Miller's recipe book

In the early days of the reign of Queen Victoria, Dr. James Miller, an eminent physician of Brazennose Street, Manchester, became concerned at the extreme prevalence of digestive disorders, and he diagnosed these troubles as arising from the use of imported yeast. He therefore set himself the task of finding a healthful raising agent for bread that would avoid these complaints, and the result of his researches was the now familiar MILLER’S BRITISH BAKING POWDER. By the year 1847 demand had so outstripped the capacity of Dr. Miller’s dispensary that a well-equipped factory was built, and MILLER’S BRITISH BAKING POWDER became a regular article of commerce, and indeed a daily necessity in the kitchens of good cooks, not only for use in the baking of bread, but also for imparting lightness and digestibility to pastries, puddings and cakes. It is noteworthy that the business to-day is in the hands of the great-grandsons of the founder. MILLER’S BRITISH BAKING POWDER, after 100 years, still continues to be made to the highest quality standards, and it is this fact which accounts for its secure position in the esteem of the discriminating housewife. A Handy Guide to WEIGHTS AND MEASURES SOLIDS One Tablespoon ... ... 1 oz. One Dessertspoon ... ... ½ oz. One Teaspoon ... ... ⅙ oz. One teacup ... ... ½ lb. One Breakfast cup ... ... ⅜ lb. One Hen's Egg = (approx.) 2 oz. Two Tablespoons Breadcrumbs ... 1 oz. One Tablespoon Jam or Treacle ... 2 oz. One Lump the size of a hen's egg ... 1 oz. One Lump the size of a walnut ... ¼ oz. LIQUIDS One Teacup ... . + pint One Breakfastcup . 4 pint One Tumbler ... 4 pint TEASPOON MEASURES Some doubt occasionally exists on the exact meanings of these measures, but the pictures will make the matter perfectly clear Top Picture shows a level teaspoonful—a knife blade is used to smooth off surplus. Middle Picture illustrates a teaspoonful. It is important to note this. You will now see that a level teaspoonful is exactly half a teaspoonful. Bottom Picture is of a heaped teaspoonful. Give exactly the same interpretations to dessert and tablespoon measures. BATTER FOR COATING FISH, etc. 8 ozs. flour 4 pint milk and water in Pinch of salt equal quantities 2 teaspoonsful Miller’s British Baking Powder Sieve the flour, salt and baking powder. Add the liquid gradually, beating to a smooth, clinging batter. Add a little more liquid if necessary. YORKSHIRE PUDDING 4 ozs. flour Pinch of salt 1 egg (dried will do) 4 pint milk 4 teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder. Make a well in the centre, add the well-beaten egg, then the milk gradually. Beat very well until full of bubbles. Allow to stand. Add | tablespoonful of water and pour the mixture into smoking-hot fat. Bake in a fairly hot oven for 30 to 35 minutes according to size of tin. Electric Temperature 400° F, Regulo No. 5 EGGLESS YORKSHIRE PUDDING 4 tablespoonsful flour Pinch of salt 4 pint milk or milk and 1 teaspoonful vinegar water 1 level teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder. Make a well in the centre. Pour in the vinegar and milk gradually. Beat well for 10 minutes. Allow to stand for an hour or more, then beat again. Pour into smoking-hot fat. Bake in a fairly hot oven for 30 or 40 minutes. Electric Temperature 400° F. Regulo No. 5 HINT—If dried egg or dried milk is used, sieve with the salt and baking powder and add to the flour. Use the required quantity of water for mixing. HOME-MADE BREAD