Ingredients. - Five ounces of crumb of bread. Two ounces of candied peel. Three ounces of powdered sugar. One ounce of lump sugar. One lemon. Four eggs. Half a pint of milk. One gill of cream. Three ounces of sultana raisins. One wineglassful of sherry.

Time required, about two hours.

To make a Vennoise Pudding:

1. Take a piece of stale crumb of bread (about five ounces), put it upon a board, and cut it up in the shape of dice.

2. Put the "bread into a basin with three ounces of powdered sugar and three ounces of sultana raisins.

3. Take a lemon, wipe it clean with a cloth, and grate the rind of it into the basin.

4. Chop up two ounces of candied peel and put it into the basin.

5. Pour in a wineglassful of sherry.

6. Put a saucepan of warm water on the fire to boil.

7. Put one ounce of lump sugar into a stewpan and put it on the fire to brown.

8. When it has become a dark-brown color, add to it half a pint of milk, and stir it until the milk is sufficiently colored.

N. B. - Be careful that the sugar is quite dissolved, and no lumps left.

9. Then stand the stewpan on a piece of paper on the table.

10. Put the yolks of four eggs into a basin (the whites should be put aside, as they are not required for present use).

11. Pour the colored milk into the eggs, stirring well all the time.

12. Stir the milk and eggs into the ingredients in the basin.

13. Also add one gill of cream.

14. Take a pint-and-a-half mould and butter it inside.

15. Pour the pudding into the mould.

16. Butter a piece of kitchen-paper and lay it over the top of the mould.

17. When the water in the saucepan is quite boiling, place in the mould to steam (the water should only reach half-way up the mould, or it will boil over and get into the pudding).

18. Let the pudding steam for one hour and a half.

19. For serving, take the buttered paper off from the top of the mould, and turn the pudding out carefully on to a hot dish.

N. B. - German sauce (see " Puddings," Lesson Tenth) can be served with the pudding, if liked, either poured round it or served separately in a sauce-boat.