The recipe book of "Atora" the good beef suet

Note.—Cold potatoes, mashed up, can be added to the pudding. SAUSAGE ROLLS Boil the sausages for 5 minutes, then take out. of, the skin... Make ‘‘ Short Crust,” following our recipe, roll out square, put sausage on one half, double over the paste, pinch together, prick holes on top with a fork, and then bake. Minced beef and ham, or veal and ham, will make a nice filling instead of the sausage. Stuffing or Forcemeat For Veal, Chicken, Turkey, etc. Delicious stuffing or forcemeat is made with little trouble by our recipe, and gives a de- lightful and fragrant piquancy to many dishes. Roast Veal, Poultry, and Turkeys should always be stuffed. All white meat has a tendency to be slightly insipid, and the stuff- ing improves the flavour, stimulates the palate, lends an added interest to the dish, and makes it go farther. Mutton and Lamb boned and stuffed make an extremely nice change from the usual roast joint, especially if also served with forcemeat balls, cooked in the baking tin (p. 47). Rabbit, stuffed and roasted is de- licious. The rabbit should be covered with slices of bacon and well basted to prevent the flesh getting dry. Herrings, Fresh Haddock, etc., stuffed and baked, provide another tasty variation from the usual methods. Stuff the fish and bake in a moderate oven, basting at intervals. 46 STUFFING 4-oz. Breadcrumbs. 4-0z. Shredded ATORA 2 Eggs. 2-oz. Ham or lean Bacon chopped into dice. 1}3-tablespoonfuls chopped Pars- ley. 1 teaspoonful Thyme. }j-teaspoonful Marjoram. 1 good pinch Nutmeg. 1 pinch Mace. Juice and grated rind of 1 Lemon. Salt and Pepper. Mix dry ingredients in a basin with the lemon juice, add the eggs and mix well. Sufficient for a Turkey up to 9-lbs.—for a larger bird increase in proportion. TO STUFF A FOWL Cut off the neck where it joins the body, leaving plenty of loose skin. Place a square of breadcrust in first to prevent the stuffing falling into the carcase, then press the stuff- ing in lightly but firmly, and skewer or sew the skin over. The carcase may also be filled for forcemeat, or with boiled chest- nuts, chestnut puree, sausages or sausage meat. FORCEMEAT BALLS Recipe as for ‘‘Stuffing’’ (p. 46). Make the mixture into balls, cover with beaten egg and breadcrumbs, and fry in boiling ATORA (Block) or cook round the meat or bird in the baking tin. Sundries MINCEMEAT 1-lb. Shredded ATORA. 1-lb. Chopped ' Raisins. 1-lb. Brown Sugar. i-lb. Citron Peel. 1 Lemon. 4 Nutmeg. grated. 1-lb. Chopped Apples. 1-lb. Chopped Sultanas. 1-lb. Currants. #-lb. Candied 47 Lemon Peel. 4-lb. Candied Orange Peel. %-teaspoonful Salt. &-ozs. Sweet Almonds. blanched and chopped. j-pint of Brandy or Whisky. Dry the sultanas and currants after washing, mix all dry ingredients together after chopping. Lastly add the grated rind and strained juice of lemon and the brandy or whisky. Mix all thoroughly. (Ingredients can be put through small mincing machine instead of being chopped.) PORRIDGE For porridge made with oatmeal or any kind of prepared oats add a teaspoonful of Shredded ATORA for each portion. The improvement is simply wonderful. BASTING Shredded ATORA is excellent for basting. Sprinkle on the joint, fowl, etc., as_ re- quired. PANCAKES. 4-lb. Flour. Pinch of Salt. 3-pint Milk. 1 Egg, well beaten. Mix milk gradually with the flour to a smooth batter, then add egg. Let the batter stand for two hours as it will then make lighter pancakes. If rich pancakes are required, use two eggs and a little less milk to the same quantity of flour. If fried over a coal fire see that it is clear. Melt a little Block ATORA in frying pan, pour in batter accord- ing to thickness liked. When batter is set, turn the pancake either sharply with a long, thin knife, or, after loosening with a knife round the edges, jerk the pancake over, so 48