Eggless Gingerbread.

¼lb.pound margarine, ½ cup sugar, ½ cup syrup, 2 teaspoons soda, 2 teaspoons ginger, ½ cup sugar, ¾ milk, 2 teaspoons cinnamon. Put all in a basin and warm until frothy; cool a little and add 2½ cups flour. Bake 1 hour in moderate oven.

Eggless Walnut or Fruit Cake.

½lb.pound butter, ½lb.pound sugar, ½lb.pound dates, 1 dessertspoon treacle, 1 tablespoon cocoa, 1 teaspoon baking powder, 4 teaspoons vinegar, 1 large cup milk, ½lb.pound chopped walnuts, 2 large cups flour, 2 teaspoons baking soda, vanilla to flaour. Beat butter and sugar, add milk with treacle and soda (heated), add flour, cocoa, baking powder, then dates and nuts, lastly vinegar and vanilla. Bake ¾ hour. Ice top. Substitute sultanas for walnuts.

Railway Cake.

1lb.pound flour, 4ozs.ounces sugar, 2ozs.ounces peel, 1 teaspoon spice, 4ozs.ounces beef dripping, ½lb.pound sultanas, 2 teaspoons baking powder. Rub dripping into flour, mix with milk or milk and water, into a stiff dough. Bake about 1½ hours.

Eggless Sponge.

¼lb.pound butter, ¼lb.pound sugar, 10ozs.ounces flour, 2 teaspoons cocoa, 2 teaspoons syrup, 1 teaspoon cinnamon, 2 level teaspoons soda, 1 large cup milk. Beat butter and sugar, add half milk with the syrup, then other ingredients and other half of milk with soda dissolved in it, slightly warmed. Ice with chocolate icing. Nice for school lunches.

Sicily Cake. (Eggless.)

3 large cups flour, 1lb.pound sultanas, 1½ cups sugar, ½lbpound butter, 3 teaspoons carbonate dissolved in little milk. Beat butter and sugar to a cream, add flour and sultanas gradually, then milk and soda, and further milk to make a nice mixture. Bake in moderate oven.

Catania Cake. (Eggless, Butterless.)

1 cup brown sugar, ½ teaspoon salt, 1¼ cups water, 2 cups flour, 1 cup any dried fruit, 2 teaspoons baking powder, 2 oz.ounce cut peel (optional), ¾ cup lard. Flavour with cinnamon. Boil sugar, water, fruit, lard, salt and spice together in saucepan for three minutes. When cool add sifted flour and baking powder. Mix well and bake in greased cake tin about 45 minutes in moderate oven.

Health Loaf. (No Eggs, Butter or Sugar.)

Into a baking bowl put one cup of milk. Mix into it 2 tablespoons syrup, 1 cup bran, 1 cup flour and, lastly, 1 teaspoon baking powder. Mix altogether and put into greased billy. Put lid on and steam for 2 hours.

Fruit Loaf. (No Eggs or Butter)

6oz.ounce flour, 6oz.ounce wholemeal, 3oz.ounce sugar, 60z. mixed fruit, 3 dessertspoons vinegar, milk to mix, salt to taste. Mix dry ingredients, add milk, adding vinegar last. Bake in moderate oven about 1 hour.

Apple Cake.

¼lb.pound butter, 5 tablespoons flour, 1½ teaspoons sugar, 3 teaspoons cornflour, 2 teaspoons cinnamon, small teaspoon baking powder. Mix flour, cornflour, sugar and cinnamon together; melt butter and work in. If not moist enough add a little milk. Roll out thin and cover plate with a layer of paste, put stewed apples on top and cover with layer of paste. Bake in moderate oven.

Cheap Seed Cake.

1½ cups flour, 2oz.ounce sugar, 2oz.ounce dripping, ½ cup milk, 1 preserved egg, 1½ teaspoons baking powder, ½ teaspoon salt, Hansells carraway, essence to flavour. Put powder in the flour, rub in dripping, add all dry ingredients, beat egg, add milk, mix, pour into well-buttered tin. Bake 1 hour.

Allied Cake.

¼lb.pound butter, cup brown sugar, ¼lb.pound raisins, teaspoon spice, ¼lb.pound sultanas, ¼lb.pound currants, ½cup syrup, nutmeg. Put into bowl, pour over ½ pint hot water in which 1 heaped teaspoon soda has been dissolved, then stir in sufficient flour to make a medium batter (about 3 cups). Bake 1½ hours in medium oven.

Tobruk Eggless Cake.

½lb.pound margarine or butter, ½lb.pound flour, ½lb.pound ground rice, ½lb.pound sugar, ½lb.pound currants, ½lb.pound sultanas, ½oz.ounce cinnamon, 1 teaspoon soda, pinch salt, milk to mix. Cream butter and sugar, add dry ingredients. Put soda in milk and warm and add last. Bake 2 hours.

Durbin Bun.

½lb.pound flour, 4ozs.ounces sugar, 2 small teaspoons baking powder, 4 ozs.ounces dripping, 2ozs.ounces currants, pinch mixed spice, salt, milk to mix. Mix flour and salt in basin, rub in dripping, currants, baking powder, sugar, spice and milk. bake in patty pans 15 minutes.

Fruit Slices.

Filling: 4 or 5 apples, ½lb.pound dates, 1 tablespoon water, ½ lemon juice (or essence). Stir over fire till soft, and cool before using.

Sift 3 cups flour, 3 tablespoons sugar, 1 teaspoon soda, 2 teaspoons cream of tartar. Rub in ¼lb.pound butter or margarine, mix till stiff dough with milk. Roll out half thinly, cover with filling; roll remainder and put on top; prick with fork. Bake in moderate oven. Ice with lemon icing, and cut when cold.

Spiced Honey Cake.

2 cups flour, 2 tablespoons honey, 2 ozs.ounces butter, small teaspoon baking soda, 1 tablespoon sugar, 2 teaspoons cream of tartar, salt, milk to mix. Sift dry ingredients, work in butter and honey to soft dough, with milk. Mix together 2 tablespoons sugar, 1 teaspoon spice, and roll in spoonful of mixture. Place on cold greased tray and bake about 10 minutes in hot oven.

Nutty Joys.

2 large cups rolled oats, 1 large cup brown sugar, ½ large cup flour, 3ozs.ounces melted butter, small teaspoon soda, 2 tablespoons boiling water, almond essence. Mix dry ingredients, add butter and soda dissolved in water. Drop on cold tray and bake slowly till brown.

All Nations Cake.

3 cups flour, 1 cup sugar, 1½ cups dripping, 1 cup sultanas, 1 cup raisins, 1 cup milk, 2 teaspoons soda dissolved in milk, 1 dessertspoon syrup (warmed), 2 tablespoons vinegar, peel if liked. Rub dripping into flour, add syrup, sugar and fruit, make hole in centre, pour in milk and soda, give a few stirs, then add vinegar. Bake in fairly deep tin 2½ to 3 hours.

Tunis Cakes.

1oz.ounce butter, 2ozs.ounces brown sugar, 1oz.ounce peel, 4ozs.ounces currants, ½ teaspoon cinnamon, nutmeg, ¼lb.pound short or flaky pastry. Cream butter and other ingredients. Roll out pastry thinly and cut into rounds. Put a little mixture on each, wet edges, pinch together to form ball, turn over, flatten till currants show through. Mark top, sprinkle with sugar and bake.

Spitfire Cake.

1 cup sugar, 1 cup dripping, 1 cup currants, 1 cup sultanas, 1 cup hot water, ½ packet spice, ½ teaspoonful ginger, lemon peel to taste. Boil together 5 minutes and allow to cool. Add 2½ cups flour, 1 teaspoon soda dissolved in boiling water. Mix well and bake 1½ to 2 hours.

Victory Gems.

1 teacup bran, ½ teacup wholemeal, ½ teacup syrup, ½ teacup milk, ¼ teaspoon soda, ¼ teaspoon baking powder, ½ teaspoon salt, nuts if liked. Mix bran, wholemeal, salt and powder, add syrup warmed, add soda dissolved in milk, and mix well. Cook in ungreased patty tins in moderate oven.

Freyberg Cakes.

3 cups milk oaties, 1 cup flour, ¼lb.pound margarine, 3 tablespoons sugar, pinch salt, small teaspoon baking powder, little milk warmed to mix. Cream butter and sugar, add oaties, flour, etc., roll out rather thin, cut inpieces and bake in moderate oven.

Stalin Gingerbread.

¼-cup syrup, ½-cup water, 3ozs.ounces shreddo, 2ozs.ounces brown sugar. Boil together 5 minutes, allow to cool, and beat till smooth. Sift ¾lb.pound flour, 1 teaspoon ground ginger and 1 teaspoon cinnamon into a bowl, add ½ teaspoon soda dissolved in 1 tablespoon warm water into saucepan; then add dry ingredients, mix fairly slack, and bake in shallow tins in slow oven for 1½ hours. Keep 3 days before using. Cut in slices and butter.

Canadian Cake. (Eggless.)

½lb.pound butter or margarine, ½lb.pound sugar, 1lb.pound flour (wholemeal or vi-max), 1 cup milk, 3 level teaspoons soda, ¾lb.pound fruit (more if desired), pinch salt, 1 teaspoon cinnamon, ½ teaspoon spice, 3 tablespoons vinegar. Cream butter and sugar, add other ingredients, lastly vinegar. bake in moderate oven 1½ to 2 hours, according to size of tin.

Cheap Fruit Cake.

1lb.pound flour, 6ozs.ounces butter, 8ozs.ounces sugar, 2 preserved eggs, 1lb.pound currants, ¼lb.pound peel, 1 cup sultanas, 2 teaspoons soda, ½ pint boiled milk, 2 teaspoons lemon essence, 1 teaspoon almond essence. Rub butter into flour, soda and sugar, add fruit, etc., beat eggs. Put into boiling milk and beat again, and add to dry ingredients. Mix well and backe 2½ hours, according to tin.

Economical Chocolate Sponge. (Sugarless and Butterless.)

3 eggs, ½ cup milk, 2 tablespoons golden syrup, 1 cup flour (large), 1 teaspoon baking powder, vanilla essence, 1 tablespoon cocoa, warm milk and golden syrup (if curdles don't worry). Beat eggs until frothy, sift in flour, baking powder and cocoa, add milk mixture and essence. Mix all well and put in one large or two small tins. Moderate oven about 20 minutes. Ice or fill as desired.

Malt Biscuits

¼lb.pound margarine, ½ cup sugar, 1 egg, 1 large tablespoon malt, 2 cups flour, 1 level baking powder, ½ teaspoon soda, pinch salt. Cream margarine and sugar, add egg, malt flour, etc. Roll out thin, cut with mustard tin. Moderate oven.

Malt Biscuits. (No Eggs.)

¼lb.pound margarine, 1 tablespoon sugar, 1 tablespoon malt, 1 tablespoon syrup, 1 small teaspoon soda, 1½ cups flour. Cream margarine and sugar, melt malt and syrup fairly hot, stir in soda and beat till frothy; add to margarine and sugar, beat well, add flour, put on cold tray, press flat, mark with a fork, and bake in moderate oven.

Creamota Wafers.

¼ cup flour, 1 cup creamoata, 3 teaspoons sugar, ¼lb.pound margarine, 1 level teaspoon cream of tartar, 1 level teaspoon soda, pinch salt. Rub margarine into flour and creamoata, add dry ingredients, mix with milk or water. Roll out very thin in creamoata. Bake on cold tray in moderate oven.

Bran Wafers.

6ozs.ounces flour, 2ozs.ounces bran, 3ozs.ounces butter, 2ozs.ounces sugar, 2 level teaspoons baking powder, 3 tablespoons milk. Rub buter or margarine into flour and other ingredients. Roll out very thin, put on cold tray and bake in moderate oven.

Montgomery Biscuits.

7ozs.ounces butter, 2ozs.ounces sugar, 6ozs.ounces flour1oz.ounce cocoa, 2ozs.ounces kornies. Beat butter and sugar, add flour and cocoa, lastly kornies. Put on cold tray, flatten out with hand, and bake in moderate oven. Ice when cold with chocolate icing.

Tripoli Biscuits.

Put in a saucepan the following:―¼lb.pound butter or margarine, 1 tablespoon syrup, 2 tablespoons boiling water. Melt, but do not boil. Add 1 large cup flour, 1 large cup rolled oats, 1 large cup coconut, ½ cup sugar, 2 small teaspoons baking powder. Put on cold tray in spoonfuls, press flat, and bake in moderate oven.

Maadi Biscuits.

8ozs.ounces flour, 2ozs.ounces butter, 1oz.ounce sugar, 2ozs.ounces lard, ¼ packet raisins, pinch salt, milk to mix. Rub butter and lard into the flour, add other ingredients, mix to a very stiff dough, roll out to ¼in.inch thick, and bake in moderate oven 20 to 30 minutes.

Aussie Crisps.

10ozs.ounces rolled oats, 4ozs.ounces sugar; dissolve 6ozs.ounces butter and 1 dessertspoon syrup; stir in sugar and rolled oats, pinch salt, and mix well. Put into well-greased baking dish and bake in moderate oven 20 minutes. When cold cut into lengths.

Highlander Biscuits.

4ozs.ounces butter, 2ozs.ounces sugar, 2 teaspoons “Highlander” sweetened milk, ½ teaspoon vanilla, 6ozs.ounces flour, 1 teaspoon cake powder or 1 teaspoon baking powder and 1 tespoon custard powder. Cream butter and sugar, add milk, then dry ingredients. Bake in moderate oven.

American Fingers.

1 tablespoon butter, 1 tablespoon syrup, 2 tablespoons sugar, ½ cup coconut, 1 cup flour, 1 teaspoonful cream of tartar, ½ teaspoon soda, pinch salt, milk to mix into a stiff dough. Beat butter and sugar, and syrup well; add flour, etc., and milk. Have very stiff, roll out thin, spread with raspberry jam, fold over and cut into fingers. Bake in moderate oven for 10 minutes.

Ginger Snaps. Makes a Large Quantity.

½lb.pound margarine, ½ cup sugar, 1 preserved egg, 2 teaspoons ground ginger, 18ozs.ounces flour, 1 teaspoon soda, 1 teaspoon cream of tartar, 1 small cup syrup. Mix as usual, roll into balls, put on cold tray, press flat. Cook in not too hot an oven.

Ginger Snaps No. 2.

2 cups flour, 1 cup dripping, 1 cup syrup, ½ cup sugar, 2 teaspoons ground ginger, 1 teaspoon soda, 1 tablespoon boiling water. Melt syrup and dripping together, mix dry ingredients together except soda, pour in the syrup and dripping mixture, melt soda in boiling water and add to the rest. Stir thoroughly and allow to cool. Cut into rounds, put on cool tray, bake till crisp in fairly hot oven.

Marine Biscuits. (Economical)

1lb.pound flour, ¼lb.pound good dripping, 1 cup sugar, ¾ cup milk, ½ teaspoonful soda, 1 teaspoonful cream of tartar. Put dripping and milk in saucepan to heat, rub soda and cream of tartar into flour, add the sugar and hot milk, mix well, and form into biscuits. Bake in brisk oven.

Cairo Nutties.

6ozs.ounces flour, 4ozs.ounces butter or margarine, 3ozs.ounces light brown sugar, 2 teaspoons syrup, 1 teaspoon ground ginger, ½ teaspoon baking powder, pinch salt, vanilla, nuts. Cream butter and sugar, add syrup, sifted dry ingredients, and mix well. Place small teaspoon on cold tray, press half walnuts on top, and bake in moderate oven 12 to 15 minutes.

Family Duff. (No Eggs.)

Pour 1½ cups boiling water over 1 teaspoonful soda and 2 good tablespoons good dripping. Stir till dissolved and leave 20 minutes. Add 1 cup mixed fruit, 2 cups flour, ¼ teaspoon nutmeg, ¼ teaspoon spice, ¾ cup sugar. Stir well, pour into greased basin, and leave overnight. Cover and steam 3 hours or more.

Custard. (Eggless and Sugarless.)

Dissolve 1 rounded tablespoon syrup in one pint warm milk, pour into a piedish and stand dish in a meat tin of cold water. Bake in a very slow oven for 30 to 45 minutes. May be served hot or cold, alone or with fruit. Sets like an egg custard.

Sugarless Custard. (Nice with above.)

Mix 1 teaspoon cornflour into a paste with 1 teaspoon vanilla custard powder with milk. Boil the remainder of the pint of condensed milk and pour gradually on to the cornflour paste, stirring all the time. Continue stirring while it boils gently for 4 minutes.

Plum Pudding. (No Eggs or Sugar.)

½lb.pound flour, 1 teaspoon baking powder, ½ teaspoon spice, ½ teaspoon ground ginger, ½lb.pound breadcrumbs, ½lb.pound “Shreddo,” 1lb.pound mixed fruit, 2 tablespoons marmalade, 1 pint milk or milk and water. Sift flour, baking powder and spices well together, then add all other ingredients. Mix well together, then stir in the milk, mix well, turn into greased basin, cover and boil 3 hours.

Bread Pudding.

1 breakfast cup stale bread, ½pt.pint milk, 1 tablespoon fat, 1 tablespoon sugar, 2 tablespoons mixed dried fruit, ½ teaspoon mixed spice, 1 teaspoon blank treacle or syrup, ½ teaspoon bicarbonate of soda.

Method.―Soak the bread in hot milk for 10 to 15 minutes. Flake with a fork. Add the other ingredients and mix well. Grease and sugar a “Yorkshire” tin, add the mixture and bake ¾-1 hour in a moderate oven, or steam in a covered basin for 1½ hours.

Chocolate Pudding.

4 tablespoons flour, 4 tablespoons grated raw potatoes, ½ teaspoon baking powder, 1 tablespoon fat, 1 tablespoon cocoa, 1½ tablespoons syrup or sugar, 1 egg, milk and water.

Method.―Mix in the usual way. Steam in a greased bowl for 1½ hours or bake in a greased “Yorkshire” tin for 1-1¼ hours.

Economical Apple Pudding.

4 tablespoons flour, 4 tablespoons raw grated potato or fine oatmeal, 1 tablespoon fat, 1 apple, 2 tablespoons dates or prunes, 1 teaspoon baking powder, 1-2 cloves, pinch of salt, milk and water to mix.

Method.―Rub in the fat into the flour. Add the dry ingredients, the chopped apple and the fruit, etc., and mix to a dropping consistency with milk and water. Place in a well-greased tin and bake for about 1 hour. A few minutes before serving dust with ½ tablespoon sugar and allow to brown.

Patriotic Pudding

4 tablespoons flour, 4 tablespoons grated raw potato or fine oatmeal, 1 tablespoon fat, 2 tablespoons jam, treacle or syrup, ½ teaspoon bicarbonate of soda, pinch of salt, 2 teaspoons grated orange or lemon rind (if available), milk and water to mix.

Method I.―Rub the fat into the flour, add the rest of the dry ingredients and mix well. Add the jam or syrup, heated in four tablespoons of milk, and mix to a soft mixture, adding more milk or water if necessary. Turn into a well-greased bowl, cover and steam for 1 hour.

Method II.―Place jam or treacle in the bottom of a well-greased bowl, make the mixture as above, mixing the dry ingredients with the milk only.

Ginger Pudding.

4 tablespoons flour, 2 tablespoons fine oatmeal, 1 medium carrot (minced), ½ teaspoon carbonate of soda, 1 tablespoon fat, ½ teaspoon ground ginger, 2 tablespoons treacle or golden syrup, milk to mix. Mix in usual way, bake and serve with custard.

Sweet Surprise.

4 tablespoons flour, 2 tablespoons grated raw potato, 1 medium grated raw carrot, ½ teaspoon bicarbonate of soda, ½ teaspoon spice, 1 tablespoon suet or hard fat, 2 tablespoons sultanas or other dried fruit (optional), 1 teaspoon syrup, salt, milk to mix.

Method.―Mix all the dry ingredients thoroughly. Add milk and mix to a dropping consistency. Put into a greased basin, steam for 2 hours. Serve with a chocolate sauce.

Benghazi Pudding.

8 tablespoons flour, 2 tablespoons butter, 2 tablespoons breadcrumbs, 2 tablespoons sugar, 2 tablespoons jam, 1 cup milk, 1 teaspoon soda.

Rub butter into flour, add other ingredients, mix with milk in which soda has been added. Steam 2¼ hours.

Potato Sponge Pudding.

3ozs.ounces grated raw potatoes, 6 ozs.ounces flour, 1 teaspoon baking powder, 1oz.ounce butter, 1 egg, 2ozs.ounces sugar, pinch salt, 1oz.ounce cocoa, little milk.

Cream butter and sugar, beat in potato and egg. Mix flour, cocoa, salt and baking powder, and add this alternately with the liquid to make soft mixture. Steam in a greased basin 1 to 1½ hours.

Egyptian Pudding.

1 cup flour, 1 tablespoon butter, ½ cup sultanas, 1 teaspoon soda, 1 tablespoon syrup.

Rub butter into flour, add other ingredients and mix with boiling water. Steam 1½ hours.

Pacific Pudding.

Sieve together 1 cup flour, 2 teaspoons ground ginger. Rub in 3ozs.ounces butter or dripping, add ½ cup sultanas and ½ cup syrup, warmed. Dissolve ½ teaspoon soda in ½ cup of milk and add to mixture. Steam 2 hours.

Eggless Steam Pudding

½ cup “Shreddo” or 1 tablespoon butter, ½ cup sugar, 1 cup milk with 1 teaspoon soda dissolved in it; add 1 cup flour, 1 cup breadcrumbs, 1 cup diced apples and ½ cup sultanas.

Steam in greased bowl 2 hours.

Navy Batter Pudding.

Butter a dish, peel and slice some apples, fill dish with layers of apples, nutmeg and sugar.

Make a batter of yolk of 1 egg, 1 tablespoon butter, ½ cup sugar, 1 cup flour, 1 teaspoon baking powder, ½ cup milk.

Mix altogether and pour over apples. When baked add beated white of egg with a little sugar on top. Return to oven to brown.

Victory Pudding.

2 cups flour, 2 teaspoons baking powder and pinch of salt sifted together; add 1 cup of “Shreddo” and make into soft dough with milk or milk and water. have some apples peeled and cored. Take piece of dough and bury the apples in it. Put into a deep pudding dish, and on top of each dumpling place a small piece of butter, and over all sprinkle a cup of brown sugar and a cup of boiling water. bake in hot oven ¾ hour.

Date Pudding.

2ozs.ounces butter, 4ozs.ounces flour, 2ozs.ounces sugar, ½ teaspoon baking powder, 1 egg, 2 tablespoons milk, dates, pinch of salt.

Cream butter and sugar, add egg, add milk and sifted flour and baking powder. bake ¾ hour or steam 1½ hours. May be cooked on stewed fruit as a sponge.

Churchill Pudding.

2 apples grated, 2 tablespoons syrup, ½ flour, ¼lb.pound “Shreddo,” 1 teaspoon baking powder, milk and water.

Mix dry ingredients with milk and water, roll out and spread with apples and syrup. bake in moderate oven.

Roosevelt Pudding.

1 cup flour, 1 oz.ounce margarine, 1 oz.ounce sugar, 1 teaspoon soda.

Mix like a scone mixture with milk and water, put into a greased basin. Put ½ cup boiling water, 1 oz.ounce margarine, 1 tablespoon syrup together and melt and pour over pudding. Steam 1 hour, with no cover over basin.

Airforce Pudding

1 cup flour, 1 cup milk, ½ cup sugar, 1 cup chopped apples, 1 cup sultanas, 1 teaspoon soda, 1 cup breakcrumbs, 1 tablespoon butter or dripping.

Rub butter into flour, add other ingredients, mix with milk to which soda has been added. Put into greased basin and steam 2 hours.

Soldier’s Pudding.

Peel and slice 4 large apples, put into piedish. Pour over ½ cup cold water and sprinkle with cinnamon, Rub together 2½ tablespoons butter, 1 cup flour, ½ cup sugar until it looks like breadcrumbs. Sprinkle over the apples and bake ½ to ¾ hour in a moderate oven. Excellent.

Dumplings in Syrup

Peel and core the desired number of apples. Have some pastry ready and roll half an apple in a piece of pastry. Place them in a piedish and pour over 1 cup boiling water in which 1 heaped tablespoon of syrup has been dissoved. Bake in moderate oven.

Treacle Pudding.

3 tablespoons flour, 3 tablespoons medium oatmeal, 1 tablespoon margarine, 1 tablespoon syrup or sugar, ¼-½ pint milk and water, ½ teaspoon bicarbonate of soda, 2 tablespoons dried fruit, 1 teaspoon treacle, ½ teaspoon ground ginger or spice.

Method.―Rub the fat into the flour. Add oatmeal, sugar, soda and fruit and mix well. Bind together with treacle heated in the milk. Turn into a greased mould or basin and steam for 1½-2 hours. Turn out and serve with a sweet sauce or custard.

Economy Jam. (No Sugar Required.)

2lbs.pounds stoneless dates, 6 sweet oranges, 3 pints water, 1 lemon.

Grate oranges and lemon finely, removing all pips. Boil with the 3 pints of water until soft. Add chopped dates and boil for a further 20 minutes. Ideal for children’s lunches.

Porridge Crumpets.

Knead cold left-over porridge with sufficient flour to enable you to roll out mixture evenly. Roll to ½ inch thicknesses, cut into rings of required size and fry in hot pan, with a little butter, until golden brown on both sides. When cold split through the middle, toast and butter.

Baked Apples.

Allow 1 large or 2 small apples per person. Wipe, core and fill the centre of the apple with a little honey or syrup and a few raisins or sultanas. Place apples in a tin with a very little water, and bake in a moderate oven until cooked.

Fritters (No Eggs.)

4 tablespoons flour, 2 tablespoons custard powder, 2 teaspoons baking powder.

Mix with milk, add grated apples or sliced bananas, and fry in deep fat a golden brown.

Lemon Honey.

1 lemon, 1 egg, 2ozs.ounces butter, 4ozs.ounces sugar.

Beat butter and sugar, add egg and lemon juice. Steam in a bowl until thick and creamy.

Delicious Savoury.

Cut up one large onion finely and two large apples, stew till tender with a little water, butter, pepper and salt. Turn into a pyrex dish. Pour over 2 beaten eggs, 1 cup milk, ½ cup breadcrumbs, 2ozs.ounces grated cheese. Put few pieces of butter on top and bake in a good oven 30 minutes.

Cheese Crispies

2 tablespoons each of medium oatmeal and grated cheese, 1 tablespoon flour, 1 teaspoon baking powder, salt and pepper to taste, and little water. Mix all dry ingredients together, then add water to make to a soft consistency. Drop in spoonfuls into hot fat, shapping them into thick cakes in frying pan. Fry till golden brown on both sides. Serve hot or cold. If served hot sprinkly with cheese and toast under the grill.

Marrow Honey

Peel and seed and weigh marrow and cook till tender. Streain and mash with fork. To each pound of marrow add grated rind and juice of 2 lemons, 2 ozs.ounces butter and 1lb.pound sugar. Beat all together and boil for ½ hour.

Parsley Honey.

Put some parsley in a pot and cover with water, bring to boil and boil for ½ hour. Strain through a bag and to each pint of juice add 1lb.pound sugar and juice of 1 lemon.

A Very Good Home-Made Coffee.

5 cups of bran, 2 cups of treacle.

Put in a piedish and heat in oven, continually stirring. Care must be taken not to leave too long without stirring, as it will burn. Cook till dry—may take an hour—in a moderate oven. When cool put in airtight tin. Similar in flavour to “Instant Postum.”

Suva Pudding.

Soak 4 tablespoons sago in 1 cup milk for 2 hours or more, 1 heaped cup bread crumbs, ½ cup sugar, 1 level cup raisins, 2ozs.ounces butter, 1 small teaspoon soda dissolved in 1 tablespoon milk. Mix all together and steam 3 hours.

When making scones add a tablespoon of cornflour, and they will be much finer and lighter.

When making a bread custard always soak the bread in milk first. This gives the custard a better flavour.

When cooking bacon dip in milk, then in flour, and fry. Greatly improves the flavour.

To make delicious celery salt take a large bunch of fresh celery leaves, wash and dry carefully, place in the oven and allow to bake until leaves are sufficiently crisp to rub into a fine powder. Put powdered leaves through a flour sieve, which reduces them to a still finer powder. Take the required amount of salt, put into airtight class jars with celery powder, and mix well. Will keep for a long time in airtight jars, and is excellent for flavouring purposes.

Nex time you make your window curtains have the top and bottom hems alike. If the lower part fades or wears you can easily reverse the curtains.

Non-Slip Floor Polish.

Place a small lump of polish in a bucket and pour sufficient boiling water over it till dissolved. Add soapy water and wash floor as usual.

A safe way where there are children.

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