fill the mould with layers of sponge cake, ratafias, and
jam. When the mould is nearly full, pour over the mixture the custard
of milk and eggs with the flavouring added. Steam the pudding for 1
hour, and serve with sauce.

CABINET PUDDING (3).

Butter a pint pudding mould and decorate it with preserved cherries,
then fill the basin with layers of sliced sponge cakes and macaroons,
scattering a few cherries between the layers. Make a pint of custard
with Allinson custard powder, add to it 2 tablespoonfuls of raisin
wine and pour over the cakes, &c., steam the pudding carefully for
three-quarters of an hour, taking care not to let the water boil into
it; serve with wine sauce.

CANADIAN PUDDING.

To use up cold stiff porridge. Mix the porridge with enough hot milk
to make it into a fairly thick batter. Beat up 1 or 2 eggs, 1 egg to a
breakfastcupful of the batter, add some jam, stirring it well into the
batter, bake 1 hour in a buttered pie-dish.

CARROT PUDDING.

3 large carrots, 3 eggs, 1/2 pint of milk, 4 oz. of Allinson fine
wheatmeal, 2 tablespoonfuls of syrup, 1 teaspoonful of cinnamon.
Scrape and grate the carrots, make a batter of the other ingredients,
add the grated carrots, pour the mixture into a buttered mould, and
steam the pudding for 2-1/2 to 3 hours.

CHOCOLATE ALMOND PUDDING.

1/2 lb. of ground sweet almonds, 7 oz. of castor sugar, 1 oz. of
Allinson cocoa, 8 eggs, the whites beaten up stiffly, 1
dessertspoonful of vanilla essence. Place the yolks of the eggs in the
pan, whip them well, add the vanilla essence, the sugar, the almond
meal, and the cocoa, beating the mixture all the time; add the whites
of the eggs last. Pour the mixture into pie-dishes, taking care not to
fill them to the top, and bake the puddings the same way as almond
puddings.

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 flour, 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.

CHOCOLATE PUDDING.

1/4 lb. of grated Allinson chocolate, 1/4 lb. of flour, 1/4 lb. of
sugar,