1. Heavenly Pie

Take 2 bananas, pinch of salt, 2 egg whites, juice of 1 lemon, some chopped walnuts, 1 cup castor sugar, 1 small cup whipped cream, and a little table jelly. Prepare a deep pastry case, beat the mashed bananas, castor sugar, salt and lemon juice, and fold in frothed egg whites, put in pastry case and bake a delicate brown. When cold pile on whipped cream that has been slightly sweetened and decorate with chopped nuts and jelly.

2. Excellent Date Pudding

Beat 3 eggs, a cupful of sugar, for 15 minutes, then add 1 cup of flour in which a good half teaspoon of cream of tartar and ¼ teaspoon of B soda has been added, then ¼ cup of boiling water, in which 1 teaspoon of butler has been melted. Stir all very lightly like a sponge, and then put in pie dish on top of the dates as prepared. Half pound stoned dates in bottom of pie dish and enough water to cover them, put in oven till hot, take out and press with fork, then put sponge on top and cook till golden brown. Very nice cold next day if not liked when hot.

3. Real Scotch Pancakes

Two tablespoons sugar, 2 eggs, beat 10 minutes, then add 2 cups self-raising flour and enough milk to make a nice batter, add a few drops essence of lemon. Have ready girdle or frying pan and just put a little butter on it like for cake tins, and then put on fire and put 1 small tablespoon of batter on pan, or as many as pan will do without touching, and allow for turning, turn as soon as little holes appear and brown the other side, then lift off fire and wrap up in cloth, eat while hot with butter, or very nice cold. Kept in cloth they will last nice and fresh for three days. Can be buttered and rolled up for a dainty lunch.

4. Sago Plum Pudding

One cup plain flour, 1 cup breadcrumbs, 1 cup sugar, 1 cup fruit, 4 tablespoons sago, 1 cup milk, 2 oz melted butter, ½ teaspoon soda, essence to taste. Method: Soak sago in milk overnight. Mix all dry ingredients together first. Grease a basin and steam for 3 hours.

5. Fruit Meringue

Ingredients: 1 sponge cake, 2 or 3 eggs, sugar, fruit and milk. Method: Make or buy sponge cake. Cut out hollow in the center, leaving a rim of about 1 inch and a half round the sides and a substantial amount at the bottom of the cake. Make a meringue by beating the whites of 2 or 3 eggs and adding lightly 2 oz of castor sugar to each egg. Put this meringue round the outside of cake and pile it up round the rim. Put in very slow oven till meringue sets, which will probably be 1 hour. Take out and put cake in the dish in which it is to be served. Various fruits may be used to fill the inside of the cake. All orange is very nice, but a more delicious mixture would be first a layer of pineapple, sugared, then a layer of sliced banana, then passion fruit and more sugar, then orange and more sugar. Some may like the addition of half a wineglass of sherry or port wine. The juices will be absorbed by the cake. Pile cream over top, whipped stiffly.

6. Stewed Figs

Wash and remove stalks from figs. Soak overnight. Next day stew slowly in a jar in the oven, allowing 2 oz of brown sugar and the juice of half a lemon to ½ lb of figs. Cover with water.

7. Apricot Pudding

Take 6 oz flour, 2 eggs, 4 oz sugar, 4 oz butter, 1 tablespoonful apricot jam, 3 tablespoonfuls milk, ½ teaspoonful baking powder. Beat butter and sugar to a cream, stir in the jam. Beat in eggs, one at a time, and mix lightly but well together. Sift baking powder and flour together and stir lightly into other ingredients, adding milk as required. Pour into a buttered mold. Cover with buttered paper. Tie down and steam for two hours. Serve with jam sauce.

8. Family Pudding

Sift 2 cups of flour, 2 teaspoonfuls of baking powder, ½ teaspoon salt, into a basin. Melt 3 tablespoonfuls of butter, add to ¾ cup of sugar, 1 egg, beat well, then add melted butter and 1 cupful of milk and pour this mixture over the dry ingredients. ¾ cup of sultanas may also be added if liked. Bake in a well-greased pie dish in moderate oven from 1 to 1½ hours.