M PUDDING.

1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal,
2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the
cornflour and meal smooth with a little of the milk; bring the rest to
boil with the butter, and stir into it the smooth paste. Stir the
mixture over the fire for about 8 minutes, then turn it into a basin
to cool. Beat up the yolks of the eggs and add them to the cooked
batter; whip the whites of the eggs to a stiff froth and add them to
the rest; butter a pie-dish, pour in a layer of the batter, then
spread a layer of jam, and so on, until the dish is full, finishing
with the batter, and bake the pudding for 1/2 an hour.

BATTER PUDDING.

1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 1
dessertspoonful of sugar, 1 teaspoonful of ground cinnamon (or any
other flavouring preferred). Beat the eggs well, mix all thoroughly,
and bake about 3/4 hour.

BELGIAN PUDDING.

Soak a 1d. French roll in 1/2 pint of boiling milk; for 1 hour, then
add 1/4 lb. of sultanas, 1/4 lb. of currants, 3 oz. of sugar, 4
chopped apples, a little chopped peel, the yolks of 3 eggs, a little
grated nutmeg and zest of lemon. Mix in lastly the whites of the 3
eggs whisked to a stiff froth, pour into a mould, and boil for 2
hours. Serve with a sweet sauce.

BIRD-NEST PUDDING.

6 medium-sized apples, 5 eggs, 1 quart of milk, sugar, the rind of 1/2
a lemon and some almond or vanilla essence. Pare and core the apples,
and boil them in 1 pint of water, sweetened with 2 oz. of sugar, and
the lemon rind added, until they are beginning to get soft. Remove the
apples from the saucepan and place them in a pie-dish without the
syrup. Heat the milk and make a custard with the eggs, well beaten,
and the hot milk; sweeten and flavour it to taste, pour the custard
over the apples, and bake the pudding until the custard is set.

BREAD AND JAM PUDDING.

Fill a greased pudding basin with slices of Allinson bread, each slice
spread thickly with raspberry jam; make a custard by dissolving 1
tablespoonful of cornflour in 1 pint of milk well beaten; boil up and
pour this over the jam and bread; let it stand 1 hour; then boil for 1
hour covered with a pudding cloth. Serve either hot or cold, turned
out of the basin.

BREAD PUDDING (STEAMED).

3/4 lb. of breadcrumbs, 1 wineglassful of rosewater, 1 pint of milk, 3
oz. of ground almonds, sugar to taste, 4 eggs well beaten, 1 oz. of
butter (oile