Slice the cake and lay some of it in the bottom of a buttered pudding-dish. Make a custard by scalding the milk, stirring into it the corn-starch, then pouring it, by degrees, upon the beaten eggs and sugar. Add the lemon; pour over the cake, put another layer of slices; more custard, and so on, until the mould is full. Put a small, heavy plate on top, and let all stand until the custard is soaked up. Cover and bake, half an hour, or until done throughout. Turn out upon a flat dish, sprinkle thickly with white sugar, and eat warm or cold.

Nuts and Raisins.

Crack the nuts, and select for table use fair bunches of plump, fresh raisins.

Third Week. Thursday.

Potage au Riz,

In plainer English, rice-broth, can be achieved for to-day, with little trouble, by the help of the liquor in which your mutton was boiled on Tuesday. Wash and soak a cup of rice in cold water. At the end of half an hour, add it, with the water in which it has soaked, to the mutton-broth, from which you must first take the fat. Boil very slowly two hours, and should the water sink below the original level more than an inch, replenish with boiling. In another saucepan heat a cup of milk, thickened with a tablespoonful of rice-flour. Season the mutton-broth with pepper and parsley—it will hardly need salt. (Boil up and skim, before the parsley goes in.) Pour the hot milk over two beaten eggs, stir in well; add to the soup in the kettle, and take instantly from the fire.

English Pork Pie.