Miller's recipe book

+ pint of water Put the fruit, sugar, fat and water into a pan, bring to the boil and boil one minute ; allow to cool. Sieve the flour, salt, baking powder, bicarbonate of soda and spice. Pour in the contents of the pan and mix well. Put into a greased tin and bake in a moderate oven. Electric Temperature 350° F. Regulo No. 34 HOME BAKING “FOR. HEALTH POTATO ROCK CAKES 6 ozs. flour 1 og. sugar 2 ozs. margarine 4 teaspoon salt Flavouring (see below) 1 dried egg 1 teaspoonful Miller’s 4 ozs. mashed potatoes British Baking Powder Sieve the flour, salt and baking powder, rub in the fat. Add the other dry ingredients and the potatoes and mix lightly. Flavour with Almond, Vanilla or Lemon Essence (or substitute). Add milk and mix thoroughly to a stiff paste. Place on a greased baking sheet in dessertspoonsfuls and bake in a hot oven for about 20 minutes. Electric Temperature 400° F. Regulo No. 5 SPICED CAKE 12 ozs. flour 2 teaspoonful mixed spice 3 ozs. sugar 1 teaspoonful ground cinnamon 3 ozs. lard or margarine About 4 pint milk 2 dried eggs 6 ozs. any kind of dried 4 teaspoon salt fru 1 heaped teaspoonful Miller's British Baking Powder Sieve the flour, salt, spices, dried egg and baking powder. Rub in the fat, mix in the prepared fruit, mix to a dropping consistency with milk, adding more if necessary. Put into a greased and floured tin and bake in a moderate oven 2% to 3 hours. Electric Temperature 300° F. Regulo No. 3 CHEESE ROLLS POTATO CRUST 8 ozs. cooked potatoes 1 oz. fat 2 ozs. flour 4 teaspoon salt A level teaspoonful of Miller’s British Baking Powder FILLINGS Grated cheese, mustard, salt and pepper to season Mash the potatoes and add the fat and salt, mix in well. Sieve the baking powder and the flour and mix into the potatoes. (No water required.) Roll out, cut into oblongs, sprinkle cheese and seasonings over. Roll up and put on a baking tin. Bake in a hot oven for about 25 minutes. Electric Temperature 450° F. Regulo No. 7 M TLsER eS) Ae OLR OM Ea AT KEN: G PARSLEY PUDDING 8 ozs. flour 1 teaspoonful Miller’s British 2 ozs. grated raw potato Baking Powder 2 ozs. suet or cooking fat 4 heaped tablespoonsful Cold water to mix chopped parsley 4 teaspoon salt FILLING : 1 or 2 rashers chopped bacon 2 ozs. chopped liver 4 tablespoonsful chopped parsley 1 heaped tablespoonful gravy powder Prepare the crust to make a soft dough. Make 4 pint of gravy by simmering the parsley stalks and bacon rinds together. Strain and thicken with gravy powder and boil up. Roll out the crust and spread with the chopped liver, bacon and parsley, using just enough gravy to moisten well. Roll up ; tie in a scalded and floured cloth. Steam for I} hours and serve with the rest of the gravy. STEAMED CARROT OR BEETROOT PUDDING 4 ozs. grated raw carrot About } pint milk or beetroot 1 oz. sugar Pinch of salt 4 ozs. flour 4 to 8 ozs. dried fruit 3 ozs. breadcrumbs 2 ozs. shredded suet or 1 dried egg melted margarine 4 teaspoonful Miller’s British Baking Powder Mix the dry ingredients together with the grated vegetable. Add milk to make a fairly dry mixture. Turn into a greased basin, cover with greased paper and steam 2 to 3 hours. CHOCOLATE APPLE PUDDING 6 ozs. flour 14 ozs. cocoa 2 ozs. margarine 1 medium sized apple or 3 ozs. sugar, honey or 1 oz. apple rings syrup Pinch of salt Milk to mix 1 teaspoonful Miller’s British Baking Powder Sieve the flour,-salt and baking powder and rub in the fat. Add the sugar and cocoa. Peel and chop the apple and with the other ingredients mix with the milk to give a soft dough. Steam in a greased basin for about !4 hours. Serve with a thin custard sauce. Hints on Steamed and Boiled Puddings If only a small amount of fat can be spared it is a good plan to use more Miller’s British Baking Powder.