The Atora book of tested recipes

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 not 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 about ? hour in a greased tin. Serve hot. Sufficient for 6 persons. BATTER PUDDING | Egg. 4-pint Milk. 4-oz. Flour. 1-oz. Shredded ATORA. 4-0z. Block 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 4-0z. Block ATORA in a shallow tin and make very hot before putting in the batter. Bake for $ 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 4-0z. Breadcrumbs. 2-0z. Ground Rice. 3-oz. Sugar. 4-oz. Shredded ATORA. 2-0z. Candied Peel. 3 tablespoonsful Raspberry Jam. 2 Eggs. 4-pint Milk. | teaspoonful Baking Powder. Mix dry ingredients together, moisten with 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 1} 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 moderate oven until crisp and nicely browned. ay: BREAD PUDDING $-Ib. Stale Bread. 3-oz. Currants, Sultanas or Stoned Raisins. 2-oz. Shredded ATORA. 2-0z. Brown Sugar. A little Grated Ginger, Nutmeg or Allspice to flavour. | Egg. #3-pint Milk. Soak the bread in cold water, then strain in colander and squeeze out the water thoroughly. 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 | 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. CARATORA PUDDING 4-pint Milk. 4-lb. Stale Sponge Cake. 2 Eggs. 2-oz. Shredded ATORA. Almonds and Raisins. 2-oz. Sugar. Flavouring. Caramel Sauce as below. Cut the cake into dice. Beat the eggs, sugar and milk, and a little grated nutmeg or mixed spice ; add them to the cake and ATORA. Leave an hour. Grease a pie-dish, coat it with stoned and halved raisins, blanched almonds, cut in strips here and there between. Fill up with the cake mixture and bake in moderate oven for | hour. For Sauce.—Put into a copper saucepan 2-oz. castor sugar, | tablespoonful of lemon juice and the same of water, stir over gentle heat until anice brown, add more water (making nearly 4-pint in all), boil up, and pour round the pudding. Sufficient for 4 to 6 persons. CHILDREN’S PUDDING 2-oz. Rice. 2-oz. Shredded ATORA. 2-0z. Breadcrumbs. 2-0z. Sugar. Pinch of Salt and Nutmeg. | Egg. | quart of Milk. Boil rice in milk until quite soft (about | hour), add breadcrumbs and ATORA ; beat sugar, salt, nutmeg, and egg together, and beat up well with mixture. Pour into a greased pie-dish and bake in a moderate oven until browned (about 2 hours). Spread layer of jam or marmalade on top. Makes nourishing and digestible pudding. Sufficient for 6 to 8 persons. COCOA-NUT LAYER PUDDING Stale Bread without Crust. | 4-pints of Milk. 2 Eggs. 3-oz. Sugar (or |-oz. Currants and 2-oz. Sugar). 3-0z. Shredded ATORA. 3-0z. Desiccated Cocoanut. A few drops of Lemon or Vanilla Essence. Jam or Jelly.