The recipe book of "Atora" the good beef suet

CHOCOLATE PUDDING 6-oz. Flour. 2-oz. Sugar. 1-oz. Cocoa. Pinch of Salt. Large teaspoonful of Baking Powder. 3-0z. Shredded ATORA. }-pint. Milk. Mix cocoa, salt, sugar and baking powder well with the flour, add Suet; then stir in milk gradually. Pour into greased basin, cover with greased paper, and steam for 23 hours. Serve with custard sauce. Sufficient for 6 to 8 persons. CHRISTMAS PUDDING (Sufficient for 4 Puddings). 1-lb. Shredded ATORA. 2-lb. Raisins. 1-lb. Currants. 1-lb. Sultanas. 4-lb. Candied 15 CHRISTMAS PUDDING—Contd. Peel. 3-lb. Sugar. 2 teaspoonfuls Baking Powder. 3-lb. Flour. 2-oz. Sweet Almonds. Rind and Juice of 1 Lemon. 6 Eggs. 1-lb. Breadcrumbs. 4 Nutmeg. 1 eggspoonful Salt. Milk, sufficient to make right con- sistency. 4-pint Rum. ‘Clean currants, stone raisins, put all the dry ingredients into a basin, blanch and chop almonds, add eggs, well beaten, grated rind of lemon, and the juice strained. Mix all thoroughly, put into greased pudding basins, cover with greased paper and steam 6 hours. (See general directions on page 11—Steamed Puddings Section.) COCOA-NUT PUDDING 6-oz. Breadcrumbs. 3-oz. Shredded ATORA. 3-oz. Sugar. 2 tablespoonfuls Desiccated Cocoa-nut. 1 Egg. 4-pint Milk. Boil milk and pour over the cocoa-nut, leave it to soak for about 1 hour. Mix dry in- gredients together. Beat up egg and add to cocoa-nut and milk, stir into dry ingredients and beat well. Pour into greased basin, cover with greased paper, steam for 3 hours. For 4 to 6 persons. DATE PUDDING 6-oz. Flour. 6-oz. Dates, full weight after stoning. 2-oz. Sugar. &3-oz. Shredded ATORA. Small quantity of grated Nutmeg or Mixed Spice. 4-pint Milk. } teaspoonful of Carbonate of Soda. Pinch of Salt. Mix the flour with spice, salt, and sugar. Stone dates and cut in half, then mix with 16 the flour, etc., add the ATORA. Then boi} the milk and stir in the soda off the fire, pour it into the dry ingredients, and beat well together. Steam in a greased basin for 3$ hours. Sauce is optional. NoTE.—Reserve a little of the flour (at first) to sprinkle over the dates before adding them to the rest, as they ‘‘cake’’ somewhat if care- lessly added. Sufficient for 4 to 6 persons. FEATHER PEARL PUDDING 6-oz. Self-raising Flour. 2-oz. Shredded ATORA. 1-oz. Pearl Sago. 1 Orange. Pinch, of Salt... 1 Egg. Mix the flour, salt, and ATORA with a fork. Wash and soak the sago all night in a pint of cold water ; pour off the water that is not ab- sorbed ; add the sago and egg to the flour, etc., then mix the whole with the juice of the orange, add water, if required, to make up the quantity to j-pint. Steam in greased basin for 3 hours. For Sauce.—Grate the rind of the orange into half a pound of treacle, heat it and pour over the pudding. As the latter contains no sugar, a sweet sauce is a necessity. Sufficient for 4 to 6 persons. FIG PUDDING 4-0z. Shredded ATORA. 4-o0z. Flour. 4-oz. Breadcrumbs. 4-oz. Brown Sugar. 32-lb. Figs. 1 large Apple. 1 teaspoonful Baking Powder. 4-pint of Milk. Chop figs and apple fine, mix flour and bak- ing powder well, add all dry ingredients with milk to moisten. Pour into greased basin and steam for 23 hours. Sufficient for 8 to 10 persons. 17 A 25 MINUTES’ FRESH FRUIT PUDDING (A special quick recipe for home cooking, and very useful for camp and picnic cooking.) 5-oz. Self-Raising Flour. 23-0z. ATORA Shredded Suet. Pinch of Salt. Mix lightly with knife with a little milk or water. Place fresh fruit, sugar and water (or bottled fruit and sugar) directly into an aluminium pan (do not use basin) and bring to the boil. Then flatten out the paste with the hand to fit the size of the pan and place gently on top of the fruit inside the pan. Cover the pan with a lid and keep simmer- ing for twenty minutes. Do not remove from the pan until the moment for serving. FRESH FRUIT PUDDING