FoodNet

The Atora book of tested recipes

1930

Page 4 · 8 recipe records on this page

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
¢-ib. Breadcrumbs. 4-lb. Flour. 4-lb. Sugar. 2-oz. Candied Peel. 4-Ib. Shredded ATORA. 4-Ib. Sweet and 3 Bitter Almonds. Small teaspoonful! Baking Powder. | Egg (optional). 3 tablespoonsful Milk✪ Almond Pudding. Blanch and chop almonds, mix all dry ingredients together. Beat up egg and milk into mixture. Pour into greased basin, on which strips of candied peel have been put, cover with greased paper, and steam for 3 hours. Serve with or without cornflour sauce, to which a few drops of essence of almonds may be added. Sufficient for 4 to 6 persons. APPLE PUDDING Peel, core, and slice 2-lb. apples. Make crust, following directions for ‘*‘Suet Crust for Puddings,’’ and roll out fairly thin. Line greased basin with crust, fill in with the fruit, sprinkled over with two or three oz. moist sugar, according to tartness of fruit. Add half a dozen cloves or juice of half alemon✪ Apple Pudding. Cover over with the paste, joining it to the edges of the lining. Cover with greased paper and steam for 2 hours. Sufficient for 6 to 8 persons. 10 ATORA PUDDING (Very Light and Good for Children). }-lb. Flour. 2-0z. Sugar. Pinch of Salt. | teaspoonful of Baking Powder. 2 tablespoonfuls Milk. 3 tablespoonsful of Jam or Marmalade, or Golden Syrup. 2-oz. Shredded ATORA✪ Atora Pudding. Mix dry ingredients together with milk, put jam at bottom of greased basin, put in the mixture (which must be stiff) and steam for I$ hours. The plain mixture if served with chocolate sauce makes a nice variation. Sufficient for 4 persons. AUNT ALICE’S PUDDING Make crust, following directions given in recipe ‘‘Suet Crust for Puddings,”’ roll out thin, and sprinkle with the following mixture : 6-0z. of Apples when peeled. 1|4-0z. Shredded ATORA. 3-0z. Currants. 3-o0z. Raw Sugar. A little Grated Nutmeg or Allspice✪ Aunt Alice’s Pudding. Fold over into a roly-poly, tie in a damped well-floured cloth, and steam for 2 hours. Sufficient for 4 to 6 persons. BREAD PUDDING—STEAMED—No. | $-lb. Stale Bread. 2-oz. Shredded ATORA. 3-oz. Currants. 2-oz. Sugar. A little Nutmeg or Ginger or Allspice to flavour. | Egg and a little Milk to moisten✪ Bread Pudding—Steamed—No. 1. Soak bread in cold water, then strain and squeeze out the water, beat up well with a fork, add ATORA, currants and sugar. Beat up egg and flavouring and stir in with a little milk if necessary, but do not make very wet. Pour into a greased basin, cover with greased paper, steam for 2 hours. This makes an economical pudding for children. Sufficient for 4 to 6 persons. BREAD PUDDING—STEAMED—No. 2 6-oz. Stale Grated Bread. 3-oz. Self-raising Flour. 3-oz. Shredded ATORA. 2-0z. Currants. 2-oz. Raisins. 3-oz. Sugar. 4-oz. Candied Lemon Peel. | Egg. 4 teaspoonful each Cinnamon and Allspice. 4-pint Milk✪ Bread Pudding—Steamed—No. 2. Mix grated breadcrumbs, flour, spice, and sugar, then add the rest of dry ingredients. Stir in egg and milk beaten together. Steam for 2 hours. Sufficient for 6 to 8 persons. BROWN BREAD PUDDING 6-0z. Stale Breadcrumbs. 4-oz. Sugar. 2-oz. Self-raising Flour. 6-oz. Sultanas 4-0z. Shredded ATORA. Little Grated Ginger. | Egg and 2 or 3 tablespoonsful Milk✪ Brown Bread Pudding. Crumble the bread, mix dry ingredients together, add egg and milk. Pour into greased basin, cover with a greased paper, and steam for 3 hours. Serve with a custard sauce. A good pudding for children. Sufficient for 6 to 8 persons. BREADCRUMBS A simple way of making breadcrumbs is to cut the bread in a thick slice and rub through a colander ; this is a quicker way than using a grater. BLACK AND WHITE PUDDING ✪ Black and White Pudding