6-oz. Shredded ATORA. 12-0z. Flour. Pinch of Salt. Water✪ Beef Steak Pudding (Rich). Mix suet, flour, and salt together and make into a rather stiff dough with water. Filling-in for Pudding 1-lb. Steak (rump preferred), cut in thin pieces. 4 Sheep’s Kidneys or 6-0z. Ox Kidney, cut up thinly. 2 or 3-oz. Mush- rooms. 12 Sauce Oysters (bearded). Little chopped Onion and Parsley. Pepper and Salt. Water. Line out a greased basin with the suet paste, put in the above ingredients in layers, sprinkle onion, parsley, pepper and _ salt, between each layer, moisten with water, and cover with suet paste, tie a cloth over and steam for 4 or 5 hours. When cooked remove cloth and serve pudding in the basin. Add the liquor of the oysters to some stock and serve for gravy. Sufficient for 6 persons. (By the famous chefs, Messrs. T. & L. Fox, of Brighton.) BEEF STEAK PUDDING (No. 2) Paste for Pudding. 12-oz. Flour. 6-02. Shredded ATORA. Level teaspoonful Baking Powder. Pinch of Salt✪ Beef Steak Pudding (No. 2). 43 Mix the ingredients together and make into a rather stiff paste with water. One Ib. steak cut in thin pieces. Four sheep’s kidneys or 6-0z. Ox kidney, cut up finely. Half a small onion chopped up very finely. Pepper and salt mixed with one tablespoonful of flour. Line a_ greased basin with the suet paste, put in the in- gredients in layers, with the seasoning sprinkled between each layer, fill with water, cover with the paste, tie a cloth over and steam for 4 hours. Serve with some thickened gravy. Sufficient for 6 persons. COLD MEAT PIE Cut up any cold meat left over. Put a layer of sliced potatoes at the bottom of the dish, then meat, with aq little finely chopped : onion or other flavouring, pepper, and salt, and fill up dish. Pour over some stock, or if no stock is handy, use a little Bovril mixed with water.✪ Cold Meat Pie Cover with ‘‘ Short Crust,’’ and bake. Butter beans, or haricot beans left over, can be used—they will improve the flavour of the pie. Serve hot. COLD MEAT ROLLS Pass the meat through a mincing machine, with half the bulk of breadcrumbs added, some finely chopped parsley, pepper and salt. Beat up 1 egg✪ Cold Meat Rolls, and stir into the mixture with the hand. Make some _ ‘“‘ Short Crust,’’ roll out, cut into suitable size—about 5 inches square—fill the mixture on half the surface, double over the crust, pinching the edges together, then bake and serve hot. NotE.—The egg may be omitted, and a little stock used instead to moisten. 44 FISH PUDDING. INGREDIENTS.—1 Ib. of any kind of white fish—or half Aberdeen filleted Haddock and half white fish. 4-ozs. ATORA. 2 ozs. Breadcrumbs. 1 teaspoonful finely-chopped Parsley. 3 pint Milk, or stock made from fish bones. 2 Eggs. A few drops of Anchovy Essence (if only white fish is used). Salt and pepper✪ Fish Pudding. METHOD.—Free the fish from skin and bones, and pound it well with the suet. When mak- ing without the aid of a mortar, chop the fish finely and rub through a sieve. Add the breadcrumbs, parsley, salt and pepper, an- chovy essence, and mix well. Beat the eggs slightly, add the milk or fish stock and stir into the mixture. Have ready a well-greased plain mould or basin, put in the mixture and cover with greased paper, and steam gently for nearly 1} hours. Serve with anchovy, eggs er melted butter sauce. If smoked haddock is used, then a plain white sauce should be served. Time altogether about 2 hours. Sufficient for 4 to 5 persons. PEASE PUDDING 1 pint Split or Whole Peas. 2-oz. Shredded ATORA. Pepper and_ Salt. 1 Egg (optional). Soak the peas overnight in water, and take out those that float to the surface. Boil the peas, loosely tied in a cloth, about 3 to 34 hours (until tender), then pulp through a sieve or colander. Beat up well, add Suet, salt and pepper (and egg beaten). Put 45 mixture in a floured cloth and steam for 1 hour. Serve hot with gravy.

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6-oz. Shredded ATORA. 12-0z. Flour. Pinch of Salt. Water. Mix suet, flour, and salt together and make into a rather stiff dough with water. Filling-in for Pudding 1-lb. Steak (rump preferred), cut in thin pieces. 4 Sheep’s Kidneys or 6-0z. Ox Kidney, cut up thinly. 2 or 3-oz. Mush- rooms. 12 Sauce Oysters (bearded). Little chopped Onion and Parsley. Pepper and Salt. Water. Line out a greased basin with the suet paste, put in the above ingredients in layers, sprinkle onion, parsley, pepper and _ salt, between each layer, moisten with water, and cover with suet paste, tie a cloth over and steam for 4 or 5 hours. When cooked remove cloth and serve pudding in the basin. Add the liquor of the oysters to some stock and serve for gravy. Sufficient for 6 persons. (By the famous chefs, Messrs. T. & L. Fox, of Brighton.) BEEF STEAK PUDDING (No. 2) Paste for Pudding. 12-oz. Flour. 6-02. Shredded ATORA. Level teaspoonful Baking Powder. Pinch of Salt. 43 Mix the ingredients together and make into a rather stiff paste with water. One Ib. steak cut in thin pieces. Four sheep’s kidneys or 6-0z. Ox kidney, cut up finely. Half a small onion chopped up very finely. Pepper and salt mixed with one tablespoonful of flour. Line a_ greased basin with the suet paste, put in the in- gredients in layers, with the seasoning sprinkled between each layer, fill with water, cover with the paste, tie a cloth over and steam for 4 hours. Serve with some thickened gravy. Sufficient for 6 persons. COLD MEAT PIE Cut up any cold meat left over. Put a layer of sliced potatoes at the bottom of the dish, then meat, with aq little finely chopped : onion or other flavouring, pepper, and salt, and fill up dish. Pour over some stock, or if no stock is handy, use a little Bovril mixed with water. Cover with ‘‘ Short Crust,’’ and bake. Butter beans, or haricot beans left over, can be used—they will improve the flavour of the pie. Serve hot. COLD MEAT ROLLS Pass the meat through a mincing machine, with half the bulk of breadcrumbs added, some finely chopped parsley, pepper and salt. Beat up 1 egg, and stir into the mixture with the hand. Make some _ ‘“‘ Short Crust,’’ roll out, cut into suitable size—about 5 inches square—fill the mixture on half the surface, double over the crust, pinching the edges together, then bake and serve hot. NotE.—The egg may be omitted, and a little stock used instead to moisten. 44 FISH PUDDING. INGREDIENTS.—1 Ib. of any kind of white fish—or half Aberdeen filleted Haddock and half white fish. 4-ozs. ATORA. 2 ozs. Breadcrumbs. 1 teaspoonful finely-chopped Parsley. 3 pint Milk, or stock made from fish bones. 2 Eggs. A few drops of Anchovy Essence (if only white fish is used). Salt and pepper. METHOD.—Free the fish from skin and bones, and pound it well with the suet. When mak- ing without the aid of a mortar, chop the fish finely and rub through a sieve. Add the breadcrumbs, parsley, salt and pepper, an- chovy essence, and mix well. Beat the eggs slightly, add the milk or fish stock and stir into the mixture. Have ready a well-greased plain mould or basin, put in the mixture and cover with greased paper, and steam gently for nearly 1} hours. Serve with anchovy, eggs er melted butter sauce. If smoked haddock is used, then a plain white sauce should be served. Time altogether about 2 hours. Sufficient for 4 to 5 persons. PEASE PUDDING 1 pint Split or Whole Peas. 2-oz. Shredded ATORA. Pepper and_ Salt. 1 Egg (optional). Soak the peas overnight in water, and take out those that float to the surface. Boil the peas, loosely tied in a cloth, about 3 to 34 hours (until tender), then pulp through a sieve or colander. Beat up well, add Suet, salt and pepper (and egg beaten). Put 45 mixture in a floured cloth and steam for 1 hour. Serve hot with gravy.

The recipe book of "Atora" the good beef suet