Miller's recipe book

If short of sugar, omit it from the pudding and use what can be spared for a sweet sauce. Use sweet dried fruits with acid fruits, i.e., dates and rhubarb, prunes and apples. rl © MES B A KENG abO Ro) EA Ise OAT FLAKE DODGERS 4 heaped tablespoonsful rolled oats 4 heaped tablespoonsful flour 1 teaspoonful Miller's British Baking Powder + teaspoonful salt 1 breakfastcupful milk and water Sieve the flour, baking powder and salt, mix in the rolled oats. Add the liquid gradually, mix well and leave for 5 minutes. Pour into a hot, well-greased frying pan, cover with a lid, keeping enough space between lid and batter to allow for a little rising. Cook over a low heat for about 10 minutes, turn over and cook another 4 to 5 minutes. When it has cooled a little cut it into thick slices with a sharp knife and sprinkle with sugar and a little cinnamon. SCOTCH BUN SLICE Shortcrust Pastry (page 15) 1 teacupful grated carrot 2 to 3 ozs. chopped soaked prunes or any other dried fruit 2 tablespoonsful sugar 1 teaspoonful mixed spice 1 teacupful stale breadcrumbs 1 teacupful prune juice or jam and water Pinch of salt Roll out the pastry and line a deep tin with part of it. Mix all the filling ingredients together to make a moist dough. Fill the pastrylined tin with the mixture, smoothing it down evenly. Cover with the rest of the pastry. Bake in a moderately hot oven until the pastry is well cooked and brown. Cut into slices when cool. Electric Temperature 375° F. Regulo No. 44 Can be served hot with custard. Carries well in packed lunches. POTATO AND CARROT PANCAKE 2 cupsful grated raw carrot 4 teaspoonful salt 2 cupsful grated raw potato 4 teaspoonful pepper 3 heaped tablespoonsful flour 2 dried eggs and 1 teaspoonful Miller’s 4 tablespoons water British Baking Powder Mix the potato, carrot, flour, baking powder and seasonings together and mix with the soaked egg. Press into a frying pan with a little hot fat and fry on both sides until brown. Serve cut into slices with grilled sausage, tomato or bacon on each slice. MILLER’S FOR HOME BAKING NATIONAL WHEATMEAL SHORTBREAD 2 ozs. sugar 7 ozs. flour 4 ozs. margarine Pinch of salt 4 teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder, add sugar, rub in the fat until a paste is formed (without any liquid). Roll out ; cut into fingers and bake in a moderately hot oven 10 to I5 minutes. Electric Temperature 350° F. Regulo No. 3} This is a shortbread of real ‘‘ melt-in-the-mouth ”’ deliciousness, and the wheatmeal flavour, which is not too prominent, gives it a special charm of its own. HOME BAKING FOR HEALTH LEMON CURD TART PASTRY : To your choice 1 og. margarine 3 ozs. sugar 1 egg Lemon flavouring 1 level teaspoonful cornflour or custard powder Mix the cornflour to a paste with a little water. Melt margarine and add the cornflour, cook one minute. Add the sugar, beaten egg and flavouring and cook very gently until the mixture thickens, stirring all the time. Use in the usual way. CHRISTMAS CAKE 4 ozs. sugar 4 ozs. margarine 6 ozs. flour 3 Ib. mixed fruit 2 eggs (currants, sultanas, etc.) 1 level teaspoonful spice Pinch of salt 1 level teaspoonful Miller's British Baking Powder Cream the sugar and fat, add the eggs one at a time, beating very well. Stir in the sieved spice, baking powder, salt and the flour, then the cleaned fruit. Bake in a 7 inch cake tin in a moderate oven about 2 hours. If dried eggs are used add 4 tablespoons water. Use any decorations available. Electric Temperature 300° F. Regulo No. 3 DUNDEE CAKE 6 ozs. margarine 8 ozs. mixed dried fruit 6 ozs. sugar 4 oz. blanched almonds or other 8 ozs. flour nuts (if available) Pinch of salt 2 or 3 eggs 4 teaspoonful Miller’s British Baking Powder