boiling water, to bake till the custard is firm in the centre.

_Bread Cup Puddings._--Soak one or two scraps of stale bread in milk to
soften them entirely. Beat them with a fork to a smooth, soft pulp, add
a slice of butter, a spoonful of moist sugar, a little vanilla essence,
a few currants, and one beaten egg. Three parts fill a buttered cup with
the mixture, and bake till firm.

A little well-flavoured jelly, broken up and put into a cup, will always
be a welcome addition to a repast of this description. The same may be
said of tartlets, turnovers, cakes of all descriptions, lemon
cheesecakes, &c. Fruit juice, sweetened agreeably and firmed with a
spoonful of dissolved gelatine, supplies a very delicious sweet. When a
pudding, cream, or tart is being made for the family, it is very easy to
take out a portion and cook it separately in a small glass or jar, to be
used for the school luncheon next day. Some girls would enjoy a morsel
of cheese and a sea-foam biscuit as a relish. A little trouble spent is
well worth while. We should not hear half so many complaints about
over-study and over-pressure, if girls attending school had a good
luncheon in the middle of the day; and before mothers and elder sisters
make up their minds that a girl is doing too many lessons, and that the
teacher must be asked to excuse a portion thereof, they ought to
consider whether they are doing all that is possible to furnish the
young student with food which will give her strength to make the most of
the precious opportunities for improvement which will be gone all too
soon.

One important detail connected with school luncheons must not be
forgotten. It is that the luncheon-basket or sandwich-tin must be kept
sweet and pure. It ought to be scrubbed out frequently, and every day as
soon as it is brought home it should be emptied, cleansed, and put, wide
open, in an airy place, to prevent its becoming close and musty. If
crumbs or little pieces of fat are allowed to work their way into the
crevices, they will surely impart an unpleasant, stuffy odour to the
food which is put into the basket afterwards, and the annoyance will not
easily be got rid of. Unless scrupulous cleanliness be observed in
everything connected with the preparation of food, delicacy and
refinement must be regarded as entirely out of the question.

ANSWERS TO CORRESPONDENTS.

MISCELLANEOUS.

PINEAPPLE.--An ordinary afternoon garden and tennis party might be