SCONES—­No. 3

* 1 lb.  Flour—­2d. * * 2 oz.  Dripping * * 1 oz.  Sugar * * 1/2 pint Sour Milk * * 1 teaspoonful Cream of Tartar * * 1/2 teaspoonful Carbonate of Soda—­1 1/2d. * * Total Cost—­31/2 d. * * Time—­20 Minutes. * Rub the dripping into the flour; stir in the sugar, cream of tartar, and soda.  Mix into a very light dough with the milk, turn on to a floured board; divide into two parts.  Flatten these out into two cakes, divide each one into four pieces, brush over with milk.  Put on to a floured tin and bake in a hot oven from fifteen to twenty minutes.

POTATO FRITTERS

* Cold Potatoes * * 1 Egg * * 2 oz.  Sugar * * Nutmeg or Lemon Peel * * Hot Fat * * Total Cost—­11/2 d. * * Time—­5 Minutes. * Mash up the potatoes very smoothly, beat in the sugar and a flavouring of nutmeg or grated lemon peel.  Beat up the egg and pour over the potatoes and mix into a paste; form into small round cakes.  Fry in very hot fat till brown; pile high on a dish, sprinkle with sugar and serve.  One egg is sufficient for about 1 lb., potatoes.

APPLE FRITTERS

* 3 Apples—­2d. * * Frying Batter—­1d. * * Hot Fat * * Sugar * * Lemon—­1d. * * Total Cost—­4d. * * Time—­5 Minutes. * Peel and slice up the apples into rounds, take out the core with a small round cutter.  Make frying batter by directions given elsewhere, and flavour with lemon juice.  Dip in the pieces of apple, plunge into plenty of hot fat, and fry till a good colour.  Drain on kitchen paper, pile high on a dish, and sprinkle well with sugar; serve very hot.

SWEET OMELET

* 2 Eggs—­2d. * * 1/2 oz.  Butter—­1/2d. * * 1 teaspoonful Jam—­1/2d. * * Sugar—­1/2d. * * Total Cost—­31/2 d. * * Time—­5 Minutes. * Put the yolks of the eggs into a basin and beat in half the sugar, put the whites on to a plate with a little sugar, and whip till stiff; mix with the yolks.  Put the butter into a small frying-pan, and when it is dissolved pour in the mixture; leave over the fire for about three minutes.  Then hold the pan in front of the fire for a minute or two to brown the top.  Put the jam on to a hot plate, slip the omelet on the top; serve at once.

TAPIOCA MERINGUE

* 1 pint Milk—­2d. * * 1 1/2 oz.  Tapioca—­1/2d. * * 1 oz.  Sugar—­1/2d. * * Whites of 2 Eggs—­1d. * * Flavouring—­1/2d. * * 1 oz.  Beef Suet—­1/2d. * * Total Cost—­5d. * * Time—­Two Hours. * Wash the tapioca well in cold water, strain off the water, and put it into a pie dish.  Chop the suet very finely and mix it in with the sugar; flavour with grated lemon peel or nutmeg, pour over the milk and mix well, stand in a very cool oven for two hours.  Whip the whites of the eggs to a very stiff froth, flavour the same as the pudding, spread these on top, sprinkle with sugar, and stand in the oven till set; serve cold.  This meringue is very much improved if a few macaroons are broken up and laid on the top before the eggs are put on, or if a spoonful of raspberry jam is spread over.