SPONGE DUMPLINGS.

2 eggs, 1-1/2 gills of milk, 2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter, mace, pepper, and salt to taste.  Separate the yolks from the whites of the eggs; mix the wheatmeal with the milk, adding the whites of the eggs, a little mace, pepper and salt.  Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan; take the mixture from the fire, and when a little cooled add the yolks.  Cut off lumps with a spoon and drop them into the boiling soup.

STUFFED SWEET ROLLS.

4 Allinson wholemeal rolls, 3 cooking apples, 2 oz. of ground sweet almonds, 4 oz. of macaroons crushed, 2 oz. of currants, picked and washed, 2 eggs, a little milk, cinnamon, 1 oz. of butter, sugar to taste.  Halve the rolls lengthways and remove the crumb; soak the crusts for a few minutes in a little cold milk when the stuffing is ready.  Pare and core the apples, cook them with 1/3 teacupful of water, 1/2 oz. of the butter, and 1 tablespoonful of sugar, and mash them up to a pulp with a wooden spoon; then add the currants, almonds, macaroons, 1 egg well beaten, and the yolk of the other.  Mix all well, and add some of the breadcrumbs to make the whole into a fairly firm mass.  Fill the crusts of the rolls with the mixture, press the two halves of each roll together, place the rolls into a baking tin, sprinkle them with sugar and powdered cinnamon, scatter bits of butter over the crusts, and bake the rolls for 1/2 hour.  Serve with white sauce.

TAPIOCA PUDDING.

1 oz. of tapioca, 1 egg, 1/2 pint of cold milk, 1 gill of cold water, 1/4 oz. of butter, 1/2 oz. of moist sugar, cinnamon to taste.  Put the tapioca into a basin, and cover it with water.  Let it soak for 1 hour, until it has absorbed all the water.  Add the milk and sugar.  Bring to a boil, and simmer till quite soft and clear.  Draw to the side of the fire, to cool it a little.  Break the egg and beat it slightly; mix well with the tapioca; pour into a greased dish, and bake in a moderate oven until it is a golden colour.  Serve either hot or cold.

Vanilla chestnuts (for Dessert).

1 lb. of chestnuts, 1/2 lb. of sugar, 1 teacupful of water, vanilla to taste.  Boil the chestnuts in plenty of water until tender, but not too soft, that they may not break in peeling.  Peel them; simmer the sugar and the teacupful of water for 10 minutes, then add the chestnuts.  Allow all to cook gently until the syrup browns, add vanilla and remove the chestnuts from the fire; when sufficiently cool, turn the whole into a glass dish.

WHOLEMEAL BANANA PUDDING.

2 teacupfuls of Allinson fine wheatmeal, 3 oz. of sago, 6 bananas, 1 tablespoonful of sugar, 3 eggs, 1/2 pint of milk.  Peel the bananas and mash them with a fork.  Soak the sago with 1/2 pint of water, either in the oven or in a saucepan.  Make a batter with the eggs, meal, and milk; add the bananas, sugar, and sago, and mix all smoothly.  Turn the mixture into a greased mould and steam the pudding for 2 hours.