1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and golden syrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients. Butter a mould, cut and arrange the citron in the bottom of it into a star, pour in the batter, tie a cloth over it, and steam the pudding for 3 hours. GOLDEN SYRUP PUDDING (2). This pudding is very much liked and easily made. 10 oz. of Allinson fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk; grease a pudding basin, pour into it first the golden syrup, then the batter without mixing them; put over the batter a piece of buttered paper, tie up with a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care that no water boils into it. If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter. Before turning the pudding out, dip the pudding basin in cold water for 1 minute. GOOSEBERRY SOUFFLÉ. 3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate oven until set; meanwhile beat the whites of the eggs to a stiff froth, adding a little castor sugar, lay this over the soufflé‚ a few minutes before it is quite done, let it set in the oven, and serve quickly. GREENGAGE SOUFFLÉ. 20 greengages, 4 eggs, 3 tablespoonfuls of ground rice, 1/2 oz. of butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste. Skin and stone the fruit; blanch and drop (or grind) the kernels; gently cook the greengages in the water with the kernels and sugar. When the fruit has been reduced to a pulp mix in gradually the ground rice, which should have been smoothed previously with the milk; add the butter and let the whole mixture boil up; draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. Pour the mixture into a well-greased dish, and bake the soufflé‚ for 1/2 an hour in a brisk oven. Serve immediately. GROUND RICE PUDDING. 1 quart of milk, 5 oz. of ground rice, 1 egg, and any kind of jam. Boil the milk, stir it into the ground rice, previously smoothed with some of the cold milk. Let the mixture cook gently for 5 minutes, stir frequently, draw the saucepan to the side, and when it has ceased to boil add the egg well whipped, and mix well. Pour half of the mixture into a pie-dish, spread a layer of jam over it, then pour the rest of the pudding mixture over the jam, and let it brown lightly in the oven.