Recipe

Take 1lb of cooked potatoes, 2oz of dripping, 1lb Spanish onions, a little hot milk, salt and pepper. Mash the potatoes with the hot milk until they are creamy and season with salt and pepper. Whist they are cooking peel and slice very thinly the onions. Melt the dripping and fry the onions until they are very dry and crisp. Put the mashed potato into a hot vegetable dish and cover the top with a thick layer of fried onions. Serve. Read more......

Take 14oz tin of baked beans, 2 rashers of streaky bacon, 1 tomato and 1 small onion, pinch of dry mustard and grated cheese. Mix the beans thoroughly with the chopped onion and tomato and bacon (cut into pieces). Season and put the mixture in a pie-dish. Sprinkle with the grated cheese and cook until the beans are cooked through and the cheese nicely browned on top. Miss E. Fraser, Dingwall. Read more......

A delicious light sponge - Mrs MacDiarmid, Stirlingshire. Take ¼ cupful butter, ¾ cupful castor sugar, 2 eggs, 1 cupful flour, 1 heaped teaspoonful baking powder and 2 bananas. Cream the butter and sugar, add egg yolks and beat well, then the flour, baking powder and mashed bananas. Lastly fold in stiffly beaten egg whites. Bake in two sandwich tins in hot oven for 20 minutes. When cold put together with whipped cream and dust the top with icing sugar. Read more......

This can be baked in cups, turned out and served with a sweet sauce - Mrs J. Clark, Carmyllie. Take 8oz self-raising flour, 2oz butter or margarine, a pinch of salt, 3 tablespoons of marmalade, 4oz sugar, 1 egg and a little milk if needed. Put the flour and salt in a basin, rub in the butter and add the sugar. Beat the egg, stir in the marmalade and mix all the ingredients. If the marmalade is stiff, a little milk may be required. Bake in a shallow, greased tin for half an hour in a moderate oven. Read more......