savoury for 1 hour. Serve with green vegetables, potatoes, and tomato
sauce.

CHOCOLATE MOULD.

1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine
wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of
vanilla essence, and sugar to taste. Smooth the potato flour,
wheatmeal, and cocoa with some of the milk. Add sugar to the rest of
the milk, boil it up and thicken it with the smoothed ingredients. Let
all simmer for 10 minutes, stir frequently, add the vanilla, and mix
it well through. Pour the mixture into a wetted mould; turn out when
cold, and serve plain or with cold white sauce.

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ARTICHOKE SOUP.

1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of
butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and
cut into dice the artichokes, potatoes, and onion. Cook them until
tender in 1 quart of water with the butter and seasoning. When the
vegetables are tender rub them through a sieve. Return the liquid to
the saucepan, add the milk and boil the soup up again. Add water it
the soup is too thick. Serve with small dice of bread fried crisp in
butter or vege-butter.

YORKSHIRE PUDDING.

4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and
salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a
batter of them with the flour and milk, and season it. Well butter a
shallow tin, pour in the batter, and cut the rest of the butter in
bits. Scatter them over the batter and bake it 3/4 of an hour. Serve
with vegetables, potatoes, and sauce. To use half each of Allinson
breakfast oats and wheatmeal flour will be found very tasty.

BAKED CARAMEL CUSTARD.

1-1/2 pints of milk, 5 eggs, vanilla essence, 4 oz. of castor sugar
for the caramel, and a little more sugar to sweeten the custard. Heat
the milk, whip up the eggs, and carefully stir the hot milk into the
beaten eggs; flavour with vanilla and sugar to taste. Meanwhile put
the castor sugar into a small enamelled saucepan and stir it over a
quick fire until it is quite melted and brown. Add about 2
tablespoonfuls of hot water to the caramel, stir thoroughly, and pour
it into a tin mould or a cake tin. Let the caramel run all round the
sides of the tin; pour in the custard, and bake it in a moderate oven,
standing in a larger tin of boiling water, until the custard is set.
Let it get cold, turn out, and serve. This is a very dainty sweet
dish.

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