The recipe book of "Atora" the good beef suet

CORNFLOUR SAUCE 3-pint Milk, or half Milk and half Water, Level tablespoonful of Cornflour and Sugar. Mix the cornflour into a smooth paste, stir into heated milk, with the sugar. Boil a few minutes, stirring all the time. Flavour to taste. JAM SAUCE 1 large tablespoonful of Apricot, Red Currant, Strawberry, or Raspberry Jam or Apple Jelly.~ 1 1gul. Water. Level tablespoonful fine White Sugar. Juice of half a Lemon. Put water, jam, and sugar in saucepan, stir until at boiling point, then add lemon juice. If clear sauce is preferred, strain off the seeds. This sauce is very suitable for pouring over a plain pudding, such as suet pudding. MARMALADE SAUCE Make in same way as jam sauce, but leave out the lemon juice, and add a little more marmalade. SWEET SAUCE 3-pint Milk. Tablespoonful Flour. 2-oz. Sugar. Mix flour with a little milk to a smooth paste, pour it into hot milk, and add the sugar. Stir until boiling. Flavour to taste. A small lump of butter melted in the sauce makes a great improvement. SYRUP SAUCE Cupful of Golden Syrup. Juice of 1 Lemon. Small lump of Butter. 40 Put in pan on stove until syrup is quite hot and liquid, boil 10 minutes. If wanted thick, add a little cornflour made into a smooth paste with a little water. Milk Puddings GENERAL Dztrections.—These should be cooked in a_ slow oven—they will then taste much richer, and the milk will not boil over and be wasted. Do not fail to add a little salt. Note.—Milk puddings are made delightfully creamy and nourishing by adding 1 table- spoonful of Shredded ATORA to each pint of milk. SPECIALLY SUITED TO CHILDREN AND INVALIDS. When milk is scarce use half milk and half water, and 1 tablespoonful of ATORA to each pint. This will give the richness and nourishment which would otherwise’ be lacking. RICE PUDDINGS 2-0oz. Carolina Rice. 2-oz. Sugar. 1 pint Milk. Pinch of Salt. 1 tablespoonful Shredded ATORA. Put all ingredients into pie dish, pour milk over and stir well. Grate some nutmeg over the top, bake in slow oven for @ hours. SEED TAPIOCA (Small Sago) 1}-oz. Tapioca. 2-oz. Sugar. 1 pint Milk. Pinch of Salt. 1 tablespoonful Shredded ATORA. Put all ingredients into pie-dish, pour milk over, stir well. Grate some nutmeg over the top, bake in slow oven for 1 hour. At . TAPIOCA (or Large Sago) 1j-oz. Tapioca. 2-oz. Sugar. 1 pint Milk. Pinch of Salt. 1 tablespoonful Shredded ATORA. Soak the tapioca overnight in cold water. Put into pie-dish with other ingredients, pour milk over, stir well. Grate some nutmeg over the top, bake in slow oven for 2 hours. GROUND RICE 2-oz. Ground Rice. 2-oz. Sugar. 1 pint Milk. Pinch of Salt. 1 tablespoonful Shredded ATORA. Follow directions for semolina pudding. A nice change in flavouring can be got by putting a stick of vanilla in the milk, which should be taken out before pouring into pie-dish. Savouries BEEF STEAK PIE 1j-lb. Stewing Steak. 3 Sheep’s Kidneys or 3-lb. Ox Kidney. 4-lb. Mushrooms. Salt and Pepper. About 3-pint of Water or Stock. Make crust according to recipe for ‘* Short Crust.’ Cut the steak into pieces about 2 inches square, and the kidney into small pieces. Sprinkle layers with a little flour and the other ingredients. Then add the water or stock. For the meat to be well- cooked and tender, and the crust not over- baked, it is well to fill the pie-dish, cover with an old dish, and stew gently in the oven for about 14 hours. Let the meat cool, then put a pie-chimney in the centre of the pie- dish to prevent the paste sinking. Damp 42 the edge of pie-dish, cover with a strip of paste, then put the paste over the meat to cover, pressing the edges together. Make a hole in the centre, and decorate with rose and leaves. Bake until the crust is brown (about 2 hour). ; Sufficient for 6 persons. BEEF STEAK PUDDING (Rich) No. | Suet Paste for Pudding