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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    appears too dry and powdery, use just a drop or two of liquid milk to get the desired creamy texture. Form into little balls and roll in chocolate or cocoa powder. This truffle mixture also makes excellent fillings or toppings for sandwich cakes, or small fancy cakes. DATE BUNS Ingredients Regulo Setting Mark 6 8 ozs. of flour 2 tablespoonfuls of melted cook- 2 teaspoonfuls of baking powder ing fat or lard 4 teaspoonful of salt 3 ozs. of chopped dates (or figs) _ 1 tablespoonful of sugar A little milk, just warmed Method.—Mix the flour, baking powder, salt and sugar together. Add the chopped fruit. Mix the melted fat with a few tablespoonfuls of warm milk and stir into the dry ingredi- ent. Use more milk if necessary to make a soft dough. Press portions into greased patty tins and bake in a moderately hot oven for 25 minutes. Split, and serve with margarine. DUTCH FAIRINGS Ingredients Regulo Setting Mark 7 4 lb. of flour 14 ozs. of sugar 1 oz. of margarine 4 teaspoonful of powdered cinnamon. 4 oz. of yeast Hot syrup 4 pint of warm milk Method.—Mix the yeast with 4 teaspoonful of the sugar until the yeast is creamy. Mix the flour, the rest of the sugar and the cinnamon together. Warm the milk until it is just tepid, pour it into the flour, add the yeast and work all to a soft dough. Grease patty pans with margarine or cooking fat. Drop a spoonful of the mixture into each. Bake in a hot oven for about 20 minutes, then serve hot with hot syrup, hot jam or plain sugar. EGGLESS CAKE Ingredients Regulo Setting Mark 4 8 ozs. of flour 2 or 3 ozs. of sultanas 3 ozs. of cooking fat 4 teaspoonful of bicarbonate of soda 3 ozs. of sugar 1 teacupful of cold tea Method.—First cut all the sultanas into two and bring them to the boil in the tea. While the tea is cooling off, rub the fat into the flour until it is like fine crumbs. Put in the sugar. Stir the bicarbonate of soda into the tea and fruit and pour it immediately into the dry ingredients. Mix well, put into a greased cake tin and bake in a moderate oven for 14 hours.
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