or with biscuits baked for tbe purpose in narrow paper-cases or witb sponge-cake in neat fingers. Fill the centre with any cream you fancy The recipe for sponge-cakes, and the making of paper cases, will be found under the heading Cakes. 3. Compotes of Fruit. — Almost every fruit will make a good compote or stew, hut they reipiire to be treated differently. Rasp- hen ies, strawberries, lichees, mulberries, and really ripe peaches aie best not cooked at all. Place in a basin, and jiour over a boil- ing liot syrup of 1 unit of water to 2 of sugar. Let it stand for ten minute.s, strain, boil up again, and reduce to original strength. 1 oui over, and when cold serve in a glass dish. Peaches must be sliced. Plums, mangoes, guavas, &c., require a little cooking, but it IS always be.st to do this first in tliiii syrup, then to reduce the syrup and pour it boiling hot over the fruit. 4. Genoese Puddings may be varied at will, the foundation being a mould or cake made with 2 units egg, butter, sugar, and flour. The inside may be scooped out and filled with stewed fruits, creams, blancmanges, or custards, or they may be soaked in liqueure and masked in chocolate or glace. Old cakes can he utilised this way also. The variety in these dainty little dishes is simply end- less. They may he iced with cream or butter icing, and made into casings for whipped cream or jellies. 5. Lemon Custards.— Boil 20 units of milk to 10. Beat 4 units yolk of egg till they are thick with 2 of white sugar. Pour on the boiling milk, and strain. Stir till a little thick, then add 1 unit of lemon juice, and some essence. Put into little moulds well buttered, and steam. When cold, turn out, and sauce with 2 units white of ^SS> beaten up with three of white sugar, and 2 of lemon juice✪ Punch Jelly added by degrees. 0. Light-house Pudding. — Prepare eight moulds as for Cassel Puddings. AThen cold, pare the widest end to make them stand firm, cut a circular bit from the other end, scoop out the inside, and fill with any pastry cream (see Pastry), or with jam. Stick round the top slices of almonds like the sj)okes of a wheel. Pile alternate pink and white whipped cream on the tops, and serve witli a sweet-flavoured syrup round. 7. Meringue of Rice. — Three units of rice boiled in 20 of milk till quite stiff, stir in 2 units sugar, some vanilla, 1 unit of butter, and 2 of yolk of egg. Shape a neat border round a dish that will stand the oven. Decorate it with sliced green citron or orange chips in a slanting ])attern, and alternate raisins and almonds round the top. Fill the centre with any stewed fruit without the juice, and pour over a custard made with ^ unit cornflour, 5 of Housekeeper and Cook 319 milk, and 1 of yolk of egg✪ Meringue of Rice. Push into the oven to set the custard, theidpile over it 3 units white of egg whisked stiff, and flavoured with sugar and vanilla. Strew sugar over, and hake a light fawn. Tliis can be served cold or hot.

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or with biscuits baked for tbe purpose in narrow paper-cases or witb sponge-cake in neat fingers. Fill the centre with any cream you fancy The recipe for sponge-cakes, and the making of paper cases, will be found under the heading Cakes. 3. Compotes of Fruit. — Almost every fruit will make a good compote or stew, hut they reipiire to be treated differently. Rasp- hen ies, strawberries, lichees, mulberries, and really ripe peaches aie best not cooked at all. Place in a basin, and jiour over a boil- ing liot syrup of 1 unit of water to 2 of sugar. Let it stand for ten minute.s, strain, boil up again, and reduce to original strength. 1 oui over, and when cold serve in a glass dish. Peaches must be sliced. Plums, mangoes, guavas, &c., require a little cooking, but it IS always be.st to do this first in tliiii syrup, then to reduce the syrup and pour it boiling hot over the fruit. 4. Genoese Puddings may be varied at will, the foundation being a mould or cake made with 2 units egg, butter, sugar, and flour. The inside may be scooped out and filled with stewed fruits, creams, blancmanges, or custards, or they may be soaked in liqueure and masked in chocolate or glace. Old cakes can he utilised this way also. The variety in these dainty little dishes is simply end- less. They may he iced with cream or butter icing, and made into casings for whipped cream or jellies. 5. Lemon Custards.— Boil 20 units of milk to 10. Beat 4 units yolk of egg till they are thick with 2 of white sugar. Pour on the boiling milk, and strain. Stir till a little thick, then add 1 unit of lemon juice, and some essence. Put into little moulds well buttered, and steam. When cold, turn out, and sauce with 2 units white of ^SS> beaten up with three of white sugar, and 2 of lemon juice added by degrees. 0. Light-house Pudding. — Prepare eight moulds as for Cassel Puddings. AThen cold, pare the widest end to make them stand firm, cut a circular bit from the other end, scoop out the inside, and fill with any pastry cream (see Pastry), or with jam. Stick round the top slices of almonds like the sj)okes of a wheel. Pile alternate pink and white whipped cream on the tops, and serve witli a sweet-flavoured syrup round. 7. Meringue of Rice. — Three units of rice boiled in 20 of milk till quite stiff, stir in 2 units sugar, some vanilla, 1 unit of butter, and 2 of yolk of egg. Shape a neat border round a dish that will stand the oven. Decorate it with sliced green citron or orange chips in a slanting ])attern, and alternate raisins and almonds round the top. Fill the centre with any stewed fruit without the juice, and pour over a custard made with ^ unit cornflour, 5 of Housekeeper and Cook 319 milk, and 1 of yolk of egg. Push into the oven to set the custard, theidpile over it 3 units white of egg whisked stiff, and flavoured with sugar and vanilla. Strew sugar over, and hake a light fawn. Tliis can be served cold or hot.

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