The Atora book of tested recipes

ONION DUMPLINGS (Delicious with Soup or Stewed Rabbit.) 4-oz. Shredded ATORA. 4-oz. Finely Chopped Onions. 8-oz. Flour. Salt and Pepper. Mix with milk or water. Boil for 30 minutes with the rabbit. CURRANT DUMPLINGS 4-oz. Flour. 2-0z. Shredded ATORA. 2-oz. Dried Currants (picked from stalks). 4 teaspoonful Baking Powder. Pinch of Salt. Mix with water to make a stiff paste. Divide into pieces the size of an egg and drop them as they are (without cloths) into fast-boiling water. Boil quickly for about 20 minutes, moving them about at first to prevent them sticking to the bottom. Sift sugar over, and if desired serve with lemon juice. Note.—The quantities of the ingredients in the Dumpling Recipes can be varied according to the number of dumplings required, keeping to the proportion of twice as much flour as suet. APPLE DUMPLINGS ½-lb. Flour. 2 teaspoonful of Baking Powder. Cold water to make a stiff dough. A little Sugar. 3 or 4-oz. Shredded ATORA. 4 teaspoonful of Salt. 4 medium-sized Apples. 4 Cloves. Peel but do not divide the apples, remove the core. Make a suet crust of above ingredients, the same as for suet dumplings. Cut into four pieces ; roll each piece into a round large enough to cover the apples, place an apple upon each, fill up the core hole with sugar and one clove ; moisten the edges of the pastry and fasten together securely over the top of the apple. Wring four small pudding-cloths out of boiling water, flour each well ; tie round the dumplings, and boil about three-quarters of an hour. Note.—To remove the core, if without a corer, push a fork (two or threepronged) half-way in the apples at the top, work it round gently, and you will remove half the core. Turn round, push the fork in the opposite end, repeat until the core is removed. BAKED APPLE DUMPLINGS Prepare as for Boiled Apple Dumplings above, but instead of using cloths, place the dumplings into a greased tin and bake in a moderate oven for about 30 minutes. If oven is too fierce, the crust will be done before the apples are tender. BAKED DUMPLINGS (Very simple and most delicious). 4-oz. Flour. 2-0z. Shredded ATORA. 1|4 teaspoonsful Sugar. | Egg (optional). 4 teaspoonful Baking Powder. Little Milk to mix. Divide into small dumplings and place in a baking-tin containing a little fat. Bake for about 8 minutes in a moderate oven. The mixture should be made stiff enough to enable the dumplings to retain their shape in the baking-tin. Serve hot with warm syrup, or jam dissolved in a little hot water. SECTION II PUT DIN Sas STEAMED PUDDINGS (1) GENERAL DIRECTIONS— (4) Let the water boil steadily all the Always steam your puddings, time, but not too quickly, or the they will be far lighter, more water may boil into the pudding. digestible, and retain the flavour On the other hand, should the of the ingredients. water go off the boil, the pudding becomes sodden and heavy. (2) It is preferable to use a proper (5) Steamed puddings do not require steamer, but if you don’t use one, to have so much liquid in them as simply cook the pudding in a baked. When baked, the dry air basin, placing the basin in a sauce- of the oven dries them. The pan with enough BOILING water most common causes of failure to come half-way up the basin, when making a steamed pudding and keep the lid on the saucepan. are too much liquid or letting the water boil into the pudding. (3) The basin should be filled only When eggs are too expensive to be two-thirds full so as to leave used, it will be found that many of room for the pudding to rise,and the steamed puddings can be made greased paper should betied over without. Of course, they will not be the basin, to prevent the water as rich or nourishing as when eggs from getting in. are added. ALMOND PUDDING