lade. When the mould
is 3/4 full, beat up the eggs with the milk and pour it over the
layers; let the whole soak for 1 hour; cover the mould tightly, and
steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1
minute before turning it out; serve with white sauce.

ORANGE MOULD.

The juice of 7 oranges, and of 1 lemon, 6 oz. of sugar, 4 eggs and 4
oz. of Allinson cornflour. Add enough water to the fruit juices to
make 1 quart of liquid; put 1-1/2 pints of this over the fire with the
sugar. With the rest smooth the cornflour and mix with it the eggs,
well beaten. When the liquid in the saucepan is near the boil, stir
into it the mixture of egg and cornflour; keep stirring the mixture
over a gentle fire until it has cooked 5 minutes; turn it into a
wetted mould and allow to get cold, then turn out and serve.

ORANGE PUDDING.

4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of Allinson
cornflour, sugar to taste. Peel and slice the oranges and remove the
pips, place the fruit in a pie-dish, and sprinkle with sugar; boil the
milk, and thicken it with the cornflour; let the milk cool, beat up
the eggs, and add them carefully to the thickened milk, taking care
not to do so while it is too hot; pour the custard over the fruit, and
bake the pudding in a moderate oven until the custard is set. Serve
hot or cold.

OXFORD PUDDING.

1/2 lb. of Patna rice, 1/4 lb. of sultanas, 2 apples, pared, cored, and
chopped up, 1 teaspoonful of cinnamon, and sugar to taste. Wash the
rice, mix it with the other ingredients, and tie all in a cloth,
allowing plenty of room for swelling. Let the pudding boil sharply in
plenty of boiling water until the rice is soft; time 1-1/2 hours.

PANCAKE PUDDING.

5 or 6 thin cold pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint
of milk, 2 eggs, 2 oz. of Allinson fine wheatmeal, vanilla flavouring.
Spread the pancakes with jam, roll them up and cut them across into
slices. Butter a mould, form a circle of slices round the bottom of
the mould against the sides, overlapping each other, and work these
circles right up the mould, fill the centre with the sponge cakes
broken into pieces. Make a batter of the meal, milk and eggs, adding
vanilla to taste; pour this over the rest and steam the pudding for
1-1/2 hours, turn out, and serve.

PANCAKES.

A 1/4 lb. each of white flour and fine Allinson wheatmeal, 4 eggs, 1
pint of milk, a pinch of salt, some butter, oil, or vege-b