Cooking to-day the regulo way! : 227 recipes with regulo marks recipes approved by the Ministry of Food / [Radiation Ltd].

  • Radiation Ltd.
Date:
[1950?]
Catalogue details

Licence: Public Domain Mark

Credit: Cooking to-day the regulo way! : 227 recipes with regulo marks recipes approved by the Ministry of Food / [Radiation Ltd]. Source: Wellcome Collection.

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    CHEESE FINGERS Ingredients Regulo Setting Mark 6 41b. of potato pastry No. 1 1 teaspoonful of meat or vege- 4 ozs. of grated cheese table extract 2 tablespoonfuls of mashed po- Salt and pepper tato Method.—Roll out the pastry and cut it into two equal pieces. Mix the mashed potato, cheese and savoury extract to a smooth cream. Season with a pinch of salt, but plenty of pepper (according to taste). Spread the mixture on one piece of paste and cover with the second. Seal round the edges. Brush the top with milk and mark into fingers with the back of a knife. Bake in a moderately hot oven for 25 minutes. When cool, cut into fingers. CHOCOLATE PIN WHEELS Ingredients Regulo Setting Mark 4 For the Pastry— 8 ozs. of flour Pinch of sait 2 ozs. of margarine A little milk for mixing 1 teaspoonful of baking powder The Chocolate Mixture— 4 . 2 ozs. of margarine 1 dessertspoonful of cocoa 14 ozs. of sugar 4 teaspoonful of vanilla Method.—Put the flour, baking powder and salt into a bow] and mix. Rub in the fat and use just enough milk to mix to a stiff dough. Roll out the dough to an oblong shape. To make the filling, cream the margarine and sugar together and stir in the cocoa and essence. Spread it on the pastry. Roll up as for a jam roll and cut into slices ? inch thick. Put the slices on a lightly greased baking tin and bake in a moderate oven for $ hour. CHOCOLATE TRUFFLES Ingredients 4 lb. of haricot beans 2 level tablespoonfuls of House- 4 tablespoonfuls of chocolate hold milk powder powder or cocoa 1 teaspoonful of vanilla essence 2 tablespoonfuls of sugar or half a teaspoonful of vanilla and half of almond Method.—Soak the beans for 24 hours. Simmer until they are tender, in unsalted water. Drain and put the beans in a warm oven to dry and become floury. Rub through a sieve, then mix the purée with the cocoa, milk powder and sugar. Beat with a wooden spoon or fork until the paste is smooth and creamy, then add the flavouring essences. If the mixture
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