Cold Lemon Pudding

1 lemon.

1/2 pint (1 cup) water.

1 tablespoonful arrowroot.

1 tablespoonful sugar 2 egg whites.

Grate the lemon into a fireproof dish, add the water, and bring to boiling point. Mix the arrowroot with the sugar and strained lemon juice, then pour into the boiling water and stir over the fire till thick.

Beat up the whites of eggs and stir them in lightly.

Serve cold in a dainty casserole.

Friar's Omelet

5 apples.

4 tablespoonfuls sugar 1/2 teaspoonful powdered cinnamon.

1 tablespoonful butter 5 eggs.

2 tablespoonfuls brown bread crust.

Peel, core, and slice the apples into a saucepan, add the sugar, butter, and cinnamon. Cook till tender and rub through a sieve. Add the bread crumbs, yolks of the eggs, and the whites of the eggs stiffly beaten.

Turn into a buttered fireproof dish, dredge the top with sugar, bake in a moderate oven for twenty minutes.

Serve hot.

Invalid Pudding

1/2 pint (1 cup) milk.

1 heaping tablespoonful (1 oz.) butter 1 tablespoonful sugar.

1 heaping tablespoonful (1 oz.) rice flour.

2 egg whites.

2 tablespoonfuls cream Little grated nutmeg.

Put the milk, butter, sugar, and grated nutmeg into a saucepan and bring to boiling point. Mix the rice flour with the cream and stir into the boiling milk.

Allow to cool for a minute, then add the whites of eggs stiffly beaten.

Pour into a buttered fireproof dish and bake quickly.

Jellied Fish

1 flounder.

1/2 pint (1 cup) water Salt and pepper 1 heaping tablespoonful powdered gelatine.

1 teaspoonful lemon juice 1 teaspoonful chopped parsley.

Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water.

Bake for half an hour in a moderate oven.

Serve cold garnished with parsley.

Milk Soup

1 pint (2 cups) milk 1 celery stalk 1 egg.

Salt, pepper, and grated nutmeg to taste 1/2 cupful soft bread crumbs.

Chop the celery and put it into an earthenware pan, add the bread crumbs and the milk; allow it to simmer for a quarter of an hour, then strain it.

Beat up the egg and add it to the soup; reheat it but do not allow it to boil again.

Season nicely with salt, pepper, and nutmeg.

Mulled Milk

1 pint (2 cups) milk 1 oz. (1 heaping table-spoonful) sugar.

2 egg yolks.

1 inch cinnamon stick.

Put the milk and cinnamon stick into a fireproof pan, bring to boiling point, and boil for four minutes.

Mix the yolks of the eggs, sugar, and three table-spoonfuls of cold milk together; strain the hot milk and add it to the eggs, then stir it over the fire until it begins to thicken - it must not boil; pour it several times from one earthenware pitcher to another.