Ten ounces wheatmeal, 1 large egg (weighing 2 ozs.), 1 gill milk and 1 gill
water, the whole to be made into a batter, the white of egg being beaten
separately to a stiff froth and incorporated with the batter very thoroughly
but very quickly; the whole to be baked in 1 lb. cake or loaf tin, the tin
being very hot and thoroughly oiled or buttered before the batter is turned
into it. Put for 50 minutes in a very hot part of the oven (350 degrees to
380 degrees fahr.) and keep in another 50 minutes to soak. I can vouch for
the excellence of this bread, and may say that I have managed it with very
little difficulty. I use a gas oven and loaf pans made of black steel, as
these take and retain the heat much better than tins. If any amateur,
however, is doubtful as to how this loaf should be, she cannot do better
than send for a sample loaf or two to the Wallace Bakery, 465 Battersea Park
Road, London, S.W. There is also a depot in Edinburgh--Messrs Richards &
Co., 7 Dundas Street, where these can be got. By comparing one's own
achievements with these, one will be the better able to attain the desired
result. In case any may think this egg bread sounds expensive, I may say
that it is exceedingly economical to use; a small loaf going much farther
than a large one of the ordinary puffed-up kind.



PASTRY.

"'Meat for Repentance'--Pork pies for supper--or otherwise!"


Short Crust.

Take 1/2 lb. flour, mix with it 1/2 teaspoonful baking powder and put two