The recipe book of "Atora" the good beef suet

firmly together. Bake for half hour on a greased tin. Before bringing te table sprinkle with fine sugar. Serve hot. Sufficient for 6 persons. APRICOT DELIGHT (Rich) 3-lb. Breadcrumbs. 4-lb. Sugar. 4-Ib. Shredded ATORA. 3-lb. Apricot Jam. l-oz. Ground and 3 Bitter Almonds. @ Eggs. 1 tablespoonful Lemon Juice. Beat the eggs well, stir in the sugar, jam, lemon juice and almonds, blanched (the bitter ones chopped small). Grease a tin with Block ATORA, coat it well with the breadcrumbs and the jam mixture alternately, the ATORA being dredged over the crumbs. Bake in a very moderate oven from an hour upwards, until firm and delicately coloured. Turn out and serve with or without custard sauce. Notr.—If the jam is very stiff, warm it a little, or a little water may be added. Sufficient for 6 persons. BACHELOR’S PUDDING 3-oz. Flour. 3-0z. Breadcrumbs. 3-o0z. Shredded ATORA. 3-0z. Sugar. 4-oz. Stoned Raisins. 14 teaspoonfuls Baking Powder. Pinch of Salt. 1 Egg. 4-pint. Milk. Mix dry ingredients together, add egg, well beaten, and milk. Beat up mixture well, bake in greased pie-dish in a moderate oven for about 1 hour. Turn out of dish before serving. Sufficient for 4 persons. 28 BAKED JAM ROLL. #-lb. Flour. i-lb. Shredded ATORA. Tea- spoonful Baking Powder. Pinch of Salt. Mix the baking powder and salt with the flour, then rub in the ATORA. (In cold weather the Suet should be slightly warmed before using, but mot melted.) Add enough water to make a stiff paste, roll out thin, and spread over with jam or marmalade. Roll over (sealing up ends by turning them in), damp edges and pinch together. Bake for threequarters of an hour in a greased tin. Serve hot. Sufficient for six persons. BATTER PUDDING 1 Egg. 4-pint Milk. 4-oz. Flour. § 1-oz. Shredded ATORA. Pinch of Salt. Beat the egg, add a little of the milk, then the dry ingredients, and mix to a smooth paste, beat well, add the rest of the milk, and when convenient let it remain an hour or more before baking. Put 4-oz. Block ATORA in a shallow tin and make very hot before putting in the batter. Bake for 4 hour. Serve with lemon and sugar, or, instead, thinly sliced apple or banana can be cooked in the batter, which makes a nice change. Sufficient for 4 persons. BIRTHDAY PUDDING 4-oz. Breadcrumbs. 2-oz. Ground Rice, 3-oz. Sugar. 4-0z. Shredded ATORA. 2-02. Candied Peel. 3 tablespoonfuls Raspberry Jam. 2 Eggs. 4-pint Milk. 1 teaspoonful Baking Powder. Mix dry ingredients together, moisten with 29 BIRTHDAY PUDDING—contd. eggs, well beaten in the milk, and beat up» thoroughly. Pour into greased pie-dish, on which sliced candied peel has been placed.. Bake for 14 hours in moderate oven. Sufficient for 4 to 6 persons. BLACKBERRY PUDDING Half fill pie-dish with ripe blackberries, , sprinkled with sugar. Put in a basin 8-oz.. flour, 3-oz. Shredded: ATORA, pinch of salt,, teaspoonful baking powder. Stir in enough: milk to make a fairly stiff batter, and then: pour over the blackberries. Bake in a moder-- ate oven until crisp and nicely browned. BREAD PUDDING 4-lb. Stale Bread. 3-oz. Currants, Sultanas: or Stoned Raisins. 2-0z. Shredded ATORA, 2-oz. Brown Sugar. A little Grated Ginger, , Nutmeg or Allspice to flavour. 1 Egg.. 3-pint Milk. Soak the bread in cold water, then strain in} colander and squeeze out the water thor-- oughly. Beat up well with a fork, add| ATORA, fruit and sugar, mix well, then. add the egg and milk. Bake in a greased. pie-dish for 1 hour in a moderate oven. Turn out of dish and serve hot. This is an economical pudding suitable for children. Sufficient for 4 to 6 persons. 30 CARATORA PUDDING 4-pint Milk. -ib. Stale Sponge Cake. 2 Eggs. 2-oz. Shredded ATORA. Almonds and Raisins. 2-oz. Sugar. Flavouring. Caramel Sauce as below.