The Atora book of tested recipes

Milk. Mix flour, salt, baking powder, ATORA, and raisins together. Then stir in syrup, which has been warmed until liquid, lastly stir in the milk. Pour into a greased basin, steam for 3 hours. Note—Very light and economical, no egg required. Sufficient for 4 to 6 persons. GROUND RICE PUDDING—WITH FIGS 2-oz. Flour. 2-oz. Ground Rice. 2-oz. Shredded ATORA. 2-oz. Sugar. Pinch of Salt. 3-oz. Chopped Figs. Teaspoonful Baking Powder. | Egg. 4-gill Milk. Mix dry ingredients together, then add egg beaten up in milk, stir thoroughly, pour into greased basin. Steam for 3 hours. (Stoned raisins or sultanas could be used instead of figs). Sufficient for 4 to 6 persons. LIGHT PUDDING 6-oz. Flour. 1 teaspoonful Bi-carbonate of Soda. 3-oz. Shredded ATORA. 4-oz. Golden Syrup (warmed). 14 teaspoonsful Milk. Mix flour and suet together, stir in the syrup. Dissolve the soda in warmed milk and add to the mixture which must not be very liquid. Put into a greased basin. Steam for 3 hours. Sufficient for 4 to 6 persons. LLANBERIS PUDDING 1-lb. Flour. 2-oz. Sugar. 2-oz. Shredded ATORA. 2 tablespoonsful Strawberry Jam. | Egg. Teaspoonful Bi-carbonate Soda. Dessertspoonful Milk. Mix dry ingredients together, add jam, beat up egg and stir in. Dissolve the bi-carbonate of soda in the milk and add last. Only fill the basin a little over half. Steam for 24 hours. A very light pudding. Sufficient for 4 to 6 persons. LEMON , PUDDING 1-lb. Flour. 1-lb. Breadcrumbs. 2-oz. Sugar. 1-lb. Shredded ATORA. Pinch of Salt. Rind of 3 Lemons. | Egg. | tablespoonful Milk. Teaspoonful Baking Powder. Mix all the dry ingredients, then add egg well beaten with the milk. To prepare the lemons—cut off the yellow rind as thinly as possible and mince finely. Steam for 2 hours. Serve with lemon sauce. Sauce—Juice of 3 lemons, }-pint water, }-lb. lump sugar, | teaspoonful arrowroot. Boil sugar and water together 10 minutes, moisten arrowroot with a little cold water, pour over sugar, add the lemon juice, boil for 5 minutes and serve. Sufficient for 6 to 8 persons. JAM, ETC., ROLY-POLY PUDDING 6-oz. Flour. 3-0z. Shredded ATORA. Flat teaspoonful of Baking Powder. Pinch of Salt. Mix the flour, baking powder, salt and suet with cold water to a stiff paste. Roll out thin and spread over with jam, marmalade, or golden syrup. Roll over, pinch top and bottom edges together. Dip pudding cloth in boiling water, flour it, and wrap round pudding, tie ends with string. Steam for 2 hours. Sufficient for 4 to 6 persons. MARMALADE PUDDING 3-oz. Breadcrumbs. 3-oz. Flour. 3-oz. Brown Sugar. 3-oz. Shredded ATORA. 4-oz. Marmalade. Pinch of Salt. 4 teaspoonful Bi-carbonate of Soda. 2 teaspoonsful Water. | Egg. Mix dry ingredients together. Beat up egg in the marmalade. Dissolve soda in the water and add last. Grease pudding basin and then sprinkle with brown sugar, pour in the mixture. Steam for 24 hours. Serve with marmalade sauce. Sufficient for 4 to 6 persons. ORANGE PUDDING 3-oz. Breadcrumbs. 3-oz. Self-raising Flour. 4-oz. Shredded ATORA. 3-oz. Sugar. l-oz. Candied Orange Peel. Grated rind and juice of 2 Oranges. | Egg. Grease basin, decorate with strips of candied peel, thinly sliced. Mix ingredients together. Beat up egg, add orange juice and mix thoroughly. Steam for 3 hours. Sufficient for 4 to 6 persons. POMONA PUDDING 3-oz. Breadcrumbs. 3-oz. Flour. 3-oz. Sugar. 3-oz. Shredded ATORA. 4 teaspoonful Baking Powder. 2-oz. Sultanas. 2-oz. Dried Apricots (soaked overnight in cold water). | Egg. Not quite 4-pint Milk. Strain water off apricots, cut them in four and soak in the milk, slightly warmed, and place the vessel where it will keep just warm. Blend all the dry ingredients, then add the fruit and the egg well beaten. Mix up thoroughly. Grease basin, three-parts fill it, and steam for 3 hours. Sufficient for 6 to 8 persons. POUND PUDDING