2 oz. macaroni, 1/2 pint milk, 6 eggs, sugar and flavouring to taste. Boil the macaroni in water until tender. Cut into little pieces and place in a little pie-dish; beat the milk, add the egg, well beaten, carefully with it, add sugar and flavouring, pour the custard over the macaroni, and bake until set. Serve with stewed fruit. No. 20. BUTTER BEAN SOUP. 2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter. Cook all the vegetables until tender, adding water as it boils away. When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve. SAUSAGES. 1 teacupful of breadcrumbs, 1 egg well beaten, 1/2 small onion chopped fine, 1/2 saltspoonful of herbs, 1/2 oz. butter, seasoning to taste. Oil the butter and mix it with the breadcrumbs, egg, onion, herbs, and seasoning. Make the mixture into sausages, roll them into a little breadcrumb, and fry them brown in a little vege-butter. ROLLED WHEAT PUDDING. 1 oz. rolled wheat, 1/2 pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown. No. 21. FRENCH SOUP. 1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, 3/4 pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add 1/2 gill of milk, and serve. VEGETABLE PIE. 1/2 lb. potatoes, peeled and cut in pieces, 1/2 Spanish onion chopped up, 1 tomato, 1/2 oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake 1/2 hour or until golden brown. CHOCOLATE PUDDING. 1/2 oz. ground rice, 1/2 pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes. No. 22. SORREL SOUP. 1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, 1/2 pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve. SAVOURY BATTER.