hed with a little hot water,
the sugar, and vanilla. Let the mixture cool a little, add the yolks
of the eggs, well beaten, then beat the whites of the eggs to a stiff
froth, add these, mixing all well. Bake the pudding in a buttered dish
of an hour.

COCOANUT PUDDING (1).

1/2 lb. of Allinson bread, 3 eggs, 1 pint of milk, 1 grated fresh
cocoanut, its milk, and sugar to taste. Soak the bread as for the
savouries, add the cocoanut, the milk of it, and sugar, and mix all
well. Butter a pie-dish, pour in the mixture, place a few little
pieces of butter on the top, and bake as above.

COCOANUT PUDDING (2).

10 oz. of fresh grated cocoanut, 8 oz. of Allinson breadcrumbs, 4 oz.
of stoned muscatels, chopped small, 3 oz. of sugar, 3 eggs, 1 pint of
milk. Mix the breadcrumbs, cocoanut; muscatels, sugar, and the butter
(oiled); add the yolks of the eggs, well beaten, whip the whites of
the eggs to a stiff froth, add these to the mixture just before
turning the pudding into a buttered pie-dish; bake until golden brown.

COLLEGE PUDDING.

Twelve sponge fingers, 4 oz. of ratafia biscuits, 2 oz. blanched
almonds, 2 oz. of candied fruit, and 1 pint of custard made with
Allinson custard powder. Butter thickly a pint and a half pudding
basin, decorate the bottom with a few slices of the bright coloured
fruits, split the sponge fingers and arrange them round the sides of
the basin, letting each one overlap the other and cut the tops level
with the basin; break up the remainder of the cakes and mix with the
chopped almonds, the ratafias crushed, and the remainder of the
candied fruits chopped finely; carefully fill the basin with this
mixture, not disturbing the fingers round the edge; prepare 1 pint of
custard according to recipe on page 75, and while still hot pour into
the basin over the cakes, &c., cover with a plate and put a weight on
the top, let stand all night in a cold place; turn out on to a glass
dish to serve.

CUSTARD PUDDING.

1 quart of milk, 2 oz. of cornflour, 2 oz. of Allinson fine wheatmeal,
sugar to taste, and vanilla or other flavouring. Proceed as for a
blancmange; when the ingredients are cooked, let them cool a little,
beat up the eggs, and mix them well with the rest, and bake all for 20
or 30 minutes in a moderate oven.

CUSTARD PUDDING WITHOUT EGGS.

One dessertspoonful of flour, one packet of Allinson custard powder, 1
oz. of butter, 1 pint of milk, and sugar to taste. Mix the flour an