slices of bread on both
sides, and cover the pie-dish with these; the bread should be free
from crust, and entirely cover the milk. Bake in a moderate oven about
45 minutes.

POPPY-SEED PUDDING.

4 oz. of white poppy-seed, 3 eggs, 3 oz. of sugar, 1-1/2 oz. of
butter, 6 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of
orange-water, and 1/2 pint of milk. Scald the poppy-seed with boiling
water, drain this on and crush the seed in a pestle and mortar, adding
a little of the milk. When the poppy-seed has been crushed fairly
fine, add the yolks of the eggs, well beaten, the sugar, meal, butter,
orange-water, and the rest of the milk; mix all well, beat the whites
of the eggs to a stiff froth, add this to the rest of the mixture,
turn all into a buttered pie-dish, and bake the pudding 1-1/2 hours.

PRUNE PUDDING.

1 lb. of prunes or French plums, 4 eggs, 1 pint of milk, 1 teaspoonful
of Allinson cornflour, sugar and flavouring to taste. Wash the prunes,
remove the stones, and soak the prunes in 1/2 pint of water over
night. Stew them very gently in an enamelled saucepan in the water in
which they soaked, and add a little more if needed; when the prunes
are quite tender, mash them well with a fork or wooden spoon, and let
them cool. Beat the whites of the eggs to a stiff froth, and mix this
with the mashed prunes when quite cold. Meanwhile make a custard with
the milk, cornflour, and the yolks of eggs, adding sugar and a few
drops of almond essence; let it cool. Heap the prunes on a glass dish
and pour the custard round, and serve.

PRUNE PUDDING.

1 lb. of stoned and stewed prunes, 3/4 lb. of thin slices of Allinson
bread and butter, 3 eggs, 1 pint of milk, sugar to taste. Grease a
pie-dish and line it with a layer of bread and butter, then arrange a
layer of prunes, and so alternately until the dish is full, finishing
with bread and butter; pour a little prune juice over, beat up the egg
in the milk, adding a little sugar if liked. Pour the custard over the
mixture, let soak 1 hour, and bake 1 hour. The pudding will be much
improved if all the liquid is poured off once or twice, and poured
over again.

RICE PUDDING (French).

8 oz. of rice, 1 quart of milk, 2 tablespoonfuls of sugar, 4 eggs, 1
teacupful of fine breadcrumbs, the rind of 1/2 a lemon; boil the rice
in the milk with the sugar and lemon rind; let it gently simmer until
quite soft, and until all the milk is absorbed; let the rice cool a
lit