8 ozs. McDougall’s Self-raising Flour. 1/2 teaspoonful Mixed Spice. 1/4 teaspoonful Salt✪ Date and Walnut Cake. 6 ozs. Margarine. 6 ozs. Granulated or Soft Brown Sugar. 3 Eggs. 1 tablespoonful Milk. 2 ozs. Chopped Peel 6 ozs. Sultanas 6 ozs. Currants 1 oz. Glacé Cherries 2 ozs. blanched split Almonds for the top when available. Prepare by Method 2 (see page 4). Place almonds on the top. Bake in a _ jined 7-inch cake tin for 24 hrs. Regulo Mark 4 for one hour, then Regulo Mark 2 for the remaining time. 360° Fahr. lowering to 310° Fahr. Middle shelf or 15 ozs. any Fruit available. a . 4 : ia m re : CREAM GAKE 6 ozs. McDougall’s Self-raising Flour. 1/g teaspoonful Salt. 3 ozs. Mar- garine. 4 ozs. Castor Sugar. 2 Eggs. 1/4 gill Milk. Flavouring—Grated Orange Rind or Essence. Prepare by Method 2 (see page 4). Bake in a lined 8-inch sandwich tin : for 35 mins. When the sandwich is cold cut in half, spread with jam, then with Mock Cream (see page 44). Put together, then dredge with icing sugar. Regulo Mark 5 380° Fahr. Middle shelf 2 Fh Pada Maes seed ee =< ; " Sr COFFEE CAKE 10 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Brown Sugar. 2 tablespoonfuls Coffee Essence. 3 ozs. Butter. 2 Eggs. 2 table- spoonfuls warmed Syrup. 1/g pint Milk. Prepare by Method 1 (see page 4). Bake in a greased 7-inch cake tin for 1 hr. Regulo Mark 4 360° Fahr. Middle shelf If liked, split and decorate with Coffee Butter Icing (see page 45). (AS TR . " = f a COFFEE WALNUT CAKE 2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 6 ozs. Mar- garine. 6 ozs. Sugar. 3 Eggs. 1 tablespoonful Coffee Essence. 1 tablespoon- ful Milk. 2 ozs. Chopped Walnuts✪ Coffee Walnut Cake. Prepare by Method 2 (see page 4), adding the walnuts with the bulk of the flour. Bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf COCONUT CAKE < 6 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 1 1/9 ozs. Desiccated | Coconut. 4 ozs. Margarine. 4 ozs. Sugar. 2 Eggs. 2 tablespoonfuls Milk✪ Coconut Cake. Prepare by Method 2 (see page 4), adding the coconut with the bulk of the flour, Bake in a lined 6-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf 16 ‘a =... LARGE CAKES einai sae te a PT AINE LEMON LAYER CAKE 12 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 6 ozs. 4 Sugar. 4 ozs. Margarine. 2 Eggs. 3/4 gill Milk (1 gill = 14 pint). Lemon Curd (see page 46). _ Prepare by Method 2 (see page 4). Bake in a lined 7-inch cake tin for 1 hr. - Regulo Mark 4 360° Fahr. Middle shelf To finish the Cake _ When it is cold, cut into three layers and spread each one with Lemon Curd. Put them together again and dust the top with icing sugar. mg é rd ge ee ae a ay a al ee ae Lie Te CUT AND COME AGAIN CAKE : 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1 teaspoonful Mixed Spice. 4 ozs. Margarine. 4 ozs. Sugar. 9 ozs. Mixed Fruit. 1 tea- spoonful Grated Orange or Lemon Rind when available. 1 Egg. 34 gill Milk and Water✪ Cut and Come Again Cake. _ Prepare by Method 1 (see page 4). Bake in a lined 6-inch tin for 1 hr. _ 20 mins. Regulo Mark 4 360° Fahr. Middle shelf NS Se ala a the Oe ae . ee ALMOND CAKE 6 ozs. McDougall’s Self-raising Flour. 6 ozs. Castor Sugar. 6 ozs. Butter : or Margarine. 4 ozs. Ground Almonds. 4 Eggs. Grated Rind of a Lemon. _ Prepare by Method 2 (see page 4). Put into a 7-inch tin lined with greased _ paper and bake in a moderate oven for about an hour. Regulo Mark 4 360° Fahr. Middle shelf So eS Peet ot CHERRY PEEL CAKE 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- _ garine. 4 ozs. Sugar. 4 ozs. Glacé Cherries. 2 ozs. Mixed Peel (Chopped). 1 egg. 1/g pint Milk. ✪ Glacé Cherry Cake

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8 ozs. McDougall’s Self-raising Flour. 1/2 teaspoonful Mixed Spice. 1/4 teaspoonful Salt. 6 ozs. Margarine. 6 ozs. Granulated or Soft Brown Sugar. 3 Eggs. 1 tablespoonful Milk. 2 ozs. Chopped Peel 6 ozs. Sultanas 6 ozs. Currants 1 oz. Glacé Cherries 2 ozs. blanched split Almonds for the top when available. Prepare by Method 2 (see page 4). Place almonds on the top. Bake in a _ jined 7-inch cake tin for 24 hrs. Regulo Mark 4 for one hour, then Regulo Mark 2 for the remaining time. 360° Fahr. lowering to 310° Fahr. Middle shelf or 15 ozs. any Fruit available. a . 4 : ia m re : CREAM GAKE 6 ozs. McDougall’s Self-raising Flour. 1/g teaspoonful Salt. 3 ozs. Mar- garine. 4 ozs. Castor Sugar. 2 Eggs. 1/4 gill Milk. Flavouring—Grated Orange Rind or Essence. Prepare by Method 2 (see page 4). Bake in a lined 8-inch sandwich tin : for 35 mins. When the sandwich is cold cut in half, spread with jam, then with Mock Cream (see page 44). Put together, then dredge with icing sugar. Regulo Mark 5 380° Fahr. Middle shelf 2 Fh Pada Maes seed ee =< ; " Sr COFFEE CAKE 10 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Brown Sugar. 2 tablespoonfuls Coffee Essence. 3 ozs. Butter. 2 Eggs. 2 table- spoonfuls warmed Syrup. 1/g pint Milk. Prepare by Method 1 (see page 4). Bake in a greased 7-inch cake tin for 1 hr. Regulo Mark 4 360° Fahr. Middle shelf If liked, split and decorate with Coffee Butter Icing (see page 45). (AS TR . " = f a COFFEE WALNUT CAKE 2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 6 ozs. Mar- garine. 6 ozs. Sugar. 3 Eggs. 1 tablespoonful Coffee Essence. 1 tablespoon- ful Milk. 2 ozs. Chopped Walnuts. Prepare by Method 2 (see page 4), adding the walnuts with the bulk of the flour. Bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf COCONUT CAKE < 6 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 1 1/9 ozs. Desiccated | Coconut. 4 ozs. Margarine. 4 ozs. Sugar. 2 Eggs. 2 tablespoonfuls Milk. Prepare by Method 2 (see page 4), adding the coconut with the bulk of the flour, Bake in a lined 6-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf 16 ‘a =... LARGE CAKES einai sae te a PT AINE LEMON LAYER CAKE 12 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 6 ozs. 4 Sugar. 4 ozs. Margarine. 2 Eggs. 3/4 gill Milk (1 gill = 14 pint). Lemon Curd (see page 46). _ Prepare by Method 2 (see page 4). Bake in a lined 7-inch cake tin for 1 hr. - Regulo Mark 4 360° Fahr. Middle shelf To finish the Cake _ When it is cold, cut into three layers and spread each one with Lemon Curd. Put them together again and dust the top with icing sugar. mg é rd ge ee ae a ay a al ee ae Lie Te CUT AND COME AGAIN CAKE : 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1 teaspoonful Mixed Spice. 4 ozs. Margarine. 4 ozs. Sugar. 9 ozs. Mixed Fruit. 1 tea- spoonful Grated Orange or Lemon Rind when available. 1 Egg. 34 gill Milk and Water. _ Prepare by Method 1 (see page 4). Bake in a lined 6-inch tin for 1 hr. _ 20 mins. Regulo Mark 4 360° Fahr. Middle shelf NS Se ala a the Oe ae . ee ALMOND CAKE 6 ozs. McDougall’s Self-raising Flour. 6 ozs. Castor Sugar. 6 ozs. Butter : or Margarine. 4 ozs. Ground Almonds. 4 Eggs. Grated Rind of a Lemon. _ Prepare by Method 2 (see page 4). Put into a 7-inch tin lined with greased _ paper and bake in a moderate oven for about an hour. Regulo Mark 4 360° Fahr. Middle shelf So eS Peet ot CHERRY PEEL CAKE 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- _ garine. 4 ozs. Sugar. 4 ozs. Glacé Cherries. 2 ozs. Mixed Peel (Chopped). 1 egg. 1/g pint Milk.

McDougall's cookery book