Drain the apricots as dry as you can, roll each firm in * castor sugar, dip each into some rather stiff batter and drop them into fast boiling lard. AVhen nicely brown, which will be in a few minutes, lift out, drain well, and serve piled high on a napkin, with sifted sugar sprinkled over them. M. A. B. H. A. APRICOT TART. 1 tin of apricots. 2 tablespoonfuls juice of apricots. Put sugar, and juice, and boil, then add apricots, stew- cool. 2 tablespoon fu Is sugar. ^ lemon juice and grated rind. emon juice into a pan, let it till tender (lo minutes), then Paste — 6 ozs. flour. 3 ozs. butter. I tablespoonful sugar.✪ Apricot Tart A’olk of egg. A little water. Grea.sed tin. 70 Mix flour and sugar, then rub in butter, add yolk of egg, make into a stiff paste, roll out and line tin, put apricots over and bake J an hour. Beat up whites of 2 eggs with a tablespoonful of sugar, put over apricots and brown for a minute in oven. Miss Guthrie, 29 Regent Pk. Square, Strathbungo, Glas. AUSTRALIAN PUDDING. I 11). flour, i lb. .stoned raisins, i lb. suet, i pint milb. 3 oz. sugar. 1 teaspoonful mixed spice. 2 teaspoon fills carbonate soda. Pinch of .salt.✪ Australian Pudding Mix all the dry ingredients, then moisten with the milk. Put into a well greased basin, tie over a buttered paper, then a cloth, and steam for three hours. Sufficient for 6 or 7 persons. E. F. Beu.. BAKEWELL PUDDING. 6 oz. flour. ^ teaspoonful baking powder. 2 oz. butter. i teaspoonful .sugar. A little cold water. Make into short crust and line a buttered ashet with it. If any paste over decorate the edges with it. Put a layer • of jam in foot of ashet. ij oz. butter. 3 oz. sugar. I dessertspoonful cornflour. 2 eggs. ^ teacupful warm water. Little essence of lemon. Some jam.✪ Bakewell Pudding Beat butter and sugar to a cream, add warm water, then cornflour, mix well together, add eggs well beaten, then essence of lemon, pour mixture over jam, sprinkle some sugar over, and bake in a moderate oven for half-an-hour. Mrs OsLER, Edinburgh. BALMORAL 2 teaciipfuls flour. I teacupfiil soft sugar, f teacupful milk. I tablespoonful butter. I ‘-‘gg- PUDDING. ^ teaspoonful carbonate of soda. I tablespoonful jam or mar- malade. J teaspoonful tartaric acid.✪ Balmoral Pudding 71 Put butter and sugar in a basin and beat till it looks like cream, then add the egg previously well beaten, then the milk and flour alternately, beating thoroughly, then the jam, and last the soda and tartaric well rubbed together. Pour into a well-greased shape and steam for ij or 2 hours. Serve hot with lemon or other sauce. Any jam may be used except black currant or damson. Miss Macgillivray, London Road, Edinburgh. BANANA TARTLETS. 3 lb. flour. 4 oz. butler. I teaspoonful of baking powder. The white of 4 bananas. Little sugar (castor). The juice of 2 oranges or lemons ✪ Banana Tartlets egg- Make a good short crust with lb. flour, 4 ozs. of butter, I teaspoonful baking powder. Rub the butter lightly into the flour, add the baking powder, and mix to a very dry dough with water. Roll out and line a tartlet tin or a plate. Decorate the edge with leaves. Cut 4 bananas across, rather thin slices. Lay these in the tartlet layer upon layer, shaking a little castor sugar over when all are in. Squeeze over the juice of 2 oranges (or one large one). Bake in a moderate oven for about 20 minutes. The white of an egg or a little whipped cream on the top may be an improve- ment.

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Drain the apricots as dry as you can, roll each firm in * castor sugar, dip each into some rather stiff batter and drop them into fast boiling lard. AVhen nicely brown, which will be in a few minutes, lift out, drain well, and serve piled high on a napkin, with sifted sugar sprinkled over them. M. A. B. H. A. APRICOT TART. 1 tin of apricots. 2 tablespoonfuls juice of apricots. Put sugar, and juice, and boil, then add apricots, stew- cool. 2 tablespoon fu Is sugar. ^ lemon juice and grated rind. emon juice into a pan, let it till tender (lo minutes), then Paste — 6 ozs. flour. 3 ozs. butter. I tablespoonful sugar. A’olk of egg. A little water. Grea.sed tin. 70 Mix flour and sugar, then rub in butter, add yolk of egg, make into a stiff paste, roll out and line tin, put apricots over and bake J an hour. Beat up whites of 2 eggs with a tablespoonful of sugar, put over apricots and brown for a minute in oven. Miss Guthrie, 29 Regent Pk. Square, Strathbungo, Glas. AUSTRALIAN PUDDING. I 11). flour, i lb. .stoned raisins, i lb. suet, i pint milb. 3 oz. sugar. 1 teaspoonful mixed spice. 2 teaspoon fills carbonate soda. Pinch of .salt. Mix all the dry ingredients, then moisten with the milk. Put into a well greased basin, tie over a buttered paper, then a cloth, and steam for three hours. Sufficient for 6 or 7 persons. E. F. Beu.. BAKEWELL PUDDING. 6 oz. flour. ^ teaspoonful baking powder. 2 oz. butter. i teaspoonful .sugar. A little cold water. Make into short crust and line a buttered ashet with it. If any paste over decorate the edges with it. Put a layer • of jam in foot of ashet. ij oz. butter. 3 oz. sugar. I dessertspoonful cornflour. 2 eggs. ^ teacupful warm water. Little essence of lemon. Some jam. Beat butter and sugar to a cream, add warm water, then cornflour, mix well together, add eggs well beaten, then essence of lemon, pour mixture over jam, sprinkle some sugar over, and bake in a moderate oven for half-an-hour. Mrs OsLER, Edinburgh. BALMORAL 2 teaciipfuls flour. I teacupfiil soft sugar, f teacupful milk. I tablespoonful butter. I ‘-‘gg- PUDDING. ^ teaspoonful carbonate of soda. I tablespoonful jam or mar- malade. J teaspoonful tartaric acid. 71 Put butter and sugar in a basin and beat till it looks like cream, then add the egg previously well beaten, then the milk and flour alternately, beating thoroughly, then the jam, and last the soda and tartaric well rubbed together. Pour into a well-greased shape and steam for ij or 2 hours. Serve hot with lemon or other sauce. Any jam may be used except black currant or damson. Miss Macgillivray, London Road, Edinburgh. BANANA TARTLETS. 3 lb. flour. 4 oz. butler. I teaspoonful of baking powder. The white of 4 bananas. Little sugar (castor). The juice of 2 oranges or lemons egg- Make a good short crust with lb. flour, 4 ozs. of butter, I teaspoonful baking powder. Rub the butter lightly into the flour, add the baking powder, and mix to a very dry dough with water. Roll out and line a tartlet tin or a plate. Decorate the edge with leaves. Cut 4 bananas across, rather thin slices. Lay these in the tartlet layer upon layer, shaking a little castor sugar over when all are in. Squeeze over the juice of 2 oranges (or one large one). Bake in a moderate oven for about 20 minutes. The white of an egg or a little whipped cream on the top may be an improve- ment.

The St. Mungo cookery book