add the flour and butter, stir in the milk, finally the whites well whisked. Put in a clean saucep.m over the fire, and stir till it begins to thicken. Then put into small buttered moulds, and push into the oven. Turn out when of a nice brown colour, rub fresh butter over each, dust with sugar, and serve with some sauce. y 18. Sago, Plain. — Three units sago, 30 units of milk, 1 of sugar ✪ Koya Pudding f if liked, 1 of hutter, and 2 or 4 of eggs. Cook in the oven, or boil >’ milk and sago together until cooked. Allow the mixture to get ^ perfectly cold, then stir in the eggs well beaten, sejison with the ; sugar, and a little essence if liked, break the butter in pieces on the top, and bake for half-an-hour. | 19. Semolina, Rich. — 'I'hree units semolina, 30 units of milk, 3 i of butter and sugar, twelve bitter almonds, and (i units eggs. Boil ^ semolina and milk together, adding the sugar, butter, and almonds f Housekeeper and Cook 307 irrouiid. Line a j)ie-disli with paste, and after adding the eggs to die mixture, pour it into tlie dish, strewing the surface with almonds and a little grated nutmeg. _ All farinaceous substances may be made into rich puddings hy using this I’ecipe. 20. Soufllees are the hardest puddings to make. Indian soufflees are really only omelette soufflees, while a French soufflee is an extremely light pudding. The following will answer if accurately followed,' not otherwise. It is sufficient for four persons : Six units eggs, 5 of milk, 1 of cornflour, | of butter, 2 of white sugar. Beat the yolks with the sug’fii' till white^ and add vanilla^ lemou^ oi almond essence. Boil the milk, reserving a spoonful to wet the cornflour. U^hen hoiling, stir-to the wetted cornflour, add the butter, and stir for half a minute. Pour on the beaten yolks and sugar^ and stir again. When a little cool add the whites of the eggs whisked to the stillest possible froth, and bake in a slow oven for half-an-hour, and send to table at once, or it will fall. 'Chocolate souffle'es may be made by adding one tablespoon of Van Houten s Cocoatina, mixed to a tbin paste with milk to the above. 21. Soufla^e of Cream.— Beat 4 units of yolk of egg with 20 of thick cream, or wbisk the cream separately, and add the eggs with sugar to taste. Pour into a lined pie-dish, sift pounded cinnamon and sugar over, and bake in a very quick oven for ten minutes. FiiiKD Puddings. 1. Apple or any Fruit Fritters.— Fritters can be made of any fruit sliced thin, dipped in batter, and fried. The batter is best made as follows : To 1 unit of flour allow J salad oil, 2 units egg, 1 of water, and 1 of brandy. Mix all, save the white of the egg, and beat hard for ten minutes, set aside, then add the white well beaten, and use at once. The brandy may be omitted, and milk, or plain water, or beer substituted. ✪ College Pudding

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add the flour and butter, stir in the milk, finally the whites well whisked. Put in a clean saucep.m over the fire, and stir till it begins to thicken. Then put into small buttered moulds, and push into the oven. Turn out when of a nice brown colour, rub fresh butter over each, dust with sugar, and serve with some sauce. y 18. Sago, Plain. — Three units sago, 30 units of milk, 1 of sugar f if liked, 1 of hutter, and 2 or 4 of eggs. Cook in the oven, or boil >’ milk and sago together until cooked. Allow the mixture to get ^ perfectly cold, then stir in the eggs well beaten, sejison with the ; sugar, and a little essence if liked, break the butter in pieces on the top, and bake for half-an-hour. | 19. Semolina, Rich. — 'I'hree units semolina, 30 units of milk, 3 i of butter and sugar, twelve bitter almonds, and (i units eggs. Boil ^ semolina and milk together, adding the sugar, butter, and almonds f Housekeeper and Cook 307 irrouiid. Line a j)ie-disli with paste, and after adding the eggs to die mixture, pour it into tlie dish, strewing the surface with almonds and a little grated nutmeg. _ All farinaceous substances may be made into rich puddings hy using this I’ecipe. 20. Soufllees are the hardest puddings to make. Indian soufflees are really only omelette soufflees, while a French soufflee is an extremely light pudding. The following will answer if accurately followed,' not otherwise. It is sufficient for four persons : Six units eggs, 5 of milk, 1 of cornflour, | of butter, 2 of white sugar. Beat the yolks with the sug’fii' till white^ and add vanilla^ lemou^ oi almond essence. Boil the milk, reserving a spoonful to wet the cornflour. U^hen hoiling, stir-to the wetted cornflour, add the butter, and stir for half a minute. Pour on the beaten yolks and sugar^ and stir again. When a little cool add the whites of the eggs whisked to the stillest possible froth, and bake in a slow oven for half-an-hour, and send to table at once, or it will fall. 'Chocolate souffle'es may be made by adding one tablespoon of Van Houten s Cocoatina, mixed to a tbin paste with milk to the above. 21. Soufla^e of Cream.— Beat 4 units of yolk of egg with 20 of thick cream, or wbisk the cream separately, and add the eggs with sugar to taste. Pour into a lined pie-dish, sift pounded cinnamon and sugar over, and bake in a very quick oven for ten minutes. FiiiKD Puddings. 1. Apple or any Fruit Fritters.— Fritters can be made of any fruit sliced thin, dipped in batter, and fried. The batter is best made as follows : To 1 unit of flour allow J salad oil, 2 units egg, 1 of water, and 1 of brandy. Mix all, save the white of the egg, and beat hard for ten minutes, set aside, then add the white well beaten, and use at once. The brandy may be omitted, and milk, or plain water, or beer substituted.

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