er,
then add 4 cupful of golden syrup, the well-beaten yolks of 2 eggs,
and teacupful of milk. Mix again, and finally add the whites of 3 eggs
whisked to a firm froth; use to fill a fancy mould, and steam for 3
hours; turn out carefully, and serve with sauce.

OATMEAL PANCAKES.

1/2 lb. of fine oatmeal, 4 eggs, 1 pint of milk. Make a batter of the
ingredients, and fry the pancakes in butter, oil, or vege-butter in
the usual way. These are very good, and eat very short. Serve with
lemon and castor sugar.

OATMEAL PUDDING.

6 oz. of Allinson breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill
of milk, 2 oz. of sultanas, 2 oz. of currants, 1 even teaspoonful of
cinnamon, sugar to taste, 1 oz. of butter. Mix the Allinson breakfast
oats with the soaked sago, add the eggs, well beaten, the fruit,
sugar, butter, cinnamon, and milk; stir all well, butter a mould, pour
the mixture into it, cover with a cloth, and steam the pudding for 3
hours.

OMELET SOUFFLE (1).

4 eggs, 6 macaroons, 1 teaspoonful finely minced citron peel, 1
dessertspoonful of cornflour, and sugar to taste. Separate the whites
and yolks of the eggs, crush up finely the macaroons and mix well the
yolks of the eggs, the macaroons, citron, cornflour, and sugar, adding
1 tablespoonful of water. Whip the whites to a stiff froth, mix this
lightly with the rest of the ingredients, butter a mould, large enough
to be only half full when the mixture is turned into it, and bake the
souffle, in a moderate oven until set and lightly browned. Turn out,
sift sugar over it, and serve immediately.

OMELET SOUFFLE (2).

6 eggs, 1 teacupful of milk, 1 dessertspoonful of Allinson cornflour,
2 oz. of castor sugar, I tablespoonful of orange water. Mix the yolks
of the eggs with the orange water, the sugar and the cornflour
(previously smoothed with the milk), stirring the whole for 10
minutes; whip up the whites of the eggs to a very stiff froth, and mix
this lightly with the other ingredients; have ready a buttered souffle
dish, pour the mixture into it, and bake the souffle about 20 minutes
until it is a golden brown and well risen; sift sugar over it and
serve immediately.

ORANGE MARMALADE PUDDING.

3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of
milk, 3 eggs, some butter. Butter a mould thoroughly, cut the bread
into slices and butter them, then arrange the bread and butter in the
mould in layers, spreading each layer with marma