McDougall's cookery book

. 5 ozs. McDougall’s Self-raising Flour. 1 Egg. 1 0z. Cocoa. Good Pinch “ wd of Salt. 2 1/2 ozs. Margarine. 2 1/2 ozs. Sugar. 3/4 gill Milk. Vanilla Essence. _ Prepare by Method 1 (see page 4). Put the mixture into small paper baking eases. Bake for 15-20 mins. - Regulo Mark 5 380° Fahr. Middle shelf a e Spe pienantniimemrnnarners smarter RL Te a BUTTERFLIES ge Bake the cakes as above, cool and cut off the tops; cut these in half, put a mound of Mock Cream in the centre and replace the halves in the cream, rounded edges outwards, so that they resemble wings. Dredge with icing - sugar. ais This cake mixture also makes a delicious steamed pudding. Cook in a _ greased, covered basin for 14 hrs. oe 4 nee Sa Late tact Re SO eee IS aR aE iss a SL a SAI? ys She 4 MUSHROOMS et Bake the cakes as above, cool, cut out the centres with an apple corer. es Fill the centre with Mock Cream (see page 44) and replace the ‘“‘stalks’’. . a Dredge with icing sugar. > a ane Se pr eener eeme S ORReae Ce eae “a QUEEN CAKES 6 ozs. McDougall’s Self-raising Flour. Good pinch of Salt. 4 ozs. Mar- -garine. 4 ozs. Castor Sugar. 2 Eggs. 2 tablespoonfuls Milk. 4 ozs. Currants. Se Prepare by Method 2 (see page 4). Put into paper baking cases or greased a Queen Cake tins on a baking tray. Bake for about 20 mins. Regulo Mark 5 380° Fahr. Middle shelf NACI STORIE DE ESS TERS OE OTN a re CONGRESS TARTS Short-crust Pastry 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 3 ozs. Castor Sugar. 3 ozs. Margarine. 3 ozs. Ground Rice. Almond re Essence. Jam. 1 Egg. bas Make the pastry and prepare 12 patty tins (see Macaroon Tarts, page 10). _ Prepare the filling by Method 2 (see page 4). Proceed as for Macaroon _ Tarts. Bake for 15-20 mins. — Mark 6 400° Fahr. Just above the middle SMALL CAKES AND BUNS (MADRS SE ae DL CEST SL EL MACAROON TARTS Short-crust Pastry 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 teaspoonfuls Ground Rice. 2 ozs. Ground Almonds. 3 ozs. Castor Sugar. 3 drops Almond Essence. 2 Whites of Egg. Jam. Prepare the pastry, roll out to just under a quarter of an inch in thickness and line 12 patty tins. Put a little jam in each. Whisk the whites of egg stiffly, stir in the essence, almonds, sugar and ground rice. Put a spoonful of the mixture in each tart. Roll out the remaining pastry, cut into narrow strips, damp the ends, and arrange in the form of a cross over the filling and touching the pastry. Bake for 20 mins. Regulo Mark 5 380° Fahr. Middle shelf =<? tp aS Ma a AUTEN ELE LS eI, DE er ee SYRUP OAT SLICES Short-crust Pastry 4 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Jam. Filling 6 rounded tablespoonfuls Quick-cooking Oats, or 3 rounded tablespoonfuls Oats and the same amount of Desiccated Coconut. 3 ozs. Margarine. 3 level tablespoonfuls warmed Syrup. A few drops of Almond Essence. Make the Short-crust Pastry and line a shallow tin 10 by 7 by 4 inches. Spread a layer of jam over the pastry. Melt margarine and syrup together in a saucepan over gentle heat. Add oats and essence and stir well together. Put filling evenly over the jam. Bake for 20 mins. When cold, cut into fingers. Regulo Mark 6 400° Fahr. Middle shelf | Seid eee ee La AUF Se a: a co Sa eee .° Jaa TEA CAKES 114 Ib. McDougall’s Self-raising Flour. 1/2 teaspoonful Salt. 2 ozs. Soft Dripping or Margarine. 3 ozs. Sugar. 3 ozs. Sultanas. 1 Egg. 1/2 pint Milk and Water. Prepare by Method I (see page 4). Mix to a slightly soft dough. Divide into eight, form into flat cakes and place on a greased tin. Bake for about 20 mins. Regulo Mark 5 380° Fahr. Middle shelf nt eS) ae ee. SU So i eee COCONUT BUNS