* 3 Large Apples—­2d. * * 2 oz.  Rice—­1d. * * 2 oz.  Sugar—­1/2d. * * 1 tablespoonful Jam—­1d. * * 1 Egg—­1d. * * 1/2 pint Milk—­1d. * * Total Cost—­61/2 d. * * Time—­Half an Hour. * Peel the apples and scoop out the core and fill in with jam; put into a pie-dish and bake till the apples are soft.  While they are baking, boil the rice and milk together till the rice is soft and the milk absorbed.  Beat in the egg and sugar, pour over the apples; brush over with milk, and bake till a nice colour.  Serve either hot or cold.

RICE BLACMANGE

* 1 pint Milk—­2d. * * 1 1/2 oz.  Ground Rice—­1/2d. * * 1 oz.  Sugar * * Flavouring—­1d. * * Total Cost—­31/2 d. * * Time—­5 Minutes. * Put the milk on to boil with a strip of lemon peel in it; when nearly boiling mix the rice in a spoonful of cold water and pour it in.  Stir till it boils, and let it boil two or three minutes; pour into a mould which has been dipped in cold water, and stand away till firm.  Turn out when cold, and serve with jam, stewed fruit, or custard sauce.

DEVONSHIRE JUNKET

* 1 quart Milk—­4d. * * 1 tablespoonful Rennet * * 1 oz.  Sugar—­1d. * * Nutmeg—­1/2d. * * Total Cost—­51/2 d. * * Time—­Two Hours. * Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid.  Grate a little nutmeg on top and serve cold.  Rennet can be bought at the chemist’s ready for use; but rennet tables, which answer very nicely, can be used instead.  These can be bought in many places, and keep good a long time.

BANBURY CAKES

* 1/2 lb.  Pastry—­5d. * * 1 oz.  Currants * * 1 oz.  Raisins * * Half a Lemon * * Half an Orange—­2d. * * 1 oz.  Cake or Bread Crumbs—­1/2d. * * 1 oz.  Sugar—­1/2d. * * Total Cost—­8d. * * Time—­20 Minutes. * Stone the raisins and chop them lightly, put them into a basin with the currants cleaned, the sugar, and the cake or bread crumbs.  Mix together, grate over the rind of half a lemon, and half an orange.  Strain in the juice, and let it stand for an hour.  Roll out the pastry and cut into rounds about three inches long.  Lay a little of the mixture in the centre, close over the pastry, turn the cake over, flatten it out in the middle.  Brush over with sugar, and bake in rather a quick oven.  Serve warm.

LEMON BISCUITS

* 1/2 lb.  Flour * * 3 oz.  Dripping—­1d. * * 1 teaspoonful Baking Powder * * 3 oz.  Sugar—­1d. * * 1 Lemon—­1d. * * 1 Egg—­1d. * * Total Cost—­4d. * * Time—­10 Minutes. * Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon.  Beat up the egg and strain in the lemon juice; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes.  Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes.