ozs. flour, 4 ozs. mashed
carrots, 4 ozs. mashed potatoes, 6 ozs. chopped raisins, 2 ozs. brown
sugar, 1 dessertspoonful treacle, 1 teaspoonful baking powder.

Mix ingredients well, place in greased pudding basin and steam 2 hours.

=51.--Sultana Pudding=

1/2 lb. whole meal flour, 1 breakfastcupful breadcrumbs, 4 ozs. ground
pine kernels, pignolias or almonds, 1/2 lb. sultanas, 4 ozs. sugar,
water.

Mix ingredients together into a stiff batter; place in greased basin and
steam 2 hours.

=52.--Semolina Pudding=

4 ozs. semolina, 1 oz. corn flour, 3 ozs. sugar, rind of one lemon,
1-1/2 pints water.

Mix corn flour into paste in little water; place ingredients in double
boiler and cook for 1 hour, place in pie-dish and brown in sharp oven.

=53.--Rice Mould=

4 ozs. ground rice, 1 oz. sugar, 1/2 pint grape-juice.

Cook ingredients in double boiler, place in mould. When cold turn out
and serve with stewed fruit.

=54.--Maize Mould=

6 ozs. corn meal, 2 ozs. sugar, 1/2 pint grape-juice, 1-1/2 pints water.

Cook ingredients in double boiler for 1 hour; place in mould. When cold
turn out and serve with stewed fruit.

=55.--Lemon Sago=

4 ozs. sago, 7 ozs. golden syrup, juice and rind of two lemons, 1-1/2
pints water.

Boil sago in water until cooked, then mix in other ingredients. Place in
mould, turn out when cold.

=56.--Lemon Pudding=

4 ozs. breadcrumbs, 1 oz. corn flour, 2 ozs. sugar, rind one lemon, 1
pint water.

Mix corn flour into paste in little water; mix ingredients together,
place in pie-dish, bake in moderate oven.

=57.--Prune Mould=

1 lb. prunes, 4 ozs. sugar, juice 1 lemon, 1/4 oz. agar-agar, 1 quart
water.

Soak prunes for 12 hours in water, and then remove stones. Dissolve the
agar-agar in the water, gently warming. Boil all ingredients together
for 30 minutes, place in mould, when cold turn out and decorate with
blanched almonds.

=58.--Lemon Jelly=

1/4 oz. agar-agar, 3 ozs. sugar, juice 3 lemons, 1 quart water.

Soak agar-agar in the water for 30 minutes; add fruit-juice and sugar,
and heat gently until agar-agar is completely dissolved, pour into
moulds, turn out when cold.

This jelly can be flavoured with various fruit juices, (fresh and
canned). When the fruit itself is incorporated, it should be cut up into
small pieces and stirred in when the jelly commences to thicken. The
more fruit juice added, the less water must be used. Such fruits as
fr