Savouries and sweets suitable for luncheons and dinners

through a jelly bag the red layer about half an inch in thickness, and proceed as above with a green layer (coloured with spinach), a white one (made so with , thick cream), a yellow one (coloured with saffron), then ; another red one, and a layer of natural j eUy for the top. Each fresh layer must not be very warm, or the one below it will run ; orange flower water may be added to the saffron layer if liked. Stewed Apples with Apricot Jam and Cream. For Eight Persons. — ^ lb. of sugar ; ^ pint of water ; 8 pared apples ; ^ lb. of apricot jam ; J pint of cream ; oz. of castor sugar. Boil half a pound of sugar and half a pint of water, after the sugar is dissolved boil ten minutes. Have ready six or eight pared and cored apples, place them in the syrup and let them stand simmering for five hours until tender. Carefully take out the apples, fill with apricot jam, place in a glass dish; pour the syrup round and place a little sweetened whipped cream on the top of each apple. Baked Quince Pudding. For Eight Persons, — 6 quinces ; ozs. of sugar ; 1 teaspoonful of ground ginger ; 3 yolks of eggs ; f pint of milk ; pint of cream ; 3 whites of eggs. Scald your quinces very tender, pare six very thin, scrape off the soft part, mix it with sugar very sweet, put in a teaspoonful of ground ginger ; beat the yolks of three eggs, and add half a pint of milk and half a pint of cream. Stir the mixture into the quinces till of a good thickness ; butter a pie dish, put in the mixture, cover with sweetened whipped whites of the eggs, and bake. An Old English Prune Pudding. For Six Persons. — 1 pint of milk; 3 yolks of eggs; whites of eggs ; 2 spoonsful of flour ; 1 spoonful of ground ginger ; ^ lb. of prunes ; 2 ozs. of sugar ; 1 oz. of butter or 5 pint of cream ; 2 ozs. of almonds ; J glass of brandy ; 4 drops of vanilla. Take a pint of milk, beat three eggs and half the whites with a gill of milk, and two spoonfuls of flour and one of ground ginger ; then by degrees add all the milk, mix half a pound of prunes ; tie up in a floured cloth and boil an hour. Clarify butter and pour over it before serving ; or, which is much nicer, mix a little brandy with some sweetened cream and a few chopped blanched almonds, and pour over the pudding. Spanish Fritters. For Six Persons. — 1 roll ; 2 eggs ; 1 pint of milk ; 5 lb. of sugar ; oil for frying ; 1 oz. of coloured sugarplums. Take the inside of a roll and slice it in three, then soak the pieces in milk, pass it through a batter of eggs, fry them in oil ; when almost done repass them in another batter, then let them fry till they are done, drain off the oil and lay on a dish. Cover each fritter with small coloured sugarplums, and pour clarifled sugar round them ; serve very hot. Pancakes. For Four Persons. — 1 cupful of flour ; 1 cupful of boiling milk ; 1 oz. of melted butter ; 1 oz. of sugar ; 3 eggs ; butter for frying. io8 Pour upon a cupful of flour a cupful of boiling milk ; wlien cold add some melted butter, sugar to taste, and tbe well-beaten yolks and whites of three eggs ; fry in butter till brown. Baked Lemon Pudding. For Six Persons. — 2 lemons; J lb. of sugar; 2 whites of eggs ; 3 yolks of eggs ; enough puff paste to line a pie dish.