McDougall's cookery book

A Prepare by Method 2 (see page 4). Bake in a lined 8-inch cake tin for 3 hrs. Regulo Mark 4, 1 hour 360° Fahr. Middle shelf Regulo Mark 1, 2 hrs. 290° Fahr. GOLDEN CAKE 8 ozs. McDougall’s Self-raising Flour. 1/1/4 teaspoonful Salt. 3 ozs. Demerara Sugar. 4 ozs. Butter. 2 level tablespoonfuls warmed Syrup. 1/2 teaspoonful Vanilla Essence. 2 Eggs. 4 tablespoonfuls Milk. f Prepare by Method 2 (see page 4) and bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf LARGE CAKES FAMILY SLAB CAKE 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 2 Eggs. 2 level tablespoonfuls warmed Golden Syrup. 1 heaped teaspoonful Ground Ginger. 3 ozs. Lard or Margarine. 2 ozs. Sugar. 4 ozs. Chopped Dates (optional). 1/4 pint Milk. Warm an oblong baking tin measuring approximately 11 by 9 inches and about 2 inches deep, grease and dust out with flour. Prepare by Method 1 (see page 4). Bake for 40 mins. Regulo Mark 5 380° Fahr. Middle shelf N.B.—This mixture may be put into small baking cases and baked for 20 mins. or into a greased covered basin and steamed for 14 hrs. for a pudding. DATE AND WALNUT CAKE 12 ozs. McDougall’s Self-raising Flour. 1/2 teaspoonful Mixed Spice. 14 teaspoonful Salt. 4 ozs. Castor Sugar. 4 ozs. Butter. 2 Eggs. 2 tablespoonfuls Golden Syrup. 6 ozs. Chopped Dates. 11/2 ozs. Walnuts. 1/4 pint Milk and Water. Sieve the flour, salt and spice together on to a piece of paper. Prepare by Creaming Method (see page 4). Put the mixture into the prepared tin and bake in a moderately hot oven for 1} hrs. Size of tin, 8 inches diameter, 3 inches deep. Regulo Mark 4 360° Fahr. Middle shelf SPONGE GINGER CAKE 1 Ib. McDougall’s Self-raising Flour. 1 large teaspoonful Ground Ginger. 4 teaspoonful Salt. 3/4 lb. Golden Syrup. 1/4 lb. Margarine. 1/4 Ib. Sugar. 3 ozs. Sultanas, 2 Eggs. 1/4 pint Milk. Grease a Yorkshire Pudding tin 11 by 8 inches. Sieve the flour, salt and ginger into a basin; stir in the sultanas. Melt the margarine in a saucepan; add the syrup and sugar, stir over gentle heat until thoroughly melted. Beat the eggs and add the milk to them. Pour eggs and milk, melted margarine, etc., into the dry ingredients. Stir, then mix thoroughly. Pour into the tin and bake for 14 hrs. Regulo Mark 3 330° Fahr. Middle shelf * LARGE CAKES | GINGERBREAD 1/2 lb. McDougall's Self-raising Flour. 1/2 lb. Golden Syrup or Black Treacle. 3 ozs. Butter or Margarine. 2 ozs. Demerara Sugar. 2 teaspoonfuls Ground Ginger. 1 Egg. Pinch of Salt. 1/8 pint Milk (about). Sift the flour, ground ginger and salt into a basin. Melt the butter in a - Saucepan with the syrup or treacle and sugar, but do not let it get too hot. Beat the egg and add it to the milk, then stir all the ingredients together. Put the mixture into a greased tin and bake for 45 mins. Size of tin, 9 by 7 inches. ~ Regulo Mark 3 330° Fahr. Fairly low in the oven For a Special Occasion. MUSHROOM CAKE Prepare Mixture as for Little Chocolate Cakes (see page 9). Bake in a lined 7-inch sandwich tin for 35 mins. Regulo Mark 5 380° Fahr. Middle shelf To finish the Cake When the cake is cold, remove the centre with a round 1-inch cutter or apple corer. Cover the top with Chocolate Mock Cream (see page 45). Smooth, then mark grooves with a fork to resemble a mushroom—place the “‘stalk’’ in the centre. A pleasing effect is achieved if the bottom and sides of the cake are covered with Almond Paste I (4 quantity of recipe on page 42) before finishing the top. DUNDEE CAKE