3U 
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 Xewland-Tarlton pudding, 
because it was the joint creation of Mrs. Newland 
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- 
