Make some good puff paste and line a pie-dish with it, putting a double row round the edge.  With 1/2 lb. of castor sugar stew 1 lb. of green gooseberries until the skins are tender, then rub them through a sieve.  Scald 1 pint of milk, mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk, add it to the milk when boiling, let it boil for 5 minutes, gently stirring it all the time, then turn it into a bowl and let it become cool.  Add 1/4 lb. of castor sugar, 2 oz. of butter melted and dropped in gradually whilst the mixture is beaten, then put in the well-beaten yolks of 6 eggs, add the mashed gooseberries in small quantities, and lastly the whites of the eggs whipped to a stiff froth; beat all together for a minute to mix well.  Pour this into the lined pie-dish and bake 25 or 30 minutes; serve in the pie-dish.  This can be made from any kind of acid fruit, and is as good cold as hot.

GOOSEBERRY FOOL.

Top and tail 1 pint of gooseberries, put into a lined saucepan with sugar to taste and half a small teacupful of water, stew gently until perfectly tender, rub through a sieve, and when quite cold add 1 pint of custard made with Allinson custard powder, which should have been allowed to become cold before being mixed with the fruit.  Serve in a glass dish with sponge fingers.

N.B.—­Apple fool is made in exactly the same way as above, substituting sharp apples for the gooseberries.

MACARONI CUSTARD.

4 oz. of Allinson macaroni, 3 eggs, 1 tablespoonful of sugar, 1 even dessertspoonful of Allinson cornflour, vanilla to taste.  Boil the macaroni in 1 pint of milk, and add a little water it needed; when quite tender place it on a glass dish to cool; make a custard of the rest of the milk and the other ingredients; flavour it well with vanilla; when the custard is cool pour it over the macaroni, and serve with or without stewed fruit.

MACAROON CUSTARD.

1/2 lb. of macaroons, 1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, sugar and vanilla essence to taste.  Boil the milk and stir into it the cornflour smoothed with a little of the milk; whip up the eggs, and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it; add sugar and vanilla to taste, and stir the custard over the fire until it thickens, placing it in a jug into a saucepan of boiling water.  Arrange the macaroons in a glass dish, and when the custard is cool enough not to crack the dish, pour it over them and sprinkle some ground almonds on the top.  Serve cold.

ORANGE CUSTARD.