ning to taste. Cook the rice in the milk
and water until tender, then add the cheese, butter, and seasoning,
and let the soup boil up until the cheese is dissolved.

VEGETABLE PIE.

2 oz. each of potato, carrot, turnip, celery, tomato (or any other
vegetable in season), a small onion, 1/2 oz. of butter, pepper and
salt to taste, 1 teaspoonful of sago. Chop fine the onion and fry it.
Boil all the vegetables, previously washed and cut up, in 1/2 pint of
water. When they are quite tender, put all in a pie-dish, adding
seasoning to taste. Add enough water for gravy, and sprinkle in the
sago. Cover with short crust, and bake in a moderately hot oven.

STEWED PRUNES AND GRATED COCOANUT.

Stew some Californian plums in enough water to cover them well. If
possible, they should be soaked over night. Grate some fresh cocoanut,
after removing the brown outer skin, and serve separately.

No. 10.

ASPARAGUS SOUP.

1/2 dozen sticks of asparagus, 1/2 pint water, 1/4 pint milk, 1 level
dessertspoonful of cornflour, 1/4 oz. of butter, pepper and salt to
taste. Boil the asparagus in the water till tender, add the seasoning,
and the cornflour smoothed in the milk, boil up and serve.

MACARONI WITH CAPER SAUCE.

2 oz. macaroni, 1/4 pint white sauce (see "Sauces"); 1 teaspoonful
capers chopped small, enough of the caper vinegar to taste. Boil the
macaroni in 1/2 pint of water until tender. Make the white sauce, then
add the capers and vinegar. Serve with vegetables.

PRUNE BATTER.

8 or 10 well-cooked Californian plums, with a little of the juice, 2
oz. of fine wheatmeal, 1/2 oz. of butter, 1 gill of milk, and 1 egg.
Make a batter of the milk, meal, and egg, oil the butter, and stir it
in. Place the prunes in a little pie-dish, pour the batter over, and
bake until a nice brown.

No. 11.

TOMATO SOUP.

1 teacupful of tinned tomatoes, or 6 oz. of fresh ones, 1 teaspoonful
of cornflour, 1 small onion, pepper and salt to taste, and a little
butter. Chop the onion up fine, and cook the tomatoes and onion in
enough water to make 1/2 pint of soup. When cooked 15 minutes rub the
vegetables through a sieve; return to the saucepan, boil up, thicken
with the cornflour smoothed with a spoonful of water, and add a little
piece of butter; serve with sippets of toast.

BREAD STEAK.

One slice of Wholemeal bread, a small finely chopped onion, a little
milk, half an egg beaten up, pepper and salt, a little piece o