The Atora book of tested recipes

Take a pie-dish which should hold 3 pints, grease with Block ATORA, then half fill it with thin slices of bread ; the cocoa-nut, ATORA, and currants being sprinkled over each layer. Beat up eggs with the milk (tepid), sugar, and flavouring ; pour it over the bread, etc., cover, and leave for an hour. Bake in a slow oven for 14 or 2 hours, according to the depth of the dish. During the first part of the baking, cover with a greased paper, then remove it for the pudding to brown nicely. Turn it out, and pour a little melted red currant or raspberry jam over, or red currant jelly is very nice. This is a delicious pudding, and may be served cold if any remains over. Sufficient for 6 to 8 persons. DORSET PUDDING 4 4-0z. Breadcrumbs. 2-oz. Shredded ATORA. 2-oz. Currants. 2-oz. Sugar. 4-oz. Apples, peeled and finely chopped. Grated rind and juice of Sweet Orange. | Egg. 4-pint Milk. Pinch of Salt. Mix dry ingredients together, moisten with egg beaten up with orange juice and milk. Pour into greased pie-dish and bake in a slow oven for about | hour. Sufficient for 4 persons. EMERGENCY PUDDING 74-02. Self-raising Flour. 3-0z.Shredded ATORA. 3-0z. Castor Sugar. 2 Eggs. Milk, or half Water. Grated Orange or Lemon Rind, or some flavouring essence if served with Sugar and Butter. Grease a Yorkshire pudding tin with Block ATORA. Sift the flour, mix in sugar, Shredded ATORA, and a pinch of salt. Beat the eggs, add milk to make up a breakfastcupful. Mix all very thoroughly, put do not beat. Leave room for raising, and bake at steady heat, very moderate, for about 40 minutes. It should be a nice brown, and resemble cake in consistency. Serve with sugar and butter, or spread warm jam or marmalade on the top after turning out the pudding. Sufficient for 6 to 8 persons. 293 FRUIT PUDDING—BAKED |-lb. Fresh Fruit. +4-lb. Sugar. 3-o0z. Shredded ATORA. 8-oz. Flour. Pinch of Salt. Teaspoonful of Baking Powder. Half fill pie-dish with the fruit, sprinkled with the sugar. Mix in a basin the flour, salt, baking powder, and ATORA, add milk and beat up very thoroughly to a fairly stiff batter, and then pour it over the fruit. Bake ina moderate oven until crisp and nicely browned (about 40 to 50 minutes). This makes a nice pudding with any fruit, but especially with soft fruits, such as currants, raspberries, blackberries, etc. Sufficient for 6 persons. FRUIT PIES Make crust, following recipe given for ‘‘Short Crust.’’ Start pastry in a hot oven, and gradually cool to avoid the crust burning. Fill the pie-dish with fruit as full as possible, as the fruit shrinks in cooking. To prevent the crust sinking, put an old cup or pie-chimney in the centre of dish. Sprinkle with sugar ; the quantity required depends on the fruit used. When using apples, plums, or any hard fruit, pour a little cold water over the fruit. Damp the rim of the pie-dish with water, and then line with a strip of pastry. Cover the fruit with crust, pinching it on to the edging, or pressing together with a fork. When making apple pie, put a few cloves with the fruit. or a little lemon juice, or lemon peel cut very thin. Before bringing pie to table, sprinkle over with fine white sugar. Note.—Pies should be eaten while the crust is hot, as the pastry will be more digestible. GRANNY’S PUDDING 8-0z. Stale Breadcrumbs. 2-oz. Shredded ATORA. -Ib. Blackberries. }-I/b. Apples. 3-0z. Sugar. 4-pint Milk. Pour milk over breadcrumbs, leave until soaked, then add ATORA, mix up well. Place layer of mixture in a well-greased pie-dish, then layer of stewed blackberries and apples ; do this alternately until dish is filled, having a rather thick layer of mixture on top. Bake in moderate oven 50 or 60 minutes, until nicely browned. Turn out of pie-dish before serving hot. Sufficient for 6 to 8 persons. 30 GINGER PUDDING—PRESERVED