4, Careful cooking, either steaming or
baking.
5. Have water boiling, and oven the right
heat. When Baking Powder is used the
pudding should be put into the saucepan
or oven without delay after the liquid has
been added.
Be
A SPLENDID HOME REMEDY.
A teaspoonful of ATORA taken in a glass
of hot milk at bed-time is very soothing
and beneficial in the case of a cough or
sore throat. With a packet of ATORA
in the house you will always have a sure
and inexpensive remedy at hand.
In the same way ATORA is definitely
beneficial in all cases of Catarrh, Chest or
Bronchial troubles, and should be taken
regularly in hot milk as indicated.
6
Suet Dumplings
BE
The dumpling is a cheap, wholesome and
nourishing food, and is a very simple method
of using Beef Suet. Although simple, it is
a perfectly balanced food, the starchy elements
of the flour blending with the fat and convert-
ing it into bodily fuel, to create warmth and
energy. Suet puddings and dumplings were
made in the olden days because they were
good to eat. Nowadays scientists have dis-
covered by test what our grandparents knew
by instinct, that the correct blending of Beet |
Suet with the ingredients commonly used in
puddings and dumplings, is one of the best
ways of deriving nourishment.
With ATORA Shredded Suet a number of
dumplings can be prepared and cooked in a
few minutes along with other food, without
using extra fuel or heat. They are light and
digestible, and are delicious with soups, stews,
gravies, stewed rabbit, steak and kidney,
boiled beef, etc., and as a sweet with syrup,
jam, etc. Children are always fond of them,
but most people, young or old, appreciate
them, especially in cold weather.
A plentiful supply of good Beef Suet is an
absolute essential for children; there is
nothing to approach it for building up powers
of resistance to colds and infections. Give
them ATORA Beef Suet every day, if not
always in puddings, then in the handy dump-
lings which take no time to make.
7
SUET DUMPLINGS
4-oz. Flour. 2-oz. Shredded ATORA.
1 teaspoonful Baking Powder. Pinch of
Salt✪ Suet Dumplings.
Mix the ingredients and make into dough
with sufficient moisture. Divide into small
balls and roll well in flour.
Put the dumplings into the soup, stew, etc.,
when it is at simmering point, about 15
minutes before it has finished cooking.
ImporTANT.—The dumplings cook quickly
and should not be put in too soon. See that
the stew, etc., does not go off the boil when
the dumplings are put in.
Delicious with soup, stews, boiled beef, steak
and kidney, rabbit, etc.
DOUGHBOYS
Ingredients as for ‘‘ Suet Dumplings
abov✪ Doughboyse.
Mix the ingredients and make into a stiff
dough; not too much water. Divide into
small balls and boil in boiling salted water
for about 15 minutes.
These dumplings can be served with boiled
or roast meat, or with sweet sauce or syrup,
milk and sugar, jam, etc. If desired they
may serve both purposes at one meal.
ONION DUMPLINGS
(Delicious with Soup or Stewed Rabbit).
4-oz. Shredded ATORA. 4-oz. finely
chopped Onions. 8-oz. Flour. Salt and
Pepper✪ Onion Dumplings.
Mix with milk or water. Boil for 30 minutes
with the rabbit.
39?
CURRANT DUMPLINGS
4-oz. Flour. 2-oz. Shredded ATORA.
2-oz. Dried Currants (picked from stalks).
3 teaspoonful Baking Powder. Pinch of
Salt✪ Currant Dumplings.
Mix with water to make a stiff paste. Divide-
into pieces the size of an egg and drop them
as they are (without cloths) into fast boiling
water. Boil quickly for about 20 minutes
moving them about at first to prevent them
sticking to the bottom. Sift sugar over, and:
if desired serve with lemon juice.
Note.—The quantities of the ingredients in
the Dumpling Recipes can be varied accord--
ing to the number of dumplings required,.
keeping to the proportion of twice as much
flour as suet.
APPLE DUMPLINGS
✪ Apple Dumplings
Page 2 · 5 recipe records on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
4, Careful cooking, either steaming or baking.
5. Have water boiling, and oven the right heat. When Baking Powder is used the pudding should be put into the saucepan or oven without delay after the liquid has been added.
A SPLENDID HOME REMEDY.
A teaspoonful of ATORA taken in a glass of hot milk at bed-time is very soothing and beneficial in the case of a cough or sore throat. With a packet of ATORA in the house you will always have a sure and inexpensive remedy at hand.
In the same way ATORA is definitely beneficial in all cases of Catarrh, Chest or Bronchial troubles, and should be taken regularly in hot milk as indicated.
Suet Dumplings
The dumpling is a cheap, wholesome and nourishing food, and is a very simple method of using Beef Suet. Although simple, it is a perfectly balanced food, the starchy elements of the flour blending with the fat and converting it into bodily fuel, to create warmth and energy. Suet puddings and dumplings were made in the olden days because they were good to eat. Nowadays scientists have discovered by test what our grandparents knew by instinct, that the correct blending of Beet | Suet with the ingredients commonly used in puddings and dumplings, is one of the best ways of deriving nourishment.
With ATORA Shredded Suet a number of dumplings can be prepared and cooked in a few minutes along with other food, without using extra fuel or heat. They are light and digestible, and are delicious with soups, stews, gravies, stewed rabbit, steak and kidney, boiled beef, etc., and as a sweet with syrup, jam, etc. Children are always fond of them, but most people, young or old, appreciate them, especially in cold weather.
A plentiful supply of good Beef Suet is an absolute essential for children; there is nothing to approach it for building up powers of resistance to colds and infections. Give them ATORA Beef Suet every day, if not always in puddings, then in the handy dumplings which take no time to make.
SUET DUMPLINGS
4-oz. Flour. 2-oz. Shredded ATORA. 1 teaspoonful Baking Powder. Pinch of Salt. Mix the ingredients and make into dough with sufficient moisture. Divide into small balls and roll well in flour. Put the dumplings into the soup, stew, etc., when it is at simmering point, about 15 minutes before it has finished cooking. Important.—The dumplings cook quickly and should not be put in too soon. See that the stew, etc., does not go off the boil when the dumplings are put in. Delicious with soup, stews, boiled beef, steak and kidney, rabbit, etc.
DOUGHBOYS
Ingredients as for "Suet Dumplings" above.
Mix the ingredients and make into a stiff dough; not too much water. Divide into small balls and boil in boiling salted water for about 15 minutes.
These dumplings can be served with boiled or roast meat, or with sweet sauce or syrup, milk and sugar, jam, etc. If desired they may serve both purposes at one meal.
ONION DUMPLINGS (Delicious with Soup or Stewed Rabbit). 4-oz. Shredded ATORA. 4-oz. finely chopped Onions. 8-oz. Flour. Salt and Pepper.
Mix with milk or water. Boil for 30 minutes with the rabbit.
39?
CURRANT DUMPLINGS
4-oz. Flour. 2-oz. Shredded ATORA. 2-oz. Dried Currants (picked from stalks). 3 teaspoonful Baking Powder. Pinch of Salt.
Mix with water to make a stiff paste. Divideinto pieces the size of an egg and drop them as they are (without cloths) into fast boiling water. Boil quickly for about 20 minutes moving them about at first to prevent them sticking to the bottom. Sift sugar over, and: if desired serve with lemon juice. Note.—The quantities of the ingredients in the Dumpling Recipes can be varied according to the number of dumplings required, keeping to the proportion of twice as much flour as suet.
APPLE DUMPLINGS
Records on this page
Suet DumplingsDoughboysOnion DumplingsCurrant DumplingsApple Dumplings