Savouries and sweets suitable for luncheons and dinners

Fou Six Persons. — 1 quart of fruit ; | lb. of sugar ; enough puff paste to cover a pie dish ; 1 oz. of castor sugar. If green or unripe fruit is used for tarts, it should be first stewed with half its weight of sugar and a little water, and then poured with its syrup into a pie dish and covered with puff paste. Castor sugar should always be sifted over a fruit tart before sending it to table. Canadian Cherry Pie. For Five Persons. — 1 quart of cherries ; 1 handful of flour ; f pint of molasses. Stone your cherries, lay some paste in a deep dish, add your fruit; fill the dish with molasses, over which sprinkle a handful of flour. Cover with a rich pufl paste and bake half an hour. Rice Cream. For Eight Persons. — J lb. of rice ; 1 pint of new milk ; 1 lemon ; 1 oz. of gelatine ; J pint of cream ; J lb. of sifted sugar. Let a quarter of a poimd of rice simmer in a pint of new milk till it is reduced to a smooth mash, flavour with lemon. Soak one ounce of gelatine in a basin with some warm water for about half an hour, add to the rice, and let it boil for a few minutes, stirring well. Turn into a basin to get cold. Whip half a pint of cream to a stiff froth, add quarter of a I pound of sifted sugar to it. When the rice is cold stir in the cream. Put into a mould and let it stiffen. Orange Jelly. For Five Persons. — 6 oranges ; f oz. of gelatine ; ^ lb. :f»f sugar (about) ; 1 lemon. Take six oranges, grate the skins, mix the grated peel with the juice and pour through a sieve. Dissolve three-quarters of an ounce of gelatine, and mix up enough powdered sugar to sweeten the mixture.. Squeeze in the juice of a lemon.Let it boil, stirring tt well all the time. Pour into a china mould. Snowdon Pudding. For Five Persons. — j lb. of suet ; j lb. of ground rice ; lb. of castor sugar ; 2 eggs ; 2 ozs. of orange marmalade. Mix well together a quarter of a pound of finely chopped suet, the same weight of ground rice and aastor sugar, two ounces of orange marmalade. Beat two eggs and mix all well together. Put the pudding nto a buttered mould or basin, and boil two hours. Turn out and serve with arrowroot sauce flavoured with sugared sherry. Venetian Jelly. For Ten Persons. — j lb. of candied peel ; f pint of jelly S3 on page 98 ; 4 sponge cakes ; j lb. of ratafias ; 1 glass of brandy or sherry ; 1 pint of custard as on page 68 ; 1 oz. of gelatine. Garnish a plain mould round with candied peel cut into strips, lialf fill tlie mould with j elly ; while it is setting-, steep some sponge cakes and ratafias in sherry or brandy, and pour over some rich thick custard that has been made with some gelatine in it. Pill uj) the mould, let it set, and then turn out. Apple Fool. For Six Persons. — 1 quart ' of apples ; 1 pint of water ; J a lemon ; J lb. of sugar ; 1 quart of milk ; 4 eggs ; J pint of cream. Put your apples into a stewpan with half their measure of water. When they are quite soft press them with the back of a spoon through a wire sieve ; flavour with a little lemon juice and sweeten to taste. Put a quart of milk over the fire, with the yolks of four eggs beaten up in it ; stir over the fire till it begins to simmer, then allow it to cool, and add half a pint of cream stirred gradually into the cold apples. Let it stand till cold and serve it in a glass dish.