CAKES AND PUDDINGS WITHOUT EGGS.

Apple Fruit Cake.—Take one cupful of sugar, half a cup of shortening, half a cup of raisins and dates, half a teaspoonful of cinnamon, a quarter teaspoonful of cloves, half a nutmeg, one and three quarter cups of flour, one cup of apple sauce, with one tablespoonful of nutter. Stir in the sauce the last thing and bake.

Another Cake.—Take one cupful of sugar, one cupful of milk, two cupfuls of flour, five tablespoonfuls of nutter or butter, one heaped teaspoonful of baking powder; sift into the flour, and one tablespoonful of boiling water. Flavour to taste with sultanas, caraway seeds or currants, and bake about three-quarters of an hour.

Baked Bananas.—Peel and quarter four bananas, and put into a buttered baking dish with eight tablespoonfuls of water, four tablespoonfuls of sugar, four teaspoonfuls each of melted butter and lemon juice, and a sprinkling of salt. Bake slowly for half an hour or less, basting frequently. The lemon juice may be omitted.

Another Recipe.—Remove half the peel from each banana, cover and bake half an hour, open side up. Remove the rest of the skin and serve with melted butter, to which a little hot cream may be added, or serve in the skins.

Escalloped Bananas.—Peel and slice the bananas, and put into a buttered baking dish in layers. Season each layer with salt, pepper, butter, and a little nutmeg. Cover with buttered crumbs, moisten with cream and bake, covered for half an hour, then uncover and brown.

Chestnut Cream Sandwiches.—Peel, boil, drain, and mash some large French chestnuts; rub them through a sieve and mix thoroughly with sweet cream, and a touch of salt or sugar, as is liked, and spread the paste on thin slices of fresh white bread, freed from crust and cut in round disks; then cover with another round. Use a biscuit cutter for shaping after the slices are cut.

Curd Cheese.—Take two pints of new milk, curdle it either by slow heat, or by rennet, lemon juice, fig juice, or bruised nettles. Turn the curd into a cheesecloth or butter muslin (coarse canvas will do) previously scalded, tie loosely and hang up to drain. After three or four hours tie again tighter. In twelve hours it is fit to eat, but if preferred it can be pressed and turned every day till as firm as ordinary cheese.—Mrs. C. W. Earle’s Recipe.

Curried Corn (Green).—(1) Open a tin of green corn, and drain off the liquid, and stand aside. Fry two large onions cut in rings in a pan with two ounces of butter. When nicely browned, add a dessertspoonful of curry powder and a pinch of salt. Fry, stirring all the time, for five minutes; then sprinkle in a dessertspoonful of flour, and fry for another five minutes. Great care must be taken not to burn the contents of the pan; add the corn, coarsely chopped, and the juice of a large lemon, and cook for ten minutes longer. Serve with boiled rice, heaped around the dish, or separately, as liked.

Dood Park (Indian).—Rice, milk, sultanas, blanched almonds, cinnamon. Cook the rice in a saucepan with the milk to the consistency of thin porridge, add the sultanas (previously soaked for some hours) and almonds (chopped finely) and pieces of cinnamon ten minutes before serving.

Doughnuts without Eggs.—Take one and a quarter cups of sugar, one cup of sour milk, one teaspoonful of bicarbonate of soda, two teaspoonfuls of melted butter, a quarter of a teaspoonful of ginger, nutmeg to taste, and flour to make as soft as can be handled. Don’t make them too stiff; fry in boiling nutter in a frying basket, and dip each one in a basin of boiling water which you can keep boiling on a stove conveniently near. Prepare to dip it quickly just as soon as it is lifted from the hot nutter. It will not scale, and will keep moist much longer.

Gnocchi of Semolina.—Bring half a pint of milk to the boil, sprinkle in two ounces of semolina (coarse); when it is off the boil add an egg and a little cheese (the egg may be omitted). Spread it on a dish to get cold. Then cut it into rounds with a cutter or a wine glass; put the rounds into a fireproof dish with a little cream and some more grated cheese, and put a little butter on the top. Put in a hot oven for about five minutes, and serve immediately.

Both recipes are from Mrs. C. W. Earle, Diet Difficulties and Helpful Hints.

Good Plain Cake.—A cup of butter, a cup of molasses, a cup of brown sugar, a cup of sour milk, and a teaspoonful of bicarbonate of soda, a teaspoonful of cinnamon, a teaspoonful each of nutmeg and cloves, half a pound each of raisins and currants, a quart flour, and half a teaspoonful of salt. Bake in a slow oven.

Green Corn Savoury.—(2) Boil two ounces of macaroni in salted water. Chop coarsely the contents of a tin of green corn, and toss it in a pan with an ounce of butter; care must be taken not to burn it; flavour very highly with cayenne pepper and salt. Place a layer of cooked macaroni in a deep dish that may be taken to table, and lay some of the corn on it; repeat the macaroni and corn. Make a good white sauce by frying an ounce of flour in the same quantity of butter, and pour over it a pint of milk with which two tablespoonfuls of cream have been mixed and salt and pepper. Stir in two ounces of grated cheese, and pour over the macaroni and corn in the dish. Grate a layer of brown bread-crumbs over the whole, finally stewing the whole with grated cheese. Bake in a good oven until a delicate brown. Serve very hot. The macaroni may be omitted if not liked, and a double quantity of corn used instead. In this case the white sauce should be made a little thicker.—1 and 2, Garden City Health Food Stores Recipes, Letchworth.

Ice Cream without Eggs.—Take one quart of new milk, set it in a kettle of hot water, and when it comes to the boiling point, add two large tablespoonfuls of arrowroot, smoothly mixed with cold milk, and two teacupfuls of caster sugar. Stir until smooth and thick. When cool add one pint of rich cream, and flavour to taste. Put in a freezer and churn rapidly.

Light “Wigs.”—Make into a dough one pound and a half of flour, with half a pint of milk made lukewarm, mixed with a quarter of a pint of good yeast; cover it up, and let it stay by the fire for half an hour. Then add half a pound of sugar, half a pound of butter; work this into the dough. Grease some small patty-pans and half fill them with the mixture. Use as little flour as possible in making up, and set to rise in front of the fire for half an hour. The oven must be hot; the cakes will then rise very quickly to double their size.

Nut Meat Mould (practically no cooking required).—Take a quarter of a pound of ground hazel kernels, a quarter of a pound of ground walnuts, half a pound of bread-crumbs, one ounce of onion, three-quarters of an ounce of nutter, and a quarter of a pint of tomato sauce. Melt the nut butter in a stewpan, add the onion and fry for five minutes (if fresh tomatoes are in season, chop up a small tomato and fry with the onion), then add tomato sauce to fried onion; put in ground nuts and bread-crumbs, mix well; turn into a mould, and leave till cold. Serve with salad.—Nu-Era Recipes.

Plum Pudding without Eggs.—Take half a pound of raisins, half a pound of butter or nutter, half a pound of flour, two ounces of citron, or mixed peel finely chopped, two ounces of bread-crumbs, spice to taste; a teaspoonful of baking powder if liked. Mix with milk, and boil for six hours.

Stuffed Figs.—Remove the inside of steamed, or fresh figs, and mix the parts removed with chopped nuts moistened with a syrup of sugar and lemon juice, and stuff the figs with the mixture.

The Simplest Nut Roast.—One pound of pine kernels (ground), two medium-sized tomatoes. Skin the tomatoes, pouring boiling water over them, which makes it easy to peel them; mash them, and thoroughly mix with the ground nuts. Put the mixture in a well-buttered pie dish, and bake in a rather hot oven until nicely browned. Turn out on to a hot dish, and serve with brown sauce or tomato sauce (a little sage or thyme may be included in the mixture).—Nu-Era Recipes.

Vegetables en Casserole.—Mix one half cupful each of cooked peas, carrots, button mushrooms, and very small white onions, with enough white sauce to moisten them. Line a buttered mould with boiled rice. Fill the centre with the vegetable mixture; cover with rice, and place in a steamer over hot water until heated through. Turn out on to a dish; pour over white sauce to which has been added some grated cheese and a pimento cut in small pieces.