_Lemon Pudding._—Take two tablespoonfuls of cornflour and wet it with a little cold water, then add boiling water to make a thick starch, add five spoonfuls of sugar, the juice and grated rind of two lemons and the yolks of two eggs well beaten. Pour into a dish and bake for ten minutes, then heap the stiffly-beaten whites on the top, dust with sugar and brown very lightly in the oven for a few minutes. _Compôte of Oranges._—Pare the rind of three large oranges, cut the fruit across into halves, removing the pips and white skin and pile the fruit in a glass dish. Boil the thin rind with half a pint of water and six ounces of loaf sugar, till the syrup is clear and thick, then strain it over the fruit. Garnish with little spoonfuls of whipped cream. _Pear Meringue._—Take a dozen and a half pears, peel them and put into a pan with sugar and a very little water and stew till tender, but avoid breaking them. Lift them carefully and arrange them neatly in a glass dish. Boil up the syrup with more sugar till thickish, add a drop or two of cochineal—pear syrup is always rather a dull colour without it—and pour over the fruit. Take the whites of three eggs and whip them very stiff, add six spoonfuls of castor sugar, spread roughly over the pears and brown slightly in the oven or with a salamander. _Rhubarb Cheesecake._—Stew a bunch of green rhubarb till soft, then beat it smooth with a fork, draining nearly all the syrup away. Add to the pulp the juice of two lemons, grated rind of one, a scrape of nutmeg—if liked—and sugar to taste, then add three well-beaten eggs. Have a pie-dish lined with pastry—or a deep plate will do—pour in the mixture and bake in a moderate oven for three-quarters of an hour. Serve cold. _Prune Pudding._—Half a pound of prunes. Stew till soft, then remove the stones and add sugar to taste, then the whites of four eggs beaten stiff, put into a dish and bake to a pale brown. _Orange Fool._—Juice of four sweet oranges, three eggs well beaten, one pint of cream, sugar to taste, and a very little cinnamon and nutmeg. Put all into a pan and set it on the fire till the mixture is as thick as melted butter, keep stirring, but do not let it boil, then when a little cool pour into a glass dish. Serve cold. _Queen’s Mould._—Skin and cut into small pieces enough young rhubarb to fill a quart measure, put into an enamelled pan with one and a quarter pounds of sugar, the grated rind and juice of half a lemon, and twelve almonds blanched and chopped; boil fast and skin and stir till all is a rich marmalade, then add half an ounce of gelatine dissolved in two tablespoonfuls of boiling water. Rub a mould with oil, pour in the rhubarb, and set aside to cool and set. Turn out and serve with cream.