Savouries and sweets suitable for luncheons and dinners

] pint of water ; 1 quart of white wine ; 6 yolks of eggs ; 2 ozs. of pounded loaf sugar, or more if required. Boil a very little nutmeg and mace in a quarter of i . pint of water, and add a quart of white wine. Mix I little of the wine cold with the eggs that have been well beaten. Make the spice and wine boil ; then take it away from the fire, and when cool add the ■( oiks of the eggs ; stir it over the fire till it nearly boils. Great care must be taken that the wine does not boil after the eggs are put in, or it will curdle iirectly. Take the saucepan from the fire, sweeten CO taste, and whisk the contents to a stiff froth. Pour Dito jelly glasses. Apple Snowballs. For Eight Persons. — 8 apples ; \ lb. of candied peel ; 8 cloves ; j lb. of pounded loaf sugar ; 1 lemon ; 1 egg ; 1 gill of orange flower water ; ^ lb. of rice ; 2 tablespoonfuls of sherry ; ^ pint of milk ; 1 dessertspoonful of arrowroot. Take some large apples, pare them, and cut out the core. Fill with candied orange peel, a squeeze: of lemon juice, one clove, and some pounded sugar.' Wash some rice, and strew it on a cloth very thick. Wash the outsides of the apples with egg and orange flower water ; roll them in the rice. Boil them in a cloth. When sent to table, pour arrowroot sauce, ' flavoured with sherry and sweetened, over the snowballs. Cocoanut Cheese Cakes. For Eight Persons. — 1 cocoanut ; 3 ozs. of loaf sugar ; | gill of sugar ; 3 yolks of eggs ; 1 white of egg ; 1 oz. of blanched almonds ; enough puff paste to line 8 or 10 paity ' pans. ; Grate the white of a cocoanut. Dissolve three i ounces of white sugar in half a gill of water, then add the cocoanut, and boil seven or eight minutes. Take ofl the fire, and when nearly cold add the yolks i of three eggs, previously well beaten, and the white \ of one, as well as one ounce of finely chopped blanched almonds. Cover some patty pans with puff paste, lay some of the cocoanut mixture in each, and bake until the paste is done. Serve hot. Citron Pudding. For Four Persons. — | pint of milk ; 2 ozs. of loaf sugar ; 1 oz. of grated citron ; J a lemon ; 4 or 5 little tin moulds. Mix together half a pint of milk, two ounces of loaf sugar, three3 eggs, one tablespoonful of flour, and one ounceof grated citron, the juice of half a lemon. Pour the mixture into buttered cups or moulds ; they must be only half full. Bake in an oven twenty minutes, and turn out of moulds before sending to table. Serve hot and quickly. Orange Sponge. For Eight or Ten Persons. — 1 oz. of isinglass ; 1 pint of water ; 6 large oranges ; 2 Tangerine oranges ; 7 ozs. of sugar. Dissolve the isinglass in one pint of water for two hours; then mix with it the juice of the large oranges iind that of the Tangerine, and the finely powdered sugar. Whisk well together until it becomes a sponge. Put into a mould. Raspberry Sponge. For Eight or Ten Persons. — 1 oz. of isinglass ; J pint of water ; 1 pint of cream ; lb. of loaf sugar ; ^ the rind of a lemon ; lb. pot of raspberry jam ; pint of milk.