WINIFRED PUDDING.

3 oz. of butter, 3 oz. of sugar, 2 eggs, 1 oz. of Allinson breadcrumbs, the juice of 1 lemon, flavouring, puff paste.  Beat the butter and sugar to a cream, beat in the eggs one at a time.  Pour sufficient boiling milk over the breadcrumbs to soak, and add them to the mixture, add the strained lemon juice and flavouring, and mix well together.  Border a pie-dish and line with paste; put in the mixture, and bake for about 30 minutes in a moderate oven.  Sift a little white sugar over, and serve hot or cold.

YORKSHIRE PUDDING.

The old-fashioned way of making it is with white flour.  Try this way. 4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4 eggs, 1 pint of milk, pepper and salt to taste.  Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt.  Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered.  Scatter a few bits of butter on the top, and bake the pudding for 1 hour.  Serve with baked potatoes, green vegetables, and sauce.

PIES

PIE-CRUSTS.

(1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold water.  Rub the butter into the meal, add enough water to the paste to keep it together, mixing it with a knife, roll out and use.

(2) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of mashed potatoes, 3 oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1 cupful).  Mix the meal and mashed potatoes, rub in the butter and the oil, add enough milk to moisten the paste, mixing with a knife only, and roll out as required.

(3) 1/2 lb. of Allinson fine wheatmeal, 4 eggs, 2 oz. of butter, some milk.  Rub the butter into the meal, beat the eggs well, mix them with the meal, adding enough cold milk to make a firm paste, roll out and use.

(4) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of fine breadcrumbs, 2 eggs, 2 oz. of butter, and a little cold milk.  Mix the ingredients as in (3), moisten the paste with milk, and roll it out.

(5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a little cold water.  Rub 1/2 lb. of butter into the meal, add enough cold water to make a stiff paste, roll it out, spread the paste with some of the other butter, and roll the paste up; roll it out again, spread with more butter, roll up again and repeat about 3 times, until all the butter is used up.  Use for pie-crust, &c., and bake in a quick oven.

(6) 1/2 lb. of Allinson fine wheatmeal, 3 oz. of sago, 1 oz. of butter.  Let the sago swell out over the fire with milk and water, mix it with the meal and butter, and roll the paste out and use.

(7) 1 lb. of Allinson fine wheatmeal, 1 gill of cold milk, 5 oz. vege-butter.  Rub the butter well into the meal, moisten with the milk (taking a little more than 1 gill if necessary), in the usual way.  Roll out and use according to requirements.