No. 8.

POTATO SOUP (2).

2 medium-sized potatoes, 1 small onion chopped fine, and fried a nice brown in butter or vege-butter, 1/4 pint milk, 3/4 pint water, 1 piece of celery, pepper and salt to taste.  Peel, wash, and cut up the potatoes, and cut up the celery.  Boil with the water until tender.  Rub the vegetables through a sieve, return the soup to the saucepan, add seasoning, milk, and onion; boil up and serve.

SWEET CORN TART.

2 tablespoonfuls of tinned sweet corn, 1/4 oz. of butter, pepper and salt to taste, 1 egg, some paste for crust.  Beat up the egg and mix with the sweet corn, season to taste.  Roll out the paste and line a plate with it, turn the sweet corn mixture on to the paste, and bake the tart until a light brown.  Serve with brown sauce or tomato sauce.

RICE PUDDING.

1 oz. of rice, 1/2 pint of milk, sugar and flavouring to taste.  Wash the rice and put it into a pie-dish.  Bring the milk to the boil, pour it over the rice, add the sugar and any kind of flavouring, and bake the pudding till the rice is tender.

No. 9.

RICE CHEESE SOUP.

1 dessertspoonful of rice, 3/4 pint water, 1/4 pint milk, 1 oz. grated cheese, 1/4 oz. butter, seasoning to taste.  Cook the rice in the milk and water until tender, then add the cheese, butter, and seasoning, and let the soup boil up until the cheese is dissolved.

VEGETABLE PIE.

2 oz. each of potato, carrot, turnip, celery, tomato (or any other vegetable in season), a small onion, 1/2 oz. of butter, pepper and salt to taste, 1 teaspoonful of sago.  Chop fine the onion and fry it.  Boil all the vegetables, previously washed and cut up, in 1/2 pint of water.  When they are quite tender, put all in a pie-dish, adding seasoning to taste.  Add enough water for gravy, and sprinkle in the sago.  Cover with short crust, and bake in a moderately hot oven.

STEWED PRUNES AND GRATED COCOANUT.

Stew some Californian plums in enough water to cover them well.  If possible, they should be soaked over night.  Grate some fresh cocoanut, after removing the brown outer skin, and serve separately.

No. 10.

ASPARAGUS SOUP.

1/2 dozen sticks of asparagus, 1/2 pint water, 1/4 pint milk, 1 level dessertspoonful of cornflour, 1/4 oz. of butter, pepper and salt to taste.  Boil the asparagus in the water till tender, add the seasoning, and the cornflour smoothed in the milk, boil up and serve.

MACARONI WITH CAPER SAUCE.

2 oz. macaroni, 1/4 pint white sauce (see “Sauces"); 1 teaspoonful capers chopped small, enough of the caper vinegar to taste.  Boil the macaroni in 1/2 pint of water until tender.  Make the white sauce, then add the capers and vinegar.  Serve with vegetables.