* 1/4 lb.  Flour—­1/2d. * * 1/4 lb.  Bread Crumbs—­1d. * * 1/4 lb.  Raisins—­2d. * * 6 oz.  Suet—­1 1/2d. * * 1/4 lb.  Sultanas—­2d. * * 1/4 lb.  Sugar—­1d. * * 2 Apples—­1d. * * Total Cost—­9d. * * Time—­Six Hours. * Mix the flour and bread crumbs together.  Any dry pieces of bread will do if put through the sausage machine; shred the suet finely and mix it in with the sugar.  Stone the raisins and pull them in half, and clean the sultanas; mix these in.  Peel and core the apples; put in the pips, chop the apples finely, and add them.  Let it stand for an hour, and then mix it into a paste; the juice from the applies and the sugar will be found sufficient.  Press into a basin, tie down tightly, and boil at least six hours.  This will be found an excellent pudding if well boiled.

DELHI PUDDING

* 1 pint Milk—­2d. * * 1 oz.  Almonds—­1d. * * 2 oz.  Sugar * * 1 1/2 oz.  Arrowroot—­2d. * * Total Cost—­5d. * * Time—­5 Minutes. * Blanch and chop the almonds very small, mix them with the sugar and arrowroot.  Put the milk on to boil, and when it boils pour it on to the arrowroot and stir; if it does not get thick enough, pour back into the saucepan and boil for a minute.  Turn into a wet mould and stand away till firm; then turn out and serve with jam or custard sauce, or it may be served plainly.

ROTHSAY PUDDING

* 1/4 lb.  Flour—­1/2d. * * 1/4 lb.  Bread Crumbs—­1d. * * 1/4 lb.  Suet—­1d. * * 1 oz.  Sugar * * 1 tablespoonful Vinegar—­1/2d. * * 1 gill Milk—­1d. * * 1 tablespoonful Raspberry Jam—­2d. * * 1 Egg * * 1/2 teaspoonful Carbonate of Soda—­1d. * * Total Cost—­7d. * * Time—­Two Hours. * Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam.  Beat up the egg and milk, and stir it in.  Mix up the carbonate of soda and the vinegar together; beat it in, and when well mixed pour it into a buttered basin.  Tie up carefully, and boil for two hours; turn out on to a hot dish, and serve either with sifted sugar or custard sauce.

RHUBARB MOULD

* 1 bundle Rhubarb—­3d. * * 6 oz.  Sugar—­1 1/2d. * * 1/4 lb.  Sago * * 1/2 pint Water—­1 1/2d. * * Total Cost—­6d. * * Time—­20 Minutes * Wipe and cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes.  Wash the sago and soak it in one gill warm water, then add to the rhubarb.  Stir in also the sugar, and boil for about ten minutes or longer, stirring constantly.  Pour into a basin or mould which has been dipped in cold water, and stand away till cold and firm, then turn out and serve.  A little boiled custard is a great improvement to this dish.

APPLES AND RICE