McDougall's cookery book

nn aan ad aa oo re Smaae COFFEE GLACE ICING Prepare as for Water or Glacé Icing but use half coffee essence and half water for mixing. a ae ee i a batt i E : EE Shee CHOCOLATE MOCK CGREAM 4 ozs. Margarine. 2 tablespoonfuls warmed Golden Syrup. 1 tablespoonful Cocoa. Vanilla Essence, _ Beat the margarine until soft, add the syrup, beat again. Stir in the essence and sieved cocoa. Beat t thoroughly. COFFEE BUTTER ICING ‘ 4 ozs. Margarine. 6 ozs. sieved Icing Sugar. 2 teaspoonfu's Coffee Essence. _ Cream the margarine and sugar together until soft and then add the is _ essence. Use as directed. ee ad So ee a LEMON CURD CREAM 4 2 ozs. Margarine. 3 ozs. sieved Icing Sugar. 11/2 tablespoonfuls Lemon Curd. _ Beat the margarine until soft. Add the sugar and beat to a cream. Stir in the Lemon Curd “Jonge and beat aeeee a a aan ~” aw? ORANGE AND HONEY CREAM 2 ozs. Margarine. 3 ozs. sieved Icing Sugar. 1 tablespoonful Honey (medium stiffness). 1 level teaspoonful finely grated Orange Rind. ; Prepare as for Lemon Curd Cream (see above), adding the orange rind _ with the honey. e 4 45 NL MISCELLANEOUS SALAD DRESSING 1 pint Milk. 1/2 pint Vinegar. 4 teaspoonfuls Mustard. 2 teaspoonfuls Salt. 1 tablespoonful Flour. 2 tablespoonfuls Sugar. 1 tablespoonful Salad Oil. 1/2 teaspoonful Pepper. 1 Egg. Mix the mustard, salt, flour, pepper, sugar and salad oil. Beat up the egg, add the milk and stir gradually into the other ingredients. Lastly, add the vinegar, drop by drop. Pour into a saucepan and stir until boiling. Cook for 5 mins., stirring all the time. Bottle when cold. (eer a ee 2 Ss eae eee eee VEGETABLE SOUP 1 medium Carrot. 1 large Onion. 1 large Potato. 14 Cabbage. Few Stalks of Celery. 2 Leeks when available. Water. Meat Cube or Meat or Vege- table Essence. Salt and Pepper. 1 oz. Spaghetti. Grated Cheese and Chopped Parsley. Prepare the vegetables, pass them through the mincer or grate them on a suet grater. Put them into a saucepan, add seasoning, meat or vegetable essence and cover with water. Bring to the boil and cook steadily for 1-14 hrs. Ten minutes before serving add the spaghetti. Sprinkle grated cheese and parsley over each serving. N.B.— 1. The thickness of the soup can be adjusted to personal taste. 2. Any vegetable in season, scraps of cooked vegetables and meat may be added. 3. Dumplings (see page 35) may be added to a thin soup twenty minutes before serving. 4. Cut up parsley with scissors to save time. XD 2 eR A. . Pz SEABRE TOY A eee LEMON CURD 1 lb. Loaf Sugar. 6 ozs. Butter. 4 Eggs. 3 Lemons. Wipe the lemons and grate the rinds. Melt the butter in a double saucepan, add the sugar, lemon juice and grated rinds and dissolve. Add the beaten eggs and stir constantly until it thickens. Pour into pots. Cover as for jam. PHS ee Carty AP: . ity “eS ire ™h Jt SL MINCEMEAT 6 ozs. Shredded Suet. 1/2 lb. Moist Sugar. 1/ Ib. Currants. 1/2 Ib. Stoned Raisins. 6 ozs. Mixed Peel. 1/2 lb. Apples (peeled and cored). Grated rind and strained juice of 2 Lemons. 2 ozs. Blanched Almonds or other Nuts. 1/2 teaspoonful Mixed Spice. 1/2 gill Brandy or Whitewine Vinegar. Mince the raisins, peel, almonds and apples or chop finely. Mix thoroughly with the rest of the ingredients, leave in a covered basin overnight, then stir well and tie down in jars. 46 “ Almond Cake Almond Paste or Marzipan Almond Slices American Icing Apple Dumplings Apple Sponge Battenburg Cake Bentley Cake Butterflies Butterscotch Pie Channel Island Cake Cheese and Vegetable Flan Cheese Pastry Cherry Peel Cake Chocolate Cake Chocolate Crunchies Chocolate Eclairs Chocolate Fruit Flan Chocolate Glacé Icing Chocolate Icing Chocolate Log Chocolate Mock Cream Chocolate Sandwich Chocolate Sponge Pudding Christmas Pudding Choux Pastry Coconut Biscuits Coconut Buns Coconut Cake