parts full of boiling water, and bake slowly for half an hour.

Hasty Pudding.

Mix two ounces of flour smooth in a little cold milk, stir on to it half a pint of boiling milk, mix in a well beaten egg, sweeten and flavour with a grated nutmeg, add a pinch of salt, and stir over a slow fire until the pudding thickens. Turn it out, and

serve.

Alexandra Pudding.

Mix two tablespoonfuls of boiled flour (prepared according to the recipe given at page 5) with a quarter of a pint of cold milk, then pour on to it half a pint of boiling milk sweetened with lump sugar. Stir over the fire for five minutes, beat in two eggs, and flavour with extract of vanilla. Stone a dozen stewed prunes (see recipe, page 139), put them into the pudding, and pour it into a tart dish lightly buttered. Bake gently for an hour. The juice of the stewed prunes flavoured with vanilla may be served with the pudding.

Lemon Souffle.

Melt an ounce of butter, add to it half an ounce of Feyeux's Fécule de pomme de terre, or Vienna flour, stir in an ounce of castor sugar, then a quarter of a pint of new milk, and the grated peel of a small lemon. Stir the mixture over the fire until it thickens. Beat up the yolks of three eggs for half a minute, stir gradually into the pudding; then add four whites, beaten to a strong froth, mixing them thoroughly but lightly. Put the pudding into a buttered pint mould or basin with a band of good writingpaper tied outside, letting two inches well buttered inside, stand above the mould to prevent the pudding running over as it rises. Put the pudding into a stewpan with boiling water enough to reach half-way up the mould, let it simmer very gently for about twenty minutes, or until firm enough to turn out. Make a sauce as follows: Boil two ounces of sugar in a quarter of a pint of cold water for ten minutes, add the strained juice of the lemon. Mix a small teaspoonful of fécule

de pomme de terre in two tablespoonfuls of sherry or water and stir it into the syrup, allowing it to thicken over the fire. Pour over the pudding, and

serve.

This pudding is very light and delicious, and may be varied by using almond or vanilla flavouring instead of lemon. Fruit syrup or any preserve may be used for the sauce.

PUDDINGS FOR CHILDREN.

Lemon Pudding.

Butter a pudding basin, put in a thin layer of light bread, spread over a little very finely-shred beef suet and grated lemon peel, repeat the process until the basin is lightly filled; make a custard of two eggs and half a pint of milk (for a pint basin), and pour it over the bread by degrees; put a paper cap over the pudding, and boil it very gently for an hour. Serve with the following sauce: Mix a tablespoonful of flour in cold water, stir it into half

a pint of boiling water, let it boil a minute, sweeten, add the juice of a lemon. Half an ounce of butter may, if approved, be added; a little lemon peel boiled in the water of which the sauce is made, or a few drops of lemon flavouring, is an improvement.

Stonleigh Pudding.

Butter a tart dish, sprinkle the bottom with finely-minced candied peel and a very little shred suet, then a thin layer of light bread, and so on until the dish is full. For a pint dish make a liquid custard of one egg and half a pint of milk, sweeten, pour over the pudding, and bake as slowly as possible for two hours.

Baked Batter Pudding.

Mix five ounces of best flour with four tablespoonfuls of cold water and a small pinch of salt, add by degrees half a pint of new milk and the yolk of an egg. Just before putting the pudding into the oven add the white of the egg, beaten to a strong froth; put an ounce of butter, lard, or

clarified beef suet into a tart dish, and let it get very hot, then put in the pudding, and bake rather For boiling, add another pour the pudding into a

quickly for forty minutes. egg to the above quantity,

greased basin, put it into boiling water, and let it boil gently for an hour and a quarter. Serve with sauce, made as directed for boiled rice, or with any kind of stewed fruit.

Fig Pudding.

Chop half a pound of figs very finely, mix them with a quarter of a pound of coarse sugar, a tablespoonful of treacle, four tablespoonfuls of milk, half a pound of flour, a quarter of a pound of suet, an egg, and a pinch of grated nutmeg. Put the pudding into a buttered mould, and boil for four or five hours.

Plum Pudding.

Chop, if possible in a minching machine, half a pound of raisins, half a pound of sultanas, two ounces of candied peel, and half a pound of apples;

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