The new Albatross recipe book / [Spillers Limited].

Date:
[between 1930 and 1939?]
Catalogue details

Licence: Public Domain Mark

Credit: The new Albatross recipe book / [Spillers Limited]. Source: Wellcome Collection.

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    oxtail soup powder. Mix thoroughly and moisten with enough water to bind. Add a little pepper. Form into a roll and wrap with short pastry, rolled less than }” thick. Brush with milk and bake for 30-40 minutes in a moderately hot oven. (Regulo Mark 6 or 410° Fahr.). RUSSIAN PIE Short pastry (see page 6) 1 small teaspoon tomato 1 teacup corned beef soup powder 3 teacup grated raw carrot 1 teaspoon mixed herbs 1 finely chopped onion -_ +$teacup cold water Seasoning to taste Line a shallow pie tin with the pastry. Mix the chopped corned beef, carrot and onion together. Put the soup powder in a small pan, add the herbs and stir the cold water into it. Cook a few minutes. Add the corned beef mixture and taste for seasoning. Pourintothe pastry. Roll out remaining pastry and place ontop. Trim offand prick witha fork. Brush with egg or milk and bake for 30-35 minutes in a moderately hot oven. (Regulo Mark 6 or 410° Fahr.). LEMON MERINGUE PIE 6 oz. short pastry (see page 6) Tip of teaspoon margarine 1 rounded tablespoon sugar Grated rind of 1 lemon 1 rounded tablespoon plain Juice of 1-2 lemons flour 2 eggs Pinch of salt 1 small teacup boiling water Roll out the pastry and line a 6° sandwich tin with it. Prick the bottom and bake for 12-15 minutes in a moderately hot oven. (Regulo Mark 6 or 410° Fahr.). Mix the sugar, flour and saltina small saucepan. Stir in the boiling water and continue to stir. Cook for 10 minutes. Remove. Add the margarine, grated lemon rind and juice, and then the beaten yolk of egg. Cook for a minute longer, but do not boil. Whip the egg white stiffly with a few grains of salt. Fold ina level tablespoon of icing sugar. Turn the filling into the shell and pile the meringue ontop. Return the flan to the oven (Regulo Mark 2 or 320° Fahr.), and leave until the meringue is golden brown. WELSH CHEESE CAKES Short pastry (see page 6) 4 dessertspoons castor sugar Jelly, jam, lemon or orange 2 tablespoons melted mar- cur garine 4 tablespoons Albatross Self- 1 egg Raising Flour Roll the pastry to less than }” thick, cut into rounds and line patty tins with it. Into each put a small teaspoon of jelly, jam, orange or lemon curd. Then mix the flour and sugar, work in melted mar- garine and beat in the egg.
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