Required: Six eggs. One ounce of sugar. One and a half pints of milk. Two ounces of apricot marmalade. Three ounces of ground almonds. Half a pint of cream. Four ounces of macaroons. Two ounces of fresh or glace pineapple. One liqueur glass of Kirschwasser.

Beat up the eggs, add the milk and sugar, strain the custard into a jug, put it in a pan with hot water to come halfway up it, and stir until the custard thickens, but on no account let it boil. Pass it through a sieve, then add the apricot marmalade, which is made by rubbing apricot jam through a sieve, the almonds, Kirschwasser, and a pinch of salt. Leave the mixture until cold, then add the cream, having first whisked it, and the powdered macaroons and pineapple cut in small dice. Partly freeze the mixture, then pack it into an ice-pudding mould, cover all the joints with lard, put the pudding in the freezer, and proceed as directed on page 1972, Vol. 3, of Every Woman's Encyclopaedia.

N.B. - If more convenient, any other liqueur, or even vanilla, may be used in the place of Kirschwasser. Cost, from 3s.

Pouding Glace a la Japonaise. This delicious ice pudding will not be found at all difficult to make if the directions given are closely followed

Pouding Glace a la Japonaise. This delicious ice pudding will not be found at all difficult to make if the directions given are closely followed