. Make a batter
of the eggs, meal, and milk, add the lemon rind, sugar, and the
macaroni; fry pancakes of the mixture, using a small piece of butter
not bigger than a walnut for each pancake. Sift sugar over the
pancakes and serve them very hot with slices of lemon.

MINCEMEAT.

1 lb. of apples, 1 lb. of stoned raisins, 1 lb. of currants, 6 oz. of
citron peel, 3 oz. of blanched almonds, 1/2 lb. butter. Chop the fruit
up very finely, add the almonds cut up fine, oil the butter and mix
well with the fruit. Turn the mincemeat into little jars, cover
tightly, and keep in a dry and cool place.

MINCEMEAT (another).

1 lb. each of raisins, apples, and currants, 1/2 lb. of butter, 1/2
lb. of blanched and chopped almonds, 1/2 lb. of moist sugar, the juice
of 4 lemons, and 1/2 lb. of mixed peel. Wash and pick the currants,
wash and stone the raisins, peel, core, and quarter the apples, and
cut up the mixed peel; then mince all up together, and add the chopped
almonds. Melt the butter, mix it thoroughly with the fruit, fill it
into one or more jars, cover with paper, and tie down tightly.

ORANGE FLOWER PUFF.

1/2 pint of milk, 3 eggs, 4 ozs. of Allinson fine wheatmeal, and 2
tablespoonfuls of orange water, some butter or oil for frying. Make a
batter of the milk, eggs (well beaten), and meal, add the orange
water, and fry the batter in thin pancakes, powder with castor sugar,
and serve.

ORANGE SYRUP.

The rind of 3 oranges, 1/2 pint of water, 4 oz. of sugar. Boil the
ingredients until the syrup is clear, then strain it and pour over the
fruit.

ORANGES IN SYRUP.

Peel 6 oranges, carefully removing all the white pith. Put the rinds
of these into 1/2 pint of cold water; boil it gently for 10 minutes.
Strain, and add to the water 6 oz, of loaf sugar. Boil it until it is
a thick syrup, then drop into it the oranges, divided in sections,
without breaking the skins. Only a few minutes cooking will be needed.
The oranges are nicest served cold.

RASPBERRY FROTH.

The whites of 5 eggs, 3 tablespoonfuls of raspberry jam. Beat the
whites of the eggs to a very stiff froth, then beat the jam up with it
and serve at once in custard glasses. This recipe can be varied by
using various kinds of jam.

RICE FRITTERS.

6 oz. of rice, 1 pint of milk, 8 oz. of sugar, 1 oz. of fresh butter,
6 oz. of apricot marmalade, 3 eggs. Let the rice swell in the milk
with the butter and the sugar over a slow fire until it is