f
butter. Dip the bread in milk, then in egg; melt the butter in a
frying pan, fry the bread and onion a nice brown, sprinkle with
seasoning and serve with potato and greens.

SEMOLINA PUDDING.

1 oz. of semolina, 1/2 pint of milk, sugar and vanilla to taste. Boil
the semolina in the milk until well thickened, add sugar and
flavouring, pour the mixture into a little pie-dish, and bake until a
golden colour.

No. 12.

BREAD SOUP.

1 slice of Allinson bread, 1 small finely chopped onion fried brown, a
pinch of nutmeg, pepper and salt to taste. Boil the bread in 3/4 pint
of water and milk in equal parts, adding the onion and seasoning. When
the bread is quite tender, rub all through a sieve, return soup to the
saucepan, boil up, and serve.

RICE AND MUSHROOMS.

1/4 lb. of rice, 1/4 lb. of mushrooms, a little butter and seasoning.
Cook the rice in 1/2 pint of water, as directed in recipe for "Rice."
Peel and wash the mushrooms, place them in a flat tin with a few
spoonfuls of water, a dusting of pepper and salt and a bit of butter
on each. Bake them from 15 to 20 minutes, spread the rice on a flat
dish, place the mushrooms in the middle, pour over the gravy, and
serve.

BREAD PUDDING.

3 oz. of bread, 1 oz. sultanas, 1/2 doz. sweet almonds chopped fine, 1
well-beaten egg, cinnamon and sugar to taste, 1/2 oz. of butter, a
little milk. Soak the bread in milk, and squeeze the surplus out with
a spoon. Mix all the ingredients together, add the butter oiled, pour
the mixture into a buttered pie-dish, and bake the pudding from 30 to
45 minutes.

No. 13.

ONION SOUP.

1 small Spanish onion, 1 medium-sized potato, 1/4 oz. of butter,
pepper and salt and a pinch of mixed herbs, a little milk. Cut up the
vegetables and cook them in 1/2 pint of water, adding a little herbs.
When tender, rub the vegetables through a sieve, return the soup to
the saucepan, add the butter and seasoning, and serve.

MACARONI AND TOMATOES.

2 oz, of macaroni, 1/2 teacupful tinned tomatoes, 1-1/2 gills of
water, a little grated cheese. Cook the rice in the water and tomatoes
until tender, add seasoning, and serve with grated cheese and
vegetables.

STEAMED PUDDING.

2 oz. wheatmeal, 1 oz. of sago, 1 egg, 1/2 oz. of oiled butter, 1 oz.
sultanas, 1/2 saltspoonful of cinnamon, sugar to taste. Soak the sago
over the fire in a little water; when almost tender drain off any
water that is not absorbed, mix it with the