1-lb. prunes.
3-oz. sugar.
¾-pint water.
½-oz. gelatine.
Well wash the prunes and stew in ½-pint of the water. Rub through a sieve. Dissolve the gelatine in the remaining ¼-pint of water, and add it to the prune pulp. Colour with a little cochineal. Put all into a mould, and sprinkle with cocoanut when it is turned out.
56. Raspberry Pudding.
2 eggs and their weight in flour, butter and sugar, 2 tablespoonsful raspberry jam, and ½ teaspoonful carbonate of soda. Mix all well together and boil or steam 2 hours. Serve with sauce.
57. Rice Pudding.
Put 2 tablespoonsful rice into a dish, and fill up with milk. Add 1 tablespoonful Demerara sugar and a tiny piece of butter.
Bake in a steady oven at least 1½ hours.
58. Small Sago Pudding.
Put 2 tablespoonsful sago into a dish and just cover with cold water. Place in the oven, and when the water has been all soaked up, take from the oven and beat well with a fork, adding gradually sufficient milk to nearly fill the dish. Add a tablespoonful sugar and a well-beaten egg. Cook for about three-quarters of an hour.