Show J. J FIVE SELECTED RECIPES C. C y yBy By Bt By Anne Marie Lloyd t I SURPRISE PUDDING PUDDING I Sufficient Sufficient nt stale wholemeal bread should be gr grated ted to measure re on one pint then wet with one scant cupful of hot hot milk and when pool Cool ool add the grated rind and Juice of pf one orange the yolk of two eggs egga and a pinch of salt Whip the whites of the eggs to a stiff stilt froth troth and arid fold told into the mixture Place a tablespoonful of any jam in the bottom of greased cups fill two-thirds two full of the batter batter batter bat bat- ter and steam for tor half an h hour ur or bake for twenty minutes Turn out when done S 'S so so that the fruit sauce will be on the top Sweet sauce may maybe maybe maybe be served with the pudding BREAD AND POTATO SCON SCONES S. S One of the many ways of using up stale bread and cold boiled potatoes is tomake them into scones Take one pound or of flour four ounces of stale breadcrumbs four ounces of cold mashed potatoes one ounce of pf cream of tartar substitute half an ounce of ot bicarbonate of soda four tour ounces ounces of margarine four tour ounces of cut lemon peel a a pinch of s salt lt half a pint of water Sieve the Into the flour add the breadcrumbs finely rubbed down then mash the potatoes very fine and cream the margarine up with them Add a little salt then rub the flour Into It ft Add the lemon peel and mix the whole up to a dough with the water Divide it into half- half pound pieces roll up round then flatten out with the rolling pin to the I sibe of a small plate cut into four pieces put on tins let them prove for ten minutes and then bake in a hot oven or In the frying trying pan turning when half done LIVER SOUP Procure half a pound of sheep's heeps liver and cut it first in slices and then agal agai nin small pieces Fry this with Ith one small minced d onion one tablespoonful each of chopped carrot and turnip in a avery Very lI little tle dripping or margarine When brown put all into a small saucepan with two pints of water or stock a sprig of parsley two or three peppercorns one clove and 1 if liked a a. sprig of fresh lemon thyme Cover and simmer slowly for two and a half hours Pass all through h a sieve or fine tIne colander 1 return to the pan with a seasoning of salt and serve with toasted bread i i J DUTCH ROLL Take about one one pound and a hallof hall half j of mince ce two cupfuls of breadcrumbs f 1 fone one large onion pepper salt two f eggs one ounce of dripping two cupfuls cup- cup J. J 1 y fuls of boiling water Chop and fry the onion while frying grate bread and put it ft and the mince into a J basin Add onion pepper and salt j beat eggs and add also keep also keep back i p j rS a teaspoonful to brush the outside lr of the roll roll mix mix all together flour f J the hands and mold into a atoll foIl foll rub J t tover v over over remainder of egg Have some 1 dripping fairly hot j put ut in the rolland roll rolland and brown all over then pour o over er the superfluous fat tat add the boiling water and stew for tor two hours Add k lemon Juice or a teaspoonful of relish f if desired S' S j STEAM STEAMED ED POTATOES i f Experience has proved that steamed Jf p potatoes do not often break After Atter ha r plain cooking iri in this way they can be peeled and l if desired made up f q i afterward into the most appetizing r f dishes flashed with margarine sea sea- seaY Y k j and hot milk mixed with t dripping and fried or made Into potatoe potatoe po- po r croquettes with the addition of ot ofa S J A 4 a little cheese onion or a little minced Y meat a satisfying dish is provided a |