McDougall's cookery book

Cut up dates roughly with a pair of scissors, and place these in a saucepan with the Marmite or Bovril and vinegar. Cook slowly until the mixture is thick and smooth. Grate or chop the apples and onion and add to the contents of the saucepan with the cheese and seasoning. Mix thoroughly. Spread the mixture in the pastry case. Roll out the remainder of the pastry to a round approximately the same size as the flan ring. Damp the edges, place on the top of the case, pressing the edges of the pastry firmly together. Trim and decorate. Bake for 25 mins. till the pastry is golden brown. Regulo Mark 6 400° Fahr. Middle shelf MEAT SANDWICH Suet or Short-crust Pastry. 6 ozs. McDougall's Self-raising Flour, etc. Filling 1/2 Ib. Minced Beef or Sausage. 1 Onion. 1/4 teaspoonful Mixed Herbs. Salt and Pepper. Peel onion, then mince, chop or grate it, mix with meat, herbs and seasoning. Prepare pastry, roll out two-thirds of it and line a greased 7-inch sandwich tin, fill with meat, onion, etc. Roll out remainder of pastry into a round approximately same size as sandwich tin, damp edges, place on the top of the tin, seal the two layers of pastry firmly. Trim and neaten. Bake for half an hour. Serve hot, with gravy. Regulo Mark 6 400° Fahr. Middle shelf "SUGGESTIONS FOR SUPPER OR HIGH TEA SEA PIE 1/2 Ib. Minced Meat, Sausage Meat or Stewing Steak. Salt and Pepper. i Pinch of Mixed Herbs. 1 large Onion. 1 oz. Dripping. 1 0z. McDougall’s Self-raising Flour. 1/2 pint Gravy or Meat Essence and Water. 1 medium Carrot. 2 or 3 outer Stalks of Celery. _ Heat the dripping in a strong saucepan, fry the sliced onion until brown, _ remove. Fry the flour until brown and stir in the gravy. Add seasoning, "meat, onion, chopped celery and sliced carrot. Bring to boil and simmer for one hour, stirring occasionally. Prepare half the amount of ingredients _ quoted for Suet Pastry (see page 23) (margarine or cooking fat can be used). Roll out into a round the size of the saucepan, place over the contents of the pan. Cook steadily for 20-30 mins. according to the thickness of the crust. Remove the crust, cut into six. Place the stew on a hot dish and arrange the crust around it. FISH FLAN Short-crust Pastry (see page 23), half quantity. Cooked Fish. 1 oz. McDougall’s Self-raising Flour. 1 oz. Margarine. Fish Liquor and Milk just under 1/2 pint. Salt and Pepper. Chopped Parsley or Capers or Grated Cheese. Prepare and bake a Flan Case (see page 28). Arrange cooked fish in the Flan Case, heat through in the oven whilst the sauce is being prepared. _ Melt margarine, stir in flour, cook for a few seconds, stir in the liquid by _ degrees. Bring to the boil, boil two minutes, season and add one of the suggested flavourings. Pour over the fish, garnish with parsley. CHEESE AND VEGETABLE FLAN Prepare a cheese sauce as above, using milk and vegetable liquor. Add _ chopped cooked carrots or other vegetables available, and seasoning. Fill _ the Flan Case with the mixture. Capers, parsley or chopped pickled onions _ may be used in place of cheese. SAUSAGE MEAT PIE Quick Crust (see page 25) 1 Ib. Sausage Meat. 1 Fried, Boiled or Grated Onion. Gravy or Meat Essence dissolved in Water. 3 Tomatoes or Pickles, or Chutney. Mix sausage meat, onions, pickles, etc., with a fork, add sufficient gravy _ to moisten thoroughly. Place in a pie-dish or fireproof dish. Cover with a lid or greased paper and bake for 30 mins. — Cover with Quick Crust, bake for 15 mins. Serve hot with gravy. Regulo Mark 7 420° Fahr. Middle shelf ICINGS AND FILLINGS ALMOND PASTE OR MARZIPAN