then pour over the cakes; when quite cold
garnish with pieces of bright coloured jelly.

TAPIOCA ICE.

1 teacupful of tapioca, 1/2 teacupful of sifted sugar, 1 tinned
pineapple. Soak the tapioca over night in cold water; in the morning
boil it in 1 quart of water until perfectly clear, and add the sugar
and pineapple syrup. Chop up the pineapple and mix it with the boiling
hot tapioca; turn the mixture into a wet mould. When cold turn it out
and serve with cream and sugar.

TIPSY CAKE.

12 small sponge cakes, 1/2 lb. jam, 1 pint of custard made with
Allinson custard powder. Soak the sponge cakes in a little raisin
wine, arrange them on a deep glass dish in four layers, spread a
little jam on each layer and pour the custard round, decorate the top
with candid cherries and almonds blanched and split.

A WEEK'S MENU

I have written the following menus to help those who are beginning
vegetarianism. When first starting, most housewives do not know what
to provide, and this is a source of anxiety. I occasionally meet some
who have been vegetarians a long time, but confess that they do not
know how to provide a nice meal. They usually eat the plainest foods,
because they know of no tasty dishes. When visitors come, we like to
provide tempting dishes for them, and show them that appetising meals
can be prepared without the carcases of animals. I only give seven
menus, that is, one for each day of the week; but our dishes can be so
varied that we can have a different menu daily for weeks without any
repetition. The recipes here written give a fair idea to start with.
Instead of always using butter beans, or haricot beans, as directed in
one of these menus, lentils or split peas can be substituted. I have
not included macaroni cheese in these menus, because this dish is so
generally known; it can be introduced into any vegetarian dinner. I
have allowed three courses at the dinner, but they are really not
necessary. I give them to make the menus more complete. A substantial
soup and a pudding, or a savoury with vegetables and sauce and a
pudding, are sufficient for a good meal. In our own household we
rarely have more than two courses, and often only one course. This
article will be of assistance to all those who are wishing to try a
healthful and humane diet, and to those meat eaters who wish to
provide tasty meals for vegetarian friends.

Anna P. Allinson.

4, Spanish Place,
Manchester Square,
London, W