[_Gabrielle Janssens_.]



A NEW DISH OF APPLES

Take a pint of apple puree and add to it three well-beaten eggs, a taste
of cinnamon if liked, quarter of a pound of melted butter and the same
quantity of white powdered sugar. Mix all together and, taking a
fireproof dish, put a little water in the bottom of it and then some fine
breadcrumbs, sufficient to cover the bottom. Pour in your compote, then,
above that, a layer of fine breadcrumbs, and here and there a lump of
fresh butter, which will prevent the breadcrumbs from burning. Cook for
half-an-hour.



GOLDEN RICE

Put a quart of milk to boil, and, when boiling, add half a pound of good
rice. When the rice is nearly cooked, add a pennyworth of saffron,
stirring it in evenly. This is excellent, eaten cold with stewed quinces
and cream.

[_V. Verachtert_.]



BANANA COMPOTE