14 FRUIT RECIPES 



ped nuts (preferably peanuts), but the nut bread must hot 

 be allowed to become stale or rancid. Served with fruit 

 and the fruit juice this combination gives an excellent 

 proportion of the food values required by the body for 

 nourishment and in sufficient quantity is of itself a good 

 luncheon or breakfast. 



BATTER PUDDING 



This is an old-fashioned foundation batter pudding 

 which may be used plain with a fresh or stewed fruit sauce 

 or the fruit cooked with the pudding. The pudding may 

 be baked in a buttered dish for thirty-five minutes or 

 boiled in a close-covered mould in rapidly boiling water 

 for two hours. 



To a pint of cold milk allow two eggs, a little salt, and 

 four tablespoons of flour. Sufficient for four people. 



BATTER FOR FRUIT FRITTERS 



To one cup of flour add a good pinch of salt and a half 

 teaspoon of baking powder, then sift. Into the middle of 

 this stir two beaten eggs and a half cup each of milk and 

 sugar, then beat well. One egg only may be used, in which 

 case add a half teaspoon of baking powder. 



PLAIN BOILED CUSTARD AND FLOAT 



To each quart of milk allow four or five eggs and three 

 tablespoons of sugar, beating the sugar with the yolks of 

 the eggs before adding the milk. The whites may be 

 whipped separately with a tablespoon of sugar and used as 

 a meringue or whipped lightly into the body of the custard 

 as preferred. The custard may have added to it a tea- 

 spoon or more of dissolved cornstarch. This may also be 

 baked, placing the custard in cups or one dish, baking 

 carefully in moderate oven in an outer vessel of water. 



