little is dropped on a cold plate. Strain and flavour to taste, pour into small moulds previously rinsed with cold water, and when firm turn out and serve.
Time.—2 hours. Average Cost, 2d.
Ingredients.—1 oz. of semolina, 1¼ pints of milk, ½ an oz. of gelatine, sugar and flavouring to taste.
Method.—Soak the semolina in a ¼ of a pint of milk for 1 hour, then put it into a stewpan with another ½ pint of milk, and simmer gently for about ½ an hour. Boil the remaining ½ pint of milk, pour it over the gelatine, and stir until it is dissolved. Mix this with the semolina, sweeten and flavour to taste, stir until the cream is beginning to set, and pour into a wet mould. Turn out when set.
Time.—2 hours. Average Cost, 4½d.
Ingredients.—3 ozs. of finely-chopped beef suet, 1½ozs. of sugar, 6 ozs. of flour, 1 egg, ½ a teaspoonful of baking powder, salt.
Method.—Mix the suet, flour, sugar, baking powder, and a pinch of salt together, and beat and add the egg. Mix well, turn into well-greased dariol moulds, cover with buttered paper, and steam from 50 to 60 minutes. Serve with honey, jam, or golden syrup.
Time.—To cook the puddings, from 50 to 60 minutes. Average Cost, 3½d. Sufficient for 3 or 4 persons.
Ingredients.—2 or 3 sour cooking apples, sugar to taste.
Method.—Peel and slice the apples, cover them with boiling water, let them remain covered in a basin placed in a tin of hot water on the stove until soft but not broken, then strain, sweeten to taste, and use as required.
Time.—About 1 hour. Average Cost, 1½d. to 2d. per pint.
Ingredients.—2 large apples, 1 tablespoonful of castor sugar, 1 tablespoonful of lemon-juice, 1 thinly-cut rind of ½ a lemon, 1 pint of boiling water.
Method.—Peel the apples, cut them into slices, and put them into a jug with the sugar, lemon-rind and lemon-juice. Pour over the boiling