As a number of favourite puddings and sweets also are given in the last section, it will not be necessary to give here more than a few supplementary ones, mostly introducing specialties which are not so well known as they deserve to be. Besides, all sweet dishes are vegetarian already for the most part, so that there is but little to "reform" about them. Of course, those who wish to have them absolutely pure will substitute vegetable suet or butter, and vegetable gelatine for beef suet and clarified (?) glue. Almond Custard. Two eggs, 1/2 pint milk, 2 ozs. Mapleton's almond meal, 1-1/2 ozs. sugar. Beat eggs with sugar, add almond meal. Almonds blanched and pounded will do, but the meal is ready for use and costs less. Add the milk and a few drops of flavouring. Bake in slow oven till set, or stir till it thickens in jug or double boiler. This is specially good with stewed fruit. It may be made into Custard Whip Sauce by putting in saucepan and whisking over the fire till light and frothy. It must not boil. Banana Custard. Five or six bananas. Jam. Custard. Peel the bananas, which must be sound and ripe; split lengthways. Spread each half with jam--apricot is very good; put halves together. Lay in glass dish and pour almond custard, or cocoanut cream custard, over. Cocoanut Cream Custard. This is made same as almond custard, but using cocoanut cream instead of the almond meal. This cocoanut cream, which is put up in tablets, is exceedingly useful for almost every variety of pudding, icing for cakes, &c. It has only to be chopped down or melted, and serves the double purpose of giving flavour and substance. Canary Pudding. Four ozs. flour, 4 ozs. butter or 3 ozs. Table Nut Butter, 2 eggs, 3 ozs. sugar, 1 teaspoonful baking powder. Melt butter in saucepan. Add the sugar and eggs beaten up, the flour and baking powder; lastly, 2 tablespoonfuls milk. Mix thoroughly. Butter well a plain mould, and put into it some jam or marmalade. Pour in pudding, cover with buttered paper, and steam for 2 hours. Artox Queen Pudding. 2 oz. Artox bread crumbs, 2 oz. sugar, 1/2 pint milk, rind of half a lemon, 2 eggs, and a little raspberry jam. Boil the milk, pour over crumbs, and add yolks of the eggs, sugar and lemon rind. Bake in a greased pie-dish 20 minutes in a moderate oven, then spread over about 2 tablespoonfuls of hot raspberry jam. Beat up the whites of the eggs to a stiff froth and place over the jam, then put in oven for about three minutes to set. Appel-Moes (Dutch Recipe). Peel, core, and slice quantity of apples required. Stew or steam in covered jar with sugar and flavouring of cinnamon. Pulp through a sieve with whipped cream or as a sauce for steamed pudding. Lemon Sponge.