The Atora book of tested recipes

| teacupful Shredded ATORA. | teacupful Flour. | teacupful Blackcurrant Jam Pinch of Salt. | teacupful Breadcrumbs. #? teacupful Milk. 4 teaspoonful Bi-carbonate of Soda. Mix the ATORA, flour, bread, salt, and soda witha fork. Beat the jam and milk together, then mix all thoroughly. Grease basin, pour the mixture in, leaving a third of the space for rising. Cover with greased paper twisted round. Steam for 3 hours. Serve with cornflour or arrowroot sauce. Sufficient for 4 to 6 persons. CARATORA PUDDING $-pint Milk. 4-lb. Stale Sponge Cake. 2-oz. Shredded ATORA. 2-oz. Sugar. 2 Eggs. Almonds and Raisins. 2 tablespoonsful Rum, or Sherry, or any flavouring to taste. Caramel Sauce as below. Cut the cake into dice. Beat the eggs, sugar, milk, and flavouring, add them to the cake and ATORA. Leave for an hour. Grease a mould or basin, coat it with stoned and halved raisins, blanched almonds cut in strips here and there between. Fill up with the cake mixture, cover with greased paper and steam for 2 hours. For Sauce—Put into a saucepan 2-oz. castor sugar, | tablespoonful of lemon juice, and the same of water, stir over gentle heat until a nice brown, add more water (making nearly a 4-pint in all), boil up and pour round the pudding. CHOCOLATE PUDDING 6-oz. Flour. 2-oz. Sugar. |-o0z. Cocoa. Pinch of Salt. Large teaspoonful of Baking Powder. 3-0z. Shredded ATORA. 4-pint Milk. Mix cocoa, salt, sugar and baking powder well with the flour, add suet ; then stir in milk gradually. Pour into greased basin, cover with greased paper, and steam for 24 hours. Serve with custard sauce. Sufficient for 6 to 8 persons. CHRISTMAS PUDDING (Sufficient for 4 Puddings). |-lb. Shredded ATORA. 2-Ib. Raisins. \-lb. Currants. 1|-lb. Sultanas. 4-Ib. Candied Peel. 3-lb. Sugar. 2 teaspoonsful Baking Powder. 4-Ib. Flour. 2-0z. Sweet Almonds. Rind and Juice of | Lemon. 6 Eggs. 1|-Ilb. Breadcrumbs. 4 Nutmeg. | eggspoonful Salt. Milk, sufficient to make right consistency. +-pint Rum. Clean currants, stone raisins, put all the dry ingredients into a basin, blanch and chop almonds, add eggs, well beaten, grated rind of lemon, and the juice strained. Mix all thoroughly, put into greased pudding basins, cover with greased paper and steam 6 hours. (See general directions on page !0— Steamed Puddings Section). 12 ( aspd ‘adi2ay ) ONIGGNd ..WYOLY,, 13 COCOA-NUT PUDDING 6-0z. Breadcrumbs. 3-0z. Shredded ATORA. 3-0z. Sugar. 2 tablespoonsful Desiccated Cocoa-nut. | Egg. 4-pint Milk. Boil milk and pour over the cocoa-nut, leave it to soak for about | hour. Mix dry ingredients together. Beat up egg and add to cocoa-nut and milk, stir into dry ingredients and beat well. Pour into greased basin, cover with greased paper, steam for 3 hours. Sufficient for 4 to 6 persons. CURRANT PUDDING 6-oz. Flour. 2-0z. Breadcrumbs. 3-0z. ATORA. 4-oz. Currants. | level teaspoonful Baking Powder. Pinch of Salt. Sieve flour and baking powder ; add cleaned currants, bread crumbs, salt and Atora, and mix to a stiff dough with milk. Dip pudding-cloth in hot water, flour it, wrap round the mixture and tie both ends with string. Steam for 2 hours. Sufficient for 4 to 6 persons. CUP CURRANT PUDDING A novel alternative to Currant Pudding, using the same ingredients, is as follows :—Sieve flour and baking powder ; add cleaned currants, bread crumbs, salt and Atora, and mix to a fairly soft dough with milk. Three-quarters fill small pudding moulds (one for each person) pressing we!l down. Cover with greaseproof paper and steam for three-quarters of an hour. DATE PUDDING