Savouries and sweets suitable for luncheons and dinners

a quarter pound of butter, then add quarter pound of sugar, then two eggs well beaten, and last of all lthe juice of one lemon. Popovers. ! For Four Persons. — 3 eggs ; 3 cupfuls of flour ; 3 cupfuls of milk ; 1 oz. of sugar ; pint of fruit sauce. Beat three eggs very light, add three cups of milk, sugar to taste, then three cups of flour ; beat rapidly and smoothly. Half fill some cups with the mixture and serve with fruit sauce. Hasty Pudding. For Three Persons. — 1 cupful of Indian maize ; 1 quart of milk ; 2 ozs. of butter ; 2 ozs. of sugar. Sprinkle and stir some Indian maize into boilirii milk till the consistence of cream ; boil three-quaj . ters of an hour. Serve in a silver dish; eat witr butter and sugar. Boiled Custards. For Eight or Ten Persons. — 1¼ pints of milk ; 2 bay leaves ; ½ saltspoonful of cinnamon ; 8 eggs ; 2 ozs. of castor sugar ; ^ pint of cream ; J lb. of sweet almonds. Put a pint and a half of milk in a clean saucepan with two bay leaves and a very little cinnamon, over slow fire till it boils. Grate twelve sweet almonds into a basin, and break in four eggs and four more yolk Mix sufficient castor sugar to sweeten ; whisk well together. When the milk boils take it off the fire and stir in half a pint of cream, then mix the whisk well with it and strain it through a hair sielj - into another saucepan. Put it on a slow fire and stir it till it begins to thicken (if it boils it will spoil). Remove from the fire and stir till it is cool, or it will curdle. As soon as it is cold pour into glasses, p some chopped almond on the top of each, and serv r Guards’ Pudding. For Six Persons. — 3 ozs. of butter ; 3 ozs. of bread ; 3 ozs. of loaf sugar ; 3 eggs ; 3 tablespoonfuls of strawberry jam; 1 saltspoonful of carbonate of soda; ^ pint of wiij sauce. ; Mix well three ounces of melted butter, three ounces of bread crumbs, three otmces of loasugar, three eggs well beaten, three tablespoonfuls of strawberry jam, one saltspoon of carbonate of soda. Steam two hours and serve with wine sauce. Boiled Lemon Pudding. For Six Persons. — ¼ lb. of suet ; 1 lemon ; the crumb of half-a-quartern loaf ; ¼ lb. of loaf sugar ; 2 eggs ; ½ glass of : randy ; ^ a glass of sherry ; ^ oz. of citron peel ; 12 lauched sweet almonds. A quarter of a pound of suet, half the peel and the juice of one lemon, the crumb of a half-quartern loaf, quarter of a pound of loaf sugar, two eggs, the whites and yolks to be beaten separately, a little brandy, half a glass of sherry, some almonds cut in three pieces, a few slices of citron peel. To be boiled an hour. Bird’s Nest Puddings. For Six Persons. — 6 apples; 6 eggs; 1 quart of milk ; bay leaves; ½ saltspoonful of vanilla; ½ a lemon; 6 I'ioves ; 1 wineglass of brandy ; 2 ozs. of chopj)ed almonds. Take six large apples, dig out the cores, make a custard (six eggs to a quart of milk, two bay leaves, and a few drops of vanilla) ; place a little finely cut lemon peel inside each apple, and one clove. Lay the fruit in a dish, pour the custard over, and bake half an hour. A wineglassful of brandy may be added to the custard if liked; also some blanched chopped almonds, just before serving, can be scattered about over the dish. To be served cold. Currant Shape.