eat about 3 times, until
all the butter is used up. Use for pie-crust, &c., and bake in a quick
oven.

(6) 1/2 lb. of Allinson fine wheatmeal, 3 oz. of sago, 1 oz. of
butter. Let the sago swell out over the fire with milk and water, mix
it with the meal and butter, and roll the paste out and use.

(7) 1 lb. of Allinson fine wheatmeal, 1 gill of cold milk, 5 oz.
vege-butter. Rub the butter well into the meal, moisten with the milk
(taking a little more than 1 gill if necessary), in the usual way.
Roll out and use according to requirements.

TARTS

Special recipes for every kind of fruit tart are not given, as the
same rules apply to all. For the crust either of the recipes given for
pie-crusts may be used, and the fruit tarts can be made either open,
with a bottom crust only, with top and bottom crust, or with a top
crust only. When any dried fruit is used, like prunes, dried apricots,
apple-rings, &c., these should first be stewed till tender, and
sweetened if necessary, and allowed to cool; then place as much of the
fruit as is required into your tart, cover it with a crust, and bake
until the crust is done. If an open tart is made, only very little
juice should be used, as it would make the crust heavy.

Summer fruit, like strawberries, raspberries, currants, cherries, and
gooseberries need not be previously cooked. Mix the fruit with the
necessary sugar, and it the tart is made with a top crust only, a
little water can be added and an egg-cup or a little tea-cup should be
placed in the pie-dish upside down to keep up the crust.

BLANCMANGE TARTLETS.

1 pint of milk, 3 oz. of ground rice, 1 teaspoonful of sugar, a few
drops of almond essence, any kind of jam preferred. Make a blancmange,
of the milk, ground rice, and flavouring; grease some patty pans, fill
them with the blancmange mixture, place a spoonful of jam on every
tartlet, and bake them 10 minutes.

CHEESECAKES (ALMOND).

3 oz. of sweet ground almonds, 1/2 oz. bitter ground almonds, 3 oz.
castor sugar, 1 egg, 1 dessertspoonful of orange-water. Pound the
almonds well together with the orange-water, and the sugar, beat the
egg and mix it well with the almonds. Line 8 or 10 little cheesecake
tins with a short crust, bake them, fill with the almond mixture, and
serve cold.

CHOCOLATE TARTS.

6 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of Allinson
chocolate (grated), 1 dessertspoonful of sugar, 1/2 oz. of ground
rice, 4 e