te, then pour into the
pastry case, grate a little nutmeg on the top and bake till of a
golden brown; serve either hot or cold.

FRUMENTY.

1 quart of milk, 1/2 pint of ready boiled wheat (boiled in water), 1/4
lb. of sultanas and currants mixed, sugar to taste, 4 eggs, a stick of
cinnamon. Mix the milk with the wheat (which should be fresh), the
sugar and fruit, adding the cinnamon, and let all cook gently over a
low fire, stirring frequently; when the mixture is nicely thickened
remove it from the fire and let it cool; beat up the eggs and
gradually mix them with the rest, taking great care not to curdle
them. Stir the frumenty over the fire, but do not allow to boil. Serve
hot or cold. The wheat should be fresh and soaked for 24 hours, and
then cooked from 3 to 5 hours.

GOOSEBERRY CUSTARD.

Make some good puff paste and line a pie-dish with it, putting a
double row round the edge. With 1/2 lb. of castor sugar stew 1 lb. of
green gooseberries until the skins are tender, then rub them through a
sieve. Scald 1 pint of milk, mix 1 tablespoonful of Allinson cornflour
to a smooth paste with cold milk, add it to the milk when boiling, let
it boil for 5 minutes, gently stirring it all the time, then turn it
into a bowl and let it become cool. Add 1/4 lb. of castor sugar, 2 oz.
of butter melted and dropped in gradually whilst the mixture is
beaten, then put in the well-beaten yolks of 6 eggs, add the mashed
gooseberries in small quantities, and lastly the whites of the eggs
whipped to a stiff froth; beat all together for a minute to mix well.
Pour this into the lined pie-dish and bake 25 or 30 minutes; serve in
the pie-dish. This can be made from any kind of acid fruit, and is as
good cold as hot.

GOOSEBERRY FOOL.

Top and tail 1 pint of gooseberries, put into a lined saucepan with
sugar to taste and half a small teacupful of water, stew gently until
perfectly tender, rub through a sieve, and when quite cold add 1 pint
of custard made with Allinson custard powder, which should have been
allowed to become cold before being mixed with the fruit. Serve in a
glass dish with sponge fingers.

N.B.--Apple fool is made in exactly the same way as above,
substituting sharp apples for the gooseberries.

MACARONI CUSTARD.

4 oz. of Allinson macaroni, 3 eggs, 1 tablespoonful of sugar, 1 even
dessertspoonful of Allinson cornflour, vanilla to taste. Boil the
macaroni in 1 pint of milk, and add a little water it needed