e with stewed fruit.

No. 23.

GREEN PEA SOUP.

1/2 teacupful green peas, 1 or 2 finely chopped spring onions, a
little butter, pepper and salt, a dessertspoonful of meal, and 1 gill
of milk. Cook the green peas and spring onions in 1/2 pint of water
until quite tender. Add the butter and seasoning, thicken the soup
with the meal (which should be smoothed with the milk), and boil the
soup for a minute or two before serving.

MUSHROOM TARTLETS.

1/4 lb. mushrooms, 1/2 oz. butter, pepper and salt, 1/2 oz.
vermicelli, cooked and cold, a little paste for short crust. Stew the
mushrooms in the butter, after having dried them and cut into pieces.
When they are cooked mix them well with the vermicelli. Line a couple
of patty pans with the paste, and bake the tartlets until golden
brown. Serve with vegetables.

EVE PUDDING.

1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped
fine, 1/2 oz. citron peel chopped fine, 1 oz. sultanas, 1/2 oz. oiled
butter, 1 egg well beaten, the juice and rind of a small half-lemon,
sugar to taste, and a few finely chopped almonds. Mix all the
ingredients, pour the mixture into a small buttered basin, cover and
steam for 1 hour. Serve with sweet sauce.

No. 24.

MUSHROOM SOUP.

2 oz. mushrooms cut up small, 1/2 small onion chopped fine, 1
dessertspoonful of fine wheatmeal, pepper and salt, 1/2 oz. of butter,
a little milk. Stew the mushrooms and onions together in the butter
until well cooked, add 1/2 pint of water, and cook the vegetables for
10 minutes. Add seasoning, and the meal smoothed in a little milk. Let
the soup thicken and boil up, and serve with sippets of toast.

BUTTER BEANS RISSOLES.

2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, 1/2 small
onion chopped fine, a pinch of herbs, 1/2 oz. of butter, seasoning to
taste. Soak the beans in butter over night, fry the onion in the
butter. Boil the beans in as much water as they absorb until quite
tender. Then pass them through a nut-mill or mash them up, and mix
with the fried onion, mashed potatoes, herbs, and seasoning; form into
little rissoles, roll in breadcrumbs, place them on a buttered tin,
place a few bits of butter on the top, and bake in the oven until a
nice brown. Serve with vegetables.

RATAFIA CUSTARD.

1/2 pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar
and flavouring to taste. Mix the ingredients, pour the mixture into a
small buttered