Tried favourites cookery book

Peel and slice 1 lb. of apples, and stew them with a tablespoonful of sugar, and a little water to keep them from burning. Mix in bowl a full breakfastcupful grated bread, 2 oz. chopped suet, and about 3 oz. sugar. Grease a pie-dish, and put in the bottom of it half of the mixture in the bowl. Then pour in all the stewed apples. Put on the top all the remainder of the mixture, making it smooth. Put the pudding in the oven for about ^ hour. E Swiss Pancakes. I pint Milk, 2 Eggs, 1 oz. Sugar (2 teaspoonfuls), li oz. Flour, grated rind of 1 small Lemon. Dissolve sugar in milk. Beat eggs, adding pinch salt ; add milk. Stir very gradually into flour (just like Yorkshire pudding). Grate lemon rind to batter ; then i^our at once into three well-greased saucers. Bake in quick oven. Spread a little jam on each while in saucer, fold in half, and dredge with castor sugar ; or spread jam on one, and place other pancake on top. Cut in three-cornered ways. Swiss Roll (1). 1 lb. Castor Sugar, lb. Flour, 2 Eggs, J teaspoonful Baking Powder, some Jam, and 1 pint new Milk. Put sugar in a basin, and add the eggs to it ; beat and stir with a spoon ; then the flour and baking powder, thoroughly mixed. Have a small-sized roasting jaan ; grease it well, and spread a piece of paper on bottom only ; grease the paper also. Pour all the mixture out on this, and put in a hot part of oven till ready ; it should only take five minutes. Have a paper spread on the table, with some sugar sprinkled on it ; turn the cake upside down on this, and remove the greased paper. Spread all over with jam, and roll it up ; this must be done quickly. Swiss Roll (2). 3 oz. Flour, 3 oz. sifted Sugar, 2 oz. Butter, 2 Eggs, ^ teaspoon Baking Powder, 2 tablespoonfuls Milk. Beat butter and sugar to a cream ; beat eggs till very light, and add them gradually to the butter and sugar ; then add flour slowly, and baking powder last. . If the mixture is too stiff, a little milk may be added. Pour into a greased flat tin, and bake in a quick oven 15 minutes. Tapioca Cream. 2 good tablespoonfuls of Tapioca, 1 pint of Milk, 3 -oz. Sugar, pinch of Salt, i teaspoonful Vanilla, 2 Eggs. Wash the tapioca in boiling water ■, soak in the milk for 10 minutes, then boil till transparent and well cooked. Stir in the sugar, salt, and vanilla, and when just cool enough the yolks of the eggs ; have the whites beaten to a stiff froth ; stir these lightly but thoroughly to the other ingredients, and pour all while warm into the dish for serving. Serve when quite cold. Tapioca Pudding- (1). Put a teacupful of tapioca to 'steep in cold water over night. Pour It into pan with a little water, and keep stirring till it boils. Take a tin of preserved pine-apples or peaches and cut them up in nice little pieces, add to the tapioca, with half the syrup. Boil up again Until tapioca is quite transparent. Pour into a glass dish, and when cool cover with cream whipped and sweetened, and piled up roughly. Ornament with stripes of angelica. Tapioca Pudding (2). ^J'eacupfid of tapioca with | pint milk in a saucepan. Boil it, draw it aside, and let it swell very slowly ; beat up 2 or 3 eggs, and add them with sugar and flavouring, and bake in oven. Tapioca Pudding: (3).