* 1/4 lb. Flour--1/2d. * * 1/4 lb. Cornflour--1d. * * 1 gill Milk--1/2d. * * 1/2 teaspoonful Baking Powder--1/2d. * * 2 oz. Butter--2d. * * 1 Egg--1d. * * Flavouring--1/2d. * * 2 oz. Sugar--1/2d. * * Total Cost--61/2 d. * * Time--20 Minutes. * Mix the flour, cornflour, and baking powder together, beat the butter and sugar to a cream, beat in the egg, flavouring, and milk, then the flour, &c., and continue to beat for five minutes. Butter some small bun tins, half fill them with the mixture, put into a moderate oven and bake for about twenty minutes; stand on a sieve till cold. NORMANDY PUDDING * 2 Stale Buns--2d. * * 1 Egg--1d. * * 1/2 pint Milk--1d. * * Sugar--1/2d. * * Total Cost--41/2 d. * * Time--One Hour and a Half. * Boil the milk and pour it over the beaten egg, sweeten to taste. Put the buns into a pie-dish, pour over the custard, cover and leave for an hour. Then put into a moderate oven and bake for about half an hour. Serve hot. RUSK PUDDING * 1 slice of Dry Bread * * 2 Eggs--2d. * * 1 oz. Sugar--1/2d. * * Half a Lemon--1/2d. * * 1 1/2 pints of Milk--4d. * * 1 tablespoonful Jam--1d. * * 1/2 tablespoonful Cornflour--1/2d. * * Total Cost--81/2 d. * * Time--One Hour. * Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour. Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well. Drop in the rusks and put into a cool oven and bake till firm; then spread on the top a layer of jam. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold. BEDFORD PUDDING * Dry Crusts of Bread * * 1/2 pint of Milk--1d. * * 1 tablespoonful Jam--1d. * * 2 Eggs--2d. * * 1 1/2 oz. Sugar--1/2d. * * Total Cost--41/2 d. * * Time--Three-quarters of an Hour. * Soak the bread in cold water till quite soft, put it into a cloth and squeeze all the water out of it; turn into a basin and beat it smooth with a spoon. Then beat in the yolks of the eggs, sugar, milk, and a little grated lemon peel. Pour into a pie dish and bake till quite firm, then take from the oven and spread the jam on the top. Whip the whites to a stiff froth and spread over the jam; put back in the oven for a few minutes till brown, then sprinkle with sugar and serve either hot or cold. DE MESTRE PUDDING