a fresh lemon rind. Mix in the soaked
tapioca and water. Bake about 1 hour. Serve cold, with or without boiled
custard.

7. BATTER PUDDING.

2 eggs, 1 teacup flour, milk.

Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir
gently. When the batter becomes too thick to stir, thin it with a little
milk. Then add more flour until it is again too thick, and again thin with
the milk. Proceed in this way until all the flour is added, and then add
sufficient milk to bring the batter to the consistency of rather thick
cream. Have ready a very hot greased tin, pour in and bake in a hot oven
until golden brown. By mixing in the way indicated above, a batter
perfectly free from lumps is easily obtained.

8. BOMBAY PUDDING.

Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste.
Spread it on a plate to cool. (Smooth it neatly with a knife). When quite
cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with
lemon sauce. This may also be served as a savoury dish with parsley sauce.
The quantity given above is sufficient for two people.

9. BREAD AND FRUIT PUDDING.

Line a pudding-basin with slices of bread from which the crust has been
removed. Take care to fit the slices together as closely and neatly as
possible. Stew any juicy fruit in season with sugar to taste. Do not add
water. (Blackcurrants or raspberries and redcurrants are best for this
dish.) When done, fill up the basin with the boiling fruit. Top with
slices of bread fitted well in. Leave until cold. Turn out and serve.

10. BLANC MANGE, AGAR-AGAR.

1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring.

Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the
cold milk until flavoured to taste. Add sugar to taste. Put in a saucepan
with the agar-agar, and simmer until dissolved (about 30 minutes). Pour
through a hot strainer into wet mould. Turn out when cold.

11. CHOCOLATE JELLY.

1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1
tablespoon sugar, vanilla flavouring.

Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in
cold water for half an hour. Squeeze water out and pull to pieces. Put it
into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of
stove and let simmer very gently until quite dissolved. Meanwhile,
dissolve chocolate in rest of milk, adding the sugar. Pour the agar-agar
into the boiling chocolate