Savouries and sweets suitable for luncheons and dinners

I ozs. of pounded sugar ; 1 tablespoonful of blackberry jam ; eggs. Cut into quarters four apples, take out the core, and put in slices. Stew over a brisk fire for a quarter of un hour with two ounces of butter and two ounces of ' )ounded sugar. When cool add a tablespoonful of blackberry jjam, or apricot, pile up in a dish and >iOver with the whites of two eggs whipped stiff, with three ounces of castor sugar. Sprinkle more sugar 3)ver and bake for ten minutes till of a pale brown :oolour. Manchester Pudding. For Four or Five Persons. — J lb. of bread crumbs ; ^ ppint of milk ; J lb. of butter ; 2 ozs. of sugar ; 3 eggs ; I I lemon ; J lb. of apricot jam. Boil a quarter of a pound of bread ten minutes in half a pint of milk, pour it into a basin, add a quarter of a pound of butter, two ounces of sugar, three eggs well beaten, and the grated rind of a lemon. Line a pie dish with apricot jam, pour in the above mixture and bake an hour. Serve in the pie dish in which it was baked. Rice Snowballs. For Six Persons. — 1 teacupful of rice ; 1 quart of milk ; ■- 2 ozs. of sugar ; 1 bay leaf ; J saltspoonf ul of vanilla ; 2 ozs. t of butter. 6o Simmer for five hours a teacupful of rice in a quart of milk, stirring it every little while. Flavour with bay leaves, and after it has been removed from the fire, a little vanilla. When nearly done stir in i piece of butter the size of an egg, and sugar to taste Put into cups and turn out when cold. Batter for Fritters. For Three Persons. — 4 ozs. of flour ; pint of water ; oz. of butter ; 1 egg ; 1 pinch, of salt ; | oz. of sugar ; * ozs. of butter for frying. ; Mix four ounces of flour with a quarter pint of water into a smooth batter ; dissolve one ounce of butter over a slow fire and then stir into the flour add the white of one egg beaten to a stiff froth and stir lightly ; put in salt and sugar to taste. Fry ii butter. ' Cake Fritters. For Four Persons. — 5 small rounds of cake; J pint oil cream ; 4 dessertspoonfuls of apricot jam ; IJ ozs. of buttei for frying. i' Cut a stale cake into pretty-looking shapes, either round, oblong, or square, about an inch in thickness. Pour a little cream over each piece and fry in butter a light brown ; spread with apricot or strawberry j am Canadian Floating Islands. i For Six Persons. — 1 egg ; 3 ozs. of currant jelly ; 1 quar of cream. ! Take the white of an egg, beat to a froth, add a glass of currant jelly, beat them together until if a spoon will stand up in it; drop a spoonful at a time into a bowl of sweet rich cream. 'ffl Molasses Sauce Pudding. . For Four or Five Persons. — 3 ozs. of butter ; 3 ozs. of flour ; 1 pint of milk ; 3 ozs. of sifted sugar ; 1 egg. ' Sauce. — 3 ozs. of molasses ; 3 ozs. of sugar ; 1 tablespoonful ' flour. Take three ounces of butter and beat it to a cream ; Smoothly mix it with three ounces of flour, half a pint of boiling milk, three ounces of flnely sifted sugar, and an egg well beaten ; pour into a buttered basin and bake for twenty minutes. Turn out to serve, and pour round the pudding a sauce made of equal parts of sugar and molasses boiled together i ith a little flour stirred in. Potato Pudding. I For Four Persons. — J lb. of potatoes ; J lb. of butter ; j lb. sugar ; 2 eggs ; 1 lemon. Mash a quarter pound of potatoes, while hot rub