a little wheatmeal, and some vege-butter, or butter.
Cook the rice in the water until quite dry and soft, mix the egg--well
beaten--seasoning, and cheese with the rice, and form the mixture into
small cakes. Roll in wheatmeal, and fry them a golden brown. Serve
with vegetables and brown sauce.

PLUM PIE.

1/2 lb. ripe plums, sugar to taste, some paste. Wash the plums and put
them in a small pie-dish, pour 1/2 teacupful of water over them, add
sugar, cover the plums with a short crust, and bake the pie a golden
brown.

No. 19.

CELERY SOUP.

1/2 stick celery, 1/2 small onion, 1/4 oz. butter, 1 potato, pepper
and salt. Wash, peel, and cut up the vegetables, and cook them in 1/2
pint of water till tender. Rub through a sieve, return to the
saucepan, season with pepper and salt, add the butter, boil up, and
serve.

APPLE AND ONION PIE.

6 oz. apples, 1/4 lb. Spanish onions, 1 hard-boiled egg, a little
butter, pepper and salt to taste, some paste for a short crust. Peel
and cut up the apples and onion, stew gently with a little water. When
nearly tender, season and add the butter, turn the mixture into a
small pie-dish, quarter the egg, and place the pieces on the mixture,
cover with a crust, and bake the pie 1/2 hour.

MACARONI PUDDING.

2 oz. macaroni, 1/2 pint milk, 6 eggs, sugar and flavouring to taste.
Boil the macaroni in water until tender. Cut into little pieces and
place in a little pie-dish; beat the milk, add the egg, well beaten,
carefully with it, add sugar and flavouring, pour the custard over the
macaroni, and bake until set. Serve with stewed fruit.

No. 20.

BUTTER BEAN SOUP.

2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small
onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter. Cook
all the vegetables until tender, adding water as it boils away. When
all is tender, rub the vegetables through a sieve, return to the
saucepan, season with pepper and salt, add the butter, boil up the
soup, and serve.

SAUSAGES.

1 teacupful of breadcrumbs, 1 egg well beaten, 1/2 small onion chopped
fine, 1/2 saltspoonful of herbs, 1/2 oz. butter, seasoning to taste.
Oil the butter and mix it with the breadcrumbs, egg, onion, herbs, and
seasoning. Make the mixture into sausages, roll them into a little
breadcrumb, and fry them brown in a little vege-butter.

ROLLED WHEAT PUDDING.

1 oz. rolled wheat, 1/2 pint milk, 1 tablespoonful of currants and
sultana