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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    SECTION I PUDDINGS, PASTRY AND SWEETS Under present conditions the potato is of considerable value for many dishes. The use of potato in pastry is particu- larly helpful, as it takes the place of some of the flour, and also a lower proportion of fat is required for shortness. Three recipes for potato crust are given below, and these are referred to throughout the book. POTATO SHORT CRUST Ne. 1 Ingredients 8 ozs. of flour 4 ozs. of dry mashed potato 2 ozs. of cooking fat 4 teaspoonful of salt Method.—Rub the fat into the flour. Add the potato and salt and knead to a firm dough. Usually no moisture is necessary, but if it is, use a spoonful or two of the water in which the potatoes were cooked. POTATO SHORT CRUST No. 2 (with grated raw potato) Ingredients. 8 ozs. of flour 3 ozs. of finely grated raw potato 2 ozs. of fat Pinch of salt | Method.—Rub the fat into the flour and salt. Add the grated potato and quickly mix to a stiff dough. | POTATO CRUST No. 3 (Suet crust for puddings) Ingredients 8 ozs. of flour 1 teaspoonful of baking powder 2 ozs. of grated raw potato 3, teaspoonful of salt 2 ozs. of chopped suet or cooking fat Method.—Mix together the flour, baking powder and salt, and either add the suet or rub in the cooking fat. Finally stir in the grated raw potato and use a very little cold water to mix all the ingredients to a soft, but dry dough. APPLE BAKEWELL Ingredients Resulo Setting Mark 6 4, 1b. potato short crust No. 1 2 ozs. of sugar 4 1b. of apples (when peeled and cored) A small knob of margarine 4 Ib. of well mashed potato 2 tablespoonfuls of jam “Method. —Line a flan-tin with the crust. Thumb it well up round the sides to make a nice deep pie. Spread with jam. Cream the mashed potato with the sugar and margarine until it is light and fluffy. Beat it with the cooked apple, then heap the mixture into the tin and criss-cross with thin strips of pastry. Bake for 30 minutes in a moderately hot oven, until the crust is golden crisp. Cinnamon may be added if liked.
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