When she got home, she remembered that Mrs. Holden had not got the recipe that had been promised; so she wrote it out at once and posted it to her lest she should want to use it before they met next Thursday. _Hashed Calf’s Head._—Cut the remains of a cooked calf’s head into neat pieces. Chop a large onion and cook it in three tablespoonfuls of vinegar for ten minutes; add a dessertspoonful of Chutney and two tablespoonfuls of flour mixed with a gill of cold stock. Stir until it boils, stir in a pint of the stock in which the head was cooked; season well and colour with browning. Put in the slices of head, and simmer very gently for half an hour. (_To be continued._) FRUIT PUDDINGS. By the Author of “Summer Puddings,” “Savouries,” etc. So many people get tired of the ordinary way of serving fruit simply stewed or as a tart, that I hope the following collection of recipes of different and dainty ways of utilising fruit may be used to vary somewhat the monotony of a wholesome article of diet. _Apple Pudding._—Six apples peeled and cut up in pieces, one quince, half a teacupful of water, two tablespoonfuls of sugar, the rind of half a lemon, one teaspoonful of lemon juice and a piece of butter the size of an egg. Put all into an enamelled pan and stew to a soft pulp and rub through a sieve. If the apples have been cooked very soft and are free from lumps, then it is not necessary to put them through a sieve. Into the pulp stir three eggs, well beaten, a quarter of a pound of stale bread or cake crumbs grated, a dash of nutmeg, and two tablespoonfuls of milk. Pour into a tin mould previously well buttered inside and dusted with crumbs and bake in a good oven for quite an hour, turn out and serve with fine sugar over the top. _Apple Soufflé._—Butter the outside of a pie-dish and cover with pastry made as follows— Six ounces of flour, three ounces of butter, two teaspoonfuls of sugar, and the yolk of an egg. Rub butter, sugar, and flour together, then mix to a paste with the beaten yolk and a little water. Roll out in the usual way, cut to the size of your dish, cover, and put into a good oven to bake, and slip off, and then you have a dish of paste. Meanwhile peel and core one and a half pounds of apples, and stew them with a quarter of a pound of sugar and juice and grated rind of half a lemon till quite soft; then stir in half-a-dozen ratafia biscuits and a penny sponge cake crumbled down, the yolks of two eggs and a drop of water. Cook on the fire again for a minute or two, then pour into the pastry-dish and spread over the top the whites of the three eggs beaten to a stiff froth with a tablespoonful of sifted sugar, dust sugar on the top and ornament with ratafia biscuits and preserved cherries to taste, then place in a nearly cold oven to slightly brown.