CABINET PUDDING (3).

Butter a pint pudding mould and decorate it with preserved cherries, then fill the basin with layers of sliced sponge cakes and macaroons, scattering a few cherries between the layers.  Make a pint of custard with Allinson custard powder, add to it 2 tablespoonfuls of raisin wine and pour over the cakes, &c., steam the pudding carefully for three-quarters of an hour, taking care not to let the water boil into it; serve with wine sauce.

CANADIAN PUDDING.

To use up cold stiff porridge.  Mix the porridge with enough hot milk to make it into a fairly thick batter.  Beat up 1 or 2 eggs, 1 egg to a breakfastcupful of the batter, add some jam, stirring it well into the batter, bake 1 hour in a buttered pie-dish.

CARROT PUDDING.

3 large carrots, 3 eggs, 1/2 pint of milk, 4 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of syrup, 1 teaspoonful of cinnamon.  Scrape and grate the carrots, make a batter of the other ingredients, add the grated carrots, pour the mixture into a buttered mould, and steam the pudding for 2-1/2 to 3 hours.

CHOCOLATE ALMOND PUDDING.

1/2 lb. of ground sweet almonds, 7 oz. of castor sugar, 1 oz. of Allinson cocoa, 8 eggs, the whites beaten up stiffly, 1 dessertspoonful of vanilla essence.  Place the yolks of the eggs in the pan, whip them well, add the vanilla essence, the sugar, the almond meal, and the cocoa, beating the mixture all the time; add the whites of the eggs last.  Pour the mixture into pie-dishes, taking care not to fill them to the top, and bake the puddings the same way as almond puddings.

CHOCOLATE MOULD.

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 flour, 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.

CHOCOLATE PUDDING.

1/4 lb. of grated Allinson chocolate, 1/4 lb. of flour, 1/4 lb. of sugar, 1/4 lb. of butter, 1 pint of milk, 3 eggs.  Mix the chocolate, flour, sugar, and butter together.  Boil up the milk and stir over the fire until it comes clean from the sides of the pan, then take it out and let it cool.  Break the eggs, whisk the whites and yolks separately, first add the yolks to the pudding, and when they are well stirred in, mix in the whites.  Put into a buttered basin, and steam for 1 hour.  Turn out and serve hot.