Prepare the fruit, and half fill the pie-dish with it; add the sugar, then the remainder of the fruit, and a little water. Rub the fat into the flour, add the baking-powder, salt, and sufficient water to make a stiff paste. Roll this out to the shape of the dish, but larger; cut off a strip, wet the edge of the dish, put the strip round it, wet the strip, and press the rest of the pastry on to it. Trim neatly, ornament, and bake about ½ hour. When half done brush over with cold water. Fruit Pudding. Time—2 hours. ½ lb. flour, 3 oz. suet, 1 lb. fruit, 2 oz. brown sugar, salt. Chop the suet fine, add the salt; rub these well into the flour; mix with cold water to a stiff paste. Cut off one-third of the paste for the top; roll out the remainder into a round, twice the size of the top of the basin. Grease the basin very thoroughly, line it with the paste, cut up the fruit, and half fill the basin with it, add the sugar and a little water, then the remainder of the fruit. Roll out the top piece, wet the edges of the paste, put on the top, press the edges together. Dredge a pudding cloth and tie it over the basin. Boil in plenty of water about 1½ hour. _Baked Fruit Pudding_ must be made the same way, but the basin must be sugared as well as greased. Bake about ¾ hour. Gooseberry Jelly. Time—1½ hour. 1 quart green gooseberries, 1 quart cold water, ½ lb. brown sugar, 1 oz. vegetable isinglass. Stew the gooseberries in the water with ¼ lb. sugar, allow them to get cold, then heat them again, this process gives the juice a pink colour. Dissolve the isinglass in a little water, add to it ¼ lb. sugar and place it in the _juice_ of the fruit, which should have been carefully strained and cleared; mix all gently together, pour into a wetted mould, and serve when cold. Homœopathic Pudding. Time—½ hour. 1 lb. black currants, bread, ½ lb. brown sugar, ½ pint water. Stew the currants with the sugar and water, when soft pour them boiling into a pudding basin, which has been lined with slices of bread, about half an inch thick. Cover the basin with a plate, on which place a heavy weight. Turn out when cold; the bread should then have become soaked with juice. Stewed Fruit. Cherries, currants, raspberries or plums, white sugar, water. All these fruits require picking, and washing in cold water. Place the fruit in the stew-pan with the sugar and sufficient water to cover it, and simmer till tender. Cherries, red currants and raspberries stewed together and poured over a slice of bread or a penny sponge cake, make a delicious summer sweet. Lemon Creams. Time—½ hour. 1 pint water, 4 eggs, rind and juice of 2 lemons, 2 oz. loaf sugar.