McDougall's cookery book

of Pepper. 2 ozs. Grated Suet. About 1/44 pint Water to mix. Sieve flour and salt, stir in suet, mix to a firm dough with a fork. Divide into six or eight, roll into balls and drop into boiling soups or stews. The soup, etc., should boil steadily, but not vigorously. Cook for 15—20 mins. according to size. Seite as Ee Se SS 2. 2 Ea POPOVERS Put small pieces of lard or dripping in 12 bun tins, place in the oven until a blue smoke rises from the fat. Meanwhile, prepare half the quantities given for Yorkshire Pudding (see page 33) and pour into a small jug. Half fill the bun tins with batter, and bake for 15-20 mins. Turn out on a hot dish. Serve hot with gravy or jam. Regulo Mark 7 420° Fahr. Second shelf from the top 35 bl | <a \ 5 . i PUDDINGS | Coa SOLA a ea eS ee ee ee MINCEMEAT LAYER PUDDING Suet Crust (see page 23). Jar of Mincemeat. Grease a basin (14-pint capacity). Make the suet crust and divide into four unequal portions. Roll out the smallest piece and place on the base of the basin, spread with mincemeat. Continue in this way and finish with a layer of pastry. Cover with greased paper and steam steadily for 2 hrs. ah Pe % = Baar! ‘Tf. CHOCOLATE SPONGE PUDDING 71/2 ozs. McDougall’s Self-raising Flour. 1/2 0z. Cocoa. 1 Egg. 14 tea- spoonful Salt. 3 ezs. Margarine. 3 ozs. Sugar. Vanilla Essence. 4 table- spoonfuls Milk. Prepare by Method 1 (see page 4) and steam in a greased, covered basin for 14 hrs. | sa ; : eae SUNSHINE PUDDING 10 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4-6 ozs. Sugar. 4 ozs. Melted Margarine or 2 small tablespoonfuls Vegetable Oil. 2 Eggs. 14 pint Milk. Sieve flour and salt, stir in sugar, make a well in the centre, add eggs, milk and oil or melted margarine, stir, then beat thoroughly. Put the mixture into a greased basin, cover with greased paper and steam for 2 hrs. ae ~*. a Sia JAM CAP PUDDING 6 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 2 ozs. Margarine. 1 oz. Sugar. 5—6 tablespoonfuls Milk. 2 tablespoonfuls Jam or Honey. Grease a pudding basin and place the jam or honey on the bottom. Prepare by Method 1 (see page 4), and put the mixture over the jam. Cover with greased paper and steam for 14 hrs. Serve with custard. The mixture can be divided between 8 Castle Pudding tins. These should be greased and a small teaspoonful of jam placed on the bottom of each. Cover with greased paper and steam for 45 mins. Ege RASPBERRY SPONGE PUDDING 6 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 4 ozs. Mar- garine. 4 ozs. Castor Sugar. 2 Eggs. 2 tablespoonfuls Raspberry Jam. Prepare by Method 2 (see page 4), stirring in the jam thoroughly before putting the mixture into a greased basin. Cover with greased paper and steam for 14 hrs, 36 wet a4! aC Aue ites Gover po tb Aah. eee or Ah ‘I = s ISCUITS W ¥ GINGER SNAPS 4 ozs. McDougall’s Self-raising Flour. 4 ozs. Golden Syrup. 4 ozs. Sugar, _ 4 ozs. Margarine. Juice of Half Lemon. 1/4 oz. Ground Ginger. Put the margarine, sugar, lemon juice and syrup into a saucepan and melt them slowly. Sift the flour and ginger together and add to the ingredients _ in the pan. Warm gently but do not cook. Remove from the heat and put teaspoonfuls of the mixture, 3 inches apart, on to well-greased baking - tins. (About five will go on an ordinary baking tin.) Cook about 10-12 mins. until they are nicely browned. Leave for a moment before removing them from the tin, then quickly take them off, turn them over, and loosely roll them round the handle of a wooden spoon. This process must be done rather quickly as they soon begin to crisp. Refill the tin with ‘more mixture and proceed as directed. ~ Regulo Mark 3 ~ 330° Fahr. Middle shelf tn ae wee a rca a. eee Se Ln eee HONEY BISCUITS