3-lb. Flour. 4-lb. Breadcrumbs. 4-!b. Raisins. 4-lb. Currants. 4-Ib. Shredded ATORA. l-oz. Candied Peel. 4-0z. Ground Almonds. ! Egg. One-third-pint of Milk✪ Plum Pudding. Teaspoonful Baking Powder. Mix together all the dry ingredients, add egg well beaten in milk. Pour into greased basin, cover with greased paper, and steam for 34 hours. Serve with custard sauce. Sufficient for 8 to 10 persons. RAISIN PUDDING 4-oz. Flour. 4-0z. Breadcrumbs. 4-oz. Shredded ATORA. 2-oz. Sugar. 3-Ib. Stoned Raisins. Small teaspoonful Bi-carbonate of Soda. Pinch of Salt. | Egg and Milk to moisten✪ Raisin Pudding. Cut raisins in half, mix ingredients together, stir in egg beaten up with enough milk to moisten (egg optional). Pour into greased basin, cover with greased paper, and steam for 3 hours. Sufficient for 6 to 8 persons. ROCHDALE PUDDING 44-0z. Bread. {4-0z. Shredded ATORA. 3-o0z. Sultanas. 2-oz. Sugar. | Egg. 3-pint Milk. A few drops of Essence of Almonds or Vanilla✪ Rochdale Pudding. Grease pie-dish, cut thin slices of bread, place these in dish, and between each slice sprinkle sultanas and ATORA. Beat egg with milk and flavouring, and pour over. Bake in slow oven until brown, about ? hour. It is advisable to let the pudding soak before placing in oven, so that a little more milk may be added if necessary. Sufficient for 6 persons. SAGO FRUIT PUDDING 4-0z. Small Sago. 4-pint Water. 6-0z. Breadcrumbs. 6-o0z. Currants, Raisins, Figs, or Dates. 2-0z. Shredded ATORA. 2-oz. Brown Sugar. }-pint Milk. 4 teaspoonful Bi-carbonate of Soda✪ Sago Fruit Pudding. Soak sago overnight in the water. If using large fruit, cut it up. Break up the sago with a fork and mix with the other ingredients, add milk to make a fairly stiff mixture, put into a buttered basin and steam for 3$ hours. Turn out and serve with or without sauce. Note—An extremely light and nice pudding. Sufficient for 6 to 8 persons. SPICE PUDDING 6-0z. Flour. 3-0z. Shredded ATORA. 6-0z. Golden Syrup. |-oz. Brown Sugar, 2-0z. thinly-sliced Candied Peel. | teaspoonful each of Ground Ginger. Cinnamon and Allspice. | teaspoonful Bi-carbonate of Soda. Milk.✪ Spice Pudding Warm syrup, then mix in dry ingredients. Moisten to a stiff mixture with milk (about a tablespoonful), stir well and pour into greased basin. Steam for 3 hours. Sufficient for 6 to 8 persons. SPANISH PUDDING 6-0z. Ground Rice. }-lb. Shredded ATORA. }-lb. Sugar. Teaspoonful Baking Powder. | Egg. 2tablespoonsful of Milk. Pinch of Salt. 6-0z. Dried Apricots✪ Spanish Pudding. Put apricots to soak in water overnight, drain off water next day and cut up. Mix rice, salt, baking powder, and ATORA, then add the apricots. Beat up egg with sugar and add milk. Put in greased basin, cover with greased paper, steam for 3 hours. Sufficient for 6 to 8 persons. SUET PUDDING 3-lb. Flour. 3-0z. Shredded ATORA. Large teaspoonful Baking Powder. Pinch of Salt✪ Suet Pudding. Mix flour, baking powder and salt, then add suet. Moisten with water to a fairly stiff paste. Steam for 2 hours. Sufficient for 4 to 6 persons. SUET CRUST FOR PUDDINGS 6-0z. Flour. 3-0z. Shredded ATORA. Pinch of Salt. Level teaspoonful of Baking Powder✪ Suet Crust for Puddings. Mix the flour, baking powder, and salt well together, add the shredded ATORA and mix—do not rub in. Add water to mix to a firm paste (it should leave the bowl perfectly clean), roll out to thickness required, 4-inch is usually liked. (See recipe for “‘Fresh Fruit Puddings’’). Sufficient for a fruit pudding for 4 to 6 persons. SYRUP SPONGE PUDDING 6-0z. Breadcrumbs. 3-0z. Shredded ATORA. Breakfast cup of Golden Syrup. Grated rind and juice of | Lemon. | Egg✪ Syrup Sponge Pudding. Mix breadcrumbs with the ATORA and lemon peel, grated, then stir in warmed syrup and lemon juice, lastly the egg, well beaten. Turn into a greased basin, cover with greased paper, and steam for 3 hours. Sufficient for 4 to 6 persons. TREACLE PUDDING 8-0z. Fiour. 4-0z. Shredded ATORA. Teaspoonful Baking Powder. Pinch of ✪ Treacle Pudding

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

3-lb. Flour. 4-lb. Breadcrumbs. 4-!b. Raisins. 4-lb. Currants. 4-Ib. Shredded ATORA. l-oz. Candied Peel. 4-0z. Ground Almonds. ! Egg. One-third-pint of Milk. Teaspoonful Baking Powder. Mix together all the dry ingredients, add egg well beaten in milk. Pour into greased basin, cover with greased paper, and steam for 34 hours. Serve with custard sauce. Sufficient for 8 to 10 persons. RAISIN PUDDING 4-oz. Flour. 4-0z. Breadcrumbs. 4-oz. Shredded ATORA. 2-oz. Sugar. 3-Ib. Stoned Raisins. Small teaspoonful Bi-carbonate of Soda. Pinch of Salt. | Egg and Milk to moisten. Cut raisins in half, mix ingredients together, stir in egg beaten up with enough milk to moisten (egg optional). Pour into greased basin, cover with greased paper, and steam for 3 hours. Sufficient for 6 to 8 persons. ROCHDALE PUDDING 44-0z. Bread. {4-0z. Shredded ATORA. 3-o0z. Sultanas. 2-oz. Sugar. | Egg. 3-pint Milk. A few drops of Essence of Almonds or Vanilla. Grease pie-dish, cut thin slices of bread, place these in dish, and between each slice sprinkle sultanas and ATORA. Beat egg with milk and flavouring, and pour over. Bake in slow oven until brown, about ? hour. It is advisable to let the pudding soak before placing in oven, so that a little more milk may be added if necessary. Sufficient for 6 persons. SAGO FRUIT PUDDING 4-0z. Small Sago. 4-pint Water. 6-0z. Breadcrumbs. 6-o0z. Currants, Raisins, Figs, or Dates. 2-0z. Shredded ATORA. 2-oz. Brown Sugar. }-pint Milk. 4 teaspoonful Bi-carbonate of Soda. Soak sago overnight in the water. If using large fruit, cut it up. Break up the sago with a fork and mix with the other ingredients, add milk to make a fairly stiff mixture, put into a buttered basin and steam for 3$ hours. Turn out and serve with or without sauce. Note—An extremely light and nice pudding. Sufficient for 6 to 8 persons. SPICE PUDDING 6-0z. Flour. 3-0z. Shredded ATORA. 6-0z. Golden Syrup. |-oz. Brown Sugar, 2-0z. thinly-sliced Candied Peel. | teaspoonful each of Ground Ginger. Cinnamon and Allspice. | teaspoonful Bi-carbonate of Soda. Milk. Warm syrup, then mix in dry ingredients. Moisten to a stiff mixture with milk (about a tablespoonful), stir well and pour into greased basin. Steam for 3 hours. Sufficient for 6 to 8 persons. SPANISH PUDDING 6-0z. Ground Rice. }-lb. Shredded ATORA. }-lb. Sugar. Teaspoonful Baking Powder. | Egg. 2tablespoonsful of Milk. Pinch of Salt. 6-0z. Dried Apricots. Put apricots to soak in water overnight, drain off water next day and cut up. Mix rice, salt, baking powder, and ATORA, then add the apricots. Beat up egg with sugar and add milk. Put in greased basin, cover with greased paper, steam for 3 hours. Sufficient for 6 to 8 persons. SUET PUDDING 3-lb. Flour. 3-0z. Shredded ATORA. Large teaspoonful Baking Powder. Pinch of Salt. Mix flour, baking powder and salt, then add suet. Moisten with water to a fairly stiff paste. Steam for 2 hours. Sufficient for 4 to 6 persons. SUET CRUST FOR PUDDINGS 6-0z. Flour. 3-0z. Shredded ATORA. Pinch of Salt. Level teaspoonful of Baking Powder. Mix the flour, baking powder, and salt well together, add the shredded ATORA and mix—do not rub in. Add water to mix to a firm paste (it should leave the bowl perfectly clean), roll out to thickness required, 4-inch is usually liked. (See recipe for “‘Fresh Fruit Puddings’’). Sufficient for a fruit pudding for 4 to 6 persons. SYRUP SPONGE PUDDING 6-0z. Breadcrumbs. 3-0z. Shredded ATORA. Breakfast cup of Golden Syrup. Grated rind and juice of | Lemon. | Egg. Mix breadcrumbs with the ATORA and lemon peel, grated, then stir in warmed syrup and lemon juice, lastly the egg, well beaten. Turn into a greased basin, cover with greased paper, and steam for 3 hours. Sufficient for 4 to 6 persons. TREACLE PUDDING 8-0z. Fiour. 4-0z. Shredded ATORA. Teaspoonful Baking Powder. Pinch of

The Atora book of tested recipes