Savouries and sweets suitable for luncheons and dinners

Potatoes and rub it through a wire sieve. Boil an ounce of butter and quarter pint of milk ; add sugar to taste and fifteen di-ops of vanilla, then the sifted potato smoothly. Add the yolks of three eggs one »y one, beating well together with a wooden spoon. Beat the whites of four eggs and a pinch of salt, ind beat them separately in another basin to a stiff :roth. Mix all together carefully, and bake in a well-greased souffle tin in a hot oven, until it rises well and is of a pale brown colour. The tin should be only half filled with the mixture. Open Golden Tart. For Four Persons. — Enough short paste to line a mould ; 2 ozs. grated bread crumbs ; 1 cupful of golden syrup. Line a plain fiat mould with short paste, rolled rather thin. Mix some golden syrup with some finely grated bread crumbs, cover the paste about half an inch in thickness. Add more golden syrup from all time to time while baking if the contents of the tart seems too dry. Blay Custard Pudding. For Four or Five Persons. — 4 eggs ; 1 pint of milk ; tablespoonfuls of castor sugar ; 1 lb. of apricot jam ; 1 oz. bread crumbs ; 1 saltspoonful of vanilla. of Beat the yolks of four eggs to a cream, add a pint of milk and two tablespoonfuls of castor sugar. Whip the whites of two eggs to a stiff froth, adding a pinch of salt. Place a thick layer of apricot or strawberry jam at the bottom of a neat-looking pie dish and spread over it a thin layer of fine bread crumbs. Lightly mix the yolks and whites together, and pour the mixture into the pie dish and bake until the custard is set. Whip the whites of two eggs to a stiff froth, adding a drop or two of vanilla and some sugar ; place on the top of the custard in the' pie dish and bake until of a fine brown colour. Serve cold. a Snow Pudding. For Six Persons. — J lb. of loaf sugar ; 2 lemons ; 2 eggs ; ½ oz. of gelatine ; J pint of milk. Take half a pound of loaf sugar, the juice of two lemons, and the whites of two eggs. Dissolve half an ounce'of Nelson’s gelatine in half a pint of cold water gently by the fire, not allowing it to boil, and stirring it occasionally; put all into a large basin and whisk for an hour, it will then turn out like a thick white cream. Pour it into a china mould and stand to get cold. Make a custard of the yolks of two eggs, and when cold turn the shape out into a glass dish, and pour the custard round it. Macaroon Basket. For Eight Persons. — 2 ozs. of butter ; | lb. of loaf sugar ; 2 doz. macaroons ; f lb. of crystallised cherries ; J pint of cream ; ^ saltspoonful of vanilla ; ^ lb. of loaf sugar for the handle. Use an ordinary cake baking tin, smear the sides ; and bottom well with butter. Dissolve three-quarters ’ of a pound of loaf sugar in half a pint of water, stir over the fire. Dip the macaroons separately into the syrup and cover the bottom and sides of the mould, letting each macaroon touch its neighbour. Commence from the bottom and work upwards. ,