Savouries and sweets suitable for luncheons and dinners

: For Six or Eight Persons. — J pot of black currant jelly ;• 1 ozs. of sugar ; 1 pint of water ; 4 drops of vanilla ; 7 ozs. ground rice. Boil half a pot of black currant jelly with a pint of rater, add two ounces of sugar and some drops of aanilla. When boiling, add seven ounces of ground rice. Boil for ten minutes, stirring all the time, then pour into a mould well soaked in cold water. out when set and serve with cream. ' S . Swiss Pancake. For Three Persons. — 2 pieces of bread ; ½ pint of milk ; 2 tablespoonfuls of flour ; 2 ozs. of butter for frying ; 5 ozs. of apricot jam ; ^ oz. of sifted sugar. i . : i ' Cut two pieces of bread half an inch thick ant three inches long, dip in milk and flour, fry a light brown, spread apricot jam between the two, sift sugar over and serve. Apple Charlotte. " For Eight Persons. — 6 apples ; 3 ozs. of bread crumbs ; 3 ozs. of brown sugar ; 3 ozs. of butter ; 1 teacupful of water ; 4 slices of buttered bread ; ½ pint of cream to be served with it. Peel and core six large apples ; arrange in a deep tart dish a layer of bread crumbs, over them a layer of apples sliced, over which strew brown sugar and bits of butter. Th en cover with a layer of crumbs, theji another of apples, sugar and butter until the dish full; pour over all a teacup of water. Cover tl whole with a close layer of thin slices of buttered bread ; press a plate firmly over the tart dish and bake slowly. Serve with cream and sugar. Almond Souffle. For Three Persons. — 1 oz. of butter ; 3 tablespoonfuls of flour ; ½ pint of milk ; 1 tablespoonful of sugar ; 4 eggs ; ozs. of blanched almonds. Mix one ounce of butter and three tablespoonfuls of flour, and, gradually, half a pint of milk. Boil to a : thick paste, stirring all the time ; add a tablespoonful of sugar, the beaten yolks of four eggs, some chopped almonds, the whites of the eggs beaten to a stiff froth with a knife. Bake in a souffle dish. Gingerbread Pudding. ! For Eight Persons. — ½ lb. of flour ; ¾ lb. of suet ; ¼ lb. bread crumbs ; ½ lb. of sugar ; 1 oz. of ground ginger. ! Mix all together with treacle and a little water, boil four hours. It can be boiled or baked ; if the latter, mix thinner. Excellent German Pudding. For Eight Persons. — ¾ lb. of pea-flour ; 6 eggs ; ¼ lb. of sugar ; ½ oz. of sweet almonds ; 2 bitter almonds ; a lemon. Half a pound of pea-flour mixed with the yolks of six eggs for half an hour, a quarter of a pound of sugar, half an ounce of sweet almonds, one or two bitter almonds, the grated rind of half a lemon ; add, lastly, the stiff snow of six eggs. Boil the whole for 1 hour in a well-buttered tin. Sultana Pudding. For Eight Persons. — ½ lb. of sultana raisins ; ½ lb. of suet ; breakfast-cupful of bread crumbs ; 2 tablespoonfuls of flour ; 2 tablespoonfuls of sugar ; 2 well-beaten eggs ; ½ pint of milk ; 1 teaspoonful of ginger ; ½ saltspoonful of nutmeg ; 1 tablespoonful of brandy. Mix together half a pound of sultana raisins, half a pound of finely chopped suet, a large cupful of bread crumbs, two tablespoonfuls of flour, two tablespoonfuls of sugar, two well-beaten eggs, half a pint of milk, a teaspoonful of ground ginger, a very little nutmeg, a tablespoonful of brandy. Boil in a buttered mould five bours, witb a floured cloth tied over the top. Green or Unripe Fruit Tarts.