Mix in a basin 7-ozs. breadcrumbs, 1-oz. flour, 6-ozs. sultanas, 3-ozs. sugar, and 1-oz. butter. Moisten with 3/4-pint of milk and water, to which has been added 1 small teaspoon of bicarbonate of soda. Steam for 3 hours, and serve with sweet sauce. This pudding is much appreciated by children. =184. Jellied Figs.= Stew 1/2-lb. of figs in 1-pt. of water for 2 or 3 hours till quite tender. Dissolve 1/2-oz. of gelatine in 1/2-pt. of water over a gentle heat and strain it on to the figs after they have been cut into small pieces and the juice of half a lemon added; stir well and turn into a wetted mould. Turn out when cold and sprinkle a little ground almond or coconut over it. Serve plain or with cream. =185. Creamed Rice Moulds.= Put 3-ozs. of rice into a saucepan with 1-1/2-pts. of cold milk, bring to the boil, then stand over a gentle heat till quite tender, stirring occasionally to keep it from burning. Add vanilla, 1-oz. of sugar and 1/4-pt. of cream, mix well and pour into wetted moulds. Serve garnished with raspberry or other jam. =186. Ambrosia.= Pare 5 oranges, removing all the tough white skin, cut through twice and slice them. Take a cup of grated coconut and moisten with cream. Fill a glass bowl with alternate layers of orange and coconut, finish with orange and cover with a thick layer of whipped cream, sprinkle with ground almonds, and decorate with candied fruit. =187. Bread Pudding.= Any piece of stale bread or cake, 3-ozs. sultanas, 3-ozs. currants, a little peel and spice, 1 egg, and sugar to taste. Soak the bread by pouring some boiling milk over it, beat it up very well, then add the fruit, etc., and bake or boil for 2 hours. =188. Semolina Moulds.= Cook 3-ozs. of semolina in 1-1/2-pts of milk for three-quarters of an hour, stirring well, flavour with sugar and vanilla or lemon essence, and pour into wetted moulds. Serve with preserve garnishing. =189. Castle Puddings.= The weight of 2 eggs in butter and sugar, the weight of 3 eggs in flour and a little grated lemon rind. Cream the butter and sugar together, add the eggs well beaten and lemon rind. Mix well and stir in the flour, half fill the pudding moulds with the mixture and bake for 20 minutes. Serve with a jam sauce. =190. Strawberry Cream.= Half-pound strawberries, 3-ozs. castor sugar, 1 gill cream, 1/2-oz. gelatine, 2 eggs. Mash the strawberries to a pulp with the sugar, then add the cream, the yolks of eggs, and gelatine (dissolved in a little water) and cook over a saucepan of boiling water for 15 minutes, stirring all the time. Whip the whites of egg to a stiff froth and add to the mixture and cook for a few minutes more, then pour into a buttered mould, and turn out when stiff. =191. Marmalade Pudding.=