Miller's recipe book

1 lb. flour 1 teaspoonful golden syrup 1 teaspoonful salt Cold water 3 teaspoonsful Miller’s British Baking Powder Sieve flour, salt and baking powder. Add the syrup and cold water to make a moist dough. Allow to stand about 10 minutes. Mould into shapes. Bake in shallow greased tins. Electric Temperature 425° F. Regulo No. 6 NOTE—After gaining experience with above recipe, try out your own variations, such for example as rubbing in | oz. of fat or adding a little dried fruit. FLAKY FRUIT BISCUITS 8 ozs. flour 1 oz. chopped sultanas or raisins 2 02S. margarine Milk to mix 1 heaped teaspoonful Miller’s British Baking Powder 2 ozs. sugar + teaspoonful salt Sieve flour, salt and baking powder, add the sugar, rub in the margarine. Mix to a very stiff paste with milk. Cut in half and roll out into two squares. Sprinkle the chopped fruit on one half and cover with the other. Roll out again to $ inch thick. Cut into fingers with a sharp knife. Bake on a greased tin in a moderately hot oven about 15 minutes. Electric Temperature 400° F. Regulo No. 5 SHREWSBURY BISCUITS ‘8 ozs. flour 4 ozs. margarine 4 ozs. mashed potatoes 2 ozs. sugar + teaspoonful of salt 1 egg (dried will do) Milk 4 teaspoonful Miller’s British Baking Powder Sieve flour, baking powder and salt. Rub in the fat, then mix in the potato with the sugar. Mix to a stiff dough with egg and milk. Roll out about 4 inch thick and stamp out. Bake on a greased tin in a moderately hot oven until golden brown. Electric Temperature 350° F. Regulo No. 35 See Hint at foot of page 5 NATIONAL WHEATMEAL FRUIT CAKE 8 ozs. flour 2 dried eggs 4 ozs. sugar 4 ozs. fruit (any kind available) 4 ozs. fat Milk to mix 2 teaspoonsful Miller’s British Baking Powder 4 teaspoon salt Cream fat and sugar to a light cream, beat in sieved dried egg. Add the flour sieved with the baking powder and salt, with sufficient milk to make the mixture a soft consistency. Add the cleaned fruit. Put into a greased and floured tin and bake in a moderate oven about I? hours. Electric Temperature 350° F. Regulo No. 3% See Hint at foot of page 5 GINGER BUNS 8 ozs. flour + teaspoonful salt 3 ozs. dripping or 1 tablespoonful syrup or margarine black treacle About ½ pint milk 1 teaspoonful ground ginger 1 heaped teaspoonful Miller’s British Baking Powder Sieve all dry ingredients, rub in the fat lightly. Make a well in the centre and pour in the warmed syrup or treacle. Add milk and mix well. The mixture should be fairly stiff. Bake in greased tins for 15 to 20 minutes in a moderately hot oven. Electric Temperature 375° F. Regulo No. 44 CHOCOLATE POTATO BUNS 3 ozs. sugar 2 dried eggs 2 ozs. margarine 4 tablespoonsful water 4 ozs. flour 2 02. cocoa 2 ozs. mashed potatoes Pinch of salt 2 teaspoonful Miller’s British Baking Powder Cream margarine and sugar to a light cream, beat in sieved dried egg. Mix in the sieved flour, baking powder and cocoa with the water, then add the potatoes. Put into greased tins and bake in a moderately hot oven for 10-20 minutes. Electric Temperature 375° F. Regulo No. 44 SAVOURY CRUNCHIES 4 ozs. short crust pastry FILLING : 2 ozs. breakfast cereal or toasted oatmeal 1 oz. melted margarine 1 oz. grated cheese Pepper, salt and mustard to season Milk to mix Roll the pastry into a length 10½ inches and put on a baking tin. Mix the flakes, fat, cheese and seasoning with milk to make a fairly stiff paste and spread on the pastry. Bake in a quick oven about 20 minutes. Electric Temperature 425° F. Regulo No. 6 MILLER’S SPECIAL FRUIT CAKE 8 ozs. flour 1 teaspoonful Miller’s British 1 level teaspoonful Miller’s Baking Powder Bicarbonate of Soda 1 level teaspoonful salt 8 ozs. mixed dried fruit 2 ozs. sugar 2 ozs. margarine 4 teaspoonful mixed spice