5C. FflUITS AND HOW TO USE THEM. 



milk, three and a half of flour, a pinch of salt, one tablespoon- 

 ful of melted butter and two heaping teaspoonfuls of bak- 

 ing-power, beating all the time as the ingredients are added. 

 Without delay stir in a pint of blackberries and turn the 

 batter into a greased mould, (^over closely, stand in a ket- 

 tle of boiling water and steam for three hours. Huckle- 

 berries, cherrie.s, raspberries or finely cut peaches or ap- 

 ples may be made by this recipe. With any juicy fruit 

 like cherries, for instance, drain the stoned fruit and thick- 

 en the juice with corn-starch or a,rrowroot, as described in 

 the recipe for peach pudding, for the sauce. 



Blackberry Pudding', No 2.— Into a pint of boiling 

 milk stir two tablesx>oonfuls of corn-starch made smooth 

 "With a little cold milk. Then stir in two eggs beaten with 

 two talrospoonfuls of sugar, or more if it is desired very 

 sweet. Spread a cupful of blackberry jelly or jam in the 

 bottom of a pudding-dish and over it pour the corn-starch 

 and bake. Another variety is to use the yolks of four eggs 

 with the corn-starch, and when it is baked (with the jam at 

 the bottom of the dish) make a meringue of the whites and 

 sugar. Bi'own five minutes in the o^en, and just before 

 serving dotthe top with several teas.'ioonfuls of jelly. Any 

 fruit, jam, or jelly is good with this pudding. 



Blackberry Pudding, No 3.— Cream together a cup- 

 ful of liutter and a pint of good brown sugar, stir in four 

 well beaten eggs and flour enough to make moderately thick. 

 Pour the batter into a buttered pudding-dish and lightly lay 

 over it a quart of ripe selected black berries. Do not stir 

 them in but bake at once. Eat with sweet cream or liquid 

 sauce. 



Blackberry Roll.— Roll biscuit dough half an inch 

 thick, spread with stewed blackberries and steam in a 

 floured cloth. Leave pleutyof room to swell and serve with 

 liquid sauce. 



Blackberry Mush, (Dr. Dodds).— Boil two quarts of 

 blackberries in one and cue half-pints of water in a poroe- 



