ORANGE PUDDING.

4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of Allinson cornflour, sugar to taste.  Peel and slice the oranges and remove the pips, place the fruit in a pie-dish, and sprinkle with sugar; boil the milk, and thicken it with the cornflour; let the milk cool, beat up the eggs, and add them carefully to the thickened milk, taking care not to do so while it is too hot; pour the custard over the fruit, and bake the pudding in a moderate oven until the custard is set.  Serve hot or cold.

OXFORD PUDDING.

1/2 lb. of Patna rice, 1/4 lb. of sultanas, 2 apples, pared, cored, and chopped up, 1 teaspoonful of cinnamon, and sugar to taste.  Wash the rice, mix it with the other ingredients, and tie all in a cloth, allowing plenty of room for swelling.  Let the pudding boil sharply in plenty of boiling water until the rice is soft; time 1-1/2 hours.

PANCAKE PUDDING.

5 or 6 thin cold pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint of milk, 2 eggs, 2 oz. of Allinson fine wheatmeal, vanilla flavouring.  Spread the pancakes with jam, roll them up and cut them across into slices.  Butter a mould, form a circle of slices round the bottom of the mould against the sides, overlapping each other, and work these circles right up the mould, fill the centre with the sponge cakes broken into pieces.  Make a batter of the meal, milk and eggs, adding vanilla to taste; pour this over the rest and steam the pudding for 1-1/2 hours, turn out, and serve.

PANCAKES.

A 1/4 lb. each of white flour and fine Allinson wheatmeal, 4 eggs, 1 pint of milk, a pinch of salt, some butter, oil, or vege-butter for frying.  Make a batter of the above ingredients.  Put a piece of butter the size of a walnut in the frying-pan, and when boiling pour in enough batter to make a thin pancake.  Fry a golden brown, turn it over, and when browned on the other side fold the pancake over from each side and slip it upon a hot dish, and keep hot in the oven while the other pancakes are being fried.  The above quantity will make 6 or 7 pancakes.

PANCAKES WITH CURRANTS.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of currants, sugar and cinnamon to taste, butter for frying.  Make the batter the usual way, pick and wash the currants and add them to the batter.  Fry into thin pancakes with vege-butter.

PARADISE PUDDING.

1 teacupful of sago, 1 breakfastcupful of Allinson breadcrumbs, 2 tablespoonfuls of sugar, the grated rind and juice of a lemon, 4 oz. of sultanas, 6 apples chopped small, 1 teaspoonful of cinnamon, and 8 well-beaten eggs.  Soak the sago over the fire with as much hot water as it will require to soften it, then mix all the ingredients together.  Turn the mixture into a well-buttered mould, and steam the pudding for 2 hours.  Serve with sauce.