Gooseberry Toast.—1 pint green gooseberries; clean them thoroughly from stems and dried blossoms; then toast to a bright brown as many slices of stale bread as will make 3 layers for a quart pie-dish. Dip each piece of toast in milk, sprinkle the upper surface with white powdered sugar, having your berries stewed 10 minutes, so that none of them shall be broken. Cover one slice of toast with them; the berries are to be covered with another slice, and thus proceed for each layer. The whole to be placed in a moderately hot oven for ¼ hour before sending to table.
Greengage Soufflé.—Boil some greengages with sugar; when done pass through a sieve. Mix 1 gill milk with 1 tablespoonful potato flour, and stir over the fire till it thickens. When cold work into it the yolks of 4 eggs and as much of the greengage jam (about 4 tablespoonfuls) as will make the mixture of the proper consistency. The whole must be thoroughly well mixed. Lastly, mix in quickly and effectually the whites of 6 eggs, beaten up to a stiff froth; pour the mixture in a plain mould, put it into the oven at once, and serve as soon as it has well risen.
Greengage Tart.—Make a short paste with 1 white and 3 yolks of egg. 1 oz. sugar, 1 oz. butter, a small pinch of salt, and sufficient flour. Work it lightly, and roll it out to the thickness of ¼ inch. Line a flat mould with this paste, uniting the joints carefully with white of egg, fill it with uncooked rice, and bake it. When done, remove the rice, and put in greengages treated as follows: Stone the fruit, and cut them in halves, and stew it for 1 hour with plenty of powdered loaf sugar and a little water, adding at the last a liqueur glass of pale brandy. To be served hot or cold.
Groat Pudding.—Take 1 breakfastcupful groats, let them soak for some hours, pick them carefully from the husks, tie them loosely in a cloth, and boil for 3 hours; then untie the cloth, and add a few currants and a little raw sugar, tie them up again quite tightly, and boil for another hour.
Ground Rice Pudding.—(a) 2 oz. ground rice, 1 oz. sugar, 1 oz. butter, and 1 pint new milk. Boil 15-20 minutes, pour into a buttered mould; when cold, turn out and serve.
(b) ¼ lb. ground rice, swell it in 1 good pint milk, 6 oz. castor sugar, 4 oz. butter oiled, 4 eggs, rind of a lemon grated, a few sweet almonds pounded. Put in a buttered dish with paste round the edge. The butter to be added last thing.
Gruel.—(a) Groat.—Boil ½ lb. groats in 2 qt. water, with a blade of mace; when the groats are soft, put in white wine and sugar to taste. Serve in a china bowl with toast.
(b) Sago.—4 oz. sago scalded in hot water, then strained through a hair sieve, and set over the fire with 2 qt water. It is to be boiled and skimmed till thick and clear, then 1 pint red wine, and sugar to taste is to be added, when it is served in a tureen, with a slice of lemon and dry biscuits.
(c) Barley.—Made in the same way, but with the addition of 3 oz. currants, which would seem rather an unpalatable mixture to our modern notions.
(d) Water.—1 tablespoonful oatmeal is to be boiled in 3 pints water till it is perfectly fine and smooth; if it shows signs of becoming too thick for drinking, more water is to be added. When taken from the fire, it must stand to cool; then white wine, sugar, and nutmeg to taste is to be added. This would seem an exceedingly palatable drink; and, if lemon juice were substituted for the wine, a simple and inexpensive one. (Bessie Tremaine.)