pie-dish, and bake the custard in a moderate oven until
set.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.

Make 3/4 pint of clear soup, and proceed for dumplings as follows: 1
egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up
the egg, add the milk and smooth the meal with it, flavour with
nutmeg. Gradually drop the mixture into the boiling soup, let cook for
a minute, and serve.

SAVOURY SAUSAGES.

1/2 teacupful of breadcrumbs, 1 well-beaten egg, 1/2 teacupful cold
lentil puree 1 small finely chopped onion tried brown. Mix the
ingredients, adding seasoning. Form into sausages, roll them in a
little wheatmeal, and bake them a nice brown in the oven. Serve with
vegetables and sauce.

BAKED CUSTARD.

1/2 pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg,
mix it with the milk, sweeten and flavour to taste; pour the custard
into a small pie-dish, and bake until set.

No. 26.

PARSNIP SOUP.

1/2 lb. parsnip, 1/4 lb. potato, 1/2 small onion, 1/4 oz. butter,
pepper and salt, a little milk. Cut up the vegetables, cook them until
tender, then rub through a sieve, return the mixture into a saucepan,
add butter and seasoning, and as much milk as needed to make up the
quantity of soup. Boil up and serve.

GROUND RICE CUTLETS.

2 oz. ground rice, 1 egg, 1/2 pint milk, a little nutmeg, a pinch of
herbs, 1/2 oz. grated cheese, seasoning, and breadcrumbs. Boil the
ground rice in the milk until stiff, add the egg, well beaten, and the
other ingredients. Butter a flat tin and sprinkle with breadcrumbs,
spread the mixture on the tin, sprinkle well with fine breadcrumbs,
scatter bits of butter on the top, and bake until golden brown. Cut
into pieces, dish up, and serve with vegetables and tomato sauce.

FRUIT TART.

Line a couple of patty pans with paste for short crust. Partly bake,
then fill with any kind of stewed fruit, and finish baking. Serve hot
or cold.

No. 27.

CHESTNUT SOUP.

1/2 lb. chestnuts, 1/2 small grated onion, pepper and salt to taste,
1/4 oz. butter, 1/4 pint milk, 1 teaspoonful of cornflour. Boil, peel,
and mash the chestnuts, and set them over the fire with the onion,
milk, 1/2 pint of water, and the butter. When it has boiled up, bind
the soup with the cornflour, boil up, and serve.

MACARONI SAVOURY.

2 oz. of cold boiled macaroni cut small, 1/2 oz. grated cheese, 1 gill
milk, 1 egg, 1 oz. fine wheatmeal, 1/2 oz. butter, sea