One-half pint fruit juice, 1/2 pint thick cream, 1/2 cup sugar,
1/3 box gelatine. Whip cream, add fruit juice and sugar. Dissolve the gelatine, add slowly to mixture, stirring all the time. When thick pour into moulds that have been wet in cold water

One pint of flour, 1 teaspoonful of baking powder, 1/2 teaspoonful of salt, 1 tablespoonful of butter, 1 cupful of milk, Mix the flour, salt and baking powder together. Rub in the butter and add the milk. Cover the bottom of small pudding moulds with fruit. Pour the batter over the fruit. Stand the moulds in boiling water and boil for 20 minutes. Or put fruit in basin, pour batter over and bake 30 minutes.

Two tablespoons butter, 1 cup stale broad crumbs from soft part of loaf,
1 cup milk, 1-2 cup sugar, 1 orange, 3 eggs, 1-8 teaspoon salt. Melt butter without changing color or bubbling. Add bread crumbs and milk and cook, stirring constantly until thick and smooth. Add sugar and salt and yolks of eggs beaten until thick and lemon colored. Add grated rind and juice of orange and mix thoroughly. Beat whites of eggs until stiff and dry on a platter with a wire whisk. Fold into first mixture and turn into a buttered
mold. Steam forty-five minutes and serve with the following sauce.