McDougall's cookery book

Brandy (optional). 1/2 teaspoonful Salt. 1 1/2 gills Milk (more if required). Mix the flour, crumbs and suet, chop the peel, raisins, almonds and apple. Mix all the dry ingredients and flavouring. Beat up the eggs and add, together with the brandy, lemon juice and milk, to the other ingredients. Mix thoroughly and put the mixture into greased basins, cover with greased greaseproof paper and a pudding cloth. Boil for 8 hrs. or steam for 10 hrs. When the puddings are cold, remove the cloth and paper, cover with greased greaseproof paper and a clean ungreased cloth. Hang in an airy larder or store in a cool, ventilated place. When required steam for 3 hrs. * te BT ee. CS SE ee "a INEXPENSIVE ORANGE PUDDING 7 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 2 ozs. Sugar. ; Juice and Water mixed, plus 3 additional dessertspoonfuls Water. : 2 ozs. Suet. Grated rind of 1 large or 2 small Oranges. 1/5 pint Orange Juice. Sieve flour and salt, Stir in suet, sugar and orange rind. Add liquids and 7 beat well. Put the mixture into a greased basin, cover with greased paper ; and steam for 2 hrs. / Et tn ees TESS LIE TOL eS or ACMI : APPLE SPONGE | 2 or 3 Apples, according to size. 2 ozs. Margarine. 2 ozs. Castor Sugar. 4 ozs. McDougall’s Self-raising Flour. 1 Egg. Little Milk. _ Grease a pie-dish, peel apples and slice. Put into the pie-dish, cover with - sugar and add a tablespoonful of water. Put into the oven to warm. _ Prepare the rest of the ingredients by creaming method (see page 4), spread _ over apples and bake in a moderately hot oven for 30-40 minutes. _ Regulo Mark 5 380° Fahr. Middle of the oven _ N.B.—Any stewed fruit may be used, but most of the juice should be omitted. ne Bees? SS Se aS a rR PTA ee LAE) RS YORKSHIRE PUDDING 4 ozs. McDougall's Self-raising Flour. Good pinch of Salt. 1 Egg. S 1/2 pint Milk. Dripping. _ Sieve the flour and salt into a basin, make a well in the centre, add the egg and a little of the milk. Stir, drawing in the flour from the sides. Beat well _ until smooth. Add half the milk gradually, stirring and beating thoroughly. _ Beat for a few minutes, stir in the remainder of the milk and leave the _ batter to stand for half an hour. _ Select a Yorkshire Pudding tin with a base measuring 8? by 6 inches, put a tablespoonful of dripping in it and heat in the oven until a blue smoke is seen. Stir the batter thoroughly, pour into the tin and bake for 35 mins. Regulo Mark 7 420° Fahr. Second shelf nr Larta Ate ters SS PN SOI Se eS ETT “ele MIXED FRUIT PUDDING 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1/2 teaspoonful Ground Ginger or other Spice. 3 ozs. Grated Suet or Margarine. 2-3 ozs. Sugar. 4-6 ozs. Chopped Dates, Figs or other Fruit available. Approximately 14 pint Milk or Milk and Water. _ Sieve flour, salt and spice, rub in margarine or stir in suet. Add sugar and fruit, stir in thoroughly and add sufficient liquid to mix to a soft consistency. Steam for 2 hrs. : _ N.B.—For a Spotted Dick, shape the above mixture into a roll on a floured board and follow directions for covering and cooking Roly-Poly 4 (see page 35). oo, + A ee pe a3 [ERROR TE OS PINEAPPLE UPSIDE DOWN PUDDING Cake Mixture as for One-egg Sandwich (see page 19). Decoration 2 ozs. dried Pineapple Rings. Cherries. Split Blanched Almonds. 1 oz. Margarine. 4 tablespoonfuls warmed Golden Syrup. Sauce Pineapple Juice. 2 dessertspoonfuls warmed Golden Syrup. Juice of 1/2 Lemon.