oz. of ground
sweet almonds and a dozen bitter ground almonds, sugar to taste, 1
teaspoonful of cinnamon, some raspberry jam. Cook the rice, butter,
milk, sugar, and almonds until the rice is quite tender, which will
take from 40 to 50 minutes; butter a mould, sift the cinnamon over it
evenly, pour in the rice, let it get cold, turn out and serve with
sauce made of raspberry jam and water. Dip the mould into hot water
for 1/2 a minute, if the rice will not turn out easily.

APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas,
1 heaped up teaspoonful of ground cinnamon, 2 oz. of blanched and
chopped almonds, sugar to taste, Allinson wholemeal bread, and butter.
Pare, core, and cut up the apples and set them to cook with 1
teacupful of water. Some apples require much more water than others.
When they are soft, add the fruit picked and washed, the cinnamon, and
the almonds and sugar. Cut very thin slices of bread and butter, line
a buttered pie-dish with them. Place a layer of apples over the
buttered bread, and repeat the layers of bread and apples until the
dish is full, finishing with a layer of bread and butter. Bake from
3/4 hour to 1 hour.

APRICOT PUDDING.

1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the
apricots into a saucepan, and let them simmer with a little sugar for
1/2 an hour; take them off the fire and beat them with a fork. Mix
with them the sponge cakes crumbled. Beat the eggs up with milk and
pour it on the apricots. Pour the mixture into a wetted mould and bake
in a hot oven with a cover over the mould for 1/2 an hour. Turn out;
serve either hot or cold.

BAKED CUSTARD PUDDING.

1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg. Warm the
milk, beat up the eggs with the sugar, pour the milk over, and
flavour. Have a pie-dish lined at the edge with baked paste, strain
the custard into the dish, grate a little nutmeg over the top, and
bake in a slow oven for 1/2 an hour. Serve in the pie-dish with stewed
rhubarb.

BARLEY (PEARL) AND APPLE PUDDING.

1/2 lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, 1/4 oz. of
butter, the grated rind of a lemon. Soak the barley overnight, and
boil it in 3 pints of water for 3 hours. When quite tender, add the
sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour
the mixture into a buttered dish, put the butter in bits over the top,
and bake for 1 hour.

BATTER JA