No. 18.

APPLE SOUP.

1 large cooking apple, 1 small finely chopped onion, seasoning and sugar to taste, a little butter, 1 teaspoonful of cornflour, 1/2 pint of water.  Peel and cut up the apple, and cook with the onion in the water till quite tender.  Rub the mixture through a sieve, return to the saucepan, add the butter, seasoning and sugar, thicken the soup with the cornflour, and serve.

RICE CHEESECAKES.

2 oz. rice, 1 gill water, 1 oz. of grated cheese, seasoning, a pinch of nutmeg, 1 egg, a little wheatmeal, and some vege-butter, or butter.  Cook the rice in the water until quite dry and soft, mix the egg—­well beaten—­seasoning, and cheese with the rice, and form the mixture into small cakes.  Roll in wheatmeal, and fry them a golden brown.  Serve with vegetables and brown sauce.

PLUM PIE.

1/2 lb. ripe plums, sugar to taste, some paste.  Wash the plums and put them in a small pie-dish, pour 1/2 teacupful of water over them, add sugar, cover the plums with a short crust, and bake the pie a golden brown.

No. 19.

CELERY SOUP.

1/2 stick celery, 1/2 small onion, 1/4 oz. butter, 1 potato, pepper and salt.  Wash, peel, and cut up the vegetables, and cook them in 1/2 pint of water till tender.  Rub through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up, and serve.

APPLE AND ONION PIE.

6 oz. apples, 1/4 lb.  Spanish onions, 1 hard-boiled egg, a little butter, pepper and salt to taste, some paste for a short crust.  Peel and cut up the apples and onion, stew gently with a little water.  When nearly tender, season and add the butter, turn the mixture into a small pie-dish, quarter the egg, and place the pieces on the mixture, cover with a crust, and bake the pie 1/2 hour.

MACARONI PUDDING.

2 oz. macaroni, 1/2 pint milk, 6 eggs, sugar and flavouring to taste.  Boil the macaroni in water until tender.  Cut into little pieces and place in a little pie-dish; beat the milk, add the egg, well beaten, carefully with it, add sugar and flavouring, pour the custard over the macaroni, and bake until set.  Serve with stewed fruit.

No. 20.

BUTTER BEAN SOUP.

2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter.  Cook all the vegetables until tender, adding water as it boils away.  When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve.