The Samaritan cookery book

and add the egg beaten to a froth. Split the bananas, and divide each half in two or three pieces. Dip in batter, and fry in hot fat. Oranges and apples may also be cooked this way. Divide the oranges into eighths, and slice the apples across, about a third of an inch in thickness. BATTER PUDDING. 6 ozs. fine flour. | Milk. 3 eggs. I Salt. Beat the eggs with a little milk and add to flour. Mix well, adding a pinch of salt. The batter should be the consistency of thick cream. Pour into a buttered pie dish and bake for three-quarters of an hour, or it may be put into a pudding basin and steamed for i| hours. NOTTINGHAM PUDDING. 6 good apples. | Sugar. Batter, as above. Peel and core the apples and place them in a greased pie dish. Fill the centres with sugar. Pour batter over and bake for an hour in a moderate oven. M. B., Queen’s Park. BREAD FRITTERS. Some slices of bread. I Some egg. A little milk. I A piece of butter. Nutmeg or any other flavouring. Place the bread in a dish, and pour the milk over so that each piece gets wet through but not soft. This takes about io minutes. Put a piece of butter in a frying pan to get hot, dip the bread in the beaten egg and fry till brown. The flavouring may be added to either the milk or egg. Mrs. Campbell, Garnethill, Glasgow. CHOCOLATE PUDDING. \ pint breadcrumbs. 2 tablespoonfuls cream, i oz. brown sugar, i oz. chocolate. i oz. butter. 1 teaspoonful essence of vanilla. 2 eggs. A pinch of salt. \ pint milk. Put milk and butter on to boil. Put crumbs, sugar, and chocolate (grated) into a basin. Pour milk over, and soak for a few minutes. Beat eggs well, (keep back one white). Add eggs and cream to mixture, then vanilla. Pour this into a buttered pie dish. Bake till set (about half an hour). Beat white of egg to stiff froth. Pile roughly on top. Sprinkle with sugar. Return to oven till a pale brown. Miss Craig, 265 Golfhill Drive, Dennistoun. CLEAR APPLES. \ lb. loaf sugar. I Some apples. 1 pint of water. | Lemon flavouring. Boil the sugar and water, skim it well and add lemon, and then put in some large apples pared and cored, and boil without a lid on the pan till they are clear. Miss Robertson. EVES PUDDING. 1 lb. apples. I 1 egg, and its weight in butter, 2 tablespoonfuls soft yellow sugar. | sugar, and flour. 2 cloves. Peel and core the apples and cut them into small thick pieces, pack them in a pie dish, and sprinkle over them two tablespoonfuls of soft sugar. Stick the cloves in among them. Make it as flat on the top as possible. Beat the butter and sugar to a cream, stir in the beaten egg, and add the flour, mix thoroughly, and spread it over the top of the apples smoothly, covering them entirely with it, and bake in a moderate oven for 30 or 40 minutes, Mrs. Stewart, Glasgow, Qox’s Refined Sparkling Gelatine makes delicious and economical jellies, and a host of other dainty and attractive dishes. It is easy to use, and, if directions are carefully followed, always gives complete satisfaction. Qox’s Elfin Tablet Jellies are supplied in a large variety of fruit flavours, and form a most useful and economical dessert. They require no elaborate preparation, but need only be dissolved in hot water and allowed to set to be ready for use. J. & G. COX, Limited, Gorgie Mills, EDINBURGH. BANANA PUDDING. 6 bananas. I 4 ozs. sugar.