6-oz. Flour. 3-0z. Shredded ATORA. 6-oz. Golden Syrup. 1-oz. Brown Sugar. a-oz. thinly-sliced Candied Peel. 1 tea- spoonful each of Ground Ginger, Cinnamon and Allspice. 1 teaspoonful Bicarbonate of Soda. Milk.✪ Spice Pudding Warm syrup, then mix in dry ingredients. Moisten to a stiff mixture with milk (about a tablespoonful), stir well and pour into greased basin. Steam for 3 hours. Sufficient for 6 to 8 persons. SPANISH PUDDING 6-oz. Ground Rice. 3-lb. Shredded ATORA. a-lb. Sugar. Teaspoonful Baking Powder. 1 Egg. 2 tablespoonfuls of Milk. Pinch of Salt. 6-oz. Dried Apricots✪ Spanish Pudding. Put apricots to soak in water overnight, drain off water next day and cut up. Mix rice, salt, baking powder, and ATORA, then add the 24 apricots. Beat up egg with sugar and add milk. Put in greased basin, cover with greased paper, steam for 3 hours. Sufficient for 6 to 8 persons. SUET PUDDING 4-lb. Flour. 5-oz. Shredded ATORA. Large teaspoonful Baking Powder. Pinch of Salt✪ Suet Pudding. Mix flour, baking powder and salt, then add Suet. Moisten with water to a fairly stiff paste. Steam for 2 hours. Sufficient for 4 to 6 persons. SUET CRUST FOR PUDDINGS 6-oz. Flour. J3-oz. Shredded ATORA. Pinch of Salt. Level teaspoonful of Baking Powder. Mix the flour, baking powder, and salt well together, add the Shredded ATORA and mix—do NoT rub in. Add water to mix to a FIRM paste (it should leave the bowl per- fectly clean), roll out to thickness required, 4-inch is usually liked. (See recipe for ‘‘Fresh Fruit Puddings.’’) Sufficient for a fruit pudding for 4 to 6 persons. SYRUP SPONGE PUDDING 6-oz. Breadcrumbs. 3-02. Shredded ATORA. Breakfast cup of Golden Syrup. Grated rind and juice of 1 Lemon. 1 Egg✪ Syrup Sponge Pudding. Mix breadcrumbs with the ATORA and lemon peel, grated, then stir in warmed syrup and 25 SYRUP SPONGE PUDDING—Contd. lemon juice, lastly the egg, well beaten. Turn into a greased basin, cover with greased paper and steam for 3 hours. Sufficient for 4 to 6 persons. TREACLE PUDDING 8-oz. Flour. 4-oz. Shredded ATORA. Teaspoonful Baking Powder. Pinch of Salt. 4-ib. Treacle or, preferably, Golden Syrup✪ Treacle Pudding. Mix the dry ingredients together with cold water into a stiff paste, roll out into a thin round, spread with syrup and roll up as for a roly-poly pudding. Then twist it into a round and place in greased basin, into which has been put a layer of syrup. Cover with greased paper and steam for 3 hours. N.B.—Jam may be used instead of treacle, and the pudding baked for 1} hours. Sufficient for 8 persens. Baked Puddings and Pies See that the oven is the right heat for the pudding chosen. If egg is added in the form of custard, the oven must not be very hot or the custard will curdle and be watery. 26 APPLE CHARLOTTE 2-lb. Apples. 4-oz. Shredded ATORA. 8-oz. Breadcrumbs. 6-oz. Sugar. Juice of 1 Lemon✪ Apple Charlotte. First stew the apples with the sugar and lemon juice. Grease pie-dish with Block ATORA, and fill with alternate layers of breadcrumbs and apples, sprinkling the Shredded Suet over the breadcrumbs. Bake in a slow oven (for about 1 hour) until a rich brown. Turn out of pie-dish before serving. Very light and digestible. Sufficient for 6 to 8 persons. APPLE SPONGE 3-lb. Bread. 3-lb. Apples (peeled). 2-oz. Sugar. 13-oz. Shredded ATORA. 1 Egg. Pint of Milk✪ Apple Sponge. Grease pie-dish, fill with slices of bread, cut thin, and between each layer put the apples, thinly sliced, and sprinkling of Shredded ATORA. Beat up egg, sugar, and milk, then pour over. Bake in slow oven for about 14 hours. Sufficient for 4 to 6 persons. APPLE TURNOVER Make crust, following the directions for ‘* Short Crust,’’ and roll out square. Fill half the surface with 1-lb. apples, peeled, cored, and thinly sliced, sprinkie over with 2-oz. sugar and a few cloves✪ Apple Turnover. Fold over the other half of the crust, pinching the edges 27 APPLE TURNOVER—Contd.

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6-oz. Flour. 3-0z. Shredded ATORA. 6-oz. Golden Syrup. 1-oz. Brown Sugar. a-oz. thinly-sliced Candied Peel. 1 tea- spoonful each of Ground Ginger, Cinnamon and Allspice. 1 teaspoonful Bicarbonate of Soda. Milk. Warm syrup, then mix in dry ingredients. Moisten to a stiff mixture with milk (about a tablespoonful), stir well and pour into greased basin. Steam for 3 hours. Sufficient for 6 to 8 persons. SPANISH PUDDING 6-oz. Ground Rice. 3-lb. Shredded ATORA. a-lb. Sugar. Teaspoonful Baking Powder. 1 Egg. 2 tablespoonfuls of Milk. Pinch of Salt. 6-oz. Dried Apricots. Put apricots to soak in water overnight, drain off water next day and cut up. Mix rice, salt, baking powder, and ATORA, then add the 24 apricots. Beat up egg with sugar and add milk. Put in greased basin, cover with greased paper, steam for 3 hours. Sufficient for 6 to 8 persons. SUET PUDDING 4-lb. Flour. 5-oz. Shredded ATORA. Large teaspoonful Baking Powder. Pinch of Salt. Mix flour, baking powder and salt, then add Suet. Moisten with water to a fairly stiff paste. Steam for 2 hours. Sufficient for 4 to 6 persons. SUET CRUST FOR PUDDINGS 6-oz. Flour. J3-oz. Shredded ATORA. Pinch of Salt. Level teaspoonful of Baking Powder. Mix the flour, baking powder, and salt well together, add the Shredded ATORA and mix—do NoT rub in. Add water to mix to a FIRM paste (it should leave the bowl per- fectly clean), roll out to thickness required, 4-inch is usually liked. (See recipe for ‘‘Fresh Fruit Puddings.’’) Sufficient for a fruit pudding for 4 to 6 persons. SYRUP SPONGE PUDDING 6-oz. Breadcrumbs. 3-02. Shredded ATORA. Breakfast cup of Golden Syrup. Grated rind and juice of 1 Lemon. 1 Egg. Mix breadcrumbs with the ATORA and lemon peel, grated, then stir in warmed syrup and 25 SYRUP SPONGE PUDDING—Contd. lemon juice, lastly the egg, well beaten. Turn into a greased basin, cover with greased paper and steam for 3 hours. Sufficient for 4 to 6 persons. TREACLE PUDDING 8-oz. Flour. 4-oz. Shredded ATORA. Teaspoonful Baking Powder. Pinch of Salt. 4-ib. Treacle or, preferably, Golden Syrup. Mix the dry ingredients together with cold water into a stiff paste, roll out into a thin round, spread with syrup and roll up as for a roly-poly pudding. Then twist it into a round and place in greased basin, into which has been put a layer of syrup. Cover with greased paper and steam for 3 hours. N.B.—Jam may be used instead of treacle, and the pudding baked for 1} hours. Sufficient for 8 persens. Baked Puddings and Pies See that the oven is the right heat for the pudding chosen. If egg is added in the form of custard, the oven must not be very hot or the custard will curdle and be watery. 26 APPLE CHARLOTTE 2-lb. Apples. 4-oz. Shredded ATORA. 8-oz. Breadcrumbs. 6-oz. Sugar. Juice of 1 Lemon. First stew the apples with the sugar and lemon juice. Grease pie-dish with Block ATORA, and fill with alternate layers of breadcrumbs and apples, sprinkling the Shredded Suet over the breadcrumbs. Bake in a slow oven (for about 1 hour) until a rich brown. Turn out of pie-dish before serving. Very light and digestible. Sufficient for 6 to 8 persons. APPLE SPONGE 3-lb. Bread. 3-lb. Apples (peeled). 2-oz. Sugar. 13-oz. Shredded ATORA. 1 Egg. Pint of Milk. Grease pie-dish, fill with slices of bread, cut thin, and between each layer put the apples, thinly sliced, and sprinkling of Shredded ATORA. Beat up egg, sugar, and milk, then pour over. Bake in slow oven for about 14 hours. Sufficient for 4 to 6 persons. APPLE TURNOVER Make crust, following the directions for ‘* Short Crust,’’ and roll out square. Fill half the surface with 1-lb. apples, peeled, cored, and thinly sliced, sprinkie over with 2-oz. sugar and a few cloves. Fold over the other half of the crust, pinching the edges 27 APPLE TURNOVER—Contd.

The recipe book of "Atora" the good beef suet