Savouries and sweets suitable for luncheons and dinners

Foe, Ten Peesons. — 1 pint of thin cream or milk; lemons; 2 ozs. of sugar ; 3 teaspoonfuls of flour ; 12 sponge fingers; 6 macaroons; j lb. of candied cherries and peel mixed. One pint of good milk or tkin cream with. sul6B.cient sugar previously rubbed on lemon to sweeten tho- roughly. Boil the milk, and when nearly cold add the juice of one lemon and a half with three tea- spoonfuls of flour rubbed very smooth. Stir it until it tliickens on the fire, and then pour it into a dish in which sponge fingers and macaroons have been previously arranged. Add a whip ornamented with candied peel and preserved cherries. Buttermilk Curds. Foe Eight Peesons. — 3 pints of milk ; 1 J pints of butter- milk ; 1 tablespoonful of flour; 3 yolks of eggs; 1 break- fast-cupful of cream ; 2 ozs. of fine sugar. Put the rich new milk on the fire, and when it boils have ready the buttermilk, in which is mixed the fiour and the yolks of three eggs. Put this into the boiling milk ; only stir it once when just again on the boil, take it off the fire and let it stand a quarter of an hour ; then with a skimmer take out the curds and lay them on a sieve. When drained, mix the curd in a bowl with a breakfast-cup of cream and fine sugar. Lay in a dish, and eat cream, sugar, and sherry with it. Charlotte Russe. Foe Ten Peesons. — IJ ozs. of gelatine ; 1 pint of milk; 3 yolks of eggs ; J pint of cream ; 1 glass of sberry ; 1 lemon ; 8 large lumps of sugar ; J saltspoonful of cocbine^ ; 24 Savoy cakes. SAVOURIES AND SWEETS. lor Melt the gelatine in a pint of milk, stir in three }yolks of eggs, let it thicken a little. Take off the tfii’e, and when cold add the cream and sherry, the jpeel of a lemon, and eight large lumps of sugar, on which grate the peel. Then whip it twenty minutes, lor imtil it becomes thick. Plunge a mould in cold rwater, line the sides with Savoy cakes, cut off the eends, and make them stand. Pour in the whipped ccream, which you can either colour pink with cochi- ineal or leave white. Turn out when set and serve. Admiral Pudding. For Six or Eight Persons. — | lb. of potatoes ; f lb. of coarrots ; lb. of flour; j lb. of suet ; ^ lb. of sugar ; J lb. oof currants ; J lb. of candied peel ; 2 tablespoonfuls of brandy, fifor sauce, in arrowroot. Pub to a paste some previously boiled potatoes aand the carrots ; add, and well mix, the flour, the ssuet, the sugar, currants, and candied peel. Boil in aa basin for four hours. Serve with brandy sauce. Velvet Cream. For Six Persons. — | pint of cream ; J oz. of gelatine ; 1 coz. of sugar; 1 pot of apricot jam; 1 gill of lemon juice; 1 U'.easpo6nful of grated lemon peel ; 2 tablespoonfuls of sherry. To a pint of cream use half an ounce of gelatine, land sugar to taste. Put on the fire and keep stirring luntil the gelatine is dissolved ; take it off the fire, ^strain it, and keep stirring till almost cold. Have iready prepared in a glass dish a pot of apricot jam tmixed with a little lemon j nice and grated peel, two t tablespoonfuls of sherry. Pour the cream over it, aand let it stand until the following day. Serve in the ^lass dish. ro2 SAVOURIES AND SWEETS. Swiss Pudding. For Five Persons. — 6 penny sponge cakes ; 1 glassful of brandy ; 3 whites of eggs ; 1 gill of lemon juice ; 1^ ozs. of castor sugar ; 1 pint of custard, as on page (»8.