WHEATMEAL BATTER.
2 oz. of meal, 1 oz. of desiccated cocoanut, 1 gill of milk, 1 egg, sugar to taste, 1/4 oz. of oiled butter. Make a batter of the egg, milk, and meal, add the other ingredients, and bake the batter in a small buttered pie-dish.
No. 6.
LENTIL SOUP.
2 oz. of Egyptian lentils, 2 oz. each of carrots and turnips cut up small, 1/2 oz. of onion chopped fine, 1/2 oz. of butter, seasoning to taste, 1 pint of water. Cook the vegetables and lentils in the water until quite tender, then rub them through a sieve. Return to the saucepan, add butter and seasoning, boil up, and serve with sippets of toast.
RICE AND TOMATOES.
1/4 lb. rice, 1/2 pint water, 1/4 oz. of butter, pepper and salt to taste, 1 large tomato or two small ones. Set the rice over the fire with the water (cold) and the butter and seasoning; let it simmer until the water is absorbed and the rice fairly tender. It will take 20 minutes. Meanwhile place the tomatoes in a small dish, sprinkle with pepper and salt, place a little bit of butter on each, a few spoonfuls of water in the dish, and bake them from 15 to 25 minutes. Spread the rice on a flat dish, place the tomatoes in the middle, pour the juice over, and serve.
WHEATMEAL AND SAGO PUDDING.
1 dessertspoonful of sago, 1 ditto of wheatmeal, 1/2 pint milk, sugar and flavouring to taste. Boil the sago and wheatmeal in the milk until the sago is well swelled out. Flavour to taste, pour the mixture into a little pie-dish, and bake the pudding until a golden colour.