Put in pan on stove until syrup is quite hot and liquid, boil 10 minutes. wanted thick, add a little cornflour made into a smooth paste with a little water. 37 SECTION VI Plea hi Sila Ba GENERAL DIRECTIONS—These should be cooked in a slow oven—they will then taste much richer, and the milk will not boil over and be wasted. Do not fail to add a little salt. Note—Milk puddings are made delightfully creamy and nourishing by adding | tablespoonful of Shredded ATORA to each pint of milk. Specially suited to children and invalids. When milk is scarce use half milk and half water, and | tablespoonful of ATORA to each pint. This will give the richness and nourishment which would otherwise be lacking. RICE PUDDING 2-oz. Carolina Rice. 2-0z. Sugar. \-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Put all ingredients into pie-dish, pour milk over and stir well. Grate some nutmeg over the top, bake in a slow oven for 2 hours. SEED TAPIOCA—SMALL SAGO 14-0z. Tapioca. 2-oz. Sugar. 1|-pint Milk✪ Rice Pudding. Pinch of Salt. | tablespoonful Shredded ATORA. Put all ingredients into pie-dish, pour milk over, stir well. Grate some nutmeg over the top, bake in slow oven for | hour. -TAPIOCA—OR LARGE SAGO 14-0z. Tapioca. 2-oz. Sugar. |-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA✪ Tapioca - or Large Sago. Soak the tapioca overnight in cold water. Put into pie-dish with other in- gredients, pour milk over, stir well. Grate some nutmeg over the top, bake in slow oven for 2 hours. SEMOLINA 2-0z. Semolina. 2-o0z. Sugar. l|-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Flavouring to taste. Put milk in saucepan, when boiling stir in the semolina, sugar, salt, and flavour- ing. Add ATORA, and pour into well-greased pie-dish and bake 30 minutes in a moderate oven. Bay leaf (or lemon peel) put in milk, until boiling, gives a nice flavour. GROUND RICE 2-oz. Ground Rice. 2-oz. Sugar. |-pint Milk. Pinch of Salt. | tablesboonful Shredded ATORA✪ Ground Rice. Follow directions for Semolina Pudding. A nice change in flavouring can be got by putting a stick of vanilla in the milk, which should be taken out before pouring into pie-dish. 38 SECTION VII SAVOURIES BEEF STEAK PIE |4-Ib. Stewing Steak. 3 Sheep’s Kidneys or $-lb. Ox Kidney. 4-ib. Mushrooms. Salt and Pepper. About 3-pint of Water or Stock✪ Beef Steak Pie. Make crust according to recipe for ‘‘Short Crust.’’ Cut the steak into pieces about 2 inches square, and the kidney into small pieces. Sprinkle layers with a little flour and the other ingredients. Then add the water or stock. For the meat to be well-cooked and tender, and the crust not over-baked, it is well to fill the pie-dish, cover with an old dish, and stew gently in the oven for about i$ hours. Let the meat cool, then put a pie-chimney in the centre of the pie-dish to prevent the paste sinking. Damp the edge of pie-dish, cover with a strip of paste, then put the paste over the meat to cover, pressing the edges together. Make a hole in the centre, and decorate with rose and leaves. Bake until the crust is brawn (about ? hour). Sufficient for 6 persons. BEEF STEAK PUDDING (RICH) No. | Suet Paste for Pudding. 6-0z. Shredded ATORA. 12-oz. Flour. Pinch of Salt. Water✪ Beef Steak Pudding (Rich). Mix suet, flour, and salt together and make into a rather stiff dough with water. Filling-in for Pudding. |-Ib. Steak (rump preferred), cut in thin pieces. 4 Sheep’s Kidneys or 6-oz. Ox Kidney, cut up thinly. 2 or 3-0z. Mushrooms. 12 Sauce Oysters (bearded). Little Chopped Onion and Parsley. Pepper and Salt. Water. Line out a greased basin with the suet paste, put in the above ingredients in layers, sprinkle onion, parsley, pepper and salt between each layer, moisten with water, and cover with suet paste. Tie a cloth over and steam for 4 or 5 hours. When cooked, remove cloth and serve pudding in the basin. Add the liquor of the oysters to some stock and serve for gravy.

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Put in pan on stove until syrup is quite hot and liquid, boil 10 minutes. wanted thick, add a little cornflour made into a smooth paste with a little water. 37 SECTION VI Plea hi Sila Ba GENERAL DIRECTIONS—These should be cooked in a slow oven—they will then taste much richer, and the milk will not boil over and be wasted. Do not fail to add a little salt. Note—Milk puddings are made delightfully creamy and nourishing by adding | tablespoonful of Shredded ATORA to each pint of milk. Specially suited to children and invalids. When milk is scarce use half milk and half water, and | tablespoonful of ATORA to each pint. This will give the richness and nourishment which would otherwise be lacking. RICE PUDDING 2-oz. Carolina Rice. 2-0z. Sugar. \-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Put all ingredients into pie-dish, pour milk over and stir well. Grate some nutmeg over the top, bake in a slow oven for 2 hours. SEED TAPIOCA—SMALL SAGO 14-0z. Tapioca. 2-oz. Sugar. 1|-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Put all ingredients into pie-dish, pour milk over, stir well. Grate some nutmeg over the top, bake in slow oven for | hour. -TAPIOCA—OR LARGE SAGO 14-0z. Tapioca. 2-oz. Sugar. |-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Soak the tapioca overnight in cold water. Put into pie-dish with other in- gredients, pour milk over, stir well. Grate some nutmeg over the top, bake in slow oven for 2 hours. SEMOLINA 2-0z. Semolina. 2-o0z. Sugar. l|-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Flavouring to taste. Put milk in saucepan, when boiling stir in the semolina, sugar, salt, and flavour- ing. Add ATORA, and pour into well-greased pie-dish and bake 30 minutes in a moderate oven. Bay leaf (or lemon peel) put in milk, until boiling, gives a nice flavour. GROUND RICE 2-oz. Ground Rice. 2-oz. Sugar. |-pint Milk. Pinch of Salt. | tablesboonful Shredded ATORA. Follow directions for Semolina Pudding. A nice change in flavouring can be got by putting a stick of vanilla in the milk, which should be taken out before pouring into pie-dish. 38 SECTION VII SAVOURIES BEEF STEAK PIE |4-Ib. Stewing Steak. 3 Sheep’s Kidneys or $-lb. Ox Kidney. 4-ib. Mushrooms. Salt and Pepper. About 3-pint of Water or Stock. Make crust according to recipe for ‘‘Short Crust.’’ Cut the steak into pieces about 2 inches square, and the kidney into small pieces. Sprinkle layers with a little flour and the other ingredients. Then add the water or stock. For the meat to be well-cooked and tender, and the crust not over-baked, it is well to fill the pie-dish, cover with an old dish, and stew gently in the oven for about i$ hours. Let the meat cool, then put a pie-chimney in the centre of the pie-dish to prevent the paste sinking. Damp the edge of pie-dish, cover with a strip of paste, then put the paste over the meat to cover, pressing the edges together. Make a hole in the centre, and decorate with rose and leaves. Bake until the crust is brawn (about ? hour). Sufficient for 6 persons. BEEF STEAK PUDDING (RICH) No. | Suet Paste for Pudding. 6-0z. Shredded ATORA. 12-oz. Flour. Pinch of Salt. Water. Mix suet, flour, and salt together and make into a rather stiff dough with water. Filling-in for Pudding. |-Ib. Steak (rump preferred), cut in thin pieces. 4 Sheep’s Kidneys or 6-oz. Ox Kidney, cut up thinly. 2 or 3-0z. Mushrooms. 12 Sauce Oysters (bearded). Little Chopped Onion and Parsley. Pepper and Salt. Water. Line out a greased basin with the suet paste, put in the above ingredients in layers, sprinkle onion, parsley, pepper and salt between each layer, moisten with water, and cover with suet paste. Tie a cloth over and steam for 4 or 5 hours. When cooked, remove cloth and serve pudding in the basin. Add the liquor of the oysters to some stock and serve for gravy.

The Atora book of tested recipes