Boil the sausages for 5 minutes, then take out of the skin. Make ‘‘Short Crust,’’ following our recipe, roll out square, put sausage on one haif, double over the paste, pinch together, prick holes on top with a fork✪ Sausage Rolls, and then bake. Minced beef and ham, or veal and ham, will make a nice filling instead of the sausage. 4| SECTION VIII STUFFING or FORCEMEAT FOR VEAL, CHICKEN, TURKEY, etc. Delicious stuffing or forcemeat is made with little trouble by our recipe, and gives a delightful and fragrant piquancy to many dishes. Roast Veal, Poultry and Turkeys should always be stuffed. All white meat has a tendency to be slightly insipid, and the stuffing improves the flavour, stimulates the palate, lends an added interest to the dish, and makes it go farther. Mutton and Lamb boned and stuffed make an extremely nice change from the usual roast joint, especially if also served with forcemeat balls, cooked in the baking tin (see recipe below). Rabbit, stuffed and roasted, is delicious. The rabbit should be covered with slices of bacon and well basted to prevent the flesh getting dry. Herrings, Fresh Haddocks, etc., stuffed and baked, provide another tasty variation from the usual methods. Stuff the fish and bake in a moderate oven, basting at intervals. STUFFING 4-0z. Breadcrumbs. 4-oz. Shredded ATORA. 2 Eggs. 2-oz. Ham or lean Bacon chopped into dice. 14 tablespoonsful chopped Parsley. | teaspeonful Thyme. 4 teaspoonful Marjoram. | good pinch Nutmeg. | pinch Mace. Juice and grated rind of | Lemon. Salt and pepper. Mix dry ingredients in a basin with the lemon juice, add the eggs and mix well. Sufficient for a Turkey up to 9-lbs.—for a larger bird increase in pro- portion. TO STUFF A FOWL Cut off the neck where it joins the body, leaving plenty of loose skin. Place a square of breadcrust in first to prevent the stuffing falling into the carcase then press the stuffing in lightly but firmly, and skewer or sew the skin over. The carcase may also be filled with forcemeat, or with boiled chestnuts, chestnut puree, sausages or sausage meat. FORCEMEAT BALLS Recipe as for ‘‘Stuffing’’ (see above). Make the mixture into balls, cover with beaten egg and breadcrumbs, and fry in boiling ATORA (block) or cook round the meat or bird in the baking tin. 42 SECTION IX SUNDRIES MINCEMEAT |-lb. Shredded ATORA. I-Ilb. Chopped Raisins. \-lb. Brown Sugar. 4-Ib. Citron Peel. | Lemon. 4 Nutmeg grated. 1|-lb. Chopped Apples. 1-Ib. Chopped Sultanas. |-lb. Currants. 3-lb. Candied Lemon Peel. 4-Ib. Candied Orange Peel. 4 teaspoonful Salt. 2-oz. Sweet Almonds, blanched and chopped. 3-pint of Brandy or Whisky. Dry the sultanas and currants after washing, mix all dry ingredients together after chopping. Lastly add the grated rind and strained juice of lemon and the brandy or whisky. Mix all thoroughly. (Ingredients can be put through smal mincing machine instead of being chopped). PORRIDGE For porridge made with oatmeal or any kind of prepared oats add a teaspoonful of Shredded ATORA for each portion. The improvement is simply wonderful. BASTING Shredded ‘‘ATORA”’ is excellent for basting. Sprinkle on the joint, fowl, etc., as required. PANCAKES ¢-Ilb. Flour. Pinch of Salt. 43-pint Milk. | Egg, well-beaten.

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Boil the sausages for 5 minutes, then take out of the skin. Make ‘‘Short Crust,’’ following our recipe, roll out square, put sausage on one haif, double over the paste, pinch together, prick holes on top with a fork, and then bake. Minced beef and ham, or veal and ham, will make a nice filling instead of the sausage. 4| SECTION VIII STUFFING or FORCEMEAT FOR VEAL, CHICKEN, TURKEY, etc. Delicious stuffing or forcemeat is made with little trouble by our recipe, and gives a delightful and fragrant piquancy to many dishes. Roast Veal, Poultry and Turkeys should always be stuffed. All white meat has a tendency to be slightly insipid, and the stuffing improves the flavour, stimulates the palate, lends an added interest to the dish, and makes it go farther. Mutton and Lamb boned and stuffed make an extremely nice change from the usual roast joint, especially if also served with forcemeat balls, cooked in the baking tin (see recipe below). Rabbit, stuffed and roasted, is delicious. The rabbit should be covered with slices of bacon and well basted to prevent the flesh getting dry. Herrings, Fresh Haddocks, etc., stuffed and baked, provide another tasty variation from the usual methods. Stuff the fish and bake in a moderate oven, basting at intervals. STUFFING 4-0z. Breadcrumbs. 4-oz. Shredded ATORA. 2 Eggs. 2-oz. Ham or lean Bacon chopped into dice. 14 tablespoonsful chopped Parsley. | teaspeonful Thyme. 4 teaspoonful Marjoram. | good pinch Nutmeg. | pinch Mace. Juice and grated rind of | Lemon. Salt and pepper. Mix dry ingredients in a basin with the lemon juice, add the eggs and mix well. Sufficient for a Turkey up to 9-lbs.—for a larger bird increase in pro- portion. TO STUFF A FOWL Cut off the neck where it joins the body, leaving plenty of loose skin. Place a square of breadcrust in first to prevent the stuffing falling into the carcase then press the stuffing in lightly but firmly, and skewer or sew the skin over. The carcase may also be filled with forcemeat, or with boiled chestnuts, chestnut puree, sausages or sausage meat. FORCEMEAT BALLS Recipe as for ‘‘Stuffing’’ (see above). Make the mixture into balls, cover with beaten egg and breadcrumbs, and fry in boiling ATORA (block) or cook round the meat or bird in the baking tin. 42 SECTION IX SUNDRIES MINCEMEAT |-lb. Shredded ATORA. I-Ilb. Chopped Raisins. \-lb. Brown Sugar. 4-Ib. Citron Peel. | Lemon. 4 Nutmeg grated. 1|-lb. Chopped Apples. 1-Ib. Chopped Sultanas. |-lb. Currants. 3-lb. Candied Lemon Peel. 4-Ib. Candied Orange Peel. 4 teaspoonful Salt. 2-oz. Sweet Almonds, blanched and chopped. 3-pint of Brandy or Whisky. Dry the sultanas and currants after washing, mix all dry ingredients together after chopping. Lastly add the grated rind and strained juice of lemon and the brandy or whisky. Mix all thoroughly. (Ingredients can be put through smal mincing machine instead of being chopped). PORRIDGE For porridge made with oatmeal or any kind of prepared oats add a teaspoonful of Shredded ATORA for each portion. The improvement is simply wonderful. BASTING Shredded ‘‘ATORA”’ is excellent for basting. Sprinkle on the joint, fowl, etc., as required. PANCAKES ¢-Ilb. Flour. Pinch of Salt. 43-pint Milk. | Egg, well-beaten.

The Atora book of tested recipes