Savouries and sweets suitable for luncheons and dinners

Rub some strawberry jam through a wire sieve; mix a quarter of a pound of sugar well sifted. Beat the whites of four eggs for one hour, and lay out in lumps in a glass dish. Carrot Pudding. For Three or Four Persons. — 2 ozs. of carrots; 2 penny sponge cakes; 1 teacupful of milk; 3 ozs. of butter; 1 wineglassful of sherry; wineglassful of brandy; 1½ ozs. of sugar; 1 oz. of candied peel.. Rub three ounces of tenderly boiled carrots through a hair sieve with a wooden spoon. Pour upon two penny sponge cakes a teacupful of boiling milk; whisk three eggs to a froth, and then beat the milk and cake smooth. Mix the carrots, eggs, and milk together, with three ounces of butter, a wineglassful of sherry, half a wineglass of brandy, and enough white sugar to sweeten it. Put it into a dish, garnish the top with candied peel cut in thin slices. Bake in a warm oven for twenty minutes. Rice Fruit Pudding. For Six Persons. — 1 breakfast- cupful of rice ; J lb. of t fruit ; 2 ozs. of castor sugar ; 2 eggs. Swell some rice with a little milk over the fire; mix fruit of any kind with it (raisins, quartered apples, currants, or gooseberries), sweeten, break the eggs into the rice to bind it, and boil well in a floured cloth or mould. Apple C ustard. For Six Persons. — 6 pippins ; | lb. of loaf sugar ; 6 cloves ; ^ pint of custard, as on page 68. Pare and slice six pippins, melt half a pound of loaf sugar in half a pint of water and six cloves, and skim; put in the apples and stew till the liquor is nearly gone. Lay them in a deep dish, take out the cloves; when they are cold pour in a pint of custard and let it cook by setting the dish in boiling water. It is delicious.. Rich Custard Pudding. For Four Persons. — 4 eggs ; 1 pint of milk ; 1 gill of cream ; J a lemon ; ^ saltspoonful of salt ; 1 oz. of sugar. Whip four eggs and a pint of new milk, a gill of sweet cream, and the grated rind of half a lemon, a little salt; sweeten to taste. Boil until just thick, and lay in a glass dish. Whip some cream and lay over the top. Victoria Sandwiches. For Eight or Ten Persons. — 3 eggs; 6 ozs. of butter; 6 ozs. of sugar; 6 ozs. of flour; 1 pot of apricot jam. Take three eggs, their weight in butter, sugar, and flour; mix the butter and sugar first, then the flour and the eggs well beaten. Bake in a baking tin in a slow oven. When a pale brown, cut in halves, spread one half with apricot jam and place the other half over it. Cut to any shape the sandwiches are required. Serve cold. Potato Vanilla Souffle. For Five Persons. — 4 potatoes; 1 oz. of butter; 1 pint of milk; 1 oz. of sugar; saltspoonful of vanilla. Bake four good-sized potatoes for three-quarters of an hour ; when soft scoop out all the inside of the