Savouries and sweets suitable for luncheons and dinners

For Six Persons. — 1 pot of strawberry jam ; IJ pint of .ilk; 1 egg. Press either fresh fruit or strawberry jam through a hair sieve with the back of a wooden spoon. Simmer some milk with the yolk of an egg beaten up in ; add the cream when cooling and stir all the ingredients into the fruit. Serve cold. ! Bread and Butter Fritters. t For Three Persons. — 2 pieces of bread and butter; 2 ozs. S'' jam; \ oz. of castor sugar; J pint of batter as on j jjge 66. I Take two pieces of bread and butter, spread with strawberry jam ; lay one on top of the other, cut into I squares, dip in a good batter and fry a nice brown. |]prinkle with white sugar and serve on a napkin. I Brandy Custards. I , For Six or Eight Persons. — 1 pint of milk boiled ; 2 llrrge teaspoonfuls of cornflour ; f of a teacup of cold milk ; Be eggs ; 2 wineglasses of brandy ; \ lb. of almonds. Put a pint of milk on to boil. Mix two heaped-up ;caspoonfuls of cornflour with three-quarters of a tea- ‘ up of cold milk, and gradually pour the boiled milk, ; ; hen nearly cold, to it ; add the beaten yolks of four i -'?gs, and sugar to taste at the same time. Place it all together on the fire until it thickens, and then; add two wineglasses of brandy and some chopped] almonds. Lemon Sponge. Fob, Six Pebsons. — J oz. of isinglass ; 1 pint of water ;; ^ lb. of pounded sugar ; 2 lemons ; 2 tablespoonfuls ofi brandy. Simmer half an ounce of isinglass in a pint of water three-quarters of an hour, and when cold add! half a pound of pounded sugar, the rind of one lemon grated and the juice of two, two tablespoonfuls of brandy and the white of one egg previously beaten to a froth. Whisk all the ingredients well together.’ Pour into a mould and do not turn out till next day. Nougat Baskets. Fob Six Pebsons. — J lb. of almonds ; J lb. of sifted sugar 2 2 ozs. of butter ; | pint of cream ; J saltspoonful ofi vanilla. Blanch half a pound of almonds and cut each] lengthways into narrow pieces, lay them on a dish in front of the fire to get dry. Melt in a pan a quartei* of a pound of sifted loaf sugar, and when it is a lighb brown mix in the almonds. You will have a soft paste which will harden when cold. Make somet small moulds very hot and butter them well inside, putl some of the mixture into them, and with the handlei of a teaspoon which has been well buttered spread iti round the mould as thinly as possible. When cold turn out and send to table with some sweetened whipped and vanilla-flavoured cream in each one. Make a handle to the baskets by twisting some off j :lie sugar mixture and bending it into shape across • Ihe top of each mould, or by using a little cut . iingelica. Apple Rings. A delicious dish, to he eaten cold. For Six Persons. — 1 quart of apples ; the weight of the i[pplesin sugar; f pint of water; 1 lemon; a few drops of oochineal. Take equal weight of apples and loaf sugar;