Egg Pudding

    6 eggs
    6 slices of bread
    1 tablespoonful of chopped parsley
    2 tablespoonfuls of chopped chives
    2 tablespoonfuls of butter
    1 tablespoonful of flour
  1/2 pint of milk
  1/2 teaspoonful of salt
    1 saltspoonful of white pepper

Break the eggs in a bowl, add all the seasoning. Rub the butter and flour together, add the milk, stir until boiling, and then add this to the eggs; beat together until thoroughly mixed. Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered baking dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown. It makes an exceedingly good, easily digested luncheon or supper dish for children.

Bechamel Sauce

    2 tablespoonfuls of butter
    1 yolk of an egg
  1/2 cup of milk
    1 saltspoonful of pepper
    1 tablespoonful of flour
  1/2 cup of stock
  1/2 teaspoonful of salt

Rub the butter and flour together, add the stock and the milk and stir until boiling; add the salt and pepper, take from the fire and add the beaten yolk of the egg, heat for a moment over hot water, and it is ready for use.

CHOCOLATE MARBLE CAKE

Put 28g of chocolate and one tablespoonful of butter in a cup. Put this into a pan of boiling water.

Take half a cupful of butter and one cupful of sugar and beat to a cream. Gradually beat in half a cupful of milk. Then add the whites of six eggs beaten to a stiff froth, along with one teaspoonful of vanilla, and a cup and a half of sifted flour, in which is mixed one teaspoonful of baking powder.

Put about one-third of this mixture into another bowl. You can now stir the melted butter and chocolate into this mixture.

Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan. Bake cake in a moderate* oven for about forty-five minutes. 

Once cooled the cake can be iced with either chocolate or butter white icing.

*This recipe does not give a gas mark or temp to cook at as its a old recipe.  I think it requires a bit of trial and error!