1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine
wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the
sago with the boiling milk until quite soft, adding a little water, if
necessary; mix it with the meal and golden syrup into a fairly thick
batter; beat up the eggs and mix them well with the other ingredients.
Butter a mould, cut and arrange the citron in the bottom of it into a
star, pour in the batter, tie a cloth over it, and steam the pudding
for 3 hours.

GOLDEN SYRUP PUDDING (2).

This pudding is very much liked and easily made. 10 oz. of Allinson
fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make
a batter with the meal, eggs, and milk; grease a pudding basin, pour
into it first the golden syrup, then the batter without mixing them;
put over the batter a piece of buttered paper, tie up with a cloth,
and steam the pudding in boiling water for 2-1/2 hours, taking care
that no water boils into it. If liked, the juice of 1/2 lemon may be
added to the syrup and grated rind put in the batter. Before turning
the pudding out, dip the pudding basin in cold water for 1 minute.

GOOSEBERRY SOUFFLE.

3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4
eggs. Stew the gooseberries with 1/2 a teacupful of water until quite
soft, adding sugar to taste; rub the fruit through a coarse sieve and
place it into a pie-dish; beat the yolks of the eggs well, mix them
with the milk previously heated, and pour them over the gooseberries,
mixing all well. Bake the mixture in a moderate oven until set;
meanwhile beat the whites of the eggs to a stiff froth, adding a
little castor sugar, lay this over the souffle, a few minutes before
it is quite done, let it set in the oven, and serve quickly.

GREENGAGE SOUFFLE.

20 greengages, 4 eggs, 3 tablespoonfuls of ground rice, 1/2 oz. of
butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste.
Skin and stone the fruit; blanch and drop (or grind) the kernels;
gently cook the greengages in the water with the kernels and sugar.
When the fruit has been reduced to a pulp mix in gradually the ground
rice, which should have been smoothed previously with the milk; add
the butter and let the whole mixture boil up; draw the saucepan from
the fire and stir in the yolks of the eggs and then the whites beaten
to a stiff froth. Pour the mixture into a well-greased dish, and bake
the souffle, for 1/2 an hour in a brisk