The recipe book of "Atora" the good beef suet

Fill the pie-dish with fruit as full as possible, as the fruit shrinks in cooking. To prevent the crust sinking put an old cup or pie chimney in the centre of dish. Sprinkle with sugar; the quantity required depends on the fruit used. When using apples, plums, or any hard fruit, pour a little cold water over the fruit. Damp the rim of the pie-dish with water, and then line with a strip of pastry. Cover the fruit with crust, pinching it on to the edging, or pressing together with a fork. When making apple pie, put a few cloves with the fruit, or a little lemon juice, or lemon peel cut very thin. Before bringing pie to table, sprinkle over with fine white sugar. Note.—Pies should be eaten while the crust is hot, as the pastry will be more digestible. GRANNY’S PUDDING 8-oz. Stale Breadcrumbs. 2-oz. Shredded ATORA. 3-Ib. Blackberries. 3-lb. Apples. 3-oz. Sugar. 4-pint Milk. Pour milk over breadcrumbs, leave until soaked, then add ATORA, mix up well. Place layer of mixture in a well-greased pie. ‘dish, then layer of stewed blackberries and apples, do this alternately until dish is filled, having a rather thick layer of mixture on top. Bake in moderate oven 50 or 60 minutes until nicely browned. Turn out of pie-dish before serving hot. Sufficient for 6 to 8 persons. GINGER PUDDING (Preserved) 3-lb. Treacle. 3-lb. Flour. 3-lb. Breadcrumbs. 3-oz. Shredded ATORA. 3-oz. Preserved Ginger. 1-oz. Candied Peel. 1 teaspoonful Grated Ginger. 1 teaspoonful Baking Powder. 1 Egg. Milk to moisten. Take some of the crumbs and _ thoroughly coat a deep baking dish that has been greased with Block ATORA (use a thicker layer at the bottom than at the sides). Then mix all the dry ingredients, cutting the ginger and the peel in small pieces, add the egg beaten in -pint milk, beat together well, bake in a moderate oven for about 14 hours, a few of the breadcrumbs and sprinkling of ATORA being reserved for the top. Brown nicely, and serve with sauce made from halfcup each of treacle and ginger syrup, and one or two tablespoonfuls of water, heated together. Or with a thin sauce flavoured with ginger syrup. Sufficient for 8 persons. MARMALADE PUDDING (Baked) S-oz. Bread. l-oz. Sugar. 1 pint Milk. li-oz. Shredded ATORA. 1 level tablespoonful Custard Powder. Marmalade. Grease pie-dish, spread thin slices of bread (without crust) with marmalade. Make a thin custard as above, pour while hot between each slice of bread and marmalade, sprinkled over with Shredded ATORA, leaving a good supply to pour over the top layer. Bake for 40 minutes in slow oven. Turn out of dish before serving. Sufficient for 4 to 6 persons. ORANGE PUDDING 3-0z. Breadcrumbs. 3-oz. Self-raising Flour. 4o0z. Shredded ATORA. 3-oz. Sugar. l-oz. Candied Orange Peel. Grated rind and juice of 2 Oranges. 1 Egg. About $3 teacupful Milk. Grease pie-dish, decorate with strips of candied peel, thinly sliced. Mix ingredients together. Beat up egg, add milk and orange juice, mix thoroughly. Bake in slow oven for about 1 hour. Sufficient for 4 to 6 persons. YORKSHIRE PUDDING 1 Egg. 3-pint Milk. 4-oz. Flour. 1-oz. Shredded ATORA. Pinch of Salt. Directions as for ‘Batter Pudding,’’ page 29. RASPBERRY CHARLOTTE 4-oz. Breadcrumbs. 3-lb. Raspberries. 2-oz. Sugar. d-oz. Shredded ATORA. 1 Egg. j-pint Milk. Grease pie-dish. Place alternate layers of breadcrumbs, ATORA, and fruit, having layer of breadcrumbs on the top. Pour over the egg, sugar, and milk beaten up together. Bake in a slow oven for 1 hour. Turn out of pie-dish and serve hot. (Custard sauce is an improvement.) Equally nice if made with: red currants, but then 3-oz. of sugar is necessary. Sufficient for 4 persons. TARTS