1/2 lb. of fine oatmeal, 4 eggs, 1 pint of milk.  Make a batter of the ingredients, and fry the pancakes in butter, oil, or vege-butter in the usual way.  These are very good, and eat very short.  Serve with lemon and castor sugar.

OATMEAL PUDDING.

6 oz. of Allinson breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill of milk, 2 oz. of sultanas, 2 oz. of currants, 1 even teaspoonful of cinnamon, sugar to taste, 1 oz. of butter.  Mix the Allinson breakfast oats with the soaked sago, add the eggs, well beaten, the fruit, sugar, butter, cinnamon, and milk; stir all well, butter a mould, pour the mixture into it, cover with a cloth, and steam the pudding for 3 hours.

OMELET SOUFFLE (1).

4 eggs, 6 macaroons, 1 teaspoonful finely minced citron peel, 1 dessertspoonful of cornflour, and sugar to taste.  Separate the whites and yolks of the eggs, crush up finely the macaroons and mix well the yolks of the eggs, the macaroons, citron, cornflour, and sugar, adding 1 tablespoonful of water.  Whip the whites to a stiff froth, mix this lightly with the rest of the ingredients, butter a mould, large enough to be only half full when the mixture is turned into it, and bake the souffle, in a moderate oven until set and lightly browned.  Turn out, sift sugar over it, and serve immediately.

OMELET SOUFFLE (2).

6 eggs, 1 teacupful of milk, 1 dessertspoonful of Allinson cornflour, 2 oz. of castor sugar, I tablespoonful of orange water.  Mix the yolks of the eggs with the orange water, the sugar and the cornflour (previously smoothed with the milk), stirring the whole for 10 minutes; whip up the whites of the eggs to a very stiff froth, and mix this lightly with the other ingredients; have ready a buttered souffle dish, pour the mixture into it, and bake the souffle about 20 minutes until it is a golden brown and well risen; sift sugar over it and serve immediately.

ORANGE MARMALADE PUDDING.

3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of milk, 3 eggs, some butter.  Butter a mould thoroughly, cut the bread into slices and butter them, then arrange the bread and butter in the mould in layers, spreading each layer with marmalade.  When the mould is 3/4 full, beat up the eggs with the milk and pour it over the layers; let the whole soak for 1 hour; cover the mould tightly, and steam the pudding for 1-1/2 hours.  Dip the mould in cold water for 1 minute before turning it out; serve with white sauce.

ORANGE MOULD.

The juice of 7 oranges, and of 1 lemon, 6 oz. of sugar, 4 eggs and 4 oz. of Allinson cornflour.  Add enough water to the fruit juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire with the sugar.  With the rest smooth the cornflour and mix with it the eggs, well beaten.  When the liquid in the saucepan is near the boil, stir into it the mixture of egg and cornflour; keep stirring the mixture over a gentle fire until it has cooked 5 minutes; turn it into a wetted mould and allow to get cold, then turn out and serve.