The juice of 6 oranges and of 1/2 a lemon, 6 eggs, 6 oz. of sugar, and 1 dessertspoonful of Allinson cornflour.  Add enough water to the fruit juices to make 1-1/2 pints of liquid.  Set this over the fire with the sugar; meanwhile smooth the cornflour with a little cold water, and thicken the liquid with it when boiling.  Set aside the saucepan, (which should be an enamelled one) so as to cool the contents a little.  Beat up the eggs, gradually stir into them the thickened liquid, and then proceed with the custard as in the previous recipe.  This is a German sweet, and very delicious.

RASPBERRY CUSTARD.

1-1/2 pints of raspberries, 1/2 pint of red currants, 6 oz. of sugar, 7 eggs, 1 dessertspoonful of Allinson cornflour.  Mix the fruit, and let it cook from 5 to 10 minutes with 1 pint of water; strain the juice well through a piece of muslin or a fine hair-sieve.  There should be 1 quart of juice; if necessary add a little more water; return the juice to the saucepan, add the sugar and reheat the liquid; when it boils thicken it with the cornflour, then set it aside to cool.  Beat up the eggs, add them carefully after the fruit juice has somewhat cooled; stir the custard over the fire until it thickens, but do not allow it to boil, as the eggs would curdle.  Serve cold in custard glasses, or in a glass dish poured over macaroons or sponge cakes.  You can make a fruit custard in this way, with strawberries, cherries, red currants, or any juicy summer fruit.

STRAWBERRY CUSTARD.

Remove the stalks from 1 lb. of fresh strawberries, place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar; prepare 1 pint of custard with Allinson custard powder according to recipe given above, and while still hot pour carefully over the fruit, set aside to cool, and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries.

APPLE COOKERY

APPLES (BUTTERED).

1 lb. of apples, 2 oz. of butter, ground cinnamon and sugar to taste.  Pare, core, and slice the apples; heat the butter in a frying-pan, when it boils turn in the apples and fry them until cooked; sprinkle with sugar and cinnamon, and serve on buttered toast.

APPLE CAKE

6 oz. each of Allinson fine wheatmeal and white flour, 4-1/2 oz. of butter, 1 egg, a little cold water, 1-1/2 lbs. of apples, 1 heaped-up teaspoonful of cinnamon, and 3 oz. of castor sugar.  Rub the butter into the meal and flour, beat up the egg and add it, and as much cold water as is required to make a smooth paste; roll out the greater part of it 1/4 inch thick, and line a flat buttered tin with it.  Pare, core, and cut the apples into thin divisions, arrange them