Peel, core, and slice 2-lb. apples. Make crust, following directions for ‘* Suet Crust for Puddings,✪ Apple Pudding’’ and roll out fairly thin. Line greased basin with crust, fill in with the fruit sprinkled over with two or three oz. moist sugar according to tartness of fruit. Add half a dozen cloves or juice of half a lemon. Cover over with the paste, joining it to the edges of the lining. Cover with greased paper and steam for 2 hours. Sufficient for 6 to 8 persons. 12 ATORA PUDDING. (Very light and good for children). z-lb. Flour, 2-oz. Sugar. Pinch of Salt. 1 teaspoonful of Baking Powder. 2 table- spoonfuls Milk. 3 tablespoonfuls of Jam or Marmalade, or Golden Syrup. 2-oz. Shred- ded ATORA. Mix dry ingredients together with milk, put jam at bottom of greased basin, put in the mixture (which must be stiff) and steam for 13 hours. The plain mixture if served with chocolate sauce makes a nice variation. Sufficient for 4 persons. AUNT ALICE’S PUDDING Make crust, following directions given in recipe ‘‘ Suet Crust for Puddings,’’ roll out thin, and sprinkle with the following mixture :— 6-oz. of Apples when peeled. 13-0z. Shredded ATORA. 3-oz. Currants. 3-oz. Raw Sugar. A little Grated Nutmeg or Allspice✪ Aunt Alice’s Pudding. Fold. over into a roly-poly, tie in a damped, well-floured cloth, and steam for 2 hours. Sufficient for 4 to 6 persons. BREAD PUDDING 3-lb. Stale Bread. 2-oz. Shredded ATORA. 3-oz. Currants. 2-oz. Sugar. A little Nutmeg, or Ginger or Allspice to flavour. 1 Egg and a little Milk to moisten✪ Bread Pudding. Seak bread in cold water, then strain and squeeze out the water, beat up well with a fork, add ATORA, currants and sugar. Beat up egg and flavouring and stir in with a little 13 BREAD PUDDING—Contd. milk if necessary, but do. not make very wet. Pour into a greased basin, cover with greased paper, steam for 2 hours. This makes an economical pudding for children. Sufficient for 4 to 6 persons. BROWN BREAD PUDDING 6-oz. Stale Breadcrumbs. 4-oz. Sugar. 2-0z. Self-raising Flour. 6-oz. Sultanas. 4-oz. Shredded ATORA. Little Grated Ginger. 1 Egg and 2 or 3 tablespoonfuls Milk✪ Brown Bread Pudding. Crumble the bread, mix dry ingredients together, add egg and milk. Pour into greased basin, cover with a greased paper and steam for 3 hours. Serve with a custard sauce. A good pudding for children. Sufficient for 6. to 8 persons. BREADCRUMBS A simple way of making breadcrumbs is to cut the bread in a thick slice and rub through a colander ; this is a quicker way than using a grater. BLACK AND WHITE PUDDING 1 teacupful Shredded ATORA. 1 teacupful Flour. 1 teacupful Black Currant Jam. Pinch of Salt. 1 teacupful Breadcrumbs. # teacupful Milk. 4 teaspoonful Carbonate of Soda✪ Black and White Pudding. Mix the ATORA, flour, bread, salt, and soda with a fork. Beat the jam and milk together, then mix all thoroughly. Grease basin, pour the mixture in, leaving a third of the space for rising. Cover with greased paper twisted round. Steam for 3 hours. Serve with corn- flour or arrowroot sauce. Sufficient for 4 to 6 persons, 14 CARATORA PUDDING 4-pint Milk. 2-lb. Stale Sponge Cake. 2-oz. Shredded ATORA. 2-oz. Sugar. 2 Eggs. Almonds and Raisins. 2 tablespoon- fuls Rum, or Sherry, or any flavouring to tast✪ Caratora Puddinge. Caramel Sauce as_ below. Cut the cake into dice. Beat the eggs, sugar, milk, and flavouring, add them to the cake and ATORA. Leave for an hour. Grease a mould or basin, coat it with stoned and halved raisins, blanched almonds cut in strips here and there between. Fill up with the cake mixture, cover with greased paper and steam for 2 hours. For Sauce.—Put into a saucepan 2-oz. castor sugar, 1 tablespoonful of lemon juice, and the same of water, stir over gentle heat until a nice brown, add more water (making nearly a }-pint in all), boil up, and pour round the pudding.

AI-modernized reading of the original text

Peel, core, and slice 2-lb. apples. Make crust, following directions for "Suet Crust for Puddings," and roll out fairly thin. Line greased basin with crust, fill in with the fruit sprinkled over with two or three oz. moist sugar according to tartness of fruit. Add half a dozen cloves or juice of half a lemon. Cover over with the paste, joining it to the edges of the lining. Cover with greased paper and steam for 2 hours. Sufficient for 6 to 8 persons. ATORA PUDDING. (Very light and good for children). z-lb. Flour, 2-oz. Sugar. Pinch of Salt. 1 teaspoonful of Baking Powder. 2 tablespoonfuls Milk. 3 tablespoonfuls of Jam or Marmalade, or Golden Syrup. 2-oz. Shredded ATORA. Mix dry ingredients together with milk, put jam at bottom of greased basin, put in the mixture (which must be stiff) and steam for 13 hours. The plain mixture if served with chocolate sauce makes a nice variation. Sufficient for 4 persons. AUNT ALICE’S PUDDING Make crust, following directions given in recipe ‘‘ Suet Crust for Puddings,’’ roll out thin, and sprinkle with the following mixture :— 6-oz. of Apples when peeled. 13-0z. Shredded ATORA. 3-oz. Currants. 3-oz. Raw Sugar. A little Grated Nutmeg or Allspice. Fold. over into a roly-poly, tie in a damped, well-floured cloth, and steam for 2 hours. Sufficient for 4 to 6 persons. BREAD PUDDING 3-lb. Stale Bread. 2-oz. Shredded ATORA. 3-oz. Currants. 2-oz. Sugar. A little Nutmeg, or Ginger or Allspice to flavour. 1 Egg and a little Milk to moisten. Seak bread in cold water, then strain and squeeze out the water, beat up well with a fork, add ATORA, currants and sugar. Beat up egg and flavouring and stir in with a little BREAD PUDDING—Contd. milk if necessary, but do. not make very wet. Pour into a greased basin, cover with greased paper, steam for 2 hours. This makes an economical pudding for children. Sufficient for 4 to 6 persons. BROWN BREAD PUDDING 6-oz. Stale Breadcrumbs. 4-oz. Sugar. 2-0z. Self-raising Flour. 6-oz. Sultanas. 4-oz. Shredded ATORA. Little Grated Ginger. 1 Egg and 2 or 3 tablespoonfuls Milk. Crumble the bread, mix dry ingredients together, add egg and milk. Pour into greased basin, cover with a greased paper and steam for 3 hours. Serve with a custard sauce. A good pudding for children. Sufficient for 6. to 8 persons. BREADCRUMBS A simple way of making breadcrumbs is to cut the bread in a thick slice and rub through a colander ; this is a quicker way than using a grater. BLACK AND WHITE PUDDING 1 teacupful Shredded ATORA. 1 teacupful Flour. 1 teacupful Black Currant Jam. Pinch of Salt. 1 teacupful Breadcrumbs. # teacupful Milk. 4 teaspoonful Carbonate of Soda. Mix the ATORA, flour, bread, salt, and soda with a fork. Beat the jam and milk together, then mix all thoroughly. Grease basin, pour the mixture in, leaving a third of the space for rising. Cover with greased paper twisted round. Steam for 3 hours. Serve with cornflour or arrowroot sauce. Sufficient for 4 to 6 persons, CARATORA PUDDING ¾-pint Milk. 2-lb. Stale Sponge Cake. 2-oz. Shredded ATORA. 2-oz. Sugar. 2 Eggs. Almonds and Raisins. 2 tablespoonfuls Rum, or Sherry, or any flavouring to taste. Caramel Sauce as below. Cut the cake into dice. Beat the eggs, sugar, milk, and flavouring, add them to the cake and ATORA. Leave for an hour. Grease a mould or basin, coat it with stoned and halved raisins, blanched almonds cut in strips here and there between. Fill up with the cake mixture, cover with greased paper and steam for 2 hours. For Sauce.—Put into a saucepan 2-oz. castor sugar, 1 tablespoonful of lemon juice, and the same of water, stir over gentle heat until a nice brown, add more water (making nearly a ½-pint in all), boil up, and pour round the pudding.

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Atora PuddingApple PuddingAunt Alice’s PuddingBread PuddingBrown Bread PuddingBlack and White PuddingCaratora Pudding

The recipe book of "Atora" the good beef suet