Miller's recipe book

Give a clever cooka Tin of Miller’s British Baking Powder and she can work wonders with a minimum of fat, as the above recipes testify. MEAT AND VEGETABLE PIE PASTRY : POTATO or OATMEAL (pages 15 and 16) FILLING : 4 ozs. minced meat 4 bunch watercress 2 or 3 carrots A little cabbage 2 or 3 potatoes A little cauliflower 1 or 2 tomatoes (optional) Stock and seasoning Prepare the vegetables, dice the carrots and potatoes, slice tomatoes, shred cress and cabbage. Arrange in layers in a piedish with the meat and season well. Cover with potato or oatmeal pastry. Bake in a hot oven. Electric Temperature 400° F. Regulo No. 5 MINCE ROLY-POLY PASTRY : (for when there is NO suet) 8 ozs. flour 1 heaped teaspoonful Miller’s British Baking Powder 1 level teaspoonful salt 2 ozs. fine semolina 2 ozs. grated raw potato FILLING : 8 ozs. raw minced beef, 2 chopped spring onions (or a leek) if obtainable, 2 grated carrots, a good pinch of mixed herbs, a little vegetable liquor to blend, salt and pepper. To make the pastry mix the flour, semolina, salt and baking powder, add the grated raw potato and a little water if necessary. Knead lightly and roll out to an oblong shape. Mix together the minced meat, finely grated carrot and onion, herbs and seasoning, using a little vegetable liquor to make a soft consistency. Spread over the pastry, leaving a good margin all round and sprinkle with salt and pepper. Damp the edges, roll up, pressing the edges firmly together. Place in a greased paper and steam for 2} hours. Serve hot with vegetable accompaniments. MILLER’S LUNCH-TIME MORSELS ASL RYs: 8 ozs. flour 1 level teaspoonful Miller’s 1 level teaspoonful salt British Baking Powder 3 ozs. lard Water to mix FILLING : 4 tablespoonsful cooked lentils, 4 tablespoonsful breadcrumbs, a pinch of salt and pepper, a pinch of mixed herbs, a pinch of curry powder. Make the pastry in the usual way. Roll out and cut into large circles. Wash and cook the lentils ; add the breadcrumbs and seasonings, mixing well together. Put a portion of mixture on each circle of pastry, moisten the edges and make into pasties. Bake in a hot oven until a golden brown. Electric Temperature 425° F. Regulo No. 6 POTATO SAUSAGE ROLLS PASTRY : RICH POTATO SHORTCRUST (page 15) 4 1b. sausage 3 ozs. mashed potatoes Seasoning Skin the sausages and mix with the mashed potatoes and seasoning. Prepare the pastry and roll out into a long strip. Roll the filling into a long length, using a little flour. Place on the pastry, damp the edges, roll up, pressing the edges well together. Cut into 3 inch lengths with a sharp knife. Snip the tops with scissors. Bake in a moderately hot oven about 20 to 25 minutes. Electric Temperature 400° F. Regulo No. 5 DATE AND APPLE PIE PASTRY : To your own choice 4 1b. dates 1 1b. cooking apples Wash the dates, put them into a basin, cover with boiling water and soak for | hour. Strain, then chop the dates, removing the stems. Core and slice the apples. Fill the piedish, cover with pastry and bake in a moderately hot oven about 40 to 45 minutes. Electric Temperature 375° F. Regulo No. 44 BAKED DATE, FIG OR PRUNE ROLL PASTRY: 3 1b. RICH POTATO SHORTCRUST (page 15) FILLING : 34 Ib. stoned dates, figs or prunes. A little nutmeg Boiling water Chop the dates, put them into a basin, cover with boiling water. Allow to stand. Pour off the water. Add the nutmeg and mash with a fork. Prepare the pastry, roll into an oblong. Moisten the edges and spread the date filling to within an inch of the edge. Roll up and secure the ends. Bake on a greased baking sheet in a hot oven about 40 to 45 minutes. Serve with custard. Electric Temperature 375° F. Regulo No. 4 GINGER NUTS 8 ozs. flour 2 ozs. margarine