ Chocolate Eclairs. Put the mixture into a savoy bag fitted with a 38-inch diameter plain tube. Pipe 3-inch lengths on to a greased baking sheet about 14 inches apart, then cut off the mixture sharply with a knife. Cook for 30-40 mins. until crisp to the touch. Cool, then slit open one side of each éclair with a sharp knife. Fill with Mock Cream and ice with Chocolate Icing. Regulo Mark 5 380° Fahr. Just above the middle ST SAVOURY ECLAIRS Choux Pastry (see above, omitting the sugar). Filling: 11/2 ozs. McDougali’s Self-raising Flour. 11/2 ozs. Margarine. 1 pint Milk. 2 ozs. Grated Cheese. Salt and Cayenne Pepper. Bovril or Marmite. Finely Chopped Parsley✪ Savoury Eclairs. Prepare the éclairs as directed for Chocolate Eclairs. Prepare the filling by making a sauce, adding the cheese and seasonings. Fill the éclairs, then brush the tops with a littke Marmite or Bovril. Dip the ends in parsley or grated cheese. Senter =~ CREAM BUNS Choux Pastry (omitting the sugar). Make half the quantity quoted above in a small saucepan. Mock Cream (see page 44). Icing Sugar✪ Cream Buns. Grease the bases of two 10-inch round, shallow tins (with lids). Put even teaspoonfuls of the mixture in the tins, about 2 inches apart. Cover with _ the lids, which should fit tightly. Bake unopened for 45 mins., placing one tin on the top of the other and reversing the positions half-way through the baking period. Regulo Mark 7. 420° Fahr. Middle shelf When cold slit the side of each bun or remove the tops; fill with cream, then dredge with icing sugar. 31 PUDDINGS eee A ei ea ek eee HINTS ON STEAMED PUDDINGS 1. Prepare the steamer and note that the water is boiliag before putting the pudding in to cook. 2. When a steamer is not available prepare a large saucepan containing sufficient boiling water to come half-way up the basin. 3. The water must boil steadily throughout the cooking period, and it should be replenished with boiling water from time to time, particularly when a saucepan only is used. 4. Grease the basin and a piece of greaseproof paper before preparing the pudding. 5. Christmas Puddings and boiled puddings should be covered with a greased cloth in addition to greased paper. Perse EB a | So. i. Vi Sea CHOCOLATE FRUIT FLAN Short-crust Pastry 4 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 Bananas or Oranges. 1 0z. McDougall’s Self-raising Flour. 1 oz. Margarine. 1/2 pint Milk. 1 Egg. 1 oz. Chocolate. Vanilla Essence. 11/2 ozs. Sugar. Prepare and bake a flan case as directed on page 28. Regulo Mark 6 400° Fahr. Middle shelf Dissolve the shredded chocolate in two tablespoonfuls of the milk over gentle heat. Make a white sauce with margarine, flour and rest of the milk. Stir in an ounce of sugar, the melted chocolate and the egg-yolk. Cook over moderate heat until the sauce thickens. Cool slightly. Arrange the sliced bananas or oranges in the pastry case. Pour on the chocolate sauce and leave to cool. Whisk the white of the egg very stiffly; add 1 teaspoonful of sugar and whisk again. Stir in the rest of the sugar. Pile on top of the cold sauce. Bake 30-40 mins. to set the meringue. Regulo Mark 2 310° Fahr. Middle shelf CHRISTMAS PUDDING 2 Ib. McDougall’s Self-raising Flour. 1/2 Ib. Breadcrumbs. Vo Ib. Shredded Suet. 1/2 Ib. Currants. 1/2 Ib. Stoned Raisins. 1/2 Ib. Sultanas. 4 ozs. Mixed Peel. 6 ozs. Demerara Sugar. 2 ozs. Blanched Almonds. 1 Apple. 14 teaspoonful Mixed Spice. 1/2 teaspoonful Ground Cinnamon. 1/4 teaspoonful Grated Nutmeg. 1 Lemon Rind and Juice. 4 Eggs. 1/2 gill ✪ Christmas Pudding