BREAD AND CHEESE SAVOURY.

1/2 lb. of Allinson bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter.  Cut the bread into slices and butter them; arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg.  Finish with a good sprinkling of cheese.  Whip up the eggs, mix them with the milk, and pour the mixture over the bread and cheese in the pie-dish.  Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish.  If this is done two or three times, the top slices of bread and butter get soaked, and then bake better.  This should also be done when a bread and butter pudding is made.  Bake the savoury until brown, which it will be in about 3/4 of an hour.

ORANGE MOULD.

The juice of 7 oranges and of 1 lemon, 6 oz. of sugar, 4 eggs, and 4 oz. of Allinson cornflour.  Add enough water to the fruit juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire with the sugar.  With the rest smooth the cornflour and mix with it the eggs well beaten.  When the liquid in the saucepan is near the boil, stir into it the mixture of egg and cornflour.  Keep stirring the mixture over a gentle fire until it has cooked 5 minutes.  Turn it into a wetted mould and allow to get cold, then turn out and serve.

A WEEK’S MENU

Nutritive Value and Chemical Composition of Various Fruits, Nuts, Grains, and Vegetables.

(Analysis of the edible portion.)

PROFESSOR ATWATER’S ANALYSIS.

Proteid Calories
per cent. in one lb. 
FRUIT—­FRESH.

Apples .4 290
Apricots 1.1 270
Bananas 1.3 460
Blackberries 1.3 270
Cherries 1.0 365
Cranberries .4 215
Currants 1.5 265
Figs 1.5 380
Grapes 1.3 450
Huckleberries .6 345
Lemons 1.0 205
Musk-melons .8 90
Nectarines .6 305
Oranges .8 240
Pears .6 295
Persimmons .8 630
Pineapple .4 299
Plums 1.0 395
Pomegranates 1.5 460
Raspberries 1.0 255
Strawberries 1.0 180
Water-melons .4 140
Whortleberries or Wimberries .7 390