s mixed, sugar to taste. Cook the rolled wheat in the milk for
fifteen minutes, then add the fruit, and let simmer another 15
minutes. Pour the mixture into a small pie-dish, and bake in the oven
until golden brown.

No. 21.

FRENCH SOUP.

1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of
dry toast, 3/4 pint of water, a little milk, pepper and salt to taste.
Break up the toast, and set all the ingredients over the fire; cook
till the onion is tender, add 1/2 gill of milk, and serve.

VEGETABLE PIE.

1/2 lb. potatoes, peeled and cut in pieces, 1/2 Spanish onion chopped
up, 1 tomato, 1/2 oz. butter, pepper and salt, some paste for crust.
Stew the potatoes and onion in a little water; when tender, cut up the
tomato and mix it in, season and add the butter; place the vegetables
in a small pie-dish, cover with paste, and bake 1/2 hour or until
golden brown.

CHOCOLATE PUDDING.

1/2 oz. ground rice, 1/2 pint milk, 1 teaspoonful N.F. cocoa, a little
vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5
minutes, let it cool a little, mix in the egg, well-beaten, cocoa,
sugar, and vanilla. Pour the mixture into a small pie-dish, and bake
for 20 to 30 minutes.

No. 22.

SORREL SOUP.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped
fine, a little butter, pepper and salt, 1/2 pint water, 1 gill milk.
Peel, wash, and cut up the potatoes and onion, boil in the water till
tender, and rub through a sieve. Return the mixture to the saucepan,
add the milk, sorrel, butter, and seasoning. Simmer gently for 10
minutes, and serve.

SAVOURY BATTER.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely
chopped parsley, 1/2 small grated onion, 1/4 oz. butter, pepper and
salt. Make a batter of the meal, egg, and milk, mix in the other
ingredients, pour the mixture into a buttered pie-dish, and bake the
batter 1/2 hour.

STEWED FRUIT AND CUSTARD.

Any kind of stewed fruit. _Custard_: 1 gill of milk, sugar and vanilla
to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk
into it gradually; pour the mixture into a small jug, place this in a
saucepan of fast-boiling water, keep stirring until the spoon gets
coated, which shows that the custard is thickening. Remove the
saucepan from the fire immediately, and continue stirring the custard
until it is well thickened. Then cool it, placing the jug in cold
water. When cold, serv