mon, 3 eggs, 1 oz. of butter. Boil the milk, smooth the
lentil flour with a little water, and pour the boiling milk gradually
over it, mixing the lentils well with the milk. Add the butter, sugar,
lemon rind, and juice; when the mixture has cooled a little, add the
eggs, well beaten; bake the pudding in a well-greased dish in a
moderate oven until quite set.

LONDON PUDDING.

2 oz. of Allinson steam cooked oats (to be obtained from any grocer in
2 lb. boxes), 1 large tablespoonful of sugar, 1/2 pint of milk, 1 oz.
of butter and 1 pint of custard made with Allinson custard powder.
Boil the milk with the oats, butter, sugar, cook gently for 15
minutes, then pour into a pie-dish and add to the mixture 1 pint of
custard made according to recipe given, stir carefully and bake for
1-1/2 or 2 hours; let it cool for a short time before serving.

N.B.--This is a most delicious pudding.

MACARONI PUDDING (1).

4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the
macaroni in small pieces and boil it for 20 minutes. Drain off all the
water, pour in the milk, sugar, and a piece of butter. Boil until the
macaroni is quite tender. Let it cool, then add the eggs well beaten
up, and a little grated nutmeg. Put the pudding into a pie-dish and
bake for 1/2 hour.

MACARONI PUDDING (2).

3 oz. macaroni, which should be boiled in milk until quite tender,
place in a buttered pie-dish, and pour over a pint of custard made
with Allinson custard powder, bake for 1/2 hour and serve either hot
or cold.

MALVERN PUDDING.

3/4 lb. Allinson breadcrumbs, 2 oz. of butter, 1 pint of red currants,
1 pint of raspberries, 6 oz. of sugar, 1/2 pint of cream. Butter a
pie-dish well, spread a layer of breadcrumbs, then a layer of the
fruit, washed, picked, and mixed, some sugar and bits of butter;
repeat these layers until the dish is full, finishing with breadcrumbs
and butter; bake the pudding for 3/4 an hour, turn it into a glass
dish, whip the cream, spread it over the pudding, and sift sugar over
all.

MARLBOROUGH PUDDING.

1/2 lb. of Allinson fine wheatmeal, 6 oz. of butter, 4 oz. of sugar,
1/2 lb. of sultanas, 4 oz. of mixed peel, 2 eggs, a little milk. Beat
the butter and sugar to a cream, beat in the eggs one by one until
well mixed, sift the flour and lightly stir it into the butter, add a
little milk if necessary. Then put in the peel cut in very fine strips
and the sultanas. Put into a well-buttered mould,