d a little
butter, pepper, and salt. Eat with vegetables or savoury dishes.

WHEATMEAL SAUCE.

Mix milk and water together in equal proportions, add a grated onion,
and boil; rub a little Allinson fine wheatmeal into a paste with cold
water. Mix this with the boiling milk and water, and let it thicken;
add a little pepper and salt to taste. Eat this with vegetables.

WHITE SAUCE (1).

3/4 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, sugar
to taste. Boil 1/2 pint of the milk with sugar, mix the meal smooth in
the rest of the milk, add this to the boiling milk and keep stirring
until the sauce has thickened, cook for 3 to 4 minutes, strain it
through a gravy strainer, re-heat, and flavour with vanilla or almond
essence.

WHITE SAUCE (2).

1/2 pint of milk, a dessertspoonful of Allinson cornflour or potato
flour, a little vanilla essence, 1 teaspoonful of sugar. Boil the
milk, thicken it with the cornflour previously smoothed with a little
water, add sugar and vanilla, boil up, and serve with the pudding.

WHITE SAUCE (SAVOURY).

3/4 pint of milk, 1 good dessertspoonful of Allinson fine wheatmeal, a
small piece of butter, size of a nut, pepper and salt to taste. Bring
part of the milk to the boil, mix the meal smooth with the rest, add
the butter and seasoning, and thicken the sauce. Let it cook gently a
few minutes after adding the meal, and serve.

PUDDINGS

ALMOND PUDDING (1).

4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz.
of ground bitter almonds. Whip the whites of the eggs to a stiff
froth, mix them lightly with the well-beaten yolks, add the other
ingredients gradually. Have ready a well-buttered pie-dish, pour the
mixture in (not filling the dish more than three-quarters full), and
bake in a moderately hot oven until a knitting needle pushed through
comes out clean. Turn the pudding out and serve cold.

ALMOND PUDDING (2).

1/2 lb. of almond paste, 1/4 lb. of butter, 2 eggs, 2 tablespoonfuls
of sifted sugar, cream, and ratafia flavouring. With a spoonful of
water make the ground almonds into a paste, warm the butter, mix the
almonds with this, and add the sugar and 2 tablespoonfuls of cream or
milk, and the eggs well beaten. Mix well, and butter some cups, half
fill them, and bake the puddings for about 20 minutes. Turn them out
on a dish, and serve with sweet sauce.

ALMOND RICE.

1/2 lb. of rice, 2-1/2 pints of milk, 1 oz. of butter, 3