Required: Half an ounce of cornflour. Two eggs. Half a pint of milk. A lump of butter the size of a walnut. Three teaspoonfuls of castor sugar.

A little grated nutmeg. (Sufficient for two.)

Mix the cornflour thinly and smoothly with a little cold milk; put the rest of the milk in a pan on the fire, bring it to boiling point, then pour in the mixed cornflour gradually, stirring it well in, and cook it gently over the fire for five minutes, stirring all the time, otherwise it will probably burn. Separate the yolks and whites of the eggs, beat up the yolks, and when the cornflour has cooled slightly, add to it the yolks, butter, and sugar; mix all well together, and turn the mixture into a buttered pie-dish.

Whisk the whites of the eggs to a very stiff froth, stir them very lightly into the mix-ture, and bake the pud-d i n g in a moderate oven from five to ten minutes. Serve it immediately, as it soon sinks and loses its light, souffle - like appearance.

N.B.-If preferred, leave out the nutmeg; and, if liked, add a few drops of vanilla or other flavouring to the mixture. Cost, 5d.