Miller's recipe book

1 1/2 teaspoonsful Miller's British Baking Powder Mix the dry ingredients. Rub in the fat. Add sufficient milk to make a soft dough. Roll out and cut into shapes. Bake in the oven or on the electric hotplate, heated with the switch at ‘‘ Low ”’ for 5 to 6 minutes. Electric Temperature 425° F. Regulo No. 6 POTATO SPLITS 4 ozs. flour 2 ozs. fat 6 ozs. mashed potatoes 1 teaspoonful salt t pint milk 1 teaspoonful Miller’s British Baking Powder Mix the flour, salt and baking powder, rub in the fat. Lightly mix in the mashed potatoes. Mix to a soft dough with milk. Roll out to 4 inch thick ; cut into rounds. Bake in a moderately hot oven about 20 minutes. When cold cut through to make a sandwich with shredded vegetables mixed with salad cream, gravy or sauce, or with any sandwich spread. Electric Temperature 425° F. Regulo No. 6 CHEESE POTATO SCONES 1 lb. mashed potatoes 2 ozs. margarine 2 ozs. flour 4 teaspoonful salt 14 ozs. grated cheese 4 pint milk 1 teaspoonful Miller’s British Baking Powder Put mashed potatoes in a bowl, add flour, salt and grated cheese. Mix in baking powder, then the melted fat. Add about 4 tablespoonsful milk to make a fairly stiff paste. Roll out about $ inch thick and bake on a greased tin in a moderately hot oven. Electric Temperature 425° F. Regulo No. 6 To save fuel, time and effort arrange your cooking so that the oven is used to its full capacity. TOMER AKENG® “FOR HibAL EA DATE LOAF 8 ozs. flour 4 ozs. sugar 8 ozs. dates or any other 2 ozs. margarine dried fruits 4 teaspoonful Miller’s Bicart teaspoonful Miller’s bonate of soda British Baking Powder Pinch of salt 1 dried egg 2 cupful boiling water Wash the dates and remove the stones—cut into pieces. Sprinkle them with the soda and pour over % cup of boiling water. Leave for a short time and then stir well. Cream the fat and sugar, beat in the egg (previously sieved) and add all the ingredients. Mix well. Put into a greased | Ib. loaf tin and bake in a moderate oven | to I< hours. Electric Temperature 350° F. Regulo No. 33 MPISLSESR@-S” aE Our IL@ Maybe B TAKING FRUIT SHORTCAKE 8 ozs. flour 1 oz. sugar 2 ozs. fat Milk to mix 4 ozs. mashed potato Pinch of salt 2 teaspoonsful Miller’s British Baking Powder Rub the fat into the dry ingredients and lightly mix in the mashed potato. Mix to a soft dough. Divide into two rounds and roll out to 4 inch thick. Bake in a hot oven. When cool, put together with stewed fruit or jam between and spread the top with fruit. Electric Temperature 450° F. Regulo No. 7 This Shortcake can be served as a hot sweet with custard poured over. BAKEWELL TARTS 4 lb. Shortcrust Pastry (see page 15) 4 ozs. cooked harricot beans 2 dried eggs 14 ozs. sugar Almond essence to flavour 14 ozs. margarine Cream the sugar and fat, add the sieved cooked beans and mix well. Reconstitute the eggs and beat in thoroughly. Flavour with almond essence to taste. Line patty tins with pastry, put in a little jam and pour over the filling. Bake in a moderate oven. Electric Temperature 375° F. Regulo No. 44 MARZIPAN 4 ozs. sugar 2 tablespoonsful water 4 ozs. Soya flour 2 small teaspoonsful almond 2 ozs. margarine essence Melt margarine in water, remove from heat and add essence. Stir in 3 ozs. of sugar and the Soya flour. Turn on to the board and knead in the rest of the sugar. Use as desired. USES": (a) For covering cakes, shape into a round to fit the size of cake. Use a fork to score the top and brown in the oven. (b) For sweets, shape marzipan while warm. Attractive results can be obtained by shaping the mixture into little fruits, tinting with cochineal or saffron, or by stuffing dates and putting dried fruits on top of fancy shapes or by rolling into grated chocolate or in cocoa. ALMOND MACAROONS. Mould the above marzipan into biscuits and bake in a moderate oven.