The recipe book of "Atora" the good beef suet

Cut the cake into dice. Beat the eggs, sugar, and milk, and a little grated nutmeg or mixed spice; add them to the cake and ATORA. Leave an hour. Grease a pie-dish, coat it with stoned and _ halved raisins, blanched almonds, cut in strips here and there between. Fill up with the cake mixture and bake in moderate oven for 1 hour. For Sauce.—Put into a copper saucepan 2-oz. castor sugar. 1 tablespoonful of lemon juice and the same of water, stir over gentle heat until a nice brown, add more water (making nearly j-pint in all), boil up, and pour round the pudding. Sufficient for 4 to 6 persons. CHILDREN’S PUDDING 2oz. Rice: 2-oz. Shredded ATORA. 2-oz. Breadcrumbs. 2-oz. Sugar. Pinch of Salt and Nutmeg. 1 Egg. 1 quart of Milk. Boil rice in milk until quite soft (about one hour), add breadcrumbs, and ATORA; beat sugar, salt, nutmeg, and egg _ together, and beat up well with mixture. Pour into a greased pie-dish and bake in a moderate oven until browned (about 2 hours). Spread layer of jam or marmalade on top. Makes nourishing and digestible pudding. | Sufficient for 6 to 8 persons. GOCOA-NUT LAYER PUDDING Stale Bread without Crust. 3-pints of Milk. 2 Eggs. 3-oz. Sugar (or 1-oz. Currants and 2-oz. Sugar). 3-oz. Shredded ATORA.3-oz. Desiccated Cocoa-nut. A few drops of Lemon or Vanilla Essence. jam or Jelly. Take a pie-dish which should hold 3 pints, grease with Block ATORA, then half fill it with thin slices of bread; the cocoa-nut, ATORA, and currants being sprinkled over each layer. Beat up eggs with the milk (tepid), sugar, and flavouring; pour it over the bread, etc., cover, and leave for an hour. Bake in a slow oven for 13 or 2 hours, according to the depth of the dish. During the first part of the baking, cover with a greased paper, then remove it for the pudding to brown nicely. Turn it out, and pour a little melted red currant or raspberry jam over, or red currant jelly is very nice. This is a delicious pudding, and may be served cold if any remains over. Sufficient for 6 to 8 persons. DORSET PUDDING 4-oz. Breadcrumbs. 3-oz. Shredded ATORA. 2-oz. Currants. 2-oz. Sugar. 4-oz. Apples peeled and finely chopped. Grated rind and juice of Sweet Orange. 1 Egg. 4-pint Milk. Pinch of Salt. Mix dry ingredients together, moisten with egg beaten up with orange juice and milk. Pour into greased pie-dish and bake in a slow oven for about 1 hour. Sufficient for 4 persons. EMERGENCY PUDDING 7}-oz. Self-raising Flour. 3-oz. Shredded ATORA. 3-oz. Castor Sugar. 2 Eggs. Milk, or half Water. Grated Orange or Lemon Rind, or some flavouring essence if served with Sugar and Butter. Grease a Yorkshire pudding tin with Block ATORA. Sift the flour, mix in sugar, Shredded ATORA, and a pinch of salt. Beat the eggs, add milk to make up a breakfastcupful. Mix all very thoroughly but do not beat. Leave room for raising, and bake at steady heat, very moderate, for about 40 minutes. It should be a nice brown, and resemble cake in consistency. Serve with sugar and butter, or spread warm jam or marmalade on the top after turning out the pudding. ‘ Sufficient for 6 to 8 persons. FRUIT PUDDING (Baked) l-lb. Fresh Fruit. 3-lb. Sugar. 3-oz. Shredded ATORA. 8-oz. Flour. Pinch of Salt. Teaspoonful of Baking Powder. Half fill pie-dish with the fruit, sprinkled with the sugar. Mix in a basin the flour, salt, baking powder, and ATORA, add milk and beat up very thoroughly to a fairly stiff batter, and then pour it over the fruit. Bake in a moderate oven until crisp and nicely browned (about 40 to 50 minutes). This makes a nice pudding with any fruit, but especially with soft fruits, such as currants, raspberries, blackberries, etc. Sufficient for 6 persons. FRUIT PIES Make crust, following recipe given for ‘* Short Crust.’’ Start pastry in a hot oven, and gradually cool to avoid the crust burning.