344 IN AFRICA 



the way of food. The stage was all set for it, and 

 it came in the form of a pudding that would have 

 delighted all the gastronomes and epicures of his- 

 tory. We called it the Newland-Tarlton pudding, 

 because it was the joint creation of Mrs. IXTewland 

 and Mrs. Tarlton. One wrote the poetry in it and 

 the other set it to music. We ate it so thoroughly 

 that the plates looked as clean as new. Cuning- 

 hame was there, dressed up for the first time in 

 months, and the way that pudding disappeared be- 

 hind his burly beard was suggestive of the magic 

 of Kellar or Herrmann. 



The recipe of this pudding is worthy of export 

 to the United States, so here it is. It really is a 

 combination of two puddings, served together and 

 eaten at the same time. 



THE NEWLAND BANANA CUSTARD 



Boil three large cupfuls of milk. Mix a table- 

 spoonful of corn flour with a little cold milk just to 

 make it into a paste. Add four eggs well beaten 

 and mix together with three tablespoonfuls of 

 sugar. Put into the boiled milk and stir until it 

 thickens, but don't let it boil. When taken off add 

 one teaspoonful of vanilla essence. Cut up ten 

 bananas and put in a dish. Pour custard on when 

 cool. 



PRUNE SHAPE (A LA TARLTON) 



Stew one-half pound prunes until quite soft. Re- 



