5 oz. of sago, 1-1/2 lbs. of apples, the juice of a lemon, a teaspoonful of ground cinnamon, and sugar to taste. Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to keep the apples from burning; when they are quite soft rub them through a sieve and mix them with the cooking sago, adding sugar and lemon juice; let all cook gently for a few minutes or until the sago is quite soft; put the mixture into a wetted mould, and turn out when cold. APPLE SAUCE. 1 lb. of good cooking apples, sugar to taste. Pare, core, and cut in pieces the apples, cook them in a few spoonfuls of water to prevent them burning; when quite soft rub the apple through a sieve, and sweeten the sauce to taste. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. APPLE TART (OPEN). 2 lbs. of apples, 1 cupful of currants and sultanas, 2 oz. of chopped almonds, sugar to taste, 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter should be removed after cooking with the apples), 12 oz. or Allinson fine wheatmeal, and 4-1/2 oz. of butter. Pare, core, and cut up the apples; stew them in very little water, only just enough to keep from burning; when nearly done add the currants, sultanas, almonds, cinnamon, and sugar; let all simmer together until the apples have become a pulp; let the fruit cool; make a paste of the meal, butter, and a little water; roll it out and line a round, flat dish with it, and brush the paste over with white of eggs; turn the apple mixture on the paste; cut the rest of the paste into strips 3/8 of an inch wide, and lay them over the apples in diamond shape, each 1 inch from the other, so as to make a kind of trellis arrangement of the pastry. If enough paste is left, lay a thin strip right round the dish to finish off the edge, mark it nicely with a fork or spoon, and bake the tart for 3/4 hour. Serve with white sauce or custard. APPLES (RICE) 2 lbs. of apples, 1/2 lb. of rice, the rind of 1/2 lemon (or a piece of stick cinnamon if preferred), 4 oz. of sultanas, sugar to taste, 1 oz. of butter, and, if the apples are not sour, the juice of a lemon. Boil the rice in 3 pints of water with the lemon rind, then add the apples, pared, cored, and sliced, the sultanas, butter, lemon juice, and sugar; let all simmer gently for 1/2 hour, or until quite tender; if too dry add a little more water; remove the lemon rind before serving. EVE PUDDING.