The Atora book of tested recipes

Sufficient for 6 persons. (By the famous chefs, Messrs. T. and L. Fox, of Brighton). Be, BEEF STEAK PUDDING—No. 2 Paste for Pudding. 12-oz. Flour. 6-0z. Shredded ATORA. Level! teaspoonful Baking Powder. Pinch of Salt. Mix the ingredients together and make into a rather stiff paste with water. I-lb. steak cut in thin pieces. Four sheep’s kidneys or 6-0z. ox kidney cut up finely. Half a small onion chopped up very finely. Pepper and salt mixed with one tablespoonful of flour. Line a greased basin with the suet paste, put in the ingredients in layers, with the seasoning sprinkled between each layer, fill with water, cover with the paste, tie a cloth over and steam for 4 hours. Serve with some thickened gravy. Sufficient for 6 persons. CUP STEAK PUDDING 4-oz. plain Flour. 2-oz. fine Breadcrumbs. 4 teaspoonful Baking Powder. 3-0z. Shredded ATORA. Pinch of Salt. Mix these ingredients. Add cold water to make a moist paste, firm enough to handle. Cut 9-oz. steak into thin strips and 3-0z. ox kidney into pieces. Roll in a tablespoonful flour seasoned with salt and pepper, then wrap each piece of steak round a piece of kidney. Grease 4 breakfast cups (or bowls of similar size) and line them with paste. Put in filling (3-oz. per cup), fill with water or stock, cover with paste, then with buttered paper. Tie <loths over and steam for 3 hours. COLD MEAT PIE Cut up any cold meat left over. Put a layer of sliced potatoes at the bottom of the dish, then meat, with a little finely chopped onion or other flavouring, pepper, and salt, and fillup dish. Pour over some stock, or if no stock is handy, use a ‘‘Torox’’ Cube mixed with water. Cover with ‘‘Short Crust’’ and bake. Butter beans or haricot beans left over can be used—they will improve the flavour of the pie. Serve hot. COLD MEAT ROLLS Pass the meat through a mincing machine, with half the bulk of breadcrumbs added, some finely chopped parsley, pepper and salt. Beat up | egg, and stir into the mixture with the hand. Make some ‘‘Short Crust’’, roll out, cut into suitable sizes—about 5 inches square—fill the mixture on half the surface, double over the crust, pinching the edges together, then bake and serve hot. Note.—The egg may be omitted, and a little stock used instead, to moisten. 40 FISH PUDDING 1-Ib. of any kind of White Fish, or half Aberdeen filleted Haddock and half White Fish. 4-0z. Shredded ATORA. 2-oz. Breadcrumbs. | teaspoonful finely chopped Parsley. 4-pint Milk, or Stock made from fish bones. 2 Eggs. A few drops of Anchovy Essence (if only white fish is used). Salt and Pepper. Free the fish from skin and bones, and pound it well with the suet (when making without the aid of a mortar, chop the fish finely and rub through a sieve) ; add the breadcrumbs, parsley, salt and pepper, anchovy essence, and mix well ; beat the eggs slightly, add the milk or fish stock, and stir into the mixture. Have ready a well-greased plain mould or basin, put in the mixture, and cover with greased paper, and steam gently for nearly 14 hours. Serve with anchovy, eggs, or melted butter sauce. If smoked haddock is used, then a plain white sauce should be served. Time altogether about 2 hours. Sufficient for 4 or 5 persons. PEASE PUDDING |-pint Split or Whole Peas. 2-0z. Shredded ATORA. Pepper and Salt. | Egg (eptional). Soak the peas overnight in water, and take out those that float to the surface. Boil the peas, loosely tied in a cloth, about 3 to 34 hours (until tender), then pulp through a sieve or colander. Beat up well, add suet, salt and pepper (and egg beaten). Put mixture ina floured cloth and steam for | hour. Serve hot with gravy. ; Note.—Cold potatoes, mashed up, can be added to the pudding. SAUSAGE ROLLS