on
rind, the sugar, and lastly, the whites of the eggs whipped to a stiff
froth. Turn the mixture into a buttered pie-dish or cake tin, with
alternate layers of ratafias. Bake from 1/2 an hour to 3/4 of an hour
in a moderately hot oven, and serve immediately with stewed fruit.

RICE SOUFFLE.

6 eggs, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence
or the peel of 1/2 a lemon, and 1 oz. of butter. Stew the rice in the
milk with the butter, sugar, and the lemon peel, if the latter is used
for flavouring. When the rice is tender remove the peel; or flavour
with vanilla essence, and let all cool. Separate the yolks of the eggs
from the whites, and beat each separately into the rice for 2 or 3
minutes. Whip the whites of the eggs to a stiff froth, and stir them
lightly into the mixture. Have ready a buttered souffle tin, pour the
mixture into it, and bake the souffle for 20 minutes in a hot oven.
Sprinkle with castor sugar, and serve at once.

SAVOURY CREAMED EGGS.

To each egg take 2 tablespoonfuls of cream or milk, a little chopped
parsley, nutmeg, pepper, and salt to taste, and a slice of hot
buttered toast. Butter the cups as in the last recipe, sprinkle well
with parsley, beat up the eggs, season with nutmeg, pepper, and salt,
and proceed as in "Sweet Creamed Eggs." Serve hot.

SAVOURY SOUFFLE.

4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful
of finely chopped parsley, 1 dessertspoonful of finely minced spring
onions, 1 oz. of butter, pepper and salt to taste. Proceed as in
Cheese Souffle, adding (instead of cheese) the parsley and onion.

SCALLOPED EGGS.

1/2 dozen hard-boiled eggs, 1/2 pint of milk, 1 dessertspoonful of
Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown
breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a
shallow dish with part of the butter, and put the eggs in it. Make a
thick sauce of the milk, wheatmeal, and cheese, adding seasoning to
taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of
the butter in little pieces, and scatter them over the breadcrumbs.
Bake till nicely browned.

SCOTCH EGGS.

5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1
Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of
finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to
taste, some oil, vege-butter, or butter for frying. Grate the onion,
melt the butter, beat up the