3 stale 1d. buns, 1-1/2 pints milk, 3 eggs, 2 oz. sugar. Cut the buns in thin slices, put them in a dish, beat the eggs well, add to the milk and sugar, and pour over the buns; cover with a plate, then stand for 2 hours; bake for 1 hour in a moderate oven, or steam for 1-1/2 hours, as preferred; serve with lemon sauce. CABINET PUDDING (1). 1/2 lb. of Allinson bread cut in thin slices, eggs and milk as in Bun Pudding, 1 breakfastcupful of currants and sultanas mixed, 1 heaped-up teaspoonful of cinnamon, 2 oz. of butter, 2 oz. of chopped almonds, and sugar to taste. Soak the bread as directed in above recipe, add the fruit, which should be previously well washed, picked, and dried, and the cinnamon, almonds, and sugar. Dissolve part of the butter, add it to the rest of the ingredients, and mix them all well together. Butter a pie-dish with the rest of the butter, and bake the pudding in a moderate oven for 1 hour. CABINET PUDDING (2). 2 oz. dried cherries, 2 oz. citron peel, 2 oz. ratafias, 8 stale sponge cakes, 1 pint of milk, 4 eggs, well beaten, a few drops of almond essence, and some raspberry jam. Butter a mould and decorate it with the cherries and citron cut into fine strips, break up the sponge cakes and fill the mould with layers of sponge cake, ratafias, and jam. When the mould is nearly full, pour over the mixture the custard of milk and eggs with the flavouring added. Steam the pudding for 1 hour, and serve with sauce. CABINET PUDDING (3). Butter a pint pudding mould and decorate it with preserved cherries, then fill the basin with layers of sliced sponge cakes and macaroons, scattering a few cherries between the layers. Make a pint of custard with Allinson custard powder, add to it 2 tablespoonfuls of raisin wine and pour over the cakes, &c., steam the pudding carefully for three-quarters of an hour, taking care not to let the water boil into it; serve with wine sauce. CANADIAN PUDDING. To use up cold stiff porridge. Mix the porridge with enough hot milk to make it into a fairly thick batter. Beat up 1 or 2 eggs, 1 egg to a breakfastcupful of the batter, add some jam, stirring it well into the batter, bake 1 hour in a buttered pie-dish. CARROT PUDDING. 3 large carrots, 3 eggs, 1/2 pint of milk, 4 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of syrup, 1 teaspoonful of cinnamon. Scrape and grate the carrots, make a batter of the other ingredients, add the grated carrots, pour the mixture into a buttered mould, and steam the pudding for 2-1/2 to 3 hours. CHOCOLATE ALMOND PUDDING.