al perfectly smooth, add the eggs, well beaten, the sugar and
cinnamon. Butter some cups, fill them three-parts full, and bake the
mixture until done, that is, when a knitting-needle passed through
will come out clean. Serve with custard or milk sauce.

SIMPLE FRUIT PUDDING.

Line a plain mould with some slices (about 1/4 inch thick) of Allinson
wholemeal bread, from which the crust has been removed. Then fill the
dish with any kind of hot stewed fruit, and at once cover it with a
layer of bread, gently pressed on to the fruit. When cold, turn out,
and serve with either custard or white sauce.

SIMPLE SOUFFLE.

1/2 pint of milk, 4 eggs, 1 tablespoonful of Allinson fine wheatmeal,
sugar to taste, lemon rind or vanilla, any kind of jam. Smooth the
meal in part of the milk, set the rest over the fire with sugar and a
piece of lemon rind or 1-1/2 inch of stick vanilla; when boiling, stir
the smoothed meal into it, and let it gently cook for 5 to 8 minutes,
stirring all the time; remove from the fire to cool; beat up the yolks
of the eggs, and mix them well with the mixture (remove the vanilla or
lemon rind), beat up to a stiff froth the whites of the eggs, and mix
them with the rest. Spread a layer of jam in a pie-dish, turn the
mixture over the jam, and bake the souffle, until risen and brown.
Serve immediately.

SPANISH PUDDING.

8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.
of butter. Slice the sponge cakes lengthways, grease a mould with the
butter; line it neatly with some of the slices of the sponge cakes;
press them to the mould to keep them in position. Next spread a layer
of apricot jam, and fill the mould with alternate layers of sponge
cake and jam. Beat up the yolks of the eggs and mix them with the
milk; pour the mixture over the pudding, and bake it in a slow oven
until set. Let the pudding get cold, and turn it out carefully. Have
ready the whites of the eggs beaten to a stiff froth, with a little
sugar; pile the froth over the pudding, and serve with custard.

SPONGE DUMPLINGS.

2 eggs, 1-1/2 gills of milk, 2 oz. of Allinson fine wheatmeal, 1/2 oz.
of butter, mace, pepper, and salt to taste. Separate the yolks from
the whites of the eggs; mix the wheatmeal with the milk, adding the
whites of the eggs, a little mace, pepper and salt. Stir the mixture
over the fire with the butter until it is quite thick and comes away
from the saucepan; take the mixture from the fire,