Some apricot jam.

Lady fingers.

Fruit juice.

Pastry.

1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) sugar.

1 heaping tablespoonful (1 oz.) butter 1 gill (1/2 cup) cold milk 1/2 pint (1 cup) boiling milk Grated rind 1 lemon 3 eggs 1 pint (2 cups) whipped cream A few chopped nut meats.

French Pudding.

Butter a casserole and line it with the pastry, wetting the edges to keep it in place; put a layer of apricot jam at the bottom, then a thick layer of lady fingers which have been dipped in fruit juice.

Mix the flour and sugar in a saucepan, stir in the cold milk, add the butter and the boiling milk; stir over the fire till it thickens; let it cool a little, then add the lemon rind and the eggs well beaten. Bake in a moderate oven for half an hour.

Sweeten the whipped cream and put it on the top of the pudding through a forcing bag and tube.

Decorate with the chopped nuts.