Make a puff paste of Coombs' Eureka Flour, and line a nice sized shallow tin pan with it. Grease the pan well; prick the paste to prevent it blistering; bake a nice colour and turn out of the pan. Fill up with a mixture made thus--boil one pound of nice ripe yellow pumpkin till soft; pass it through a sieve. Add to it half a pound of sugar, the grated rind of a small lemon, the strained juice of a lemon, the strained juice of an orange, a few cloves. Boil till it looks nice and clear; take out the cloves, and fill the mixture into the paste case. Cover over neatly with well whipped cream, and sprinkle over the top some chopped pistachio nuts. 19. Jerusalem Artichoke Jelly. Nicely peel one and a half pounds of Jerusalem artichokes, and throw them into cold water as you do them, else they discolour. Boil them till soft; drain and mash them to a complete pulp. Add one pound of castor sugar, and boil till the artichokes get quite clear. Mix with them a good deal of vanilla flavouring to overcome the artichoke flavour; taste it so as to have it right; then put the mixture into a greased plain mould. Let it get cold before turning out; dip it for one instant in very hot water so as to melt the grease, and turn out in a glass dish. Decorate with nice dried crystallised fruits. This is nice, and is nutritious. 20. Banana Pancakes. Well mash two bananas to a pulp, mix up a quarter of a pound of flour, two eggs well beaten, yolks and whites separately, the whites to a froth; mix with enough milk to make a stiff batter. Add the bananas to it, and fry in lard or butter a golden brown; turn over neatly; drain on a sieve. Serve on a napkin or dish paper; sprinkle well over each some castor sugar. Serve with sliced lemon. 21. Coffee Cream Puddings. Boil one pint of milk, have ready three ounces of fine florador mixed with just enough milk to make it like thick cream; stir it into the milk just as it comes to the boil, stir well till it gets very thick, stir into it two ounces of fresh butter, sugar to taste, and enough coffee essence to give it a good flavour, and a few drops of almond flavouring. Pour into small plain Darrol moulds that have been rinsed in water, let them get quite cold and set. Turn them out on a glass dish; put on the top of each a spoonful of thick whipped cream, and a _glacé_ cherry in the middle. 22. Chocolate Cream Puddings. The same as the last, but instead of coffee put in two ounces of _good_ cocoa, flavour with vanilla, and decorate each little mould with pistachio nuts, blanched and cut in strips, and stick all over the little moulds like porcupine quills. Cream may be served with these separately. 23. Sponge Cake and Banana Pudding.