red currants in two cupfuls of water, sweetened to taste. When the fruit is soft, rub through a fine sieve and return to the saucepan with the sago. Stir over the fire until the sago is clear, then pour into a mould. When set, turn it out carefully, and serve with whipped or plain cream.
BREAD AND COCOANUT PUDDING
Cover a cupful of freshly grated bread-crumbs with two cupfuls of hot milk, add a heaping tablespoonful of butter, stir until melted, and set aside to cool. Beat the yolks of two eggs with half a cupful of sugar and a tablespoonful of lemon-juice. Add a little of the grated lemon rind, half a teaspoonful of vanilla, one half cupful of grated cocoanut, and the bread mixture. Bake in a buttered pudding-dish in a moderate oven until the pudding is of the consistency of custard. Spread with jelly or jam and add a meringue if desired.
RICE WITH BANANAS
Season cold, boiled rice with melted butter, the grated rind of lemon, and sugar. Make into a paste with the well-beaten yolks of eggs. Cook until the rice is thick, then pack into a buttered border mould and keep warm for ten
