he bananas, sugar, and sago, and mix all smoothly. Turn the
mixture into a greased mould and steam the pudding for 2 hours.

WINIFRED PUDDING.

3 oz. of butter, 3 oz. of sugar, 2 eggs, 1 oz. of Allinson
breadcrumbs, the juice of 1 lemon, flavouring, puff paste. Beat the
butter and sugar to a cream, beat in the eggs one at a time. Pour
sufficient boiling milk over the breadcrumbs to soak, and add them to
the mixture, add the strained lemon juice and flavouring, and mix well
together. Border a pie-dish and line with paste; put in the mixture,
and bake for about 30 minutes in a moderate oven. Sift a little white
sugar over, and serve hot or cold.

YORKSHIRE PUDDING.

The old-fashioned way of making it is with white flour. Try this way.
4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4
eggs, 1 pint of milk, pepper and salt to taste. Whip the eggs well,
and make a batter of the eggs, milk, meal and oats, adding pepper and
salt. Pour the mixture into a shallow Yorkshire pudding tin, which has
been previously well buttered. Scatter a few bits of butter on the
top, and bake the pudding for 1 hour. Serve with baked potatoes, green
vegetables, and sauce.

PIES

PIE-CRUSTS.

(1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold
water. Rub the butter into the meal, add enough water to the paste to
keep it together, mixing it with a knife, roll out and use.

(2) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of mashed potatoes, 3
oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1
cupful). Mix the meal and mashed potatoes, rub in the butter and the
oil, add enough milk to moisten the paste, mixing with a knife only,
and roll out as required.

(3) 1/2 lb. of Allinson fine wheatmeal, 4 eggs, 2 oz. of butter, some
milk. Rub the butter into the meal, beat the eggs well, mix them with
the meal, adding enough cold milk to make a firm paste, roll out and
use.

(4) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of fine breadcrumbs, 2
eggs, 2 oz. of butter, and a little cold milk. Mix the ingredients as
in (3), moisten the paste with milk, and roll it out.

(5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a
little cold water. Rub 1/2 lb. of butter into the meal, add enough
cold water to make a stiff paste, roll it out, spread the paste with
some of the other butter, and roll the paste up; roll it out again,
spread with more butter, roll up again and rep