Holey Poley

Make a potato crust, or a paste of light bread, with butter rolled in, or one of cream tartar biscuit, as you prefer; roll it narrow and long, about a third of an inch thick; spread it with raspberry jam or apple sauce; take care that this does not come too near the edge of the crust; roll it up and close the ends and side as tight as possible, to keep the sauce from coming out and the water from soaking it. Sew it up in a thick cloth, put into boiling water, and boil it an hour and a half or two hours, according to its size. Make a sauce.

A Charlotte

Butter a deep dish or pudding-pan very thick. Cut smooth slices of bread, and spread them with butter, and line the bottom and sides of the dish. Fill it with sliced sour apples. Sprinkle each layer of apples with brown sugar, and any spice you prefer, also a few small bits of butter. Soak some slices of bread for a minute in milk or water; lay them on the top, and cover with a plate that will fit close, and lay a weight upon that. Bake two hours and half in a moderate stove-oven; in a brick oven three hours. It should turn out whole into another dish. Serve with cold sauce. Peaches instead of apples make a nice Charlotte, and need no spice; leave a few of the peach-stones in it.

Farina

Set a pail containing a quart of milk into a kettle of boiling water. Put in a few pieces of stick-cinnamon. When the milk boils, take out the cinnamon and add a teaspoonful of salt, and stir in, very gradually, four table-spoonfuls of dry farina; beat out the lumps, and stir it often during the first ten minutes, then leave it to boil half an hour or more, remembering to stir it repeatedly during that time. Put it in a mould till the next day. Serve it as blanc-mange.

Made thin, like gruel, it is excellent food for young children.

Tapioca

Soak a cup of tapioca in a pint of cold water over night; then boil it in a pint of milk with a little salt. Add any essence you choose. It is very good without. Serve it warm, and use sugar and cream.

Sago Apple

Wash a table-spoonful and a half of pearl sago, and put it into a teacup of cold water to soak. Pare and slice very thin two fair sour apples, and boil them very soft in a teacup of water; then add the sago and water with half a teaspoonful of salt, and stir it every minute or two. Boil it till the sago and apple are perfectly mixed, then add a large spoonful of white sugar, and boil it a minute more. Set it off and add lemon (the essence or juice as you prefer). 'Put it in a mould, and serve it like blanc-mange.

This is a very good article for an invalid, leaving out the essence.

The same preparation of sago, and two or three table-spoonfuls of currant jelly dissolved in it instead of the apple, is very - pretty, and good.