that the top can then be browned. Turn out on a dish, sprinkle with fine sugar, squeeze a little lemon or orange juice over, roll over, and serve at once, as pancakes should be eaten as soon after frying as possible. Note.—Nothing can equal Block ATORA for frying pancakes; they will not stick to the pan, and the ATORA will add to the delicate flavour of the batter. e Frying Put some Block ATORA into a saucepan or fish fryer, and let it boil; when it boils it will be quite still, and there will be a dis- tinct blue smoke rising from it; until you see this smoke do not attempt to fry anything that is covered with egg and breadcrumbs, or you will not be successful. The great heat of the fat when quite at boiling point hardens the egg on the outside of the article to be fried, thus forming a case, which prevents the fat from getting inside the article; if, on the other hand, you put fish, meat, etc., into fat which is not boiling, it tastes very greasy and is quite sodden, instead of being crisp and dry. There should always be sufficient fat to cover whatever you are frying. It will last for many weeks if you are careful not to burn it. The fat, if in constant use, should be strained two or three times a week. FRIED PLAICE 1 Plaice. 1 Egg. Flour. Breadcrumbs. Block ATORA✪ Fried Plaice. ~ Cut the plaice into pieces; put them 49 into flour to make dry. Beat the egg thoroughly, and put on a plate. Brush the fish over with the egg, then cover with imeadcrumbs, pressing them on_ firmly. Place in boiling ATORA until a_ golden brown; take out and drain well on soft paper; serve with fried parsley. FRIED PARSLEY Wash the parsley, and wipe very dry, remove the large stalks; place in a wire basket and plunge into fat (which must mot be boiling) for a few seconds only. The parsley should be crisp and green when tried. Use Block ATORA✪ Fried Parsley. RICE FRITTERS #-Ibh. Rice. 2 Tablespoonfuls Flour. Few drops of Bottled Sauce. A little finely chopped Onion. Pinch of Salt. 1 Egg. Wash rice, then boil with onion in a large ewup of water for 4 hour, then strain, put in basin with sauce, flour, and egg (if liked, a littl chopped or minced meat can be added), mix together, and fry in boiling Block ATORA✪ Rice Fritters until a nice brown. Take eut and drain, serve on paper or fish drainer. These can be made in whatever shape is preferred. Sufficient for 5 or 6 persons. BAKED POTATOES Peel the potatoes; if large cut in half. Put enough Block ATORA in tin for the potatoes to bake in.✪ Baked Potatoes Potatoes done in this way are delicious, crisp, and brown. ‘Time required, about 2 hour. _ CHIPPED POTATOES Nothing equals Block ATORA for frying chipped potatoes. 50 MEDICAL EVIDENCE Dr. W. B. Vaile, M.R.C.S., Medical Officer in charge of. a Sanatorium, gives some striking testimony to the value of Beef Suet in a paper contributed to The Lancet. “ For six years in every home where I have had a case of pulmonary tuberculosis (con- sumption) I have strongly advised the mother to insist upon everyone eating fat, and to give them liberal and frequent suet. I have no failures to record. In no home where this has been done have any further cases been brought to my notice.” Dr. Saleeby (Chairman of the National Birth Rate Commission) writes in similar strain : “The young human being requires a con- tinous supply of this substance (the Vitamin A in Beef Suet) for normal development from its real beginning nine months before birth until the 18th year. . . . But further we learn that this Fat Soluble A helps to protect the body against infection, very notably by tubercu- losis.” (Fat Soluble A is the A Vitamin.) Note the remark ‘‘ nine months before birth.” In other words, ‘‘ ATORA”’ is as essential to the mother as to the child. It should be in- cluded regularly in the diet, in dumplings and puddings, and also taken directly in milk, milk puddings, and porridge.

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that the top can then be browned. Turn out on a dish, sprinkle with fine sugar, squeeze a little lemon or orange juice over, roll over, and serve at once, as pancakes should be eaten as soon after frying as possible. Note.—Nothing can equal Block ATORA for frying pancakes; they will not stick to the pan, and the ATORA will add to the delicate flavour of the batter. e Frying Put some Block ATORA into a saucepan or fish fryer, and let it boil; when it boils it will be quite still, and there will be a dis- tinct blue smoke rising from it; until you see this smoke do not attempt to fry anything that is covered with egg and breadcrumbs, or you will not be successful. The great heat of the fat when quite at boiling point hardens the egg on the outside of the article to be fried, thus forming a case, which prevents the fat from getting inside the article; if, on the other hand, you put fish, meat, etc., into fat which is not boiling, it tastes very greasy and is quite sodden, instead of being crisp and dry. There should always be sufficient fat to cover whatever you are frying. It will last for many weeks if you are careful not to burn it. The fat, if in constant use, should be strained two or three times a week. FRIED PLAICE 1 Plaice. 1 Egg. Flour. Breadcrumbs. Block ATORA. ~ Cut the plaice into pieces; put them 49 into flour to make dry. Beat the egg thoroughly, and put on a plate. Brush the fish over with the egg, then cover with imeadcrumbs, pressing them on_ firmly. Place in boiling ATORA until a_ golden brown; take out and drain well on soft paper; serve with fried parsley. FRIED PARSLEY Wash the parsley, and wipe very dry, remove the large stalks; place in a wire basket and plunge into fat (which must mot be boiling) for a few seconds only. The parsley should be crisp and green when tried. Use Block ATORA. RICE FRITTERS #-Ibh. Rice. 2 Tablespoonfuls Flour. Few drops of Bottled Sauce. A little finely chopped Onion. Pinch of Salt. 1 Egg. Wash rice, then boil with onion in a large ewup of water for 4 hour, then strain, put in basin with sauce, flour, and egg (if liked, a littl chopped or minced meat can be added), mix together, and fry in boiling Block ATORA until a nice brown. Take eut and drain, serve on paper or fish drainer. These can be made in whatever shape is preferred. Sufficient for 5 or 6 persons. BAKED POTATOES Peel the potatoes; if large cut in half. Put enough Block ATORA in tin for the potatoes to bake in. Potatoes done in this way are delicious, crisp, and brown. ‘Time required, about 2 hour. _ CHIPPED POTATOES Nothing equals Block ATORA for frying chipped potatoes. 50 MEDICAL EVIDENCE Dr. W. B. Vaile, M.R.C.S., Medical Officer in charge of. a Sanatorium, gives some striking testimony to the value of Beef Suet in a paper contributed to The Lancet. “ For six years in every home where I have had a case of pulmonary tuberculosis (con- sumption) I have strongly advised the mother to insist upon everyone eating fat, and to give them liberal and frequent suet. I have no failures to record. In no home where this has been done have any further cases been brought to my notice.” Dr. Saleeby (Chairman of the National Birth Rate Commission) writes in similar strain : “The young human being requires a con- tinous supply of this substance (the Vitamin A in Beef Suet) for normal development from its real beginning nine months before birth until the 18th year. . . . But further we learn that this Fat Soluble A helps to protect the body against infection, very notably by tubercu- losis.” (Fat Soluble A is the A Vitamin.) Note the remark ‘‘ nine months before birth.” In other words, ‘‘ ATORA”’ is as essential to the mother as to the child. It should be in- cluded regularly in the diet, in dumplings and puddings, and also taken directly in milk, milk puddings, and porridge.

The recipe book of "Atora" the good beef suet