LENTIL FLOUR PUDDING.

3 oz. of lentil flour, 1 pint of milk, 3 oz. of sugar, the rind and juice of 1/2 lemon, 3 eggs, 1 oz. of butter.  Boil the milk, smooth the lentil flour with a little water, and pour the boiling milk gradually over it, mixing the lentils well with the milk.  Add the butter, sugar, lemon rind, and juice; when the mixture has cooled a little, add the eggs, well beaten; bake the pudding in a well-greased dish in a moderate oven until quite set.

LONDON PUDDING.

2 oz. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. boxes), 1 large tablespoonful of sugar, 1/2 pint of milk, 1 oz. of butter and 1 pint of custard made with Allinson custard powder.  Boil the milk with the oats, butter, sugar, cook gently for 15 minutes, then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given, stir carefully and bake for 1-1/2 or 2 hours; let it cool for a short time before serving.

N.B.—­This is a most delicious pudding.

MACARONI PUDDING (1).

4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs.  Break the macaroni in small pieces and boil it for 20 minutes.  Drain off all the water, pour in the milk, sugar, and a piece of butter.  Boil until the macaroni is quite tender.  Let it cool, then add the eggs well beaten up, and a little grated nutmeg.  Put the pudding into a pie-dish and bake for 1/2 hour.

MACARONI PUDDING (2).

3 oz. macaroni, which should be boiled in milk until quite tender, place in a buttered pie-dish, and pour over a pint of custard made with Allinson custard powder, bake for 1/2 hour and serve either hot or cold.

MALVERN PUDDING.

3/4 lb.  Allinson breadcrumbs, 2 oz. of butter, 1 pint of red currants, 1 pint of raspberries, 6 oz. of sugar, 1/2 pint of cream.  Butter a pie-dish well, spread a layer of breadcrumbs, then a layer of the fruit, washed, picked, and mixed, some sugar and bits of butter; repeat these layers until the dish is full, finishing with breadcrumbs and butter; bake the pudding for 3/4 an hour, turn it into a glass dish, whip the cream, spread it over the pudding, and sift sugar over all.

MARLBOROUGH PUDDING.

1/2 lb. of Allinson fine wheatmeal, 6 oz. of butter, 4 oz. of sugar, 1/2 lb. of sultanas, 4 oz. of mixed peel, 2 eggs, a little milk.  Beat the butter and sugar to a cream, beat in the eggs one by one until well mixed, sift the flour and lightly stir it into the butter, add a little milk if necessary.  Then put in the peel cut in very fine strips and the sultanas.  Put into a well-buttered mould, which should be only three-parts full, and steam for 2 hours.  Turn out and serve with melted butter sauce.