tle, beat up the yolks of the eggs, and mix them with the rice.
Thoroughly butter a pudding mould, and sprinkle it all over with the
breadcrumbs. Beat the whites of the eggs to a stiff froth, mix this
well with the rice, and turn the whole gently into the mould, taking
care not to displace the breadcrumbs; bake the pudding 1 hour in a
moderate oven. It should turn out brown and firm, looking like a cake.
Serve with fruit sauce or stewed fruit.

ROLLED WHEAT PUDDING.

4 oz. of Allinson rolled wheat, 1 quart of milk, 1 teacupful of
currants and sultanas, a very little sugar. Soak the rolled wheat in
water for 1 hour. Set the milk over the fire, when boiling add the
wheat from which the water has been strained. Let it cook gently for 1
hour, then add the fruit, turn the mixture into a buttered pie-dish,
and bake the pudding from 1/2 to 1 hour in a moderate oven.

RUSK PUDDING.

6 oz. of Allinson rusks, raspberry jam, 1 pint of milk, 4 eggs, a few
drops of almond flavouring. Spread a little jam between every two
rusks, and press them together. Arrange them neatly in a buttered
mould; beat up the eggs, mix them with the milk, which has been
flavoured with almond essence, and pour the custard over the rusks;
let them soak for 1 hour, then steam the pudding for 1/2 an hour, turn
out, and serve with white sauce.

SEMOLINA BLANCMANGE.

1-1/2 oz. of semolina, 1 pint of milk, 1 oz. of loaf sugar, yolk of 1
egg, a few drops of essence of lemon. Soak semolina in 1/4 pint of the
milk for 10 minutes, then stir it into the remainder of the milk,
which must be boiling; add sugar, and stir over a clear fire for 20
minutes. Take off and mix in quickly the yolk of an egg beaten up with
flavouring. Pour into mould previously dipped in water. Serve cold
with stewed fruit or custard.

SEMOLINA PUDDING.

4 oz. of semolina, 1 quart of milk, the rind of 1/4 a lemon, 1
tablespoonful of sugar, 2 eggs. Mix the semolina smooth with part of
the milk; bring the rest of the milk to the boil with the sugar and
Lemon rind; add the semolina, let all cook for 10 minutes, then remove
the lemon rind, and set the mixture aside to cool; beat up the eggs,
mix them with the boiled semolina when it is fairly cool, pour the
mixture into a buttered pie-dish, and bake until a golden colour.

SIMPLE PUDDING.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 4 eggs, 1 even
teaspoonful of powdered cinnamon, sugar to taste. Mix the milk and
me