d). Mix all the ingredients, and let them soak for 1/2 an
hour. Turn into a buttered mould and steam the pudding for 1-1/2 to 2
hours.

BREAD SOUFFLE.

5 oz. of Allinson wholemeal bread, 1 pint of milk, 2 tablespoonfuls of
orange or rosewater, sugar to taste, 4 eggs. Soak the bread in the
milk until perfectly soft; add sugar and the rose or orange water;
beat the mixture up with the yolks of the eggs; beat the whites of the
eggs to a stiff froth, and mix them lightly with the rest; pour the
whole into a well-buttered pie-dish and bake the souffle for 1/2 an
hour in a brisk oven; serve immediately.

BUCKINGHAM PUDDING.

1/4 lb. of ratafias, 4 or 5 sponge cakes, 3 eggs, 3/4 pint of milk,
sugar to taste, vanilla flavouring. Butter a mould, press the ratafias
all over it, and lay in the sponge cakes cut in slices; then put in
more ratafias and sponge cakes until the mould is almost full. Beat
the yolks of the eggs well together and the whites of 2 eggs. Boil the
milk and pour it on the eggs, let it cool a little, add sugar and
flavouring. Pour into the mould. Cover it with buttered paper and
steam for about 1 hour. Turn it out carefully, and serve with jam or
sauce round it.

BUN PUDDING.

3 stale 1d. buns, 1-1/2 pints milk, 3 eggs, 2 oz. sugar. Cut the buns
in thin slices, put them in a dish, beat the eggs well, add to the
milk and sugar, and pour over the buns; cover with a plate, then
stand for 2 hours; bake for 1 hour in a moderate oven, or steam for
1-1/2 hours, as preferred; serve with lemon sauce.

CABINET PUDDING (1).

1/2 lb. of Allinson bread cut in thin slices, eggs and milk as in Bun
Pudding, 1 breakfastcupful of currants and sultanas mixed, 1 heaped-up
teaspoonful of cinnamon, 2 oz. of butter, 2 oz. of chopped almonds,
and sugar to taste. Soak the bread as directed in above recipe, add
the fruit, which should be previously well washed, picked, and dried,
and the cinnamon, almonds, and sugar. Dissolve part of the butter, add
it to the rest of the ingredients, and mix them all well together.
Butter a pie-dish with the rest of the butter, and bake the pudding in
a moderate oven for 1 hour.

CABINET PUDDING (2).

2 oz. dried cherries, 2 oz. citron peel, 2 oz. ratafias, 8 stale
sponge cakes, 1 pint of milk, 4 eggs, well beaten, a few drops of
almond essence, and some raspberry jam. Butter a mould and decorate it
with the cherries and citron cut into fine strips, break up the sponge
cakes and