oven. Serve immediately.

GROUND RICE PUDDING.

1 quart of milk, 5 oz. of ground rice, 1 egg, and any kind of jam.
Boil the milk, stir it into the ground rice, previously smoothed with
some of the cold milk. Let the mixture cook gently for 5 minutes, stir
frequently, draw the saucepan to the side, and when it has ceased to
boil add the egg well whipped, and mix well. Pour half of the mixture
into a pie-dish, spread a layer of jam over it, then pour the rest of
the pudding mixture over the jam, and let it brown lightly in the
oven.

HASTY MEAL PUDDING (1).

1 pint of milk, 2 oz. of Allinson fine wheatmeal, sugar to taste, a
few drops of almond flavouring, 3 eggs, well beaten, some marmalade or
other preserve. Boil the milk and meal as for a blancmange, flavour
with the sugar and almond essence; let the mixture cool, add the eggs,
spread a layer of marmalade or preserve in the bottom of the pie-dish,
pour the mixture over, and bake it from 20 to 30 minutes.

HASTY MEAL PUDDING (2).

1-1/2 pints of milk, 4 oz. of Allinson fine wheatmeal, 1 oz. of
butter; some jam or golden syrup. Boil the milk and sift the meal in
gradually, stirring all the time; let it cook for 5 or 6 minutes,
stirring quickly until it is well cooked and a stiff batter; turn it
into a dish, add the butter, and eat the pudding with syrup or jam.

LEMON PUDDING.

1 lb. breadcrumbs, 3 eggs, 3 lemons, 2 oz. of sago, 1 pint of milk, 2
oz. of butter, 8 oz. of sugar. Soak the sago well in the milk over the
fire, add the butter, letting it dissolve, and mix with it the
breadcrumbs, the sugar, the juice of the 3 lemons, and the grated rind
of 2. Beat the eggs well, mix all the ingredients thoroughly, and pour
the mixture into 2 well-greased pudding basins; steam the puddings 2
hours, and serve them with stewed fruit or white sauce.

LEMON TRIFLE.

Prepare over night 1 pint of custard made by using 1 dessertspoonful
of Allinson cornflour and 2 oz. of sugar to 1 pint of milk; let it
boil 1 or 2 minutes and put on one side. Next morning add the strained
juice of 2 lemons and beat together for 5 minutes; when it is
perfectly smooth pour it over slices of Swiss roll which have been
laid close together in a glass dish; let the slices be quite covered
with the cream. Stand in a cold place for 2 or 3 hours. Garnish with
glace cherries.

LENTIL FLOUR PUDDING.

3 oz. of lentil flour, 1 pint of milk, 3 oz. of sugar, the rind and
juice of 1/2 le