Miller's recipe book

2 ozs. sugar 1 teaspoonful ground ginger Pinch of spice + teaspoon salt 2 tablespoonsful syrup, treacle or honey : 1 teaspoonful Miller’s British Baking Powder Mix dry ingredients, rub in fat and add sugar. Warm treacle if stiff and add to mixture to form a soft dough just firm enough to handle. Divide into pieces, walnut size, and form into balls. Bake on a greased and floured tin in a moderately hot oven 10 to 20 minutes. Allow to cool on the baking tin. Electric Temperature 350° F. Regulo No. 34 Instead of ginger you may try cinnamon, nutmeg, mace, ground caraway or any other flavouring you fancy. Mal RIA ER eS SS hOeRe a Omir eB AKNiIG MADEIRA CAKE 4 02s. margarine 2 dried eggs 4 ozs. sugar Milk tf necessary 6 ozs. flour 4 teaspoonful Miller’s British Baking Powder Beat fat and sugar to a cream, add the sieved dried eggs and beat until the mixture is stiff and uniform. Stir in the flour with the baking powder, adding milk to form a soft mixture. Put into a greased and floured tin (which should not be more than half full) and bake in a moderately hot oven for about I} hours. Electric Temperature 325° F. Regulo No. 34 IRISH SPONGE CAKE 3 ozs. sugar Pinch of salt 2 ozs. margarine 2 ozs. mashed potato 4 ozs. flour 2 tablespoonsful warm milk 1 dried egg 1 teaspoonful Miller's British Baking Powder Cream the fat and sugar, add the sieved dried egg, mix in the flour, salt and baking powder together with the milk. Lastly stir in the mashed potato. Put the mixture into two greased sandwich tins and bake in a moderately hot oven for about 20 to 25 minutes. Sandwich together with any filling to hand. Electric Temperature 375° F. Regulo No. 44 MILKLESS SCONES 8 ozs. flour or 4 ozs. 3 ozs. margarine or flour and 4 ozs. 2 ozs. lard or vegetable fat fine oatmeal Cold water $ teaspoonful salt 14 teaspoonsful Miller’s British Baking Powder Mix the flour, salt and baking powder, rub in the fat. Work in enough cold water to give an elastic dough. Roll out about ? inch thick. Cut into shapes. Bake on a greased tin in a hot oven [5 to 20 minutes. If sweet scones are required add | or 2 ozs. sugar and 2 ozs. of any kind of dried fruit. Electric Temperature 450° F. Regulo No. 7 TO PREPARE CAKE TINS Grease with lard or cooking fat (not margarine) and dust with flour. BOM neee> AWG hhiG ee BO Res CiELAiLei rH SPONGE -CAKE (EGGLESS) 2 02s. margarine 2 ozs. sugar 6 ozs. flour About } pint milk 14 teaspoonsful Miller’s British Baking Powder 2 teaspoonsful custard powder A little vanilla flavour Pinch of salt Cream the margarine and sugar. Sieve in all the dry ingredients and mix into a dropping consistency with the milk, add flavouring, Bake in two greased and floured sandwich tins in a hot oven for 15 to 20 minutes. Sandwich together with chocolate spread. Electric Temperature 400° F. Regulo No. 5 This cake should be eaten fresh. CHOCOLATE SPREAD + pint milk 1 dessertspoonful flour 2 dessertspoonsful sugar 3 dessertspoonsful cocoa Blend the flour, cocoa and sugar with a little milk, pour over the rest when boiling, return to the pan and stir until smooth and thick. Use when cold. A delicious spread for the kiddies’ tea when the fat ration is finished. EMERGENCY ROLLS 1 1b. flour Cold water 1 teaspoonful salt 3 teaspoonsful Miller’s British Baking Powder Mix the flour, salt and baking powder. Mix to a soft dough with cold water. Divide into 12 pieces, form into rolls. Bake in a hot oven for [5 to 20 minutes. Electric Temperature 450° F. Regulo No. 7 For best results it is most important to see that you get Miller’s British Baking Powder. MILER S SROcRe se OMe eB A KGENG NATIONAL WHEATMEAL SCONES 8 ozs. flour 1 oz. fat $ teaspoonful salt Milk to mix (about } pint)