Tomato Sauce with Milk.— 1 oz. flour, 1 oz. butter✪ Sweet Sauce for Puddings, 1 teacup milk, 1 teaspoon lemon juice. Mix the flour and butter in SAUCES. 91 a saucepan, add the milk, pepper and salt, and lemon juice, and two tablespoons of tomato pulp. Boil and serve very hot. White Sauce. — 13 oz. flour, 2 oz. butter, 1 teaspoon lemon juice, ^ pint milk, pinch of salt. Melt the butter in a saucepan, and mix in the flour smoothly with the back of a wooden spoon ; gradually add the milk and salt, and let it boil for a quarter of an hour ; stir in the lemon juice and serve. If equal quantities of cream and milk are used instead of all milk the sauce is much improved. If the sauce is wanted for poultry, } pint of white stock and t pint milk must be used. 92 PUDDINGS. With Butter and With Eggs but Without Eggs. Butter. Adelaide Pudding Albert Pudding Amber Pudding Angel Pudding Apricot Cakes Baked Bread and Apple Fritters Batter Pudding Baked Batter Pudding Boi ed ;Batter and Apple Bread Puddings Baked Bread Pudding, Light Butter Pudding j Cabinet Pudding Boiled Bread and Cabinet Pudding, Cold Butter Pudding Cake Pudding Canary Pudding Caramel Custard Pud- ding Chancellor’s Pudding Coffee Mould College Pudding Castle Pudding Champion Pudding Chocolate Pudding French Pancakes Friar’s Omelette German Pastry Lemon Cheesecakes Lemon Pie Lemon Soufflee Madeira Pudding Marmalade Pudding Boiled Marmalade Bread and Butter Pudding Marmalade Custard Pudding Cornflour Pudding Crumb Pudding Cup Pudding Custard Pudding Baked Custard Pudding Boiled Junket Without Butter or Eggs- Apples Stewed whole Apricot Cream Cherry-Brandy Jelly Claret Jelly Compote of Fruit Cornflour Mould Fruit Pudding Baked Fruit Pudding Boiled Fruit and Cream Fruit and Cream Bread Pudding Fruit Salad Gateau de Pommes Gateau de Prunes Gooseberry Fool Greusze Ground Rice Mould Hasty Pudding (2) Fig Pudding Gingerbread Pudding Ginger Cream Ground Rice Pudding Hasty Pudding (1) Lecha Crema Lemon Pudding Boiled King’s Pudding Mincemeat Oatmeal Pudding Orange Jelly Pearl Barley Pud- ding Plum Pudding (3) PUDDINGS. 93 With Butter and Eggs. Monday Pudding Nancy Pudding Orange Soufflee Pastry Puff Pastry Short Rice Cheesecakes Sutherland Pudding Tasty Turnovers Victoria Pudding With Eggs but Without Butter. Without Butter or Eggs. i Marmalade Suet Pud- Pommes a la Dau- ding phine Meringues Possets Mother Eve’s Pudding Raspberry Fool Pancakes Rice and Apple Pud Plum Pudding, Christ- ding mas Rice Mould Plum Pudding (i) Rice Pudding )> >) (2) Roly-poly Pudding Rice Croquettes Sago Pudding Rice Mould Strawberry Cream Rice Soufflee Strawberry Fool Sago, Apple and Custard Suet Crust Semolina Suet Pudding Suet Pudding Baked Tapioca Pudding Swiss Roll Tipsy Cake Trifle Vanilla Cream Velvet Cream 94 SWEETS. Adelaide Pudding. — 6 large apples, f cup grated biscuit, i dessert-spoon sugar, ^ pint of milk, i egg, l oz. butter, cinnamon to taste. Peel and core the apples, and bake in an oven till they are quite soft but not broken. Let them stand till they are cold. Butter a small pie-dish, and place four of the apples in it. Beat the remaining two apples to a pulp, and add one well-beaten egg and the grated crumbs, sugar, and cinnamon, and lastly, when the whole is well mixed, the milk and butter (a little cream is an improvement). Pour this mixture round the apples, and bake about twenty minutes.

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Tomato Sauce with Milk.— 1 oz. flour, 1 oz. butter, 1 teacup milk, 1 teaspoon lemon juice. Mix the flour and butter in SAUCES. 91 a saucepan, add the milk, pepper and salt, and lemon juice, and two tablespoons of tomato pulp. Boil and serve very hot. White Sauce. — 13 oz. flour, 2 oz. butter, 1 teaspoon lemon juice, ^ pint milk, pinch of salt. Melt the butter in a saucepan, and mix in the flour smoothly with the back of a wooden spoon ; gradually add the milk and salt, and let it boil for a quarter of an hour ; stir in the lemon juice and serve. If equal quantities of cream and milk are used instead of all milk the sauce is much improved. If the sauce is wanted for poultry, } pint of white stock and t pint milk must be used. 92 PUDDINGS. With Butter and With Eggs but Without Eggs. Butter. Adelaide Pudding Albert Pudding Amber Pudding Angel Pudding Apricot Cakes Baked Bread and Apple Fritters Batter Pudding Baked Batter Pudding Boi ed ;Batter and Apple Bread Puddings Baked Bread Pudding, Light Butter Pudding j Cabinet Pudding Boiled Bread and Cabinet Pudding, Cold Butter Pudding Cake Pudding Canary Pudding Caramel Custard Pud- ding Chancellor’s Pudding Coffee Mould College Pudding Castle Pudding Champion Pudding Chocolate Pudding French Pancakes Friar’s Omelette German Pastry Lemon Cheesecakes Lemon Pie Lemon Soufflee Madeira Pudding Marmalade Pudding Boiled Marmalade Bread and Butter Pudding Marmalade Custard Pudding Cornflour Pudding Crumb Pudding Cup Pudding Custard Pudding Baked Custard Pudding Boiled Junket Without Butter or Eggs- Apples Stewed whole Apricot Cream Cherry-Brandy Jelly Claret Jelly Compote of Fruit Cornflour Mould Fruit Pudding Baked Fruit Pudding Boiled Fruit and Cream Fruit and Cream Bread Pudding Fruit Salad Gateau de Pommes Gateau de Prunes Gooseberry Fool Greusze Ground Rice Mould Hasty Pudding (2) Fig Pudding Gingerbread Pudding Ginger Cream Ground Rice Pudding Hasty Pudding (1) Lecha Crema Lemon Pudding Boiled King’s Pudding Mincemeat Oatmeal Pudding Orange Jelly Pearl Barley Pud- ding Plum Pudding (3) PUDDINGS. 93 With Butter and Eggs. Monday Pudding Nancy Pudding Orange Soufflee Pastry Puff Pastry Short Rice Cheesecakes Sutherland Pudding Tasty Turnovers Victoria Pudding With Eggs but Without Butter. Without Butter or Eggs. i Marmalade Suet Pud- Pommes a la Dau- ding phine Meringues Possets Mother Eve’s Pudding Raspberry Fool Pancakes Rice and Apple Pud Plum Pudding, Christ- ding mas Rice Mould Plum Pudding (i) Rice Pudding )> >) (2) Roly-poly Pudding Rice Croquettes Sago Pudding Rice Mould Strawberry Cream Rice Soufflee Strawberry Fool Sago, Apple and Custard Suet Crust Semolina Suet Pudding Suet Pudding Baked Tapioca Pudding Swiss Roll Tipsy Cake Trifle Vanilla Cream Velvet Cream 94 SWEETS. Adelaide Pudding. — 6 large apples, f cup grated biscuit, i dessert-spoon sugar, ^ pint of milk, i egg, l oz. butter, cinnamon to taste. Peel and core the apples, and bake in an oven till they are quite soft but not broken. Let them stand till they are cold. Butter a small pie-dish, and place four of the apples in it. Beat the remaining two apples to a pulp, and add one well-beaten egg and the grated crumbs, sugar, and cinnamon, and lastly, when the whole is well mixed, the milk and butter (a little cream is an improvement). Pour this mixture round the apples, and bake about twenty minutes.

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