utter for
frying. Make a batter of the above ingredients. Put a piece of butter
the size of a walnut in the frying-pan, and when boiling pour in
enough batter to make a thin pancake. Fry a golden brown, turn it
over, and when browned on the other side fold the pancake over from
each side and slip it upon a hot dish, and keep hot in the oven while
the other pancakes are being fried. The above quantity will make 6 or
7 pancakes.

PANCAKES WITH CURRANTS.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of
currants, sugar and cinnamon to taste, butter for frying. Make the
batter the usual way, pick and wash the currants and add them to the
batter. Fry into thin pancakes with vege-butter.

PARADISE PUDDING.

1 teacupful of sago, 1 breakfastcupful of Allinson breadcrumbs, 2
tablespoonfuls of sugar, the grated rind and juice of a lemon, 4 oz.
of sultanas, 6 apples chopped small, 1 teaspoonful of cinnamon, and 8
well-beaten eggs. Soak the sago over the fire with as much hot water
as it will require to soften it, then mix all the ingredients
together. Turn the mixture into a well-buttered mould, and steam the
pudding for 2 hours. Serve with sauce.

PLUM PUDDING.

This is a plain pudding which can be eaten instead of Christmas
pudding by those who are inclined to be dyspeptic 1/2 lb. of
wholemeal breadcrumbs, 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of
raisins, 2 oz. of small sago, 2 oz. of butter, 3 oz. of sugar, 2 eggs,
1 teaspoonful of cinnamon, and some milk. Wash and stone the raisins.
Rub the butter into the wheatmeal. Mix together the raisins, butter,
wheatmeal, cinnamon, sugar, and breadcrumbs. Boil the sago in 1/2 pint
of milk until soft, adding as much water as the sago will absorb. Mix
it with the other ingredients, beat up the eggs, add them, and mix all
well. If the mixture is too dry add as much milk as is necessary to
moisten all well. Fill a buttered pudding basin with the mixture, tie
over with a pudding cloth, and steam 3 hours. Eat with a sweet white
sauce.

POOR EPICURE'S PUDDING.

1 pint of milk, a stick of cinnamon (4 inches long), 12 blanched and
sliced almonds, the thin rind of 1 lemon, sugar to taste, 3 eggs, some
Allinson wholemeal bread, and 2 oz. of butter. Boil the milk with the
sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a
little, and then add carefully the eggs well beaten. Pour the mixture
into a wide, rather shallow pie-dish. Butter