ntil well done. Serve with sauce.

No. 16.

LEEK SOUP.

1 leek, 1/4 lb. potatoes, 1/2 pint water, 1 gill of milk, 1/4 oz. of
butter, pepper and salt to taste. Peel, wash, and cut up the leek and
potatoes, and cook them till tender in the water. Then rub the
vegetables through a sieve. Return to the saucepan, add the milk,
butter, and seasoning, boil up, and serve.

SAVOURY CUSTARD.

1-1/2 gills of milk, 1 egg, 1 oz. of grated cheese, a pinch of nutmeg,
pepper and salt to taste. Proceed as in savoury custard, and serve
with potatoes and greens.

CHOCOLATE BLANCMANGE.

1/2 pint of milk, 1 teaspoonful N.F. cocoa, 1 oz. of half cornflour
and fine wheatmeal, sugar and vanilla essence to taste. Bring the
milk to the boil, mix cocoa, flour, and wheatmeal, and smooth them
with a little water. Stir the mixture into the boiling milk, sweeten
and flavour, keep stirring, and allow to cook 5 minutes. Pour into a
wetted mould, and allow to get cold. Turn out, and serve.

No. 17.

TURNIP SOUP.

1/4 lb. turnip, a small onion, and 2 oz. of potato, a little butter
and seasoning, 1/2 pint water. Wash, peel, and cut up the vegetables,
and cook them in the water until tender. Rub them through a sieve,
return the mixture to the saucepan, add butter and seasoning, boil up,
and serve.

POTATO BATTER.

1 gill of milk, 1 egg, 2 oz. wheatmeal, 1 oz. of vege-butter, 6 oz.
cold boiled potatoes. Fry the potatoes in the butter, make a batter of
the milk, meal, and egg, mix it with the potatoes, add seasoning, pour
the mixture in a little pie-dish, and bake the savoury for half an
hour.

LEMON MOULD.

1 oz. of tapioca, 1/2 pint of water, juice and rind of 1/4 lemon, 1
large tablespoonful of golden syrup. Boil the tapioca until quite
tender, with the Lemon rind, in the water. Take out the rind, add the
syrup and lemon juice, mix well, pour the mixture into a wetted mould,
turn out when cold, and serve.

No. 18.

APPLE SOUP.

1 large cooking apple, 1 small finely chopped onion, seasoning and
sugar to taste, a little butter, 1 teaspoonful of cornflour, 1/2 pint
of water. Peel and cut up the apple, and cook with the onion in the
water till quite tender. Rub the mixture through a sieve, return to
the saucepan, add the butter, seasoning and sugar, thicken the soup
with the cornflour, and serve.

RICE CHEESECAKES.

2 oz. rice, 1 gill water, 1 oz. of grated cheese, seasoning, a pinch
of nutmeg, 1 egg,