Pear Chips.

Eight Ibs. pears, 5 Ibs. sugar, ½ Ib. preserved ginger, 4 lemons, ½ teaspoon salt.

Cut the pears in thin slices, rejecting core and stems; add sugar and let stand for four hours. Add lemons sliced thin (with seeds removed) and salt, and cook slowly for two hours. Fill sterilized, hot jars and seal.

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Gooseberry Sauce.

Five quarts gooseberries, 4 Ibs. sugar, 2 cups lemon juice, 1 tablespoon allspice, 2 tablespoons cinnamon, 1 tablespoon cloves.

Put lemon juice, sugar and spices, on the fire and let boil for one minute before putting in the gooseberries which have been picked over and washed. Boil all together until quite thick. Pour into hot, sterilized bottles, cork and seal.

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Celery and Walnut Salad.

To every three stems of celery—12 inches long—use ½ pint of walnuts.

Chop up celery and stir in walnuts. Mix together and add 2 tablespoonsful of a good mayonnaise. When served garnish with red radishes.

Tapioca Raisin Pudding.

One and a half ozs. tapioca, 1 pint milk, 2 ozs. stoned raisins, 2 eggs, sugar to taste.

Bring the milk to the boil, stir in the tapioca and continue to stir for about ten minutes until the grain is semi-cooked. Add the raisins, sugar to taste, and the beaten egg yolks. Pour the mixture into a buttered piedish and brown slowly in a moderate oven. Whip up the whites of the egg to a stiff froth and fold into them two tablespoonsful of castor sugar. Pile the meringue on the top of the pudding, return this to the oven, and cook until the meringue is a golden brown.

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Ginger Pudding.

Four ozs. breadcrumbs, 4 ozs. shredded suet, 4 ozs. flour, pinch of salt, 4 ozs. crystallised ginger, ½ teaspoonful ground ginger, 1 egg, milk to mix, 2 teaspoonsful baking powder, 3 ozs. sugar.

Sieve the flour, salt, baking powder and ground ginger, into a basin. Add the suet, ginger (cut up small), sugar and breadcrumbs. Make a well in the centre, mix in the beaten egg and add just sufficient milk to make a fairly soft mixture. Pour into a well-greased pudding basin, flour a pudding cloth and tie securely over the top of the basin. Boil for 1 3/4 hours. Decorate the top of the pudding with preserved ginger and angelica.

Cheese Toasties.

Slices of bread (brown or white). Cream cheese. Deep fat for frying. Cut the slices of bread in half and remove crust. Roll the cheese up in the bread. Secure with thread or a short skewer before dropping into the boiling fat and fry a golden brown. Drain before serving, remembering to remove the thread if this is used.

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Jack-o'-Lantern.

Chill halves of pears. Make mould of cheese and nuts on individual nests of lettuce and mayonnaise. Cut off bottom of pear halves and stand upright around moulds. Top with ginger cookie and marshmallow, making Jack-o'-Lantern eyes, nose and mouth of liquorice candy.

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Foundation Cream.

White of egg, 1; cold water, two tablespoons; icing sugar, about 3/4 lb.; flavouring.

Beat egg slightly, add cold water. Roll out icing sugar and stir in enough to form a very stiff paste.