re into
a little pie-dish, and bake the pudding until a golden colour.

No. 7.

POTATO SOUP.

1/2 lb. of potatoes, 1 pint of water, 1 small onion, a piece of
celery, a little piece of butter, a teaspoonful of chopped parsley,
pepper and salt to taste. Peel, wash, and cut up small the vegetables,
and cook them in the water till quite tender. Rub the mixture through
a sieve, add the butter and seasoning, boil up, mix in the parsley,
and serve.

CAULIFLOWER AU GRATIN.

1 small cauliflower, 1 oz. of grated cheese, 1 tablespoonful of
breadcrumbs, 1/2 oz. of butter, pepper and salt. Boil the cauliflower
until tender, cut it up and arrange it in a small pie-dish; sprinkle
over the cheese and breadcrumbs, dust with pepper and salt, place the
butter in little bits over the top, and bake the cauliflower until
golden brown. Serve with white sauce. (See "Sauces.")

APPLE PIE.

2 medium-sized cooking apples, sugar and cinnamon or lemon peel to
taste. Some paste for short crust. Pare, core, and cut up the apples,
and fill a small pie-dish with them; add sugar and cinnamon to taste,
and a little water. Cover with paste, and bake in a fairly quick oven
until brown, then let cook gently for another 1/4 hour in a cooler
part of the oven.

No. 8.

POTATO SOUP (2).

2 medium-sized potatoes, 1 small onion chopped fine, and fried a nice
brown in butter or vege-butter, 1/4 pint milk, 3/4 pint water, 1 piece
of celery, pepper and salt to taste. Peel, wash, and cut up the
potatoes, and cut up the celery. Boil with the water until tender. Rub
the vegetables through a sieve, return the soup to the saucepan, add
seasoning, milk, and onion; boil up and serve.

SWEET CORN TART.

2 tablespoonfuls of tinned sweet corn, 1/4 oz. of butter, pepper and
salt to taste, 1 egg, some paste for crust. Beat up the egg and mix
with the sweet corn, season to taste. Roll out the paste and line a
plate with it, turn the sweet corn mixture on to the paste, and bake
the tart until a light brown. Serve with brown sauce or tomato sauce.

RICE PUDDING.

1 oz. of rice, 1/2 pint of milk, sugar and flavouring to taste. Wash
the rice and put it into a pie-dish. Bring the milk to the boil, pour
it over the rice, add the sugar and any kind of flavouring, and bake
the pudding till the rice is tender.

No. 9.

RICE CHEESE SOUP.

1 dessertspoonful of rice, 3/4 pint water, 1/4 pint milk, 1 oz. grated
cheese, 1/4 oz. butter, seaso