and stone the raisins. Put the currants and sultanas in a
basin, just barely cover them with water, cover them with a plate, and put
into a warm oven--until they have fully swollen, when the water should be
all absorbed. (Currants treated in this way will not disagree with the
most delicate child. They are abominations if not so treated.) Rub the
nutter into the flour, or chop it as you would suet. Blanch the almonds by
steeping them in boiling water for a few minutes: the skins may then be
easily removed; chop very finely, or put through a mincer. Wash, core, and
mince (but do not peel) the apples. Grate off the yellow part of the lemon
rind. Mince or grate the carrots.

Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg.
Then add the raisins, sultanas and currants. Lastly, add the grated carrot
and apple, taking care not to lose any of the juice. Don't add any other
moisture. If the directions have been exactly followed, it will be moist
enough. Put it into pudding-basins or tin moulds greased with nutter, and
boil or steam for 8 hours.

26. RAILWAY PUDDING.

2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar, 2 tablespoons
milk.

Beat the butter and sugar to a cream. Separate the whites and yolks of the
eggs. Beat the yolks, and add to sugar and butter. Add the flour, and
lastly, stir in the whites, whisked to a froth, very gently. Have ready a
hot, greased tin, pour in the mixture quickly, and bake in a very hot oven
from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding
out of the tin on to a paper sprinkled with castor sugar. Spread with jam
quickly and roll up. Serve hot or cold.

27. SAGO SHAPE.

5 ozs. small sago, sugar to taste, 1-1/2 pints water, or water and fruit
juice.

Wash the sago. Soak it for 4 hours. Strain off the water. Add to the
strainings enough water or the juice from stewed fruit to make 1-1/2 pints
liquid. Sweeten if necessary, but if the juice from stewed fruit is used
it will probably be sweet enough. This dish is spoiled if made too sweet.
Put the sago and 1-1/2 pints liquid into a saucepan and stew for 20
minutes. Now add the stewed fruit which you deprived of its juice, stir
well, pour into a wet mould, and serve cold. Made with water only, and
flavoured with a very little sugar and lemon peel, it may be served with
stewed fruit.

28. SUMMER PUDDING.

Put a layer of sponge cake at the bottom of a glass dish. Cut up a tinned
pine-