Miller's recipe book

1 tablespoonful melted margarine Flavouring 1 heaped teaspoonful Miller’s British Baking Powder Mix the potato, sieved dried egg, syrup and salt together. Stir in the baking powder and then the melted margarine. Add the desired flavouring. Pour into a greased basin and steam for 14 hours at least. FLAVOURINGS : Spiced Pudding—add 2 ozs. fruit and | teaspoonful spice. Chocolate Pudding—add | tablespoonful cocoa. Vanilla—add | tablespoonful flour and vanilla essence. Caution—When mixed according to above instructions the mixture will appear to be unusually moist. Do not add any other ingredient. The mixture will steam into a delightful sponge pudding. DATE DOUGHBOYS WITH CARAMEL SAUCE 4 ozs. flour + teaspoonful salt 14 ozs. suet or fat Milk to mix 3 ozs. chopped dates 1 level teaspoonful Miller’s British Baking Powder Mix all dry ingredients. Add the chopped dates and enough milk to make a stiff paste. (If fat is used, rub it into the flour.) Cut into pieces, coat with flour and drop into a pan of salted water. Cook gently from 20 to 30 minutes. Caramel Sauce 1 tablespoonful syrup 4 pint milk 4 02. margarine Boil together for 10 minutes and pour over Doughboys. Pay MEDI EsR> S23 GO Ree el Orie Anais SPICED TEA BUNS 1 1b. flour 1 oz. dried milk 3 ozs. sugar 1 teaspoonful spice 3 ozs. fat 1 tablespoonful dried egg 3 ozs. dried fruit Water to mix 4 ozs. mashed potato 1 teaspoon salt 3 teaspoonsful Miller’s British Baking Powder Sieve flour, salt, dried milk, dried egg, spice and baking powder. Add the sugar and fruit. Mix to a spongy dough with water. Divide into 24 buns, mould round and bake in a very hot oven about I5 minutes. Glaze the tops with equal quantities of syrup and hot water immediately after taking from the oven. Electric Temperature 450° F. Regulo No. 7 UNIVERSAL BISCUITS 7 ozs. flour 1 dried egg 3 ozs. sugar Flavouring to taste 4 ozs. margarine Cold water to mix 4 teaspoonful Miller’s British Baking Powder Pinch of salt Cream the fat and sugar, sieve the flour, dried egg, salt and baking powder, add the flavouring and mix to a stiff paste with cold water. Roll out thinly, cut into shapes. Bake on greased tins in a moderately hot oven for 10 to I5 minutes. Electric Temperature 350° F. Regulo No. 4 SUGGESTED FLAVOURINGS : Lemon Almond >Use essence Vanilla J Ginger Caraway Spice Nutmeg Cinnamon Chocolate PRUNE DUMPLINGS Rough Puff Pastry (see page 25). Roll out pastry, cut into rounds. Put some soaked chopped prunes on each. Moisten the edges and gather round the prunes. Brush with milk and bake in a hot oven. Electric Temperature 450° F. Regulo No. 7 28 POE sB AK UN G =F OR @-H EAE TH ALMOND PUDDING 2 ozs. margarine 6 ozs. flour 2 or 3 ozs. sugar 1 egg 4 teaspoonful almond essence Miulk (a little) 4 teaspoonful Miller’s British Baking Powder Pinch of salt Beat the butter and sugar ; add the egg. Mix thoroughly and stir in lightly the flour, salt and baking powder. Add the essence and sufficient milk to make the mixture into a very stiff batter. Pour into a greased basin and steam for 2 hours. This pudding can be varied by the addition of a little jam, treacle or fruit at the bottom of the basin. Plain flour and the right proportion of Miller’s British Baking Powder—that’s the secret of these successful, economical recipes. 29 MBL LE RES: FOr E-@-NEEVs B.A KE NEG GOLDEN SPONGE PUDDING. (Steamed) 4 ozs. flour 4 teaspoonful Miller’s British 8 ozs. mashed potato Baking Powder 2 ozs. sugar 4 teaspoonful Miller’s Golden 2 ozs. margarine Raising Powder 3 ozs. stoned chopped Pinch of salt prunes or mixed Vanilla essence to flavour dried fruit 1 dried egg