No. 13.

ONION SOUP.

1 small Spanish onion, 1 medium-sized potato, 1/4 oz. of butter, pepper and salt and a pinch of mixed herbs, a little milk.  Cut up the vegetables and cook them in 1/2 pint of water, adding a little herbs.  When tender, rub the vegetables through a sieve, return the soup to the saucepan, add the butter and seasoning, and serve.

MACARONI AND TOMATOES.

2 oz, of macaroni, 1/2 teacupful tinned tomatoes, 1-1/2 gills of water, a little grated cheese.  Cook the rice in the water and tomatoes until tender, add seasoning, and serve with grated cheese and vegetables.

STEAMED PUDDING.

2 oz. wheatmeal, 1 oz. of sago, 1 egg, 1/2 oz. of oiled butter, 1 oz. sultanas, 1/2 saltspoonful of cinnamon, sugar to taste.  Soak the sago over the fire in a little water; when almost tender drain off any water that is not absorbed, mix it with the other ingredients, pour the mixture into a soup-or small basin, tie with a cloth, and steam the pudding for an hour.  Serve with white sauce.

No. 14.

GREEN PEA SOUP.

1/2 teacupful green peas, 1/4 oz. of butter, 1 spray of mint, a teaspoonful of fine meal, a little milk, pepper and salt to taste.  Boil the green peas in 1/2 pint of water, adding seasoning and the mint.  When the peas are tender, take out the mint, add the butter, smooth the meal with a little milk, and thicken the soup.  Let it cook for 2 to 3 minutes, and serve.

VERMICELLI RISSOLES.

2 ozs. of vermicelli, 1 oz. of grated cheese, 1 egg well beaten, a few breadcrumbs, seasoning to taste, 1 gill of water, a little butter, or vege-butter.  Boil the vermicelli in the water until tender and all the water absorbed.  Then add seasoning, the egg, the cheese, and a few breadcrumbs, if the mixture is too moist.  Form into 2 or 3 little cakes, place little bits of butter on each, and bake them a golden brown.

TRIFLE.

2 sponge cakes, 1 gill of custard, a little jam, a few ratafias, 1/2 oz. of chopped almond.  Cut the sponge cakes in half, spread them with jam, arranging them in a little pie-dish, sprinkling crumbled ratafias and the almonds between the pieces of cake.  Pour the custard over, let it all soak for half an hour, and serve.

No. 15.

SPLIT PEA SOUP.

2 oz. of split peas cooked overnight, 3 oz. of potatoes cut into pieces, a piece of celery, a slice of Spanish onion chopped up, seasoning to taste.  Soak the peas in water overnight, after picking them over and washing them.  Set them over the fire in the morning, and cook them with the vegetables till quite tender.  Then rub all through a sieve.  Return to the saucepan, add pepper and salt, and a little water if necessary; boil up, and serve with sippets of toast.