Cooking With Gas ~ Savouries

Pastry, Small Cakes, Scones, etc

Be sure the oven is fully heated-up before putting the pastry in. When using one shelf, place it on the second runner down; two shelves, on the second and fifth runners.

N.B.-Pastry without raising agent is improved by allowing it to stand in a cool place for half-an-hour or so before cooking.

Large Cakes:

  • The position depends on size and richness. The larger and richer the cake the lower it should be in the oven and the slower should be the Gastat setting.
  • A 1 lb cake should be midway in the oven, i.e. on the fourth runner.
  • A large Christmas cake requiring about five hours cooking should be baked on the fifth runner down.
  • Do not open the door during the first three-quarters of an hour at least, otherwise the cake may sink.


Meat Rolls

  • 4 oz minced meat, cooked or raw
  • 2 oz breadcrumbs
  • 2 oz minced ham
  • 1 hard boiled egg, chopped (optional)
  • 1 gill stock
  • Seasonings
  • Grated rind of half a lemon
  • Rough puff or short crust pastry.

Mix all the ingredients together. Roll the pastry thinly and cut into pieces about 4 inches square. Lay a spoonful of the meat mixture on each piece of pastry, shape nicely, damp the edges and roll up (like a sausage roll). Brush over with yolk of egg, prick well and bake in a hot oven for about 25-35 minutes [Gastat 8].

N.B.-If liked a little minced onion may be included. *With cooked meat 20 minutes cooking will be sufficient.

Nougatine Tartlets

  • 2 oz butter
  • 2 oz sugar
  • 1 egg
  • 1 oz ground almonds
  • 2 oz cake crumbs
  • 1 oz chopped almonds or other nuts
  • ¼ teaspoonful ratafia essence
  • Jam
  • Pastry-lined patty pans

Cream the butter and sugar, add the beaten egg, essence, ground almonds and cake crumbs. Half fill the tins and bake in a fairly hot oven for 15-20 minutes. When nicely set, brush over with hot jam and sprinkle with chopped nuts.

Rough Puff Pastry

  • 8 oz flour
  • 3 oz lard
  • 3 oz margarine
  • Salt
  • ½ teaspoonful lemon juice
  • Cold water

Sieve the flour and salt into a basin and add the lard and margarine cut into pieces the size of a walnut. Add the lemon juice and cold water gradually, and mix with a knife to a stiff paste, being careful not to break the lumps of fat. Turn out on to a floured board, roll into a ling strip, fold in three and seal the edges with a rolling pin. Turn the pastry to bring the rough edges of the pastry to the top, bottom and right die, and roll again. Repeat this process of folding, turning and rolling seven times. Then roll to the size and thickness required and bake in a hot oven.

N.B.-Get in, and keep in, as much air as possible in making pastry, and if it is beginning to feel warm, put it aside to cool.

Short Crust Pastry

  • 8oz flour
  • 3 oz margarine
  • 2 oz lard
  • Salt
  • Yolk of egg (optional)
  • ½ teaspoonful castor sugar
  • Cold water

Sieve flour, sugar and salt into a basin, add the fats and rub them in with the tips of the fingers till the mixture looks like breadcrumbs. Mix together the yolk of egg and water and add it gradually till the ingredients are bound together to form a stiff paste. Turn on to a floured board and knead very lightly. Roll and use as required.

N.B. A plainer pastry may be made by omitting the egg and using 4 oz fat instead of 5 oz.

Spiced Apple Pie

  • 6 oz short crust pastry
  • 1½ lb apples
  • 1½ teaspoonfuls cinnamon
  • ¼ lb dates
  • ¼ lb soft brown or castor sugar
  • 2 oz butter
  • 1 tablespoon water

When making the short crust pastry, add a level teaspoonful of cinnamon to the flour while sifting it, and continue to make the pastry as above. Peel, core and slice the apples, stone the dates and chop into three. Stew these with the butter, sugar, water and spice until tender; cool. Line an enamel or tin plate with half the pastry and fill with the apple mixture. Cover with rest of pastry, decorate the edges and bake in a fairly hot oven for about 35 minutes.

To serve hot-dust with icing sugar.

To serve cold-coat the top with glace icing and decorate with crystallised fruit.