McDougall's cookery book

8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 2 ozs. Softened Compound Cooking Fat. 2 ozs. Softened Margarine. 2 ozs. Castor Sugar. Few drops Almond Essence. Grease a shallow tin measuring approximately 10 by 7 inches. Prepare by Method 1 (see page 4). Continue rubbing in, press and knead until a pliable paste is formed. Press the mixture evenly into the tin, using a flatbladed knife to smooth the mixture. Prick thoroughly with a fork. When sugar can be spared, colour pink with a little cochineal, spread over the surface and press lightly. Bake for 30 mins. Regulo Mark 3 330° Fahr. Middle shelf Leave in the tin, and when almost cold cut into fingers, cool on a cake rack and store in an airtight tin. es Sl a omen ES A te, a aS ee ee RASPBERRY BUNS 1 lb. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Margarine. 3 ozs. Castor Sugar. 1 Egg. 11/2 gills Milk. Raspberry Jam. Prepare by Method 1 (see page 4) and mix to a soft dough. Turn on to a well-floured board, knead lightly until smooth. Cut into 16 even pieces. Roll each into a ball and roll out into 3-inch rounds. Put half a teaspoonful of jam in the centre, close up the edges firmly and roll into smooth balls. Place on a greased baking sheet and make a cross on the top with the back of a knife. Brush with milk, sprinkle with castor sugar, and bake for 20 mins. Regulo Mark 6 400° Fahr. Middle shelf SMALL CAKES AND BUNS RSS) ays ee Pei Oe See et ee MADELINES 1 Egg. Its weight (in shell) in McDougall’s Self-raising Flour, Sugar and Margarine respectively. Pinch of Salt. Decoration: About 2 tablespoonfuls apricot or raspberry jam, desiccated coconut, cherries, angelica. b) Grease 5-6 Castle Pudding tins and place on a baking sheet. Prepare by i Method 2 (see page 4). : Half fill tins with the mixture. Bake for 20 mins. ; Regulo Mark 5 380° Fahr. Middle shelf . Allow Madelines to cool for 5 to 10 mins. before removing from tins on — to a cake rack. iS Finishing F. When quite cold, trim off large rounded edges so that the cakes stand firmly. — Sieve jam into a saucepan, warm gently, then brush over top and sides of Madelines, roll in coconut. Decorate with half cherries and leaves of” angelica. URES PARES Gs 25 TEST TE. Lat Vi Hind Pek hb Se eee JAM OR PRUNE LAYER CAKE 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1 Egg. 3 ozs. Margarine. 3 ozs. Sugar. 4 ozs. Prunes (soaked 24 hours, stoned and cut up) or Jam. Milk and Prune Juice to mix. Nutmeg. Prepare prunes, then make the mixture by Method 1 (see page 4). Cut the dough in half. Roll out each piece into a round about 4-inch thick. — Place one round on a greased baking sheet and moisten the edges with water. Spread prunes to within 1/4 inch of the edge, grate a little nutmeg over, cover with the second round. Pinch and flute the edges with the fingers, Bake for 4 hr. Regulo Mark 5 380° Fahr. Middle shelf This may be served as a sweet with custard. Marmalade or any cooked — fruit strained from the j juice may be used as a filling. f rt (Re £32,% > * al ie a * * » ¥ a = T° TT oo : pan reat oe ne “— So PTS erry ETL ‘ ALMOND SLICES Short-crust Pastry 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 Egg Whites. 3 ozs. whole blanched Almonds. 3 ozs. Icing Sugar. 2 ozs. Ground Almonds. A little Almond Essence. Raspberry Jam. . Line a shallow tin measuring 8 by 12 inches, then grease it. Roll out the pastry to about 1/4 inch thick and cover the base of the tin with it. Whisk the whites of egg, stir in the essence, sugar and ground almonds. Spread jam thinly over the pastry, then cover with the almond mixture. Sprinkle © the roughly chopped almonds over the top. Bake for 25 mins. Cut into ~ fingers when cold. Regulo Mark 5 380° Fahr. Just above the middle # LITTLE CHOCOLATE CAKES