1 teaspoonful gravy essence, 1 small tablespoonful tomato puree, 1/2 pint water. Thicken with flour if desired.

=37.--Spinach Gravy=

1 lb. spinach, 1 dessertspoonful nut-milk, 1/2 pint water.

Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water.

=38.--Parsley Sauce=

1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to thicken, 1/2 pint water.

=39.--Pea, Bean, and Lentil Sauces=

1 teaspoonful pea-, or bean-, or lentil-flour; 1/2 teaspoonful gravy essence, 1/2 pint water.

Mix flour into paste with water, dissolve essence, and bring to a boil.

PUDDINGS, ETC.

=40.--Fig Pudding=

1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut b.u.t.ter, 1/2 chopped figs, 1 teaspoonful baking powder, water.

Melt 'Nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=31.--Date Pudding=

1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' 1/2 lb. stoned and chopped dates, 1 teaspoonful baking powder, water.

Melt 'Nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=Prune, Ginger, and Cherry Puddings=

These are prepared the same way as in Recipe No. 40, or No. 41, subst.i.tuting prunes or preserved ginger, or cherries for figs or dates.

=42.--Rich Fruit Pudding=

1 lb. whole-meal flour, 6 ozs. almond cream, 6 ozs. sugar, 3 ozs.

preserved cherries, 3 ozs. stoned raisins, 3 ozs. chopped citron, 1 teaspoonful baking powder, water.

Mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=43.--Fruit-nut Pudding No. 1=

1/2 lb. white flour, 1/4 lb. whole meal flour, 1/4 lb. mixed grated nuts, 6 ozs. 'Nutter' or nut b.u.t.ter, 6 ozs. sugar, 6 ozs. sultanas, 2 ozs. mixed peel (chopped), 1 teaspoonful baking powder, water.

Melt nut-fat, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=44.--Fruit-nut Pudding No. 2=

1/2 lb. white flour, 1/4 lb. ground rice, 1/4 lb. corn meal, 4 ozs.

chopped dates or figs, 4 ozs. chopped almonds, 6 ozs. almond nut-b.u.t.ter, 6 ozs. sugar, 1 teaspoonful baking powder, water.

Melt b.u.t.ter, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=45.--Maize Pudding No. 1=

1/2 lb. maize meal, 3 ozs. white flour, 3 ozs. 'Nutter,' 3 ozs. sugar, 1/2 tin pineapple chunks, 1 teaspoonful baking powder.

Melt fat, cut chunks into quarters; mix ingredients with very little water into batter; place in greased pudding basin and steam 2 hours.

=46.--Maize Pudding No. 2=

6 ozs. corn meal, 3 ozs. white flour, 2 ozs. 'Nutter,' 2 ozs. sugar, 3 tablespoonfuls marmalade, 1 teaspoonful baking powder, water.

Melt 'Nutter,' mix ingredients together with little water into batter; place in greased pudding basin and steam 2 hours.

=47.--Cocoanut Pudding=

6 ozs. whole wheat flour, 2 ozs. cocoanut meat, 2 ozs. 'Nutter,' 2 ozs.

sugar, 1 small teaspoonful baking powder, water.

Melt fat, mix ingredients together with water into batter; place in greased pudding basin and steam 2 hours.

=48.--Tapioca Apple=

1 cup tapioca, 6 large apples, sugar to taste, water.

Soak tapioca, peel and slice apples; mix ingredients together, place in pie-dish with sufficient water to cover and bake.

=49.--Oatmeal Moulds=