soning to taste.
Make a batter with the milk, egg, and meal, mix together with the
macaroni, cheese, and the butter, previously oiled, season to taste;
turn the mixture into a small pie-dish, and bake until a golden brown.

APPLE PUDDING.

1/2 lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some
paste as for a short crust. Peel, core, and out up the apples. Line a
pudding basin with paste, fill the basin with the apples, add sugar
and cinnamon, cover with paste, and steam the pudding for 1 to 11/2
hours.

No. 28.

SEMOLINA SOUP.

1/2 gill of milk, 1 gill water, 1/2 oz. semolina, a very small piece
of mace, 1/4 oz. butter, 1/2 oz. grated cheese, pepper and salt to
taste. Bring the milk and water to the boil with the mace, thicken
with the semolina; cook gently for 10 minutes, remove the mace, add
cheese, butter, and seasoning, and serve.

MACARONI CUTLETS.

2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small
grated onion, pepper and salt, breadcrumbs, and butter, or
vege-butter. Beat the egg well, and mix it with the macaroni cut in
small pieces. Add the herbs, onion, seasoning, and as much breadcrumb
as needed to keep the mixture together. Shape into cutlets, dip in egg
and breadcrumb, and fry a nice brown. Serve with vegetables.

GOOSEBERRY POOL.

6 oz. gooseberries, 1 tablespoonful of cream, sugar to taste. Cook the
goose-berries in 1/2 gill of water; when soft enough to pulp, add
sugar to taste; rub the fruit through a sieve, let get cold, and mix
the gooseberries with the cream. Serve with rusks.

No. 29.

CURRY RICE SOUP.

1 oz. rice, 1 pint milk and water (equal parts), 1 saltspoonful of
curry, 1/4 oz. butter, 1 oz. finely chopped onion, salt to taste. Cook
the rice with the onion, curry, and seasoning in the milk and water,
until the rice is quite tender; add the butter, and serve.

SWEET CORN AND TOMATOES.

1 teacupful of sweet corn, 1/2 teacupful tinned tomatoes, 1/2 oz.
butter, seasoning to taste. Stew together, and serve with baked
potatoes.

PUMPKIN TART.

3/4 lb. pumpkin, juice of 1/2 a lemon, sugar to taste, some paste for
short crust. Line a plate with paste. Meanwhile, stew the pumpkin, cut
into dice, with a little water until tender. Add sugar and Lemon
juice, and cover the paste, which should have been previously brushed
over with white of egg, and bake the tart until the crust is done.

No. 30.

CELERY SOUP.

1/2 stick