MELON PUDDING.

1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2 pint of milk, 1 oz. of butter, 3 eggs, sugar to taste.  Peel and cut up the apples and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in muslin.  Place a layer of breadcrumbs in a buttered dish, remove the cloves from the fruit, place a layer of fruit over the breadcrumbs, and so on until the dish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix them with the milk, and pour the mixture over the pudding; spread the butter in bits over the top, and bake the pudding 1 hour.

MILK PUDDING.

The general rule for milk puddings is to take 4 oz. of farinaceous food of any kind to 1 quart of milk.  The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer, according to the heat of the oven.  Should eggs be added, they should be beaten well, then mixed with the pudding before it goes into the oven.  Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients.  For instance, use 2 oz. of giant sago and 2 oz. of wheatmeal to 1 quart of milk; or for semolina pudding, the same quantities of wheatmeal and semolina; and for vermicelli pudding the same, with sugar and flavouring to taste.

MINCEMEAT PANCAKES.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, some butter, and some mincemeat.  Make the batter, fry the pancakes, and place a spoonful of mincemeat on each pancake, fold them up, and serve with sifted sugar.

NEWCASTLE PUDDING.

1/2 lb. of candied cherries, 3 eggs, Allinson wholemeal bread and butter in thin slices, sugar to taste, 1 pint of milk, a few drops of almond flavouring.  Butter a pudding mould and line it with the cherries, fill it with slices of bread and butter; sweeten the milk to taste, and add the flavouring; beat up the eggs, mix them well with the milk, pour the custard over the bread and butter, let it soak for 1 hour; steam the pudding for 1-1/2 hours, turn out, and serve with any kind of sweet sauce.

NURSERY PUDDING.

1/2 lb. of Allinson fine wheatmeal, a pinch of salt, 4 oz. of vege-butter, and 1/2 lb. of sultana raisins.  Mix all lightly together, then add 4 cupful of golden syrup, the well-beaten yolks of 2 eggs, and teacupful of milk.  Mix again, and finally add the whites of 3 eggs whisked to a firm froth; use to fill a fancy mould, and steam for 3 hours; turn out carefully, and serve with sauce.

OATMEAL PANCAKES.