Serve these and the fritters with either brown gravy or white sauce.

 SWEET EGG SOUFFLE.

     Five eggs, 3/4 lb. soft cane sugar, 1 oz. ground rice, 2 oz. of
     butter, rind of half a lemon.

Separate the yolks and whites of the eggs.  Beat up the yolks and sift in the ground rice, sugar and grated rind of the lemon.  To this batter add the well-whisked whites.  Well heat the butter in a frying pan, turn in the batter and fry over gentle heat till set.  Fold over the edges and place on well-greased flat dish and bake for barely a quarter of an hour.  Sift over some soft cane sugar and serve very hot.

 SNOW EGGS.

     Three eggs, one and a quarter pints of milk, a teaspoon of soft
     cane sugar, vanilla flavouring.

Separate the yolks and whites of the eggs and whisk the whites to a very stiff froth with the sugar.  Put the milk into a saucepan and when it boils drop in whites of eggs in small pieces shaped between two dessert spoons.  Only a little should be cooked at a time in this way, and each should be allowed to poach for two minutes, and when done should be taken out with a slice and put on a sieve to drain.  When all the whites are used in this way, strain the milk and add it to the well-beaten yolks.  Pour into a double saucepan and stir over the fire till the custard thickens; flavour with vanilla to taste.

 When cold pour into a dish and lay the snow eggs on top.

 (Kindly supplied by Mrs Edith Wilkinson.)

 EGG-RAISED CHERRY CAKE.

9 oz. good “standard” flour, 5 oz.  Nutter (or other nut fat), 5 oz. cane castor sugar, 2 oz. preserved cherries (glace), 2 oz. well-washed sultanas, 2 oz. ground almonds, four eggs, outer rind of lemon (grated).

Beat Nutter and sugar to a cream; add eggs one by one, beating all the time; have ready the flour, with the fruit, grated lemon rind and ground almonds mixed in, and add gradually to the above mixture, beating all the time, and until of even consistency throughout.  Line a cake tin with double thickness of buttered paper, pour in the mixture and bake in moderate oven about one and a half hours.

Any housewife who doubts the possibility of making light and dainty cakes without the now customary baking powder and baking soda, etc., should try the above recipe.  No one could wish for a more excellent cake.

 NOTE ON CASSEROLES.

Now that casserole cookery (i.e. cooking in earthenware dishes, both open and covered) is becoming more widely known and practised, readers will be glad to know that many housewives believe in boiling new earthenware before using it, as this effectually toughens and hardens it.  This is particularly efficacious in the case of ordinary brown kitchenware, the articles being placed in a large pan of cold water which is then brought slowly to the boil.  After being allowed to boil for ten minutes remove the pan and allow the water to cool before taking out the ware.

 HEALTH QUERIES.