ALMOND PUDDING (2).

1/2 lb. of almond paste, 1/4 lb. of butter, 2 eggs, 2 tablespoonfuls of sifted sugar, cream, and ratafia flavouring.  With a spoonful of water make the ground almonds into a paste, warm the butter, mix the almonds with this, and add the sugar and 2 tablespoonfuls of cream or milk, and the eggs well beaten.  Mix well, and butter some cups, half fill them, and bake the puddings for about 20 minutes.  Turn them out on a dish, and serve with sweet sauce.

ALMOND RICE.

1/2 lb. of rice, 2-1/2 pints of milk, 1 oz. of butter, 3 oz. of ground sweet almonds and a dozen bitter ground almonds, sugar to taste, 1 teaspoonful of cinnamon, some raspberry jam.  Cook the rice, butter, milk, sugar, and almonds until the rice is quite tender, which will take from 40 to 50 minutes; butter a mould, sift the cinnamon over it evenly, pour in the rice, let it get cold, turn out and serve with sauce made of raspberry jam and water.  Dip the mould into hot water for 1/2 a minute, if the rice will not turn out easily.

APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson wholemeal bread, and butter.  Pare, core, and cut up the apples and set them to cook with 1 teacupful of water.  Some apples require much more water than others.  When they are soft, add the fruit picked and washed, the cinnamon, and the almonds and sugar.  Cut very thin slices of bread and butter, line a buttered pie-dish with them.  Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter.  Bake from 3/4 hour to 1 hour.

APRICOT PUDDING.

1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs.  Put the apricots into a saucepan, and let them simmer with a little sugar for 1/2 an hour; take them off the fire and beat them with a fork.  Mix with them the sponge cakes crumbled.  Beat the eggs up with milk and pour it on the apricots.  Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour.  Turn out; serve either hot or cold.

BAKED CUSTARD PUDDING.

1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg.  Warm the milk, beat up the eggs with the sugar, pour the milk over, and flavour.  Have a pie-dish lined at the edge with baked paste, strain the custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for 1/2 an hour.  Serve in the pie-dish with stewed rhubarb.

BARLEY (PEARL) AND APPLE PUDDING.