Brown Bread (without yeast)

1. 1 teacup flour.                                                                    5. 3 teacups wheaten flour.
2. 1 teaspoon salt.                                                                  6. 3/4 teaspoon bicarbonate soda.
3. 1 teaspoon cream of tartar.                                                 7. 1 tablespoon syrup.
4. Sweet milk.


    Mix dry ingredients, add syrup and sufficient sweet milk to make dough not too stiff. Grease tin and put in mixture. Cover with second tin, not flat in order to allow bread to rise, and bake in hot oven, 1/2 to 3/4 hour.

Apple Balls

1. Pastry as required.                                                      3. 6 or 8 apples.
2. 1 teaspoon apricot jam                                               4. 1 teaspoon brown sugar for
    for each apple.                                                                each apple.


    Roll out pastry and cut into many squares as there are apples. Peel and core the apples without breaking them. Spread each square with jam. Stand the apple on it. With sugar fill the holes. Close up the pastry round the fruit. Press edges together. Bake apples on a greased tin in a brisk oven till pastry is nicely browned. They will take about 25 minutes to bake, according to the size of the apples.

Choux Pastry

1. 250 ml (1/2 pint) water.                                                            5. A pinch of salt.
2. 75 g (3 oz) butter.                                                                    6. 150 g (6 oz) flour.
3. 25 g (1 oz) castor sugar.                                                          7. 4 eggs.
4. Vanilla.


    Put water, butter and salt to a pan and bring it to the boil. Meanwhile sift the flour on to some paper and when the mixture boils take it off the heat and tip the flour in rapidly. Beat well; when well mixed return to the heat and cook for about 5 minutes. Stand aside to cool, then add the whites and yolks of the eggs, beating each thoroughly, and at the same time add vanilla and sugar. Put this mixture into a forcing bag and pipe into fingers on a well-greased tin, or drop small spoonfuls on greased tin. Bake in oven fairly quickly.

Orange and Lemon Water Ice

1. 250 ml (1/2 pint) orange juice.                                        3. 500 ml (1 pint) of above syrup.
2. 250 ml (1/2 pint) lemon juice.                                         4. Whites of 2 eggs.


    Peel the oranges and lemons thinly and pour the hot syrup over the strips of peel. Squeeze the required amount of juice and when the syrup is cold add it. Strain through muslin and partly freeze. Whisk the egg whites and, when the ice is half frozen, mix them in and finish freezing.

Custard for Ice Cream

1. 1 egg.                                              2. 250 ml (1/2 pint) milk.                3. Sugar to taste.


    Bring the milk almost to boiling point and pour it over the well-beaten egg, stirring all the time. Put the mixture back into the saucepan and stir until the mixture thickens. Do not boil; stir in the same direction all the time. Neglect of these precautions may mean curdling of the custard. Now stir in the sugar and strain the mixture before freezing. Sufficient for 4 persons.

Angel Frappe

1. 3/4 cup chopped fruit.                                                       5. 1/2 cup cold water.
2. 1/2 cup sugar.                                                                   6. 3 tablespoons fruit syrup.
3. 1 teaspoon powdered gelatine.                                          7. 3 tablespoons cold water.
4. 11/2 cups whipped cream.                                                8. 3 egg whites.


    Dissolve gelatine in a little cold water. Boil sugar in 1/2 cup water until it threads; pour slowly on beaten egg whites; beat constantly. Add gelatine and fruit syrup and coll. Fold in cream and chopped fruit. Chill in freezer.

Maize Meal Puffs

1. 1.25 ml (1 quart) milk.                                                          6. 4 eggs.
2. 2 cups maize meal.                                                               7. 1 tablespoon butter.
3. 1/2 cup fine sugar.                                                                8. 1/2 teaspoon soda bicarbonate.
4. 1 cup white flour.                                                                 9. 1 teaspoon cream of tartar.
5. 1/2 tablespoon mixed spices.


    Boil the milk and stir carefully into meal and flour to avoid lumps. Boil for 10 or 15 minutes, stirring all the time to prevent scorching, and then add the butter. Remove from heat and heat well. When cool, add eggs, one at a time, beating thoroughly. Add sugar, spices, soda and cream of tartar. Bake in well-greased small tins. Serve with any pudding sauce.