be used instead of the biscuits, if preferred.
They save the labour of grinding, but they need soaking for an hour in
cold water before using. Well squeeze, add the other ingredients, and
moisten with the water squeezed from the kornules.

_Another method_.--Use the recipe for Plum Pudding, leaving out all the
dried fruit, almonds and sugar, substituting in their place 1 lb. dates or
figs.

16. FIG PUDDING.

Use the recipe for Date Pudding, substituting for the dates washed chopped
figs.

17. JAM ROLL, BOILED.

Make a short crust, roll out, spread with home-made jam, roll up,
carefully fastening ends, and tie loosely in a floured pudding-cloth. Put
into fast-boiling water and boil for 1 hour.

18. JAM ROLL, BAKED.

Mix the paste for the crust just a little stiffer than for the boiled
pudding. Spread with jam and roll up. Bake on a greased tin for
half-an-hour.

19. MILK PUDDINGS.

Nearly every housewife makes milk puddings, but only one in a hundred can
make them properly. When cooked, the grains should be quite soft and
encased with a rich thick cream. Failure to produce this result simply
indicates that the pudding has been cooked too quickly, or that the
proportion of grain to milk is too large.

Allow 2 level tablespoons, not a grain more, of cereal (rice, sago,
semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put
in a pie-dish with a vanilla pod or some strips of lemon rind, and stand
for an hour in a warm place, on the hob for example. Then take out the pod
or peel and put into a fairly hot oven. As soon as the pudding boils, stir
it well, and move to a cooler part of the oven. It should now cook very
slowly for 2 hours.

20. JELLY, ORANGE.

7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared
agar-agar.

Rub the skins of the oranges and lemons well with some of the lumps of
sugar, and squeeze the juice from the oranges and lemon. Soak the
agar-agar in cold water for half an hour and then thoroughly squeeze. Warm
in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and
enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring
to the boil.

Pour through a hot strainer into a wet mould. Turn out when cold. If
difficult to turn out, stand the mould in a basin of warm water for 2 or 3
seconds.

21. JELLY, RASPBERRY & CURRANT.

1 lb. raspberries, 1/2 lb. currants, 6 ozs. sugar, 1/4 oz. prepared
agar-agar, 3/4 pint w