Savouries and sweets suitable for luncheons and dinners

Allow each row of macaroons to be cold before adding another. When firmly set remove from the tin or mould, and fill with crystallised cherries and whipped •earn flavoured with a little vanilla and sweetened, Make a handle to the basket by boiling a quarter of a pound of loaf sugar with a little water over a clear fire, with a little gum water to clear it. It will be sufficiently boiled when a little plunged into cold water on a stick will break off brittle. Pour it on a lightly oiled marble slab, puU it, cut into lengths, and twist two pieces together. Fasten, before it has come to get cold, on to the sides of the macaroon basket. Bread Fritters. For Three Persons. — 1 pint of bread ; 1 pint of boiling milk ; 3 eggs ; 1 tablespoonful of brandy or sherry ; 1 tablespoonful of butter; oz. of salt; 2 ozs. of sugar; 1/2 a lemon ; 2 ozs. of butter for frying. Break a pint of stale bread into very small pieces. Pour a pint of boiling milk over it, for ten minutes. Cover up. When perfectly soaked beat till smooth, and add three well-beaten eggs, a tablespoonful of brandy or sherry, one of butter, a little salt and sugar to taste ; beat it light. Dissolve a piece of butter in an omelet-pan, pour the butter into it and allow it to fry gently. When one side is brown turn the pan over and fry on the other. Lay one over the other for serving, cut through in quarters, squeeze a lemon over the whole, and dust with castor sugar. Fig Pudding. For Six Persons. — 1/4 lb. of dried figs ; ozs. of suet ; ozs. of bread crumbs ; 2 ozs. of flour ; saltspoonful of nutmeg ; 1 egg ; 2 tablespoonfuls of milk. Finely chop a quarter of a pound of dried figs, three ounces of suet, two ounces of bread crumbs to be added after the suet is well rubbed into two ounces of flour, add to them the chopped figs, the sugar, and a suspicion of nutmeg. Mix well together. Break one egg into a basin, and add two tablespoonfuls of milk ; stir this with the other ingredients. Cover with a greased paper and stand in a saucepan of boiling water half way up the sides of the basin. Steam six hours. Marmalade Pudding. For Four Persons. — 3 ozs. of suet ; 4 ozs. of bread crumbs ; 3 tablespoonfuls of marmalade ; 1 egg ; 1 lemon ; ozs. of candied peel. Mix three ounces of suet with four of bread crumbs. Put this in a basin with three tablespoonfuls of mar- , malade. Beat an egg and mix with the ingredients, also the grated rind of a lemon and an ounce and a half of candied peel as well as the lemon juice. Cover with a greased paper and steam four hours. Swiss Roll. For Three Persons. — 1| ozs. of butter ; Ij ozs. of sugar ; 1 J ozs. of flour ; 2 eggs ; 2 tablespoonfuls of milk ; 1 teaspoonful of baking powder ; J lb. of apricot jam. Beat the butter to a cream, add the same weight of sugar, put in three-quarters of an ounce of flour and a well-beaten egg, then add three-quarters of an ounce more flour and another egg ; mix well together. Mix one teaspoonful of baking powder with two tablespoonfuls of milk and add to the ingredients. Bake ten minutes on a greased paper fitted into a aaking tin. Spread it when just browned with apricot jam, roll it up carefully, and sift castor sugar wer it. Apple Meringue. For Four or Five Persons. — 4 apples ; 2 ozs. of butter ;