HASTY PUDDING

* 1 pint Milk—­2d. * * 1 oz.  Butter—­1d. * * 3 oz.  Flour * * 2 oz.  Sugar—­1d. * * Total Cost—­4d. * * Time—­5 Minutes. * Put the milk on the fire to boil, and when boiling stir in the flour quickly; it should be rather lumpy.  Pour it into a dish, melt the butter and sugar, and pour it in the middle of the pudding.  A little flavouring of grated lemon peel may be put into the milk, or jam served with the pudding.

QUICK PUDDING

* 1 Egg * * 1 tablespoonful Flour—­1d. * * 1 tablespoonful Jam * * 1 teaspoonful Sugar * * 1 teaspoonful Baking Powder—­2d. * * Total Cost—­3d. * * Time—­5 Minutes. * Mix the flour and baking powder together, beat the egg till very light, whisk in the sugar, and stir in the flour.  Pour into a buttered tin, and bake five minutes; turn on to a sugared paper spread with jam.  Roll up and serve.  Custard sauce is nice with this.

STANLEY PUDDING

* 1 pint Milk * * 2 oz.  Flour—­2d. * * 1 oz.  Sugar—­1d. * * 2 Eggs—­2d. * * 2 spoonful Jam—­1d. * * Total Cost—­6d. * * Time—­One Hour. * Put the milk into a saucepan, mix the flour with a little cold milk; and when the milk in the saucepan is nearly boiling, stir it in, and let it boil up.  Pour into a basin and beat in the yolks of the eggs and the sugar; turn into a pie dish and bake till firm.  Spread a spoonful of jam on the top; whip the whites of the eggs to a stiff froth and spread them over, sprinkle with sugar, and put back in the oven to set.  Serve cold.

IMITATION OMELET

* 1 Egg—­1d. * * 1/2 gill Milk—­1/2d. * * 1 teaspoonful Sugar * * 1 teaspoonful Jam * * 1 teaspoonful Flour—­1d. * * Total Cost—­21/2 d. * * Time—­5 Minutes. * Beat the yolk and white of egg separately; beat the flour and milk together, and mix in the sugar and yolk of egg.  Stir in the white, butter a saucer, put the jam at the bottom.  Pour in the mixture, bake in the oven for five minutes, sprinkle with sugar, and serve.

OXFORDSHIRE PUDDING

* 1 pint Milk—­2d. * * 1 1/2 oz.  Rice—­1/2d. * * 1 oz.  Sugar * * Rind of Half a Lemon—­1/2d. * * Total Cost—­3d. * * Time—­Two Hours. * Wash the rice well, strain off the water and put it into a pie-dish.  Mix in the sugar and the rind of the lemon; pour over the milk, and let it sand for half an hour.  Put it into a very slow oven, and bake till firm.  This is a very delicious pudding if properly made; it should be firm, but not dry.

MILK BISCUITS

* 1/2 lb.  Flour—­1d. * * 1 gill Milk—­1/2d. * * 1 oz.  Butter * * 1/4 saltspoonful Salt—­1d. * * Total Cost—­21/2 d. * * Time—­10 Minutes. * Rub the butter into the flour, sprinkle in the salt, and make into a dough with the milk; knead till smooth, roll out very thin.  Cut into small rounds, prick well with a fork, put on to a floured tin and bake for about ten minutes.  They should not get brown.