MENU I- SHORT CRUST.

10 oz. of Allinson whole meal, 8 oz. of butter or veggie-butter, 1 teacupful of cold water. Rub the butter into the meal, add the water, mixing the paste with a knife. Roll it out, cut strips to line the rim of the pie-dish, cover the vegetable with the crust, decorate it, and bake the pie as directed.

CHEESECAKES (ALMOND).

3 oz. of sweet ground almonds, ½ oz. bitter ground almonds, 3 oz. castor sugar, 1 egg, 1 dessertspoonful of orange-water. Pound the almonds well together with the orange-water, and the sugar, beat the egg and mix it well with the almonds. Line 8 or 10 little cheesecake tins with a short crust, bake them, fill with the almond mixture, and serve cold.

LEMON TART.

1 lemon, 1 breakfast cupful of water, 1 dessertspoonful of corn flour, 2 eggs, 1 oz. of butter, sugar to taste, some short crust made of 4 oz. of Allinson’s fine wheat meal and 1-1/2 oz. of butter. Moisten the corn flour with a little of the water; bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Thicken the mixture with the corn flour; let it simmer for a few minutes, then set aside to cool; beat up the eggs, mix them well through with the rest of the ingredients, line a flat dish or soup-plate with pastry; pour the mixture into this, cover the tart with thin strips of pastry in diamond shape, and bake the tart ¾ of an hour.