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Useful Recipes.

Christmas Pudding.- 1 cup each of flour, sugar, chopped suet, currants, raisins, and milk, 2 cups of breadcrumbs, 5 eggs, half-cup of candied peel, 1 grated nutmeg, half packet mixed spice, pinch of salt. Mix well the dry

ingredients, beat the eggs and milk to a froth, and pour over them; mix the whole well to- gether ; steam in a basin eight hours.

Christmas Cake.-1lb. butter, 12 eggs, 1 quart flour, 1lb. sugar, ½lb. mixed spice, 3lb. currants, 1lb. raisins, ½lb. almonds, ½lb. candied peel. Beat the butter to a cream,stir in yolks of 12 eggs well beaten -with the sugar, add spice and almonds chopped fine, stir in flour, add currants, raisins, and peel; bake in buttered paper in tin for 2 hours or more.

Lamington Cakes.---1/2 cup of butter, 1 cup sugar, 1 cup flour, 3 eggs, 1 teaspoon baking powder, 4 tablespoons milk. Beat butter and sugar; add eggs well beaten with the milk,   sift in flour and baking powder; flavour with vanilla or lemon to taste. Bake in sandwich

tins. Cut in squares next day.

Icing.---3oz. icing sugar, 1oz. butter. Beat these to a cream and spread between layers, as jam would be used. For the outside icing ---3oz. sugar, 1oz. butter, 3 teaspoons or more of cocoa; vanilla to flavour. The square of cake, when doubled, are in the shape of a

cube. Ice all over the cube with the cocoa

icing, spreading it with a knife, then dip and

roll in desiccated cocoanut.

A Savoury Roly Poly.:-Cold roast pork is rather difficult to deal with, but the follow ing recipe will make an excellent dish:-Make a suet crust with iooz. of flour and 30Z. of suet, roll it out to- the thickness of a quarter of an inch. Mince the pork finely, a little fat may be used, but not much; season with pep per and salt, and mix with plenty of chopped sage and onion. For half a pound of meat two onions of medium size and four sage leaves might be taken. Spread this over £he crust, wet the edges, roll it up, tie in a cloth, and boil quite two hours. Beef, mutton," or veal will each make a savoury roll by substi tuting parsley and herbs for the sage and


Pineapple Lemonade.-1 cup of sugar, 1 cupful of pineapple, 1 cup of water, juice of two lemons. Boil the sugar and water until it spins a light thread. Put the pineapple through the mincing machine, and add to the syrup with the juice of the lemons. When ready to serve, add water and sugar, if needed, to taste. Serve ice cold.