PLUM FLAN ½ lb. Short pastry, ½ lb. Plums, ½ dessertspoonfuls sugar, 1 tea-spoonful cornflour.
Place short pastry in a sandwich tin, cook for twenty minutes in a moderate oven (350°F.). Arrange lightly-stewed plums in halves on the pastry, add sugar to sufficient juice to cover the fruit. Mix 1 heaped teaspoonful of cornflour with cold water to make a cream and stir into the juice that is left; cook until thick. When cold, pour over fruit.
Press cooked prunes through a sieve until you have ½ cupful of pulp. Mix with ] cupful of prune liquid, add 2 tablespoonfuls of sugar, then heat. Fold the hot fruit pulp into the stiffly-beaten whites of 2 eggs with ½ teaspoonful of salt and 1 tablespoonful of lemon juice added to them. Serve cold.
QUEEN PUDDING ½ pint milk, 1 oz. Custard powder, 1 dessertspoonful sugar, 1 heaped teaspoonful cocoa, ½ pint breadcrumbs, dab of margarine and a little jam. (Enough for four persons.) Make the custard; mix cocoa, breadcrumbs and margarine and beat the custard well into this mixture. Put a layer of jam on a greased pie-dish and pour in the mixture. Bake for twenty minutes in a moderate oven (350°F.).
Stew raspberries, then strain off the juice and put raspberries through a sieve. Sweeten to taste. Make an ordinary cornflour blancmange. When almost cooked, stir in the raspberry pur1/2e. Serve the strained juice with the blancmange if desired.
ROLLS (HOT) 1 cupful mashed potatoes, 1 cupful sugar, ½ cupful margarine, 2 eggs, salt to taste, 1 cupful flour. (Enough for four persons.) Stir ingredients together and add the cupful of flour. Pour cupfuls of water over this (use the water in which the potatoes were boiled). Put 1 cake of yeast in 2 tablespoonfuls of warm water and let it soak, then pour into mixture and stir well.
Let the mixture stand until it has doubled its size, then form it into as many rolls as you can. Leave them until they double their size, rub the tops with melted margarine and brown in a hot oven (425°F.).