DUMPLINGS AND PUDDINGS. 409
PRUNE PUDDING.
HEAT a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonf ul of cornstarch ; add sugar to suit your taste, three well-beaten eggs, about a teaspoonful of butter and a lit- tle grated nutmeg. Let this come to a boil, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes, with the stones taken out. Bake for from fifteen to twenty minutes, according to the state of the oven. Serve with or without sauce. A little cream improves it if poured over it when placed in saucers.
BLACKBERRY OR WHORTLEBERRY PUDDING.
THREE cupfuls of flour, one cupful of molasses, half a cupful of milk, a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of soda dissolved in a little of the milk. Stir in a quart of huckle- berries, floured. Boil in a well-buttered mold two hours. Serve with brandy sauce.
BAKED HUCKLEBERRY PUDDING.
ONE quart of ripe fresh huckleberries or blueberries, half a tea- spoonful of mace or nutmeg, three eggs," well beaten, separately, two cupfuls of sugar, one tablespoonful of cold butter, one cupful of sweet milk, one pint of flour, two teaspoonfuls of baking powder. Roll the berries well in the flour and add them last of all. Bake half an hour and serve with sauce. There is no more delicate and delicious pud- ding than this.
FRUIT PUDDING.
THIS pudding is made without cooking and is nice prepared the day before using.
Stew currants or any small fruits, either fresh or dried, sweeten with sugar to taste and pour hot over thin slices of bread with the crust cut off, placed in a suitable dish, first a layer of bread, then the hot stewed fruit, then bread and fruit, then bread, leaving the fruit last. Put a plate over the top and, when cool, set it on ice. Serve with sugar and cream.
This pudding is very fine made with Boston crackers split open and placed in layers with stewed peaches.
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