ilk to the boil, adding the
vanilla spliced and the sugar; mix the wheatmeal and cornflour smooth
with the rest of the milk, add the mixture to the boiling milk, stir
all well for 8 to 10 minutes, and then pour it into one or two wetted
moulds; when cold, turn out and serve with stewed fruit or jam.

BLANCMANGE (CHOCOLATE).

1 quart of milk, 1 oz. of N.F. cocoa, 2 oz. of Allinson cornflour, 2
oz. of sifted Allinson fine wheatmeal, sugar to taste, 1 good
dessertspoonful of vanilla essence. Set the greatest part of the milk
over the fire, leaving enough to smooth the cornflour, flour, and
cocoa. Mix the cornflour, wheatmeal flour, and cocoa, and smooth it
with the cold milk. Stir the mixture into the boiling milk, and let it
all simmer for 8 to 10 minutes, stirring very frequently. Add the
vanilla essence, stir it well through, pour the mixture into a wetted
mould, and let it get cold. Turn it out, and serve.

BLANCMANGE (LEMON) (a very good Summer Pudding).

1 pint of water, 2 tablespoonfuls of Allinson cornflour, 1 lemon, 2
eggs, sugar to taste. Put the water in an enamel saucepan, and let it
boil with the rind of the lemon in it. When boiling, add the cornflour
mixed with a little cold water. Allow it all to boil for a few
minutes; then add sugar and the juice of a lemon. Have the whites of
the eggs beaten to a stiff froth, and beat up well with the mixture;
then pour into a mould. Make a little custard to pour over the
blancmange--1/2 pint of milk, a little sugar, and essence of lemon;
whisk in the yolks of the eggs. This makes an excellent custard.

BLANCMANGE EGGS.

Make a blancmange with 1 pint of milk, 1 oz. of Allinson cornflour,
and 1 oz. of Allinson fine wheatmeal. Pierce the ends of 4 or 6 eggs,
and let the contents drain away. Rinse the shells with cold water,
then fill them with the hot blancmange mixture. When cold gently peel
off the shells. Serve on a glass dish nicely arranged with stewed
fruit or jam.

ORANGE MOULD (1).

7 oranges, 1 lemon, 4 oz. of cornflour, 4 oz. of sugar, 4 eggs, some
water. Take the juice of the oranges and lemon and the grated rind of
the latter. Add enough water to the juice to make 1 quart of liquid.
Set that over the fire to boil (keeping back a 1/4 of a pint for
mixing the cornflour smooth), and add the sugar. Separate the yolks of
the eggs from the white; beat up the yolks and add them to the
cornflour and juice when those are smooth. When the liquid over th