1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of vanilla essence, and sugar to taste.  Smooth the potato flour, wheatmeal, and cocoa with some of the milk.  Add sugar to the rest of the milk, boil it up and thicken it with the smoothed ingredients.  Let all simmer for 10 minutes, stir frequently, add the vanilla, and mix it well through.  Pour the mixture into a wetted mould; turn out when cold, and serve plain or with cold white sauce.

MENU VI.

ARTICHOKE SOUP.

1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste.  Peel, wash, and cut into dice the artichokes, potatoes, and onion.  Cook them until tender in 1 quart of water with the butter and seasoning.  When the vegetables are tender rub them through a sieve.  Return the liquid to the saucepan, add the milk and boil the soup up again.  Add water it the soup is too thick.  Serve with small dice of bread fried crisp in butter or vege-butter.

YORKSHIRE PUDDING.

4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and salt to taste, 1 oz. of butter.  Thoroughly beat the eggs, make a batter of them with the flour and milk, and season it.  Well butter a shallow tin, pour in the batter, and cut the rest of the butter in bits.  Scatter them over the batter and bake it 3/4 of an hour.  Serve with vegetables, potatoes, and sauce.  To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty.

BAKED CARAMEL CUSTARD.

1-1/2 pints of milk, 5 eggs, vanilla essence, 4 oz. of castor sugar for the caramel, and a little more sugar to sweeten the custard.  Heat the milk, whip up the eggs, and carefully stir the hot milk into the beaten eggs; flavour with vanilla and sugar to taste.  Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown.  Add about 2 tablespoonfuls of hot water to the caramel, stir thoroughly, and pour it into a tin mould or a cake tin.  Let the caramel run all round the sides of the tin; pour in the custard, and bake it in a moderate oven, standing in a larger tin of boiling water, until the custard is set.  Let it get cold, turn out, and serve.  This is a very dainty sweet dish.

MENU VII.

POTATO SOUP.

2 lbs. of potatoes, 1/2 a stick of celery or the outer stalks of a head of celery, saving the heart for table use, 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped-up tablespoonful of finely chopped Parsley, and pepper and salt to taste.  Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery.  Cook the vegetables in 8 pints of water until they are quite soft.  Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick, add more water.  Mix the parsley in the soup just before serving.