Miller's recipe book

Electric Temperature 375° F. Regulo No. 44 PO area BeAKEN'G). FO:R = HEALTH ROUGH PUFF PASTRY 8 ozs. flour $ teaspoonful salt 5 ozs. lard Cold water to mix 1 teaspoonful Miller’s British Baking Powder Mix the flour, baking powder and salt in a bowl. Cut the lard into small pieces and mix with the flour, using a knife. (Do not rub the lard in.) Mix to a stiff paste with cold water. Turn on to a floured board and roll out into a narrow strip ; fold into three, turn one of the open ends towards you and roll out again. Do this three times. Roll into the shape desired. NOTE—Always take care to roll from you. Do not break the air bubbles that will rise. BAKE IN A HOT OVEN. Electric Temperature 450° F. Regulo No. 7 PUFF BALLS 4 ozs. flour 1 dessertspoonful dried milk 2 ozs. suet or margarine 1 dried egg 1 teaspoonful sugar or syrup 1 level teaspoonful Miller’s British Baking Powder Sieve the flour, salt, baking powder, dried egg and milk. Mix in the fat. Form into 8 small balls and put on a greased plate. Place in a steamer and steam for about an hour. Serve with golden syrup, jam or marmalade. CHEESE AND SEMOLINA SOUFFLE WITH TOMATOES 4 lb. tomatoes, fresh, 3 ozs. grated cheese tinned or bottled 1 dried egg (reconstituted) 1 oz. semolina Salt, pepper and mustard to 4 pint milk (dried will do) taste 1 small teaspoonful Miller’s British Baking Powder Slice tomatoes thinly and lay in a shallow fireproof dish. Cook the semolina and milk together until thickened. Add half the cheese and the reconstituted egg. Season and add the baking powder. Pour the mixture over the tomatoes, sprinkle the rest of the cheese over the top. Bake in a moderately hot oven for about 30 minutes until well risen and golden brown. Electric Temperature 375° F. Regulo No. 44 MIDLER S: FOR SHi@mM ress A KOENIG POTATO PIKELETS 4 ozs. flour Salt 2 ozs. mashed potato Water to mix 1 tablespoonful dried milk 1 dried egg 1 teaspoonful Miller’s British Baking Powder Sieve the salt, baking powder, dried milk, dried egg and flour. Lightly mix in the mashed potato. Beat to a very light mixture with cold water. Bake on greased hotplates or a hot girdle; when brown underneath turn over to cook the other side. Toast until crisp, butter and serve at once. ““APPLE-CHEESE’’ CAKES 4 ozs. apples 1 dessertspoonful dried egg 1 oz. sugar or syrup (reconstituted) 1 oz. margarine Lemon flavouring t lb. shortcrust pastry (see page 15) Peel, core and slice the apples. Stew with | dessertspoonful water until tender. Add the margarine, sugar and lemon flavouring. Allow to cool and beat in the egg. Line patty tins with the pastry and put in a little of the mixture. Bake in a moderately hot oven about 20 minutes. Electric Temperature 375° F. Regulo No. 45 POTATO PARKIN FINGERS 6 ozs. oatmeal or rolled oats + teaspoonful spice 6 ozs. dry mashed potato $ teaspoonful cinnamon 2 ozs. fat 1 teaspoonful ground ginger 3 ozs. black treacle or syrup 1 teaspoonful sugar 1 level teaspoonful Miller’s British Baking Powder Pinch of salt Mix all the dry ingredients, rub in the fat. Add the warmed treacle to make a stiff dough. Spread about + inch thick in a greased tin, smooth with a knife. Bake in a moderate oven about 20 to 30 minutes. Leave in the tin to cool then cut into slices. Electric Temperature 325° F. Regulo No. 34 MO MENS BR AIChNG SEO rR. EEA) 4 CREAM CRACKERS 8 ozs. flour Cold water to mix 2 ozs. cooking fat Salt 2 teaspoonsful Miller’s British Baking Powder Rub the fat into the flour, add baking powder and salt. Mix to a stiff dough with cold water. Roll out thinly. Cut into squares and prick all over. Bake in a brisk oven. Electric Temperature 425° F. Regulo No. 6 SUGARLESS SPONGE PUDDING 1 cupful grated raw potato 1 tablespoonful syrup 1 level tablespoonful dried egg Pinch of salt