RATAFIA CUSTARD.

1/2 pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste.  Mix the ingredients, pour the mixture into a small buttered 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.