Savouries and sweets suitable for luncheons and dinners

Butter to a cream, and add the treacle to it, then the other ingredients ; stir well. Dissolve the carbonate !of soda in the milk, which is to be made warm. Mix the wholeinto a smooth dough with the eggs, which ; should be previously well whisked. Pour the mixture into a flat buttered tin, and bake half an hour in a : good oven. An Excellent Jam Pudding quickly prepared. For Six Persons. — 1 stale roll ; lb. of blackberry jam ; "11b. of apricot jam ; 1 glass of sherry ; 1 glass of brandy ; lemon ; 1 oz. of sugar ; 1 oz. of sweet almonds ; 1 pint of custard. Take a stale roll, or ordinary household bread will do, cut into slices half an inch thick. Cut off all crust ; spread each slice thickly with blackberry and apricot jam alternately, pile up one upon another, any jam that one may have answers very well, ihe bread should be cut in nice pieces with a pastry cutter, either in oblongs or rounds. Take a glassful of sherry and one of brandy ; mix with them the oiice of one lemon, and sugar to taste ; pour over the bread until every drop is absorbed. Take an ounce of sweet almonds, blanch them, cut in four pieces lengthways; stick them thickly over the soaked bread and jam. Make a custard, as on page 68, pour over the bread, and serve cold. Very Superior Baked Apple Tart. -For Six or Seven Persons. — ^ lb. of apples ; 1/2 lb. of loaf sugar; 6 ozs. of butter ; J pint of milk ; 2 lemons ; 2 ozs. chopped almonds ; 1 oz. of citron peel ; J oz. of orange J glass of brandy; 6 whites of eggs; enough putf iiste to line a pie dish. Grate the apples and mix with half a pound of ; lump sugar, well pounded. Melt six ounces of butter in milk; mix with it the juice of two lemons and the rind of one, a few chopped blanched almonds, some finely shred citron and orange peel, half a glass of brandy, and the well-whisked whites of six eggs. Stir the whole of the ingredients together. Line a pie dish or flat tart tin with rich puff paste; lay the mixture on it, and bake half an hour in a quick oven. r Boiled Rice Pudding. I For Six Persons. — 1 lb. of rice; 1 pint of milk; 1 oz. of butter; 4 yolks of eggs; 2 whites of eggs; 4 ozs. of suet; 4 ozs. of sugar ; 4 ozs. of currants ; 1 wineglassful of brandy ; 1 saltspoonful of nutmeg. Boil very well the whole rice in a pint of milk with a small piece of butter. When cool, add the yolks of four eggs and the whites of two, four ounces of suet, four ounces of sugar, four ounces of currants, a very little nutmeg, a wineglassful of brandy. Mix well together and boil two hours. Orange Cheese Cakes. For Twelve or Fourteen Tarts. — 2 large oranges ; ^ lb. of sugar; 6 yolks of eggs; fib. of fresh butter; f glass of brandy ; f glass of sherry ; puflf paste for lining patty pans. Boil the peel of two large oranges in three waters to take off the bitter taste, and until it is tender. Pound in a mortar with a quarter of a pound of loaf sugar, the yolk of six eggs, half a pound of fresh butter, half a glass of brandy, and the same of sherrj'. Beat fine, pound, and mix all together. Lay a puff paste round your patty pans, then half fill with the above mixture, and bake. Stewed Pears. For Eight Persons. — 6 pears ; 1 pint of water ; § lb. of K>af sugar ; 2 cloves ; 1 lemon (rind of, and juice).