ggs, well beaten, and 1 pint of milk. Mix the milk with the
ground rice, add to it the chocolate smoothly and gradually; stir the
mixture over the fire until it thickens, let cool a little and stir in
the eggs; make the meal and butter into a paste with a little cold
water; line a greased plate with it, and pour the cooled custard into
it; bake the tart 1/2 hour in a moderate oven.

MARLBOROUGH PIE.

6 good-sized apples, 1 oz. of butter, 3 eggs, the juice and rind of 1
lemon, 1 teacupful of milk, sugar to taste, and some paste for crust.
Steam or bake the apples till tender and press them through a sieve
while hot, add the butter, and let the mixture cool; beat the yolks of
the eggs, add to them the milk, sugar, lemon juice and rind, and add
all these to the apples and butter; line a dish with paste, fill it
with the above mixture, and bake the pie for 1/2 hour in a quick oven;
whip the whites of the eggs stiff, adding a little castor sugar, heap
the froth over the pie, and let it set in the oven.

LEMON CREAM (for Cheesecakes).

1 lb. powdered sugar, 6 yolks of eggs, 4 whites of eggs, juice of 8
lemons, grated rind of 2 lemons, 1/4 lb. fresh butter. Put the
ingredients into a double boiler and stir over a slow fire until the
cream is the consistency of honey.

LEMON TART.

1 lemon, 1 breakfastcupful of water, 1 dessertspoonful of cornflour, 2
eggs, 1 oz. of butter, sugar to taste, some short crust made of 4 oz.
of Allinson's fine wheatmeal and 1-1/2 oz. of butter. Moisten the
cornflour with a little of the water; bring the rest of the water to
the boil with the juice and the grated rind of the lemon and sugar.
Thicken the mixture with the cornflour; let it simmer for a few
minutes, then set aside to cool; beat up the eggs, mix them well
through with the rest of the ingredients, line a flat dish or
soup-plate with pastry; pour the mixture into this, cover the tart
with thin strips of pastry in diamond shape, and bake the tart 3/4 of
an hour.

TREACLE TART.

To 1 lb. of golden syrup add 1 breakfastcupful of Allinson
breadcrumbs, the grated rind and juice of 1 lemon. Mix well together.
Line the tins with short paste. Put about 1 tablespoonful of the
mixture in each tin; bake in a quick oven.

BLANCMANGES

BLANCMANGE.

1 quart of milk, 2 oz. of Allinson fine wheatmeal, 2 oz. of Allinson
cornflour, 1 oz. of sugar, piece of vanilla 3 inches long, or some
vanilla essence. Bring 1-1/2 pints of m