and when a little
cooled add the yolks. Cut off lumps with a spoon and drop them into
the boiling soup.

STUFFED SWEET ROLLS.

4 Allinson wholemeal rolls, 3 cooking apples, 2 oz. of ground sweet
almonds, 4 oz. of macaroons crushed, 2 oz. of currants, picked and
washed, 2 eggs, a little milk, cinnamon, 1 oz. of butter, sugar to
taste. Halve the rolls lengthways and remove the crumb; soak the
crusts for a few minutes in a little cold milk when the stuffing is
ready. Pare and core the apples, cook them with 1/3 teacupful of
water, 1/2 oz. of the butter, and 1 tablespoonful of sugar, and mash
them up to a pulp with a wooden spoon; then add the currants, almonds,
macaroons, 1 egg well beaten, and the yolk of the other. Mix all well,
and add some of the breadcrumbs to make the whole into a fairly firm
mass. Fill the crusts of the rolls with the mixture, press the two
halves of each roll together, place the rolls into a baking tin,
sprinkle them with sugar and powdered cinnamon, scatter bits of butter
over the crusts, and bake the rolls for 1/2 hour. Serve with white
sauce.

TAPIOCA PUDDING.

1 oz. of tapioca, 1 egg, 1/2 pint of cold milk, 1 gill of cold water,
1/4 oz. of butter, 1/2 oz. of moist sugar, cinnamon to taste. Put the
tapioca into a basin, and cover it with water. Let it soak for 1 hour,
until it has absorbed all the water. Add the milk and sugar. Bring to
a boil, and simmer till quite soft and clear. Draw to the side of the
fire, to cool it a little. Break the egg and beat it slightly; mix
well with the tapioca; pour into a greased dish, and bake in a
moderate oven until it is a golden colour. Serve either hot or cold.

VANILLA CHESTNUTS (for Dessert).

1 lb. of chestnuts, 1/2 lb. of sugar, 1 teacupful of water, vanilla to
taste. Boil the chestnuts in plenty of water until tender, but not too
soft, that they may not break in peeling. Peel them; simmer the sugar
and the teacupful of water for 10 minutes, then add the chestnuts.
Allow all to cook gently until the syrup browns, add vanilla and
remove the chestnuts from the fire; when sufficiently cool, turn the
whole into a glass dish.

WHOLEMEAL BANANA PUDDING.

2 teacupfuls of Allinson fine wheatmeal, 3 oz. of sago, 6 bananas, 1
tablespoonful of sugar, 3 eggs, 1/2 pint of milk. Peel the bananas and
mash them with a fork. Soak the sago with 1/2 pint of water, either in
the oven or in a saucepan. Make a batter with the eggs, meal, and
milk; add t