1 French roll, 1 egg, a little nutmeg, cinnamon and sugar. Cut the crumb of the roll into square slices half an inch thick. Beat up the egg, mix the nutmeg, cinnamon and sugar with it and soak the slices of roll in the mixture. Fry in hot oil till they become a golden brown, drain on paper, serve with clarified sugar or jam. Swiss Roll. Time—½ hour. 3 eggs, ½ teacupful castor sugar, ½ teacupful flour, 1 teaspoonful baking-powder, jam. Beat the sugar and yolks of the eggs well together, then add the flour gradually, then the whites of the eggs beaten to a stiff froth and lastly the baking-powder. Grease a baking-tin _well_, pour the mixture into it and bake in rather a quick oven about 10 minutes. Sugar a pastry board, loosen the edges of the cake with a knife and turn it on to the board. Spread the cake with jam and roll it up. Treacle and Ginger Pudding. Time—2¼ hours. ¼ lb. flour, 2 oz. suet, 1 good teaspoonful ground ginger, 1 teaspoonful baking powder, 1 teacupful golden syrup, 1 egg, 1 oz. candied peel. Chop the suet fine, put it into a basin with the flour, peel, ginger and baking-powder. Beat up the egg, mix the treacle with it, and stir into the mixture in the basin, adding more treacle if the pudding is not moist enough. Grease a basin or mould well, put the pudding into it, and cover with a greased paper. Steam for 2 hours. Serve with lemon sauce (see page 39) to which some preserved ginger has been added. Treacle Pie. Time—1½ hour. ¾ lb. flour, ¼ lb. dripping, ½ lb. golden syrup, 1 oz. ground ginger, 2 oz. bread-crumbs. Rub the dripping into the flour and mix to a stiff paste with cold water, roll out very thin, and line a greased pie-dish with it. Cover with golden syrup as for a roly poly pudding, sprinkle with ginger and bread-crumbs, and continue alternate layers of paste and golden syrup, etc., till the dish is full, finishing with paste. Bake in a moderate oven, and turn out on to a hot dish. Yorkshire Pudding. Time—¾ hour. ½ lb. flour, 1 pint water, 3 eggs, salt. Make a batter as for pancakes (see page 48). Let it stand 2 hours, then pour into a greased tin and bake about ½ hour. _Batter Pudding_ is made the same way, but must be steamed for two hours in a greased basin or mould, instead of being baked, and must be served with a sweet sauce. ------------------------------------------------------------------------ MILK PUDDINGS. Bread-and-Butter Pudding. Time—¾ hour. 6 slices bread-and-butter, ½ oz. butter, 1 oz. currants, 1 oz. sultanas, 1 oz. candied peel, 2 oz. brown sugar, 1 egg, ½ pint milk; nutmeg or cinnamon to taste.