Savouries and sweets suitable for luncheons and dinners

Line a pie dish with puff paste ; then spread a thick layer of apricot jam, then a layer of sponge finger biscuits. Mix together half a tablespoonful of flour and one ounce of butter. Boil half a pint of milk, and pour it on the flour and butter. Add sugar to taste, the grated peel of a lemon. Stir over the fire till as thick as good cream ; let it cool a little ; then add the beaten yolks of two eggs, and beat all the ingredients well together, and pour it on the cakes. Beat the whites to a firm froth ; lay it on the pudding. Bake for at least half an hour in a moderate oven. Coffee Cream. For Eight or Nine Persons. — 1 calf’s foot; 1 teacupful of coffee ; 1 pint of cream ; 2 ozs. of finely pounded sugar ; J oz. of isinglass. Boil a calf's foot in water till it wastes to a pint of jelly ; clear off sediment and fat. Make a teacup of very strong coffee ; clear it with a bit of isinglass, to be perfectly bright; pour it to the jelly, and add a pint of cream. Sweeten to taste with finely pounded sugar. Give one boil up, and pour into a dish. It should be jelly, but not stiff, with the addition of a httle isinglass to the calf’s foot jelly. This cream can be poured, when cool, into a china mould, and! turned out a firm shape. ! ■ Lemon Honeycomb. For Four Persons. — 1 lemon; 1 egg; 1 pint of cream; oz. of sugar. Sweeten the juice of a lemon, and put it in the cdish that you wish to serve it in ; mix the beaten white of an egg with a pint of rich cream and a little ■ sugar ; whisk it, and as the froth rises put it on the 1 lemon juice. Do it the day before it is to be used. Cream Whips. For Six or Eight Persons. — I pint of cream; 1 pint of 'water ; j lb. of powdered sugar ; 3 lemons. Whisk to a strong froth a pint of cream and a pint of water, a quarter of a pound of powdered sugar, and the juice of three lemons. Take the froth oif as iit rises with a skimmer, and lay on a sieve to drain ; go on skimming as long as any froth rises. Keep in a cool place five houi’s before using, lying on a sieve. Sponge Puddings. For Four or Six Persons. — 2 eggs; 4 ozs. of flour; ozs. of butter ; 4 ozs. of sugar ; 5 pint of sherry. Two eggs, the weight of them in flour, butter and sugar. Beat the butter to a cream, add the sugar, and stir it well with the butter ; whip the eggs and 1 put them in, also the flour ; mix aU well together. IBake in little buttered moulds, and turn out when done. Serve hot with wine sauce poured round them ■^4 Ratafia Pudding. « For Eight Persons. — J lb. of candied cherries ; ^ lb. of candied peel ; 5 lb. of ratifias ; 1 French roll ; 1 pint of milk ; 5 eggs ; 2^ ozs. of sugar ; 1 wineglassful of brandy. Butter a pudding mould and line it with candied cherries and pieces of candied peel ; fill it three parts ; full of ratafias and the crumb of a French roll and i layers of cherries and peel. Make a custard with a j pint of milk and five eggs, leaving out the whites of two. Sweeten to taste. Pour over the whole a wineglass of brandy ; steam three-quarters of an hour. 1 If boiled, the water must not cover the pudding basin. Nun’s Pudding. For Four Persons. — 2 eggs ; 1 tablespoonful of powdered sugar ; 2 tablespoonfuls of sifted flour ; 1 pint of milk ; ^ lb. of macaroons ; 1 oz. of powdered sugar ; 2 ozs. of grated cocoanut.