The St. Mungo cookery book

Put sugar and water into a pan to make a syrup. Choose firm fruit. Peel and slice the bananas, throw into the syrup and cook i minute. Take out with a drainer spoon and cook the cherries in the syrup till they plump up. Heat a quart of milk, mix the cornflour with a little cold milk until smooth, add ^ cup of sugar and a pinch of salt, and stir into the milk. Cook slowly, stirring now and then, till of a smooth cream-like consistency, then remove from fire and divide into 3 parts. Season one part with tablespoonfuls caramel, the second with | teaspoonful vanilla, and stir into the third a couple of well-whisked yolks of eggs. Wet a pudding mould, fill up with the three cooled mixtures in alternate layers. Stand aside to cool, garnish with the cherries and bananas, and pour over a sauce made of the syrup slightly coloured with a little caramel. M.A.B.H.A. PATRIOTIC PUDDING. 4 oz. flour. 2 oz. butter. I J oz. ca-stor sugar. I egg. 3 tablespoonfuls milk. teaspoonful baking powder. 2 tablespoonfuls jam. Beat sugar and butter to a cream, add egg well beaten and milk alternately with the flour, add baking powder last. Put into the bottom of a well-greased basin the 2 tablespoonfuls of jam, pour in mixture, and steam 2 hours. Apples or marmalade are as nice as jam. L. B. France. PATTERDALE PUDDING. Eggs. Sugar. Butter. . Flour. (Two egg.s make a dozen small puddings). Take the weight of the eggs in butter, sugar, and flour. Work the butter to a cream with wooden spoon. Add the eggs, sugar, and flour. Beat well. Fill small cups or tins about half full as the mixture will rise in the oven. Bake about 20 minutes in a moderately quick oven. Serve with melted butter or cream. M. A. Brown, 5 Willowbrae Avenue, Edinburgh. PEARS IN JELLY. I tin pears. ■ | i pkt. raspberry jelly. Whipped cream. Lay pears in a crystal dish. Dissolve the jelly in one pint of warm water (not quite boiling) and pour over pears. When the jelly has set pile whipped cream on top. M. A. Brown, 5 Willowbrae Avenue, Edinburgh. PLAIN NUTRINA BLANC-MAN. 3 full breakfast cups of sweet milk. Sugar to taste or serve with milk, jam or marmalade. 3 ozs. of nutrina. Mix the nutrina to a smooth paste with a little milk and heat the rest of the milk to boiling point in a large saucepan. Remove from the fire and mix the prepared nutrina with the heated milk, stirring well. Boil for 10 minutes, stirring all the time. Pour into mould and then turn out. vs'hen cold. Serve with milk or jam. — See Advt. 1 teacupful milk. 2 tablespoonfuls of sugar. I small teaspoonful of soda. PRINCE OF WALES PUDDING. 1 lb. flour, 1 lb. chopped suet. I teacupful of jam (raspberry). 4 teaspoonful salt. Mix well and pour into a greased mould, cover with buttered paper, and steam for 2 hours. Mrs Petrie, 13 Dunolly Gardens, Ibrox, Glasgow. PRUNE MERINGUE PIE. Prunes. Cinnamon. Lemon. Eggs. Soak, stew, and stone enough prunes to fill a pie-dish. Sweeten well and add lemon juice to taste. A little cinnamon will improve it. Line the pan with good paste, fill with the prunes, and bake till done. Draw the pie to the mouth of the oven and spread over the meringue made of the whites of 2 eggs well beaten with one spoonful of sugar. A.A. PRUNE PUDDING (No. i). j lbs. best prunes. Sugar. Whites of 4 eggs. Cream.