Part 66 (1/2)

_Ingredients_--1 tablespoonful of flour.

1 tablespoonful of arrowroot.

1 winegla.s.s of sherry.

A few raisins.

3 stale sponge cakes.

1 pint of milk.

2 oz. of sugar.

_Method._--Put the milk to boil with the sugar.

When boiling, stir in the flour, mixed with a little cold milk.

When it thickens, add the arrowroot, also mixed smoothly with milk.

Boil for three minutes, stirring all the time.

Then add to it the sherry.

Cut the raisins in two and stone them.

Decorate a plain round tin with them.

Break up the cakes and put some pieces in the tin.

Pour in some of the thickened milk, then some more pieces of cake, and more milk.

Continue in this way until the mould is full.

Set it aside until quite cold.

Then turn it out, and serve with jam.

Cornflour Pudding.

_Ingredients_--2 tablespoonfuls of cornflour.

1 pint of milk.

2 tablespoonfuls of castor sugar.

1 egg, if liked.

_Method._--Put the milk on to boil.

Put the cornflour into a pie-dish with the sugar.

Mix smoothly with a little cold milk.

Pour on it the boiling milk, stirring quickly until it thickens.

Add the egg, well beaten, and a little flavouring essence.

Bake in a pie-dish for about thirty minutes.