s of stewed fruit
put into a small bottle is an excellent accompaniment to this cup.

_Cabinet Cup Pudding._--Soak a teaspoonful of gelatine in a dessert
spoonful of water. Make a little custard as above, with the third of a
pint of milk and one egg. Prepare a small mould by plunging it first
into hot water, afterwards into cold water. Take two savoy fingers and
four ratafias. Split the savoys in half and place them perpendicularly
round the mould to line it; break up the ratafias and put them also in
the mould. Dissolve the gelatine, stir it, when cool, into the sweetened
and flavoured custard, and pour this gently over the cakes. The mould
should be turned out for eating.

_Rice Cup._--Press warm rice, boiled with milk till well soaked and
stiff, into a buttered cup. Fruit syrup, stewed fruit, or sugar will be
suitable as an accompaniment. Ground rice, boiled in milk and mixed with
a teaspoonful of dissolved gelatine, makes a good rice cup.

_Apple Mould._--Soak a small teaspoonful of gelatine in a dessert
spoonful of water. Pare a couple of good sized baking apples; core them,
cut them into quarters, and put them, with a small strip of thin
lemon-rind, into a gallipot. Set this (covered) in a small stew-pan,
with boiling water to come half-way up the jar, and let the apples steam
until they fall. Lift out the lemon-rind and sweeten the apples.
Dissolve the gelatine, beat it up with the fruit, add a lump of sugar
and one or two drops of cochineal, and turn the preparation into a damp
cup. When cold and stiff it is ready.

_Coffee Mould._--Soak a teaspoonful of gelatine. Dissolve this and stir
it into a third of a pint of very strong, clear coffee. Boil for a
minute or two; add sugar, and, when cool, a little cream. Put the
preparation into a damp cup. One or two drops of vanilla may be added if
approved.

_Apricot Mould._--Soak a teaspoonful of gelatine. Take two halves of
apricot out of a tin of the preserved fruit. Crush them to pulp with the
back of a spoon, and mix with them three-quarters of a cupful of cream
or milk. Add sugar to taste. Dissolve the gelatine, mix it, when cool,
with the apricot, and mould when cold.

_Apple Custard._--Bake a large apple, remove the skin and core, and beat
the pulp with sugar and a squeeze of lemon-juice. Pour the third of a
pint of boiling milk upon one egg, add one lump of sugar. Put the apple
into a cup, pour the custard over, and set in a small baking-tin half
full of