McDougall's cookery book

Prepare by Method 1 (see page 4), cutting each cherry into six or eight according to size and tossing in a dessertspoonful of the weighed flour. Bake in a lined 6-inch cake tin for 14 hrs., covering the cake with greased paper when it is sufficiently brown. _ Regulo Mark 4 360° Fahr. Middle shelf MADEIRA CAKE $ ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Margarine. 5 ozs. Castor Sugar. 2 Eggs. 2 tablespoonfuls Milk. A few drops Vanilla Essence or a little Grated Lemon Rind. Sliver of Citron Peel when available. Prepare by Method 2 (see page 4). Lay the peel on the top. Bake in a — lined 6-inch cake tin for 1 hr. Regulo Mark 4 360° Fahr. Middle shelf FAVOURITE FAMILY CAKE ‘ 1 Ib. McDougall’s Self-raising Flour. 1/2 teaspoonful Salt. 1 teaspoonful Mixed Spice. 6 ozs. Margarine or Dripping. 6-8 ozs. Sugar. 8 ozs. any Fruit available. Grated Rind of 1 Orange or Lemon if liked. 1/2 pint Milk and Water. Prepare by Method I (see page 4). Bake in a 7-inch greased cake tin for rf 14 hrs. * Regulo Mark 4 360° Fahr. Middle shelf Pp % CHANNEL ISLAND CAKE 10 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1/2 teaspoon- ‘ ful Spice. 4 ozs. Margarine. 3 ozs. Sugar. 2 ozs. Currants. 2 ozs. Sultanas. - 1 oz. Mixed Peel (cut up). 1 Egg. 5 tablespoonfuls Milk. 2 level table- > spoonfuls warmed Golden Syrup. ig Prepare by Method 1 (see page 4). Bake for 14 hrs. in a greased 7-inch | cake tin, covering with greased paper after 1 hr. a Regulo Mark 3 330° Fahr. Middle shelf a a 2 ; CHOCOLATE CAKE a 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 5 ozs. Butter. s 5 ozs. Sugar. 5 ozs. Plain Chocolate. 3 Eggs. 1 tablespoonful Milk. #. Shred chocolate with a knife, melt in a basin standing in hot water. &, Prepare by Method 2 (see page 4). Add chocolate and milk after last egg has been added. Bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf 18 ; & vw ee ee Pe ” SANDWICH CAKES me, « % CHOCOLATE SANDWICH a’ ember ele be yi ee! Depeche linge w eSigsani 5, a7 seer : 2 Eggs. Their weight (in shells) in Margarine, Sugar and McDougall’s Es Self-raising Flour. Good pinch of Salt. Vanilla Essence. 3 ozs. Plain | Chocolate. 2 tablespoonfuls Milk. _ Dissolve the chocolate in the milk over gentle heat and stir to a smooth cream. _ Prepare by Method 2 (see page 4), adding the chocolate and essence after f the last egg. Bake in a lined 8-inch sandwich tin for 35 mins. ~ Regulo Mark 5 380° Fahr. Middle shelf _ When cold, cut the sandwich in half and spread with Chocolate Mock _ Cream (see page 45). fale a ; - GOLDEN SANDWICH 5 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Margarine. 3 ozs. Fine Sugar. 1 teaspoonful warmed Syrup. Vanilla Essence. 2 Eggs. 1 tablespoonful Milk. , pee by Method 2 (see page 4). Bake in a lined 7-inch sandwich tin for _ 35 mins. _ Regulo Mark 5 380° Fahr. Middle shelf pc x ONE-EGG SANDWICH 6 ozs. McDougall’s Self-raising Flour. 1 oz. Semolina. Pinch of Salt. 21/2 ozs. Margarine. 4 ozs. Sugar. 1 Egg. 4 tablespoonfuls Milk. 2 tablespoonfuls Water. Prepare by Method 2 (see page 4), softening the margarine well before adding the sugar. Add the semolina with the flour. Bake in two lined 7-inch sandwich tins in a moderately hot oven for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf When cold, sandwich together with Chocolate Mock Cream or Lemon _ Curd Cream (see pages 45 and 46). i or ORANGE SANDWICH 2 Eggs. Their weight (in shells) in Margarine, Sugar and McDougall's Self-raising Flour. Good pinch of Salt. Grated rind of half an Orange. Small tablespoonful Orange Juice. Prepare by Method 2 (see page 4), adding the rind and juice after the last egg. Bake in a lined 8-inch sandwich tin for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf