Miller's recipe book

If sultanas and currants are scarce, use figs, dates or prunes. Cream fat and sugar. Beat in the eggs gradually. Stir in the sieved baking powder, salt and flour, then the fruit. Turn into a greased and floured tin. Sprinkle the top with any nuts available. Bake in a moderate oven for I} to 2 hours. Electric Temperature 300° F. Regulo No. 3 13 ML SEARo? Ss ah.© Ret RO sieme Ba KaLIN CG ROCK BUNS 8 ozs. flour 1 og. currants 3 ozs. margarine or dripping 1 egg 3 ozs. sugar Milk to mix A little nutmeg 4 teaspoon salt 1 teaspoonful Miller’s British Baking Powder Sieve the flour, salt, baking powder and nutmeg. Rub in the fat. Add other dry ingredients. Mix to a stiff paste with the beaten egg and milk. Put into small heaps on a greased baking sheet and bake in a hot oven for I5 to 20 minutes. Electric Temperature 400° F. Regulo No. 5 These are excellent for inclusion in the packed lunches which are so much a feature of present days. 14 FiO MEE aeeB AACN IG ~ F OaRe = AREA rt SUET PASTRY 4 cupful flour + cupful breadcrumbs $ cupful shredded suet Cold water to mix + teaspoon salt $ teaspoonful Miller’s British Baking Powder Sieve flour, salt and baking powder into the breadcrumbs. Chop or shred the suet finely and add to the mixture. Mix with cold water. Use for sweet or savoury puddings as desired. Cooking Suet Pastry—Whether boiled or steamed it is essential that the water is kept boiling fast, but not allowed to boil away. If it is necessary to add water to the vessel, boiling water should be added. POTATO PASTRY 8 ozs. flour 4 ozs. mashed potatoes 2 ozs. fat Water to mix $ teaspoonful salt 1 level teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder. Rub in the fat. Mix in the mashed potatoes lightly and mix to a fairly stiff dough with cold water. SHORTCRUST PASTRY 8 ozs. flour 4 teaspoonful salt 4 ozs. lard Cold water to mix . $ teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder, rub in the fat with the finger tips, lifting the mixture up to enclose plenty of air. Mix to a stiff paste with cold water. Use for savoury pies. RICH POTATO SHORTCRUST 4 ozs. flour 25025. fab 3 ozs. mashed potatoes 4 teaspoonful salt Cold water 4 teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder, rub in the fat. Add the mashed potatoes and mix in lightly with cold water to a stiff dough. Use for fruit pies, tarts, etc. 15 MTGE Rees Se OPR er OuNi Ema ASKIN 2 POTATO PASTRY WITHOUT FAT 8 ozs. warm mashed potatoes A little salt 4 ozs. flour 1 teaspoonful Miller’s British Baking Powder Mash the potatoes while hot. Add the flour, salt and baking powder and work into a paste without any liquid. Roll out as required and use for savoury pies. This pastry is very good if eaten hot. POTATO SUET-CRUST PASTRY 6 ozs. flour 2 ozs. suet 2 ozs. breadcrumbs Pinch of salt 2 ozs. grated raw potato Cold water $ teaspoonful Miller’s British Baking Powder Sieve the flour, baking powder and salt. Add the breadcrumbs, shredded suet and grated raw potato. Mix to a soft dough with cold water. Roll out and use for roly-poly, etc. OATMEAL PASTRY 4 teacupful fine oatmeal 14 teacupsful flour D O28a7 at Cold water to mx 4 teaspoonful salt 4 teaspoonful Muiller’s British Baking Powder Mix all dry ingredients and rub fat in. Mix to a stiff dough with cold water. Roll out thinly. This oatmeal pastry is particularly useful, and may also be used for biscuits. Try rolling it out very thinly, cutting it into fingers and making it into a sandwich with a filling of cinnamon and sugar, or a few currants or sultanas and baking until crisp. Or roll it out thinly, cut into neat squares and bake it. Then serve the biscuits spread with savoury paste, honey or jam. These crispy titbits will be very useful for party snacks.