The recipe book of "Atora" the good beef suet

3-lb. of Flour. 2 teaspoonful of Baking. Powder. Cold water to make a_ stiff dough. A little Sugar, 3 or 4-oz. Shredded ATORA. 3} teaspoonful of Salt. 4 medium sized Apples. 4 Cloves. Peel but do not divide the apples, remove the core. Make a suet crust of above ingredients, same as for suet dumpling. Cut into four pieces; roll each piece into a round large enough to cover the apples, place an apple upon each, fill up the core hole with sugar and one clove; moisten the edges of the pastry and fasten together securely over the top of the apple. Wring four small pudding cloths out of boiling water, flour each well; tie round the dumplings, and boil about three-quarters of an hour. APPLE DUMPLINGS—contd. Note.—To remove the core, if without a corer, push a fork (two or three pronged) half-way in the apples at the top, work it round gently, and you will remove half the core. Turn round, push the fork in the opposite end, repeat until the core is removed. cy BAKED APPLE DUMPLING Prepare as for Boiled Apple Dumpling above, but instead of using cloths, place the dumplings into a greased tin and bake in a moderate oven for about 30 minutes. If oven is too fierce the crust will be done before the apples are tender. BAKED DUMPLINGS (Very simple and most delicious). _40z. Flour. 2-0z. Shredded ATORA. 13 teaspoonfuls Sugar. 1 egg (optional). 4 teaspoonful Baking Powder. Little Milk to mix. Divide into small dumplings and place in a baking tin containing a little fat. Bake for about 8 minutes in a moderate oven. The mixture should be made stiff enough to enable the dumplings to retain their shape in the baking tin. Serve hot with warm syrup, or jam dissolved in a little hot water. (1) (2) (5) (4) (5) PUDDINGS STEAMED PUDDINGS GENERAL DIRECTIONS. Always steam your puddings, they will be far lighter, more digestible, and retain the flavour of the ingredients. lt is preferable to use a proper steamer, but if you don’t use one, simply cook the pudding in a basin, placing the basin in a saucepan with enough BOILING water to come half-way up the basin, and keep the lid on the saucepan. The basin should be filled only two-thirds full, so as to leave room for the pudding to rise, and greased paper should be tied over the basin to prevent the water from getting in. Let the water boil steadily all the time, but not too quickly, or the water may boil into the pudding. On the other hand, should the water go off the boil, the pudding becomes sodden and heavy. Steamed puddings do not require to have so much liquid in them as baked. When baked, the dry air of the oven dries them. The most common causes of failure when making a steamed pudding are too much liquid, or letting the water boil into the pudding. When eggs are too expensive to be used, it will be found that many of the steamed puddings can be made without. Of course, they will not be as rich or nourishing as when eggs are added. ALMOND PUDDING 1-lb. Breadcrumbs. j-lb. Flour. 3-lb. Sugar. 2-0z. Candied Peel. $-lb. Shredded ATORA. i-lb. Sweet and 3 Bitter Almonds. Small teaspoonful Baking Powder. 1 Egg (optional). 3 tablespoonfuls Milk. Blanch and chop almonds, mix all dry ingredients together. Beat up egg and milk into mixture. Pour into greased basin, on which strips of candied peel have been put, cover with greased paper, and steam for 3 hours. Serve with or without cornflour sauce, to which a few drops of essence of almonds may be added. Sufficient for 4 to 6 persons. *f APPLE PUDDING