FoodNet

The recipe book of "Atora" the good beef suet

1930

Page 7 · 10 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.
fuls Water. 1 Egg✪ Marmalade Pudding. Mix dry ingredients together. Beat up egg in the marmalade. Dissolve soda in the water and add last. Grease pudding basin and then sprinkle with brown sugar, pour in the mixture. Steam for Zi hours. Serve with marmalade sauce. Sufficient for 4 to 6 persons. ORANGE PUDDING 3-0z. Breadcrumbs. 3-oz. Self-raising Flour. 4-oz. Shredded ATORA. 3-oz. Sugar. 1-oz. Candied Orange Peel Grated rind and juice of 2 oranges. 1 Egg✪ Orange Pudding. Grease basin, decorate with strips of candied peel, thinly sliced. Mix ingredients together. Beat up egg, add orange juice and mix thoroughly. Steam for 3 hours Sufficient for 4 to 6 persons. al POMONA PUDDING 3-oz. Breadcrumbs. 3-oz. Flour. 3-oz. Sugar.’ 3-oz» Shredded “ATORA. 3° tea- spoonful Baking Powder. 2-oz. Sultanas. 2-oz. Dried Apricots (soaked overnight in cold water). 1 Egg. Not «quite 7-pint Milk. Strain water off apricots, cut them in four and soak in the milk, slightly warmed, and place the vessel where it will keep just warm. Blend all the dry ingredients, then add the fruit and the egg well beaten. Mix up thoroughly. Grease basin, three-parts fill it, and steam for 3 hours. Sufficient for 6 to 8 persons. POUND PUDDING }-Ib. Flour. 2-lb. Breadcrumbs. 3-lb Raisins. 3-lb. Currants. 3-lb. Shredded ATORA. l-oz. Candied Peel. 4-02. Ground Almonds. 1 egg. One-third pint of Milk. Teaspoonful Baking Powder. Mix together all the dry ingredients, add egg well beaten in milk. Pour into greased basin, cover with greased paper, and steam for 3% hours. Serve with custard sauce. Sufficient for 8 to 10 persons. — RAISIN PUDDING 4-oz. Flour. 4-o0z. Breadcrumbs. 4-02. Shredded ATORA. @-o0z. Sugar. 2-lb. Stoned Raisins. Small teaspoonful Car- bonate of Soda. Pinch of Salt. 1 Egg and Milk to moisten. Cut raisins in half, mix ingredients together, stir in egg beaten up with enough milk to moisten (egg optional). Pour into greased ¢ a2 basin, cover with greased paper, and steam for 3 hours. Sufficient for 6 to 8 persons. ROLY-POLY PUDDING 6-oz. Flour. 3-0z. Shredded ATORA. Flat teaspoonful of Baking Powder. Pinch of Salt. Mix the flour, baking powder, salt and Suet with cold water to a stiff paste. Roll out thin, and spread over with jam, marmalade, or golden syrup. Roll over, pinch top and bottom edges together. Dip pudding cloth in boiling water, flour it, and wrap round pudding, tie ends with string. Steam for 2 hours. Sufficient for 4 to 6 persons. ROCHDALE PUDDING 3-0z. Bread. 3-0z. Shredded ATORA. 3-oz. Sultanas. 2-oz. Sugar. 1 Egg. }-pint Milk. A few drops of Essence of Almonds or Vanilla. Grease pie-dish, cut thin slices of bread, place these in dish, and between each slice sprinkle sultanas and ATORA. Beat egg with milk and flavouring, and pour over. Bake in slow oven until brown, about 8 hour. It 1s advisable to let the pudding soak before plac- ing in oven, so that a little more milk may be added if necessary. Sufficient for 6 persons. SAGO FRUIT PUDDING 4-oz. Small Sago. 4-pint Water. 6-oz. Breadcrumbs. 6-o0z. Currants, Raisins, 23 SAGO FRUIT PUDDING—Contd. Figs, or Dates. 2-0z. Shredded ATORA. 2-0oz. Brown Sugar. 4-pint Milk. 4 tea- spoonful Bicarbonate of Soda. Soak sago overnight in the water. If using large fruit, cut it up. Break up the sago with a fork and mix with the other ingre- dients, add milk to make a fairly stiff mix- ture, put into a buttered basin and steam for $3 hours. Turn out and serve with or with- out sauce. Notr.—An extremely light and nice pudding. Sufficient for 6 to 8 persons. SPICE PUDDING ✪ Pomona Pudding