PRUNE BATTER.

8 or 10 well-cooked Californian plums, with a little of the juice, 2 oz. of fine wheatmeal, 1/2 oz. of butter, 1 gill of milk, and 1 egg.  Make a batter of the milk, meal, and egg, oil the butter, and stir it in.  Place the prunes in a little pie-dish, pour the batter over, and bake until a nice brown.

No. 11.

TOMATO SOUP.

1 teacupful of tinned tomatoes, or 6 oz. of fresh ones, 1 teaspoonful of cornflour, 1 small onion, pepper and salt to taste, and a little butter.  Chop the onion up fine, and cook the tomatoes and onion in enough water to make 1/2 pint of soup.  When cooked 15 minutes rub the vegetables through a sieve; return to the saucepan, boil up, thicken with the cornflour smoothed with a spoonful of water, and add a little piece of butter; serve with sippets of toast.

BREAD STEAK.

One slice of Wholemeal bread, a small finely chopped onion, a little milk, half an egg beaten up, pepper and salt, a little piece of butter.  Dip the bread in milk, then in egg; melt the butter in a frying pan, fry the bread and onion a nice brown, sprinkle with seasoning and serve with potato and greens.

SEMOLINA PUDDING.

1 oz. of semolina, 1/2 pint of milk, sugar and vanilla to taste.  Boil the semolina in the milk until well thickened, add sugar and flavouring, pour the mixture into a little pie-dish, and bake until a golden colour.

No. 12.

BREAD SOUP.

1 slice of Allinson bread, 1 small finely chopped onion fried brown, a pinch of nutmeg, pepper and salt to taste.  Boil the bread in 3/4 pint of water and milk in equal parts, adding the onion and seasoning.  When the bread is quite tender, rub all through a sieve, return soup to the saucepan, boil up, and serve.

RICE AND MUSHROOMS.

1/4 lb. of rice, 1/4 lb. of mushrooms, a little butter and seasoning.  Cook the rice in 1/2 pint of water, as directed in recipe for “Rice.”  Peel and wash the mushrooms, place them in a flat tin with a few spoonfuls of water, a dusting of pepper and salt and a bit of butter on each.  Bake them from 15 to 20 minutes, spread the rice on a flat dish, place the mushrooms in the middle, pour over the gravy, and serve.

BREAD PUDDING.

3 oz. of bread, 1 oz. sultanas, 1/2 doz. sweet almonds chopped fine, 1 well-beaten egg, cinnamon and sugar to taste, 1/2 oz. of butter, a little milk.  Soak the bread in milk, and squeeze the surplus out with a spoon.  Mix all the ingredients together, add the butter oiled, pour the mixture into a buttered pie-dish, and bake the pudding from 30 to 45 minutes.