Mix Flour and Salt in a basin. Cut Lard into small pieces
and mix with the Flour, using a knife. (Do not rub Lard
in.) Mix into a stiff paste with COLD Watér; turn on to
a floured board and roll out into a narrow strip; fold
into three, turn one of the open ends towards you and roll
out again. Do this three times. Roll the last time into the
shape desired. ALWAYS TAKE CARE TO ROLL FROM
YOU, and do not break the little air bubbles that will rise.
BAKE IN A HOT OVEN (425°-450° F.)
PAGE 12
BE-RO Beef Steak Pie
{4-lb. STEAK and One Tablespoonful FLOUR.
KIDNEY. SALT and PEPPER.
Mix, on a plate, a tablespoonful of Flour, a teaspoonful of Salt,
and a quarter teaspoonful of Pepper. Cut the Meat into
small pieces and roll it in the Flour, Salt and Pepper mixture.
Place it in a stew-pan, cover with water✪ BE-RO Beef Steak Pie, and simmer about
an hour, stirring occasionally.
MAKE BE-RO “RUFF PUFF’ PASTE (as recipe on opposite
page). Turn the Meat into a pie-dish, but do not fill more
than two-thirds with Gravy (or the crust will be wet and
sodden). If the dish is not well filled with Meat, put a
pie funnel in the centre.
Roll out the Paste, the shape of (but a little larger than)
the top of the pie-dish, and cut a strip off the edge. Wet
the edge of the dish and place the strip all round, moisten
it, and cover the pie with the remainder of the Paste,
pressing the edges together. Trim the edge, and decorate
the top with cuttings of paste. MAKE A HOLE IN THE
CENTRE, and brush over the surface with beaten Egg
(or MILK). BAKE IN A HOT OVEN (425°-450° F.) about
half an hour. If necessary, add a little Bagi water to
the gravy when serving.
BE-RO Fruit Pie
About 14-lb. FRUIT. — SUGAR to sweeten✪ BE-RO Fruit Pie.
Prepare the Fruit, and let it simmer, with a little water
and Sugar to sweeten, in a saucepan for 15 minutes.
MAKE BE-RO ‘“‘RUFF PUFF” PASTE (as recipe on opposite
page). Place a pie funnel in a pie-dish, and fill with the
Fruit. Roll out the paste, the shape of (but a little larger
than) the top of the pie-dish, and cut a strip off the edge.
Wet the edge of the dish, and place the strip all round,
moisten it, and cover the pie with the remainder of the
Paste, pressing the edges together. Trim the edge, and
decorate the top with cuttings of Paste. Make a hole in
the centre, and brush over with beaten Egg (or Milk).
BAKE IN A HOT OVEN (425°-450° F.) about half an hour.
When done, dredge over top with Caster Sugar.
Always pierce a smail hole in the top of Pies to let the
steam out. This makes them more wholesome.
PAGE 13
BE-RO Sausage Rolls
To make 20 Sausage Rolls, make the quantity of BE-RO
“RUFF PUFF” PASTE (as recipe on page 12). Roll it out,
and cut into pieces about 3 inches square.
Use 4-lb. SAUSAGE MEAT✪ BE-RO Sausage Rolls (or take 4-lb. Sausages out of
their skins) and divide into 20 portions. Roll the meat
slightly iy hands well-floured), and lay it on the pieces of
Paste. Fold the paste over with a slight overlap. Place
the rolls on a baking sheet (with the overlap joint under-
neath). Brush over with beaten Egg, and make three
slanting cuts across the tops about an inch long. BAKE
IN A HOT OVEN (425°-450° F.) about 20 minutes (until
nicely browned).
BE-RO Mince Pies
To make 20 Mince Pies, make the quantity of BE-RO “RUFF
PUFF” PASTE (as recipe on page 12). Roll it out VERY
THIN. Stamp out with Scone cutters 20 small rounds, and
20 a little larger. Line 20 patty tins with the larger rounds
of Paste; fill each with a heaped teaspoonful of MINCEMEAT.
Wet the edges and cover tops with the small rounds of
Paste. Press the edges gently in, and cut a tiny hole in the
tops. Brush over with beaten Egg and BAKE IN A HOT
OVEN (425°-450° F.) about 15 minutes.
BE-RO is so wholesome, simple and.
economical
PAGE 14
Favourites for Picnics
BE-RO Beef Pasty
MINCE $-lb, STEAK, and season it to taste, add a table- ✪ BE-RO Beef Pasty
Page 4 · 5 recipe records on this page
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix Flour and Salt in a basin. Cut Lard into small pieces and mix with the Flour, using a knife. (Do not rub Lard in.) Mix into a stiff paste with COLD Water; turn on to a floured board and roll out into a narrow strip; fold into three, turn one of the open ends towards you and roll out again. Do this three times. Roll the last time into the shape desired. ALWAYS TAKE CARE TO ROLL FROM YOU, and do not break the little air bubbles that will rise. BAKE IN A HOT OVEN (425°-450° F.)
BE-RO Beef Steak Pie
{4-lb. STEAK and One Tablespoonful FLOUR. KIDNEY. SALT and PEPPER.
Mix, on a plate, a tablespoonful of Flour, a teaspoonful of Salt, and a quarter teaspoonful of Pepper. Cut the Meat into small pieces and roll it in the Flour, Salt and Pepper mixture. Place it in a stew-pan, cover with water, and simmer about an hour, stirring occasionally.
MAKE BE-RO “RUFF PUFF’ PASTE (as recipe on opposite page). Turn the Meat into a pie-dish, but do not fill more than two-thirds with Gravy (or the crust will be wet and sodden). If the dish is not well filled with Meat, put a pie funnel in the centre.
Roll out the Paste, the shape of (but a little larger than) the top of the pie-dish, and cut a strip off the edge. Wet the edge of the dish and place the strip all round, moisten it, and cover the pie with the remainder of the Paste, pressing the edges together. Trim the edge, and decorate the top with cuttings of paste. MAKE A HOLE IN THE CENTRE, and brush over the surface with beaten Egg (or MILK). BAKE IN A HOT OVEN (425°-450° F.) about half an hour. If necessary, add a little boiling water to the gravy when serving.
BE-RO Fruit Pie
About 14-lb. FRUIT. — SUGAR to sweeten.
Prepare the Fruit, and let it simmer, with a little water and Sugar to sweeten, in a saucepan for 15 minutes.
MAKE BE-RO ‘“‘RUFF PUFF” PASTE (as recipe on opposite page). Place a pie funnel in a pie-dish, and fill with the Fruit. Roll out the paste, the shape of (but a little larger than) the top of the pie-dish, and cut a strip off the edge. Wet the edge of the dish, and place the strip all round, moisten it, and cover the pie with the remainder of the Paste, pressing the edges together. Trim the edge, and decorate the top with cuttings of Paste. Make a hole in the centre, and brush over with beaten Egg (or Milk). BAKE IN A HOT OVEN (425°-450° F.) about half an hour. When done, dredge over top with Caster Sugar.
Always pierce a small hole in the top of Pies to let the steam out. This makes them more wholesome.
BE-RO Sausage Rolls
To make 20 Sausage Rolls, make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Roll it out, and cut into pieces about 3 inches square.
Use 4-lb. SAUSAGE MEAT (or take 4-lb. Sausages out of their skins) and divide into 20 portions. Roll the meat slightly in hands well-floured), and lay it on the pieces of Paste. Fold the paste over with a slight overlap. Place the rolls on a baking sheet (with the overlap joint underneath). Brush over with beaten Egg, and make three slanting cuts across the tops about an inch long. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes (until nicely browned).
BE-RO Mince Pies
To make 20 Mince Pies, make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Roll it out VERY THIN. Stamp out with Scone cutters 20 small rounds, and 20 a little larger. Line 20 patty tins with the larger rounds of Paste; fill each with a heaped teaspoonful of MINCEMEAT. Wet the edges and cover tops with the small rounds of Paste. Press the edges gently in, and cut a tiny hole in the tops. Brush over with beaten Egg and BAKE IN A HOT OVEN (425°-450° F.) about 15 minutes.
BE-RO is so wholesome, simple and. economical
Favourites for Picnics
BE-RO Beef Pasty
MINCE $-lb, STEAK, and season it to taste, add a table-
Records on this page
BE-RO Beef Steak PieBE-RO Fruit PieBE-RO Sausage RollsBE-RO Mince PiesBE-RO Beef Pasty