The recipe book of "Atora" the good beef suet

Make crust as recipes for ‘‘ Short Crust for Tarts and Pies,’’ roll out thin, and cover greased tin plate, or small patty tins with the crust. Spread over with jam, marmalade, lemon cheese, etc. Mince pies should have crust top and bottom. Apple tart made with a layer of finely chopped apples, sprinkled over with sugar, covered over with crust, and _ served hot is delicious, and, when apples are dear, makes an economical sweet. All covered tarts should be sprinkled over with fine sugar before being brought to the table. Tarts made with golden syrup should have a few breadcrumbs sprinkled over the syrup; this prevents the syrup running out and fakes away the rather too-sweet flavour of the syrup. When open tart is made on large plate, the edge of the crust should be pinched at intervals, or an ornamental edge made with spoon or fork. The pieces of paste cut off when shaping the tart must be rolled out and cut into long thin strips, and then used for decorating the tart, either diagonally or in squares. Tarts made with ATORA are better and more digestible when eaten warm. SHORT CRUST (FOR TARTS AND PIES) (No. !) 3-lb. Flour. 2-lb. ATORA. Teaspoonful Baking Powder. Pinch of Salt. Mix the flour, baking powder, and salt, melt the ATORA, and when really hot, pour into 37 the flour and stir well in. Add about half a small teacupful of water, mix to a firm paste and roll out before it gets cold. More or less water may be wanted according to the quality of the flour; if made too moist it loses its shortness and is spoiled. Flour the board and pin lightly and evenly. Give quickest heat at first in baking, then finish moderately. Time 30 to 40 minutes, according to the thickness of crust. Sufficient for about 6 persons. Notr.—This recipe makes the crust shorter than recipe No. 2. SHORT CRUST (For Tarts and Pies) (No. 2) 3-lb. Flour. 4-lb. Shredded ATORA. Teaspoonful Baking Powder. Pinch of Salt. Mix the baking powder and salt with the flour, then rub in the ATORA. Add enough water to make a stiff paste and roll out. In cold weather the Suet should be slightly warmed before using, but NoT melted. (Bake fruit pies for about # hour.) Sufficient for 6 persons. Sweet Sauces for Puddings These sauces can be flavoured with either essence of almonds, lemon, or vanilla, etc. If preferred, brandy or sherry may be used. ARROWROOT SAUCE l-pint. Milk, or Water, or half Milk and half Water. Large tablespoonful of Arrow- root. 2 tablespoontuls of fine Sugar. 38 Mix the arrowroot into a smooth paste with water, then stir in the remainder of the liquid and sugar, stir over the stove until it boils. Flavour to taste. BRANDY SAUCE 3-pint of Milk. 2 tablespoonfuls Cornflour. 1 tablespoonful fine White Sugar. Wine- glassful of Brandy. Mix cornflour to a smooth paste with milk, add the remainder of the milk, pour into saucepan, add sugar, and stir until boiling. Pour in the brandy, and stir until the sauce thickens. CHOCOLATE SAUCE l-oz. Cocoa, or grated Chocolate. Table- spoonful Sugar. 3-pint Milk. Mix cocoa or chocolate into a smooth paste with milk, add remainder of milk and sugar, pour into saucepan, stir until boiling. A few drops of essence of vanilla improves the flavour of this sauce. CUSTARD SAUCE l-pint Milk. 2 Eggs. 3-doz. fine White Sugar. Bring milk to nearly boiling point, add sugar. Beat the eggs in a basin, and then pour hot milk on, stirring all the time. Pour into a jug, and put the jug into a saucepan three parts filled with boiling water, or in a lined porridge saucepan. Stir until the mixture thickens, but DO NOT LET IT BOIL, or it will curdle. Add flavouring. Note.—An economical sauce can be made by simply using custard powder instead of eggs. 39