* 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

* 3/4 lb.  Flour—­1 1/2d. * * 1/2 pint Milk—­1d. * * 1 oz.  Butter—­1d. * * 2 teaspoonsful Baking Powder—­1 1/2d. * * Total Cost—­5d. * * Time—­10 Minutes. * Rub the butter into the flour, stir in the baking powder, and make into a very light dough with the milk; turn on to a floured board, knead for a few minutes, roll out about half an inch thick.  Cut into shapes, put on to a floured tin, and bake in a quick oven for about ten minutes.  Serve either hot or cold.

SCONES—­No. 2

* 1 lb.  Flour—­2d. * * 1/2 pint Sour Milk * * 3 teaspoonsful Baking Powder * * 1 teaspoonful Salt—­1 1/2d. * * Total Cost—­31/2 d. * * Time—­5 Minutes. * Mix the flour, baking powder, and salt together, mix into a very light dough with the milk, adding a little more milk if necessary; turn on to a floured board and knead till smooth, roll out half an inch thick.  Cut into small rounds and bake for about five minutes.