McDougall's cookery book

14 Ib. McDougall’s Self-raising Flour. 1/4 lb. Castor Sugar. 1/4 Ib. Margarine. 2 level teaspoonfuls Ground Ginger. 1 dessertspoonful Beaten Egg. Cream the fat and sugar together until soft. Sieve together the flour and ground ginger. Add the egg to the fat and sugar and beat in well. Work in the flour and ginger to a stiff dough until convenient to handle. Roll into balls about half the size of a golf ball. Put these on a greased tin well apart and bake for about three-quarters of an hour. They should be pale in colour and not brown, and should be hollow inside. Regulo Mark 1 290° Fahr. Just below the middle - SUGGESTIONS FOR SUPPER OR HIGH TEA STUFFED PANCAKES Batter 14 Ib. McDougall’s Self-raising Flour. Pinch of Salt. 1 Egg. 1/2 pint Milk. Fat for frying. Filling Cold Fish or Meat or Hot, Cooked Sausages spread with a little Mustard or table Sauce. A little Gravy or thick Sauce. Seasoning. Ketchup. _ Sieve flour and salt, make a well in the centre, drop in the egg, add a little of the milk, gradually drawing in the flour from the edges. Stir and beat well. Continue stirring and beating until all the milk is added. Heat the savoury mixture in a saucepan ready for filling the pancakes as they are cooked. Melt a little dripping in a frying-pan, heat until a faint blue smoke appears over the surface, pour in sufficient batter to make a thin layer, cook for a minute or two, turn over or toss and cook the underside. Turn on to clean paper, put some of the filling in the centre, roll up and keep hot on an uncovered dish. Repeat until all the batter is used. Serve with gravy. a eee BIE ee ae. ESS ee SS a ee SWEET PANCAKES Prepare the pancakes as above and fill with hot stewed apple and chopped dates. SMOKED FISH TURNOVER Flaky Pastry (see page 26), Short Crust (see page 23) or New Crust (see page 29). 1 Beaten Egg. Filling 8 ozs. Cooked Smoked Fillets. 3 tablespoonfuls Mashed Potatoes. Salt and Pepper. 1 teaspoonful Chopped Parsley. Grating of Nutmeg. 34 oz. Margarine. 3/4 0z. McDougall’s Self-raising Flour. 1/44 pint Milk. 1 hardboiled Egg. Prepare the pastry and leave in a cool place. Melt the margarine, add the flour, cook for a few seconds, stir in the milk, bring to the boil and boil for two minutes. Stir in the flaked fish, chopped egg, etc., cool. Roll the pastry into a square, brush the edges with beaten egg and put the filling in the middle. Bring the two top corners of the pastry together and press the edges firmly. Repeat with the bottom corners. Press the other edges in place. Brush all over with beaten egg. Make leaves from the pastry trim- - mings, brush with egg, arrange in the centre, roll up a ball of pastry and put in the centre to hold the leaves in place. Bake on an ungreased baking sheet for 40 mins. Regulo Mark 6 400° Fahr. Middle shelf ; 39 t bits SUGGESTIONS FOR SUPPER OR HIGH TEA SAVOURY FRITTERS 2 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 1/ Egg. 1/ pint of Milk. Shake of Pepper. 1 oz. Chopped Ham, Luncheon Meat or Grated Cheese. Fat for frying. 3 Tomatoes. Sieve the flour, salt and pepper into a bowl and add the chopped ham or grated cheese. Add the egg and milk and beat thoroughly. Heat the fat in a frying-pan until a slight haze appears and fry tablespoonfuls of the mixture until golden brown. Turn the fritters over and fry on the other side. Serve hot, with fried tomatoes. (Try these for breakfast also.) QUICK CHUTNEY SURPRISE Short-crust Pastry (see page 23). 6 ozs. McDougall’s Self-raising Flour, hal 3 ozs. Grated Cheese. 2 medium-sized Apples. 1 medium-sized Onion. 2 ozs. Dates. 1 dessertspoonful Vinegar. Pepper and Salt. 1 teaspoonful Marmite or Bovril. Make the Short-crust Pastry and use two-thirds of it to line a greased 7-inch flan ring or sandwich tin.