3-lb. Flour. 4-lb. ATORA. Teaspoonful Baking Powder. Pinch of Salt. Mix the flour, baking powder, and salt, melt the ATORA, and when really hot, pour into the flour and stir wetl in. Add about half a small teacupful of water, mix to a firm paste and roll out before it gets cold. More or less water may be wanted according to the quality of the flour ; if made too moist it loses its shortness and is spoiled. Flour the board and roll lightly and evenly. Give quickest heat at first in baking, then finish moderately. Time 30 to 40 minutes, according to the thickness of crust. Sufficient for about 6 persons. - Note—This recipe makes the crust shorter than recipe No. 2. SHORT CRUST (FOR TARTS AND PIES)—No. 2 3-Ib. Flour. 4-lb. Shredded ATORA. Teaspoonful Baking Powder. Pinch of Salt. Mix the baking powder and salt with the flour, then rub in the ATORA. Add enough water to make a stiff paste✪ Short Crust (for Tarts and Pies) and roll out. In cold weather the Suet should be slightly warmed before using, but not melted. (Bake fruit pies for about } hour). Sufficient for 6 persons. 33 SECTION V SWEET SAUCES FOR PUDDINGS These sauces can be flavoured with either essence of almonds, lemon, or vanilla, etc. If preferred, brandy or sherry may be used. ARROWROOT SAUCE I-pint Milk, or Water, or half Milk and half Water. Large tablespoonful of Arrowroot. 2 tablespoonsful of Fine Sugar. Mix the arrowroot into a smooth paste with water, then stir in the remainder of the liquid and sugar, stir over the stove until it boils. Flavour to taste. BRANDY SAUCE $-pint Milk. 2 tablespoonsful Cornflour. | tablespoonful fine White Sugar. Wineglassful of Brandy. Mix cornflour to a smooth paste with milk, add the remainder of the milk, pour into saucepan, add sugar, and stir until boiling. Pour in the brandy, and stir until the sauce thickens. CHOCOLATE SAUCE l-oz. Cocoa or grated Chocolate. Tablespoonful Sugar. 4-pint Milk. Mix cocoa or chocolate into a smooth paste with milk, add remainder of milk and sugar, pour into saucepan, stir until boiling. A few drops of essence of vanilla improves the flavour of this sauce. CUSTARD SAUCE l-pint Milk. 2 Eggs. 3-oz. fine White Sugar. Bring milk to nearly boiling point, add sugar. Beat the eggs in a basin, and then pour hot milk on, stirring all the time. Pour into a jug, and put the jug into a saucepan three parts filled with boiling water, or in a lined porridge saucepan. Stir until the mixture thickens, but do not let it boil, or it will curdle. Add flavouring. Note.—An economical sauce can be made by simply using custard powder instead of eggs. 34 MILK PUDDING (Recipe, page 38.) ; 35 study 3105 wo = be oo aT e £O mr ol aes) rT Sai ane Fri ood ) page 20. 36 GOLDEN ROLL ( Recipe, CORNFLOUR SAUCE 4-pint Milk, or half Milk and half Water. Level tablespoonful of Cornflour and Sugar. Mix the cornflour into a smooth paste, stir into heated milk, with the sugar. Boil a few minutes, stirring all the time. Flavour to taste. JAM SAUCE | large tablespoonful of Apricot, Red Currant, Strawberry, or Raspberry Jam or Apple Jelly. | gill Water. Level tablespoonful fine White Sugar. Juice of half a Lemon. Put water, jam, and sugar in saucepan, stir until at boiling point, then add lemon juice. If clear sauce is preferred, strain off the seeds. This sauce is very suitable or pouring over a plain pudding, such as suet pudding. MARMALADE SAUCE Make in same way as Jam Sauce, but leave out the lemon juice, and add a little more marmalade. SWEET SAUCE 3-pint Milk. Tablespoonful Flour. 2-oz. Sugar✪ Sweet Sauce. Mix flour with a little milk to a smooth paste, pour it into hot milk, and add the sugar. Stir until boiling. Flavour to taste. A small lump of butter melted in the sauce makes a great improvement. SYRUP SAUCE Cupful of Golden Syrup. Juice of | Lemon. Small lump of Butter✪ Syrup Sauce.

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3-lb. Flour. 4-lb. ATORA. Teaspoonful Baking Powder. Pinch of Salt. Mix the flour, baking powder, and salt, melt the ATORA, and when really hot, pour into the flour and stir wetl in. Add about half a small teacupful of water, mix to a firm paste and roll out before it gets cold. More or less water may be wanted according to the quality of the flour ; if made too moist it loses its shortness and is spoiled. Flour the board and roll lightly and evenly. Give quickest heat at first in baking, then finish moderately. Time 30 to 40 minutes, according to the thickness of crust. Sufficient for about 6 persons. - Note—This recipe makes the crust shorter than recipe No. 2. SHORT CRUST (FOR TARTS AND PIES)—No. 2 3-Ib. Flour. 4-lb. Shredded ATORA. Teaspoonful Baking Powder. Pinch of Salt. Mix the baking powder and salt with the flour, then rub in the ATORA. Add enough water to make a stiff paste and roll out. In cold weather the Suet should be slightly warmed before using, but not melted. (Bake fruit pies for about } hour). Sufficient for 6 persons. 33 SECTION V SWEET SAUCES FOR PUDDINGS These sauces can be flavoured with either essence of almonds, lemon, or vanilla, etc. If preferred, brandy or sherry may be used. ARROWROOT SAUCE I-pint Milk, or Water, or half Milk and half Water. Large tablespoonful of Arrowroot. 2 tablespoonsful of Fine Sugar. Mix the arrowroot into a smooth paste with water, then stir in the remainder of the liquid and sugar, stir over the stove until it boils. Flavour to taste. BRANDY SAUCE $-pint Milk. 2 tablespoonsful Cornflour. | tablespoonful fine White Sugar. Wineglassful of Brandy. Mix cornflour to a smooth paste with milk, add the remainder of the milk, pour into saucepan, add sugar, and stir until boiling. Pour in the brandy, and stir until the sauce thickens. CHOCOLATE SAUCE l-oz. Cocoa or grated Chocolate. Tablespoonful Sugar. 4-pint Milk. Mix cocoa or chocolate into a smooth paste with milk, add remainder of milk and sugar, pour into saucepan, stir until boiling. A few drops of essence of vanilla improves the flavour of this sauce. CUSTARD SAUCE l-pint Milk. 2 Eggs. 3-oz. fine White Sugar. Bring milk to nearly boiling point, add sugar. Beat the eggs in a basin, and then pour hot milk on, stirring all the time. Pour into a jug, and put the jug into a saucepan three parts filled with boiling water, or in a lined porridge saucepan. Stir until the mixture thickens, but do not let it boil, or it will curdle. Add flavouring. Note.—An economical sauce can be made by simply using custard powder instead of eggs. 34 MILK PUDDING (Recipe, page 38.) ; 35 study 3105 wo = be oo aT e £O mr ol aes) rT Sai ane Fri ood ) page 20. 36 GOLDEN ROLL ( Recipe, CORNFLOUR SAUCE 4-pint Milk, or half Milk and half Water. Level tablespoonful of Cornflour and Sugar. Mix the cornflour into a smooth paste, stir into heated milk, with the sugar. Boil a few minutes, stirring all the time. Flavour to taste. JAM SAUCE | large tablespoonful of Apricot, Red Currant, Strawberry, or Raspberry Jam or Apple Jelly. | gill Water. Level tablespoonful fine White Sugar. Juice of half a Lemon. Put water, jam, and sugar in saucepan, stir until at boiling point, then add lemon juice. If clear sauce is preferred, strain off the seeds. This sauce is very suitable or pouring over a plain pudding, such as suet pudding. MARMALADE SAUCE Make in same way as Jam Sauce, but leave out the lemon juice, and add a little more marmalade. SWEET SAUCE 3-pint Milk. Tablespoonful Flour. 2-oz. Sugar. Mix flour with a little milk to a smooth paste, pour it into hot milk, and add the sugar. Stir until boiling. Flavour to taste. A small lump of butter melted in the sauce makes a great improvement. SYRUP SAUCE Cupful of Golden Syrup. Juice of | Lemon. Small lump of Butter.

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