eal to take to school.

SWEET BATTER.

Mix Allinson wholemeal flour, milk, 1 or 2 eggs together, and a little
sugar and cinnamon, and it is ready for use. Stew ripe cherries,
gooseberries, currants, raspberries, plums, damsons, or other ripe
fruit in a jar, pour into a pie-dish; pour into the batter named
above, bake, and this is a good substitute for a fruit pie. Prunes can
be treated the same way, or the batter can be cooked in the saucepan,
poured into a mould, allowed to go cold and set; then it forms
wholemeal blancmange, and may be eaten with stewed fresh fruit. Rusks,
cheesecakes, buns, biscuits, and other like articles as Madeira cake,
pound cake, wedding cake, &c., can all be made of wholemeal flour.

WHOLEMEAL SOUP.

Chop fine any kinds of greens or vegetables, stew in a little water
until thoroughly done, then add plenty of hot water, with pepper and
salt to taste, and a 1/4 of an hour before serving, pour in a cupful
of the "Sweet Batter," and you get a thick, nourishing soup. To make
it more savoury, fry your vegetables before making into soup.

_A MONTH'S MENUS FOR ONE PERSON_.

No. 1.

CAULIFLOWER SOUP.

1/2 small cauliflower, 1/2 pint milk and water, small piece of butter,
1 teaspoonful of fine wholemeal, pepper and salt to taste. Wash and
cut up the cauliflower, cook till tender with the milk and water, add
butter and seasoning; smooth the meal with a little water, thicken the
soup with it, boil up for a minute and serve.

WHOLEMEAL BATTER.

2 oz. wholemeal, 1 gill of milk, 1 egg, seasoning to taste. Make a
batter of the ingredients, butter a flat tin or a small pie-dish, turn
the batter into it, and bake it from 20 to 30 minutes. Eat with
vegetables.

BLANCMANGE.

1 even dessertspoonful of wheatmeal, 1 ditto cornflour, 1/4 pint milk,
sugar and vanilla to taste. Smooth the meal and cornflour with a
little of the milk, bring the rest to the boil, stir in the mixture,
add flavouring, let it all simmer for 5 to 8 minutes, stirring all the
time. Pour into a wetted mould, and turn out when cold.

No. 2.

ARTICHOKE SOUP.

1/4 lb. artichokes, 1/4 lb. potatoes, 3/4 pint milk and water (equal
parts), 1/4 oz. butter, pepper and salt to taste. Peel, wash, and cut
up small the vegetables, and cook them in the milk and water, until
tender. Rub them through a sieve, return to saucepan, add butter and
seasoning, boil up and serve.

FLAGOLETS.

3 oz. of flagolets, 1/4