Easy dishes for small incomes, or, The housewife's guide to practical cookery

Ingredients : Three Eggs Jam. 1. Separate the yolks and whites of the eggs and beat separately. 2. Add the whites to the yolks. 3. Grease an omelette pan with a little butter, and pour in the eggs. ■ 4. Brown lightly on the under side, hold in front of the fire and colour the top. Do not turn. 5. Spread half the omelette with a little jam and fold the other half over. 6. Serve quickly. STEWED GOOSEBERRIES Ingredients : One pint of Gooseberries One tablespoonful of Sugar Lemon Peel Small teacupful of Water, 1. Snip each end off the gooseberries and wash in cold water. 2. Place in a jar and add the sugar, a piece of lemon rind, and the water. 3. Cover with a lid and cook in a moderate oven until the fruit is quite tender, but not broken. 4. When cold, turn into a glass dish. 5. Pour half a gill of cream round. STEWED PLUMS Ingredients : One pound of Plums One teaspoonful of Ginger Two ounces of Candied Peel. 1. Wash the plums and put them into an earthen stew jar. 2. Add the ginger, chopped candied peel and sugar to taste. 3. Cover with water and tie down the lid. 4. Cook in a slow oven for two or three hours. Do not let the plums break. STUFFED APPLES Ingredients : Half a dozen large Apples Mincemeat Lump Sugar Few Cloves Sweetened Wine or Water. 1. Peel and core, but do not break the apples. 2. Fill the holes with mincemeat and place a lump of sugar on the top of each hole. 3. Place the apples side by side in a dish. 4. Pour in a little wine or water and a few cloves, and bake in a quick oven. 5. Serve hot. SUET PASTE FOR FRUIT PUDDINGS Ingredients : One pound of Flour Six ounces of Beef Suet Salt. ]. Shred and chop the suet. 2. Mix the suet, flour and a pinch of salt together. 3. Add gradually sufficient cold water to make a smooth, stiff paste. 4. Roll out twice very lightly and quickly. 5. Grease a basin, line with the paste, fill with fruit, to which add sufficient moist sugar to sweeten. 6. Place a lid of paste on the top, wet the edges, and fold over firmly. 7. Cover with a pudding cloth wrung out of cold water. SUET PUDDING Ingredients : Six ounces of Suet Nine ounces of Flour Salt Cold Water. 1. Shred and chop the suet. 2. Put the flour into a bowl, add the suet and a pinch of salt. 3. Make into a moist paste with cold water. 4. Pour the pudding on to a cloth wrung out of cold water, tie up and boil from two to two and a half hours. 5. Serve hot with jam, sugar or syrup. N.B. — The pot must be kept supplied with boiling water as the water is sure to boil away. TAPIOCA PUDDING WITH APPLES Ingredients : Two ounces of Tapioca One pint of Water Six Apples Sugar to taste. 1. Wash the tapioca and put it into a saucepan with the water. 2. Cook slowly until tender, sweeten to taste, and pour into a buttered pie-dish. 3. Peel and core the apples and place in the dish of tapioca. 4. The pudding is ready when the apples are sufficiently baked. Serve with or without cream. TREACLE SPONGE Ingredients : One pound of Flour Three quarters of a pound of Suet One teaspoonful of Carbonate of Soda One breakfastcupful of Treacle One Egg. 1. Chop the suet. 2. Add the flour. 3. Melt the treacle, but do not let it get hot.