SPONGE PUDDING

Butter a mould thickly and fill it three-parts full with small sponge cakes smoked through with wine. Fill up the mould with a rich cold custard ; butter a paper, put it over the mould ; then tie a floured cloth over it ; close and boil an hour. Turn out the pudding carefully, and pour cold custard over it, or bake and serve wine sauce instead of custard.

14 lbs. fresh strawberries sugar to taste.

(or raspberries).

Steep the tapioca over-night in cold water ; put it in a stew-pan with pints boiling water ; simmer gently till clear. Add the fruit and sugar ; simmer again for a few minutes. Serve cold with cream or custard.

Make suet paste with flour, suet and water, roll out jUin. in thickness, sprinkle over with bread-crumbs, grate over the rind of a lemon, squeeze over the juice ; then add a layer of treacle, roll up as for a jam roll, and boil in well-floured cloth.

Put lemon -juice and sugar over fire to dissolve ; stir until sugar is dissolved ; then add butter and lemon rind ; let it boil slowly for three minutes ; let it cool, and add eggs gradually and beat quickly ; place over fire to let eggs cook a minute or two. This will keep like jam.