The Atora book of tested recipes

3-Ib. Treacle. 4-lb. Flour. }-lb. Breadcrumbs. 3-oz. Shredded ATORA. 3-oz. Preserved Ginger. l-oz. Candied Peel. | teaspoonful Grated Ginger. | teaspoonful Baking Powder. | Egg. Milk to moisten. Take some of the crumbs and thoroughly coat a deep baking-dish that has been greased with Block ATORA (use a thicker layer at the bottom than at the sides). Then mix all the dry ingredients, cutting the ginger and the peel in small pieces, add the egg beaten in 4-pint milk, beat together well, bake ina moderate oven for about I$ hours, a few of the breadcrumbs and sprinkling of Shredded ATORA being reserved for the top. Brown nicely, and serve with sauce made from half-cup each of treacle and ginger syrup and one or two tablespoonsful of water, heated together ; or with a thin sauce flavoured with ginger syrup Sufficient for 8 persons. MARMALADE PUDDING—BAKED 5-oz. Bread. l|-oz. Sugar. |-pint Milk. 14-0z. Shredded ATORA. | level tablespoonful Custard Powder. Marmalade. Grease pie-dish, spread thin slices of bread (without crust) with marmalade. Make a thin custard as above, pour while hot between each slice of bread and marmalade, sprinkled over with Shredded ATORA, leaving a good supply to pour over the top layer. Bake for 40 minutes in slow oven. Turn out of dish before serving. Sufficient for 4 to 6 persons. YORKSHIRE PUDDING | Egg. 4-pint Milk. 4-oz. Flour. |-oz. Shredded ATORA. Pinch of Salt. Directions as for ‘‘Batter Pudding,’’ page 27. ORANGE PUDDING 3-0oz. Breadcrumbs. 3-0z. Self-raising Flour. 3-o0z. Shredded ATORA. 3-oz. Sugar. \-oz. Candied Orange Peel. Grated rind and juice of 2 Oranges. | Egg. About $ teacupful Milk. Grease pie-dish, decorate with strips of candied peel, thinly sliced. Mix ingredients together. Beat up egg, add milk and orange-juice, mix thoroughly. Bake in slow oven for about | hour. Sufficient for 4 to 6 persons. 3| RASPBERRY CHARLOTTE 4-0z. Breadcrumbs. 4-lb. Raspberries. 2-0z. Sugar. 2-oz. Shredded ATORA. | Egg. 4-pint Milk. Grease pie-dish. Place alternate layers of breadcrumbs, ATORA, and fruit, having layer of breadcrumbs on the top. Pour over the egg, sugar, and milk beaten up together. Bake in a slow oven for | hour. Turn out of pie-dish and serve hot. (Custard sauce is an improvement). Equally nice if made with red currants, but then 3-oz. of sugar is necessary. Sufficient for 4 persons. SECTION IV TARTS ’ Make crust as recipes for ‘‘Short Crust for Tarts and Pies,’’ roll out thin and cover greased tin plate, or small patty tins, with the crust. Spread over with jam, marmalade, lemon cheese, etc. Mince pies should have crust top and bottom. Apple tart made with a layer of finely chopped apples, sprinkled over with sugar, covered over with the crust, and served hot, is delicious, and, when apples are dear, makes an economical sweet. All covered tarts should be sprinkled over with fine sugar before being brought to the table. Tarts made with golden syrup should have a few breadcrumbs sprinkled over the syrup ; this prevents the syrup running out and takes away the rather too-sweet flavour of the syrup. When open tart is made on large plate, the edge of the crust should be pinched at intervals, or an ornamental edge made with spoon or fork. The pieces of paste cut off when shaping the tart must be rolled out and cut into long thin strips, and then used for decorating the tart, either diagonally or in squares. Tarts made with ATORA are better and more digestible when eaten warm. SHORT CRUST (FOR TARTS AND PIES)—No. |