DE MESTRE PUDDING
* 1/2 lb. Flour—1d. * * 1/4 lb. Raisins—2d. * * 1/4 lb. Sugar—1d. * * 1 oz. Dripping * * 1 teaspoonful Carbonate of Soda * * 1 gill Boiling Water—1/2d. * * Total Cost—41/2 d. * * Time—Three Hours. * Put the flour into a basin; stone the raisins and cut them in half, mix in the sugar and carbonate of soda. Dissolve the dripping in the water, pour in and make into a dough; leave it to stand all night. Dip a cloth in boiling water and tie the pudding up tightly. Plunge into plenty of boiling water, and keep it boiling steadily for three hours; turn into a hot dish. A little custard sauce served with this pudding is a great improvement.
YANKEE PUDDING
* 1 Egg, and its Weight in Flour—1 1/2d. * * Sugar—1/2d. * * Bread Crumbs—1/2d. * * 1 tablespoonful Marmalade—1d. * * 1/2 teaspoonful Carbonate of Soda * * 1/2 gill Milk—1/2d. * * Total Cost—4d. * * Time—One Hour. * Mix the flour, sugar, and bread crumbs together; stir in the marmalade. Make the milk just warm, dissolve in it the soda. Beat up the egg and mix together, pour this over the dry ingredients, beat for a few minutes; turn into a buttered basin. Tie over it a cloth, plunge into boiling water, and boil one hour. Serve either hot or cold. A spoonful of marmalade placed on the top of this pudding just before serving is an improvement.
SPONGE ROLL
* 3 tablespoonsful Flour—1/2d. * * 3 tablespoonsful Sugar—1d. * * 3 Eggs—3d. * * 2 teaspoonsful Baking Powder—1d. * * 3 teaspoonsful Jam—1 1/2d. * * Total Cost—7d. * * Time—10 Minutes. * Beat the eggs and sugar together for five minutes, mix the flour and baking powder together and stir them lightly in. Pour into a well-buttered tin and bake in a quick oven for eight or ten minutes. Turn on to a damp cloth and roll up directly; warm the jam in a saucepan while the roll is cooking, and if it is very stiff mix in a spoonful of water. Take the roll out of the cloth and lay flat on a piece of sugared paper, spread the jam on quickly and roll up again; place on a sieve till cold.
SEED CAKE
* 1 lb. Flour—2d. * * 6 oz. Dripping * * 6 oz. Sugar—1 1/2d. * * 1 1/2 teaspoonsful Caraway Seeds—1/2d. * * 1 Egg—1d. * * 2 teaspoonsful Baking Powder * * 1 gill Milk or Water—1 1/2d. * * Total Cost—61/2 d. * * Time—One Hour and a Half. * Sift the flour into a basin and rub in the dripping; carefully stir in the sugar, baking powder, and caraway seeds.
Beat up the egg and milk or water, and mix the dry ingredients into a dough; beat for two or three minutes. Turn into a cake tin which has been well rubbed with dripping, stand on a baking sheet and place in a moderate oven. Bake for one hour and a half or longer, test it by running a skewer right through the centre; if it comes out clean the cake is done. Turn it out of the tine carefully and stand on a sieve till cold.
SCONES—No. 1