A fair-sized cauliflower, 1 pint of milk, 1-1/2 oz. of dried Allinson breadcrumbs, 3 oz. of cheese, 1-1/2 oz. of butter, 1 heaped-up tablespoonful of Allinson wholemeal flour, a little nutmeg, and pepper and salt to taste.  Boil the cauliflower until half cooked, cut it into pieces, and place them in a pie-dish.  Boil the milk, adding the seasoning, 1/2 oz. of the butter, and 1/2 a saltspoonful of the nutmeg.  Thicken with the wholemeal smoothed in a little cold milk or water.  Stir in the cheese and pour the sauce over the cauliflower.  Shake the breadcrumbs over the top, cut the rest of the butter in bits, and place them over the breadcrumbs.  Bake for 20 minutes to 1/2 an hour, or until the cauliflower is soft.

COMPOTE OF ORANGES AND APPLES.

6 oranges, 8 fine sweet apples, 1 oz. of ground sweet almonds, syrup as in “Orange Syrup.”  Peel the oranges and the apples, cut them across in thin slices, coring the apples and removing the pips from the oranges.  Arrange the fruit into alternate circles in a glass dish, sprinkling the ground almonds between the layers.  Pour over the whole the syrup.  Serve when cold.

CRUST FOR MINCE PIES.

1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of medium oatmeal, 6 oz. of butter or vege-butter, 1 cupful of cold water.  Rub the butter into the flour, add the water, and mix all into a paste with a knife.  Roll the paste out thin on a floured board, cut pieces out with a tumbler or biscuit cutter.  Line with them small patty pans, and fill them with mincemeat; cover with paste, moisten the edges and press them together, and bake the mince pies in a quick oven; they will be done in 15 to 20 minutes.

GROUND RICE PANCAKES.

4 oz. of ground rice, 4 eggs, 1 pint of milk, jam, some sifted sugar, and powdered cinnamon; butter or oil for frying.  Make a batter of the milk, eggs, and ground rice.  Fry thin pancakes of the mixture, sprinkle them with sugar and cinnamon, place a dessertspoonful of jam on each, fold up, sprinkle with a little more sugar; keep hot until all the pancakes are fried, and serve them very hot.  When the pancakes are golden brown on one side, they should be slipped on a plate, turned back into the frying-pan, and fried brown on the other side.

MACARONI PANCAKES.

2 oz. of macaroni, 1/2 pint of milk, 3 eggs, 3 oz. of Allinson fine wheatmeal, sugar to taste, the grated rind of a lemon, butter, and 1 whole lemon.  Throw the macaroni into boiling water and boil until quite soft; drain it and cut it into pieces 1 inch long.  Make a batter of the eggs, meal, and milk, add the lemon rind, sugar, and the macaroni; fry pancakes of the mixture, using a small piece of butter not bigger than a walnut for each pancake.  Sift sugar over the pancakes and serve them very hot with slices of lemon.