Any kind of stewed fruit. Custard:  1 gill of milk, sugar and vanilla to taste, and 1 egg.  Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening.  Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened.  Then cool it, placing the jug in cold water.  When cold, serve with stewed fruit.

No. 23.

GREEN PEA SOUP.

1/2 teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk.  Cook the green peas and spring onions in 1/2 pint of water until quite tender.  Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.

1/4 lb. mushrooms, 1/2 oz. butter, pepper and salt, 1/2 oz. vermicelli, cooked and cold, a little paste for short crust.  Stew the mushrooms in the butter, after having dried them and cut into pieces.  When they are cooked mix them well with the vermicelli.  Line a couple of patty pans with the paste, and bake the tartlets until golden brown.  Serve with vegetables.

EVE PUDDING.

1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, 1/2 oz. citron peel chopped fine, 1 oz. sultanas, 1/2 oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds.  Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour.  Serve with sweet sauce.

No. 24.

MUSHROOM SOUP.

2 oz. mushrooms cut up small, 1/2 small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, 1/2 oz. of butter, a little milk.  Stew the mushrooms and onions together in the butter until well cooked, add 1/2 pint of water, and cook the vegetables for 10 minutes.  Add seasoning, and the meal smoothed in a little milk.  Let the soup thicken and boil up, and serve with sippets of toast.

BUTTER BEANS RISSOLES.

2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, 1/2 small onion chopped fine, a pinch of herbs, 1/2 oz. of butter, seasoning to taste.  Soak the beans in butter over night, fry the onion in the butter.  Boil the beans in as much water as they absorb until quite tender.  Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown.  Serve with vegetables.