r, pour it on two eggs,
beaten for a minute, and add it to the pudding just before putting it
into the oven; a little of Nelson's Essence of Lemon or Almonds may be
added to the custard. Bake the pudding in a very slow oven for an hour.

VANILLA RUSK PUDDING.

Dissolve, but do not oil, an ounce of butter, mix in a quarter of a
pound of sifted sugar, stir over the fire for a few minutes, add an egg
well beaten, and half a teaspoonful of Nelson's Vanilla Extract, or as
much as will give a good flavour to the paste, which continue stirring
until it gets thick.

Spread four slices of rusk with the vanilla paste, put them in a
buttered tart-dish. Boil half-a-pint of new milk, pour it on to an egg
well beaten, then add it to the rusk, and put the pudding to bake in a
slow oven for an hour. Turn out when done, and sift sugar over the
pudding. If a superior pudding is desired, boil a tablespoonful of
apricot jam in a teacupful of plain sugar syrup, add a little vanilla
flavouring, and pour over the pudding at the moment of serving.

JUBILEE PUDDING.

Pour a pint of boiling milk on two ounces of Rizine, stir over the fire
for ten minutes, add half an ounce of butter, the yolks of two eggs, an
ounce of castor sugar, and six drops of Nelson's Essence of Almonds. Put
the pudding into a buttered pie-dish, and bake in a moderate oven for a
quarter of an hour. When taken from the oven, spread over it a thin
layer of apricot jam, and on this the whites of the eggs beaten to a
strong froth, with half an ounce of castor sugar. Return the pudding to
a slow oven for about four minutes, in order to set the meringue.

NATAL PUDDING.

Soak half-an-ounce of Nelson's Gelatine in half-a-pint of cold water
until it is soft, when add the grated peel of half a lemon, the juice of
two lemons, the beaten yolks of three eggs, and six ounces of lump sugar
dissolved in half-a-pint of boiling water. Stir the mixture over the
fire until it thickens, taking care that it does not boil. Have ready
the whites of the eggs well whisked, stir all together, pour into a
fancy mould, which put into a cold place until the pudding is set.

QUEEN'S PUDDING.

Half-a-pound of bread-crumbs, a pint of new milk, two ounces of butter,
the yolks of four eggs, and a little Nelson's Essence of Lemon. Boil the
bread-crumbs and milk together, then add the sugar, butter, and eggs;
when these are well mixed, bake in a tart-dish until a light brown. Then
put a la