McDougall's cookery book

8 ozs. McDougall’s Self-raising Flour. Good pinch of Salt. 3 ozs. Margarine. 1 oz. Cooking Fat. Honey to mix (about two level tablespoonfuls). _ Prepare by Method 1 (see page 4). Add the honey and work into the dry ingredients with a table-knife until the mixture binds together. Roll out an - eighth of an inch thick, then stamp into rounds with a scone cutter. Bake on greased baking sheets for 15—20 mins. Remove with a palette-knife at once and cool on a cake-cooling rack. -Regulo Mark 2 310° Fahr. Shelf below the middle NOVELTY WHEELS 6 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 2 ozs. Sugar. Vanilla Essence. 2 ozs. Margarine. 1 teaspoonful Cocoa. Water to mix. Sieve the flour and salt, rub in the fat, add the sugar and essence and mix to a fairly stiff paste. Divide in half and roll out one piece into an oblong about quarter inch thick. Work the cocoa into the second piece with a fork and roll out to the same size as the first piece. Moisten the first piece with water, place the second piece on the top and roll lightly to make it stick, Roll up firmly from one of the long sides and cut off slices about quartet inch thick. Bake on a greased baking sheet for 15-20 mins. Regulo Mark 4 360° Fahr. Middle shelf SHREWSBURY BISCUITS 8 ozs. McDougall’s Self-raising Flour. Good pinch of Salt. 4 ozs. Sugar. 4 ozs. Margarine. 1 Egg Yolk or 1/2 Egg. A little grated Lemon Rind. Prepare by Method 2 (see page 4), adding the lemon rind with the flour. Roll out on a floured board to about eighth of an inch in thickness. Cut into rounds, place on a greased baking sheet, and bake for 15-20 mins. Regulo Mark 2 310° Fahr. Middle shelf JUMBLES 2 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 2 ozs. Castor Sugar. 11/2 ozs. Margarine. 1 dessertspoonful Beaten Egg. Sieve flour, salt and sugar; rub in margarine. Bind together with the egg. Place mixture on a lightly floured board, knead till smooth and free from cracks. Roll out between hands and board to form a long sausage shape, approximately 1 inch in diameter. Divide evenly into twenty pieces. Roll out each piece between the fingers and floured board to a thin roll approximately 4 inch in diameter and 3 inches long. Place in an “‘S’”’ shape on a greased tin. Bake until golden brown for about 12-15 mins. Regulo Mark 3 330° Fahr. Middle shelf COFFEE KISSES 6 ozs. McDougall’s Self-raising Flour. 3 ozs. Margarine or Butter. 2 ozs. Castor Sugar. Egg Yolk. 1 teaspoonful Coffee Essence. Rub the margarine into the flour, then add the sugar. Mix to a stiff paste with the egg yolk and the coffee essence, adding a little water if required. Bind well with the hand. Roll the mixture into balls the size of a small walnut, and put these on a greased baking sheet. Bake for about 15 mins. When cold, put two together with Coffee Butter Icing (see page 45) and dredge icing sugar over the top. Regulo Mark 5 380° Fahr. Middle shelfe COCONUT BISCUITS 4 ozs. McDougall’s Self-raising Flour. 1/g teaspoonful of Salt. 2 ozs. Margarine. 11/2 ozs. Coconut. 11/2 ozs. Sugar. 1-2 tablespoonfuls Milk. Sieve flour and salt, rub in margarine. Stir in coconut and sugar, add sufficient milk to bind mixture together. Turn out on to a floured board. Knead lightly till smooth. Roll out to one eighth of an inch and stamp into rounds with a cutter. Place biscuits on greased baking sheets and bake for 15-20 mins. Regulo Mark 3 330° Fahr. Middle shelfR GRANTHAM GINGERBREADS