1/2 stick celery, 1/2 gill milk, 1 dessertspoonful of meal, pepper and salt, a little piece of butter. Cut the celery into pieces, set it over the fire with 4 pint of water, let it cook until quite tender, rub it through a sieve; return to the saucepan, add pepper and salt to taste; smooth the meal with part of the milk, add the rest and thicken the soup; boil it up for a few minutes before serving. BEETROOT FRITTERS. 1 small beet, 1 egg, 2 tablespoonfuls of meal, 1 gill of milk, pepper and salt, a little Lemon juice. Cut the beetroot into small dice, make a batter with the milk, meal, and egg, mix the beet with it, adding seasoning to taste. Let some butter or oil boil in the frying-pan, drop the batter by spoonfuls into the boiling fat; fry a golden brown, and serve the fritters with vegetables and brown sauce. BANANA PUDDING. 3 bananas, 1 gill of milk, 1 egg, a teaspoonful of lemon juice. Peel and slice the bananas, and cook in the milk until they will mash up well. Rub them through a sieve, add the egg, well beaten, and the lemon juice; pour the mixture into a small pie-dish, and bake in a moderate oven until the custard is set. SANDWICHES CHEESE SANDWICHES. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter, like sandwiches. Put them on a plate in the oven, and when the bread is toasted serve on a napkin. CREAM CHEESE SANDWICHES. Spread some thin brown bread thickly with cream cheese, then put any kind of jam between the slices; sift with powdered sugar and serve. CHOCOLATE SANDWICHES. 1/4 pint cream, 2 bars of good chocolate. Grate the chocolate, whip the cream, adding a piece of vanilla 1/2 in. long; slit the latter and remove it when the cream is whipped firmly. Mix the chocolate with the cream and spread the mixture on thin slices of bread; make into sandwiches. If desired sweeter add a little sugar to the cream. CURRY SANDWICHES. Pound together the yolks of 8 hard-boiled eggs, a piece of butter the size of an egg, a little salt, a teaspoonful of curry powder, and a tablespoonful of fine breadcrumbs. Pound to a smooth paste and moisten with a little tarragon vinegar. DEVONSHIRE SANDWICHES. Cut some slices of new bread into squares, spread each piece with golden syrup and over this with clotted cream. EGG AND TOMATO SANDWICHES. 2 eggs, 1/4 lb. tomatoes, 1/2 oz. butter, pepper and salt. Skin and slice the tomatoes, melt the butter in a saucepan, add the tomatoes and pepper and salt to taste, and let them simmer for 10 minutes, mashing them well with a wooden spoon; set the saucepan aside and allow the tomatoes to cool. Beat up the eggs, mix them with the tomatoes and stir the mixture well over the fire until it is well set, then turn it out and let it get cold; make into sandwiches in the usual way. TOMATOES ON TOAST.