HOT-POT.

1/2 lb. potatoes, 3 oz.  Spanish onion peeled and sliced, 1/2 teacupful tomatoes, 1/2 oz. of butter, pepper and salt to taste.  Arrange the potatoes, onions, and tomatoes in layers in a small pie-dish, and sprinkle pepper and salt between the vegetables.  Cut the butter in little bits, and scatter them over the top.  Fill the dish with boiling water, and boil the hot-pot for 1 to 1-1/2 hours, adding a little hot water if needed.

BAKED APPLES AND WHITE SAUCE.

Wash and core a good-sized apple, fill the core with 1 or 2 stoned dates, and bake it in the oven in a dish or tin with a few spoonfuls of water until well done.  Serve with sauce.

No. 16.

LEEK SOUP.

1 leek, 1/4 lb. potatoes, 1/2 pint water, 1 gill of milk, 1/4 oz. of butter, pepper and salt to taste.  Peel, wash, and cut up the leek and potatoes, and cook them till tender in the water.  Then rub the vegetables through a sieve.  Return to the saucepan, add the milk, butter, and seasoning, boil up, and serve.

SAVOURY CUSTARD.

1-1/2 gills of milk, 1 egg, 1 oz. of grated cheese, a pinch of nutmeg, pepper and salt to taste.  Proceed as in savoury custard, and serve with potatoes and greens.

CHOCOLATE BLANCMANGE.

1/2 pint of milk, 1 teaspoonful N.F. cocoa, 1 oz. of half cornflour and fine wheatmeal, sugar and vanilla essence to taste.  Bring the milk to the boil, mix cocoa, flour, and wheatmeal, and smooth them with a little water.  Stir the mixture into the boiling milk, sweeten and flavour, keep stirring, and allow to cook 5 minutes.  Pour into a wetted mould, and allow to get cold.  Turn out, and serve.

No. 17.

TURNIP SOUP.

1/4 lb. turnip, a small onion, and 2 oz. of potato, a little butter and seasoning, 1/2 pint water.  Wash, peel, and cut up the vegetables, and cook them in the water until tender.  Rub them through a sieve, return the mixture to the saucepan, add butter and seasoning, boil up, and serve.

POTATO BATTER.

1 gill of milk, 1 egg, 2 oz. wheatmeal, 1 oz. of vege-butter, 6 oz. cold boiled potatoes.  Fry the potatoes in the butter, make a batter of the milk, meal, and egg, mix it with the potatoes, add seasoning, pour the mixture in a little pie-dish, and bake the savoury for half an hour.

LEMON MOULD.

1 oz. of tapioca, 1/2 pint of water, juice and rind of 1/4 lemon, 1 large tablespoonful of golden syrup.  Boil the tapioca until quite tender, with the Lemon rind, in the water.  Take out the rind, add the syrup and lemon juice, mix well, pour the mixture into a wetted mould, turn out when cold, and serve.