d
custard powder to a smooth, thin paste, with a few tablespoonfuls of
the milk, boil the rest of the milk with the sugar and butter; when
quite boiling pour it into the powder, &c., in the basin, stir
briskly, then pour into a greased pie-dish and brown slightly in the
oven; before serving decorate the top with some apricot or other jam.

EMPRESS PUDDING.

1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs,
some raspberry and currant jam. Gently cook the rice with the lemon
peel in the milk, until quite soft; let it cool a little and mix with
it the eggs, well beaten. Butter a cake tin, place a layer of rice
into it, spread a layer of jam, and repeat until the tin is full,
finishing with the rice. Bake the pudding for 3/4 of an hour, turn
out, and eat with boiled custard, hot or cold.

FEATHER PUDDING.

A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a
teacupful of sifted sugar, and 2 oz. of butter; whisk well together,
and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat
steadily for 15 minutes; fill a well-greased tin about three-parts
full, and bake in a moderate oven for 35 minutes; serve with apricot
sauce poured over and around. To make the sauce, take 1 teacupful of
apricot jam, add to it 1 gill of water, make very hot, and rub through
a heated gravy strainer over and around the pudding; then serve at
once.

FRUIT AND CUSTARD PUDDING.

2 cupfuls of stewed and stoned plums (or the same quantity of any
other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine
breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1
oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and
mix it with the other ingredients, adding the sugar and cinnamon; beat
up the eggs with the milk, and mix it with the rest of the pudding;
have ready a greased pie-dish, pour in the mixture, and bake the
pudding until nicely brown.

GIANT SAGO PUDDING.

2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of
currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of
milk. Soak the sago in cold water, drain, and cook in a double
saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix
the meal smooth with the rest of the milk, add this, the fruit and
sugar, and cook it gently for another 15 minutes: then pour the
pudding into a pie-dish, and bake it in the oven until set or slightly
brown on the top.

GOLDEN SYRUP PUDDING (1).