104 PRUITS AND HOW TO USE THEM. 



Peachi Pudding Boiled,— Make a thick batter of one 

 cup of flour into which is sifted a teaspoon ful of baking- 

 powder, three-quarters of a cup of milk and two well-beat- 

 en eggs. Stir in a3 many peeled and sliced peaches as it 

 will fairly hold, turn inio a buttered dish, which must not 

 be quite filled, plunge into boiling water, which must not 

 cease boiling for an hour or it will be heavy. Serve with 

 hard or liquid sauce. 



Peacli Batter Pudding.— (Helen Campbell.) One can 

 of peaches drained of their juice, three eggs well beaten, 

 one tablespoonful of butter, half a teaspoonfal of sj,lt, two 

 cups of prepared flour. Butter a pudding-dish holding 

 nearlj two quarts and put in the drained peaches. Sift 

 salt and flour together, rub in the butter till perfectly fine, 

 beat the eggs and add to the milk, stirring it slowly into the 

 flour. Beat to a smooth batter, pour over the peaches and 

 bake in a quick oven. It will require' about half an hour 

 and should be served at once. 



Sauce for Peach. Pudding— Bring the juice poured 

 from the can of peaches to the boiling point. Dissolve a 

 tablespoonful of corn-starch in half a teacupf ill of cold 

 water, add to the juice and boil two minutes. Then add a 

 small teacupf ul of sugar, and the grated rind and juice of a 

 lemon. 



Peach Pudding Baked.— (Mrs. Goodale.) Pare and 

 halve a quart of fine, ripe pdaohes and stew them gently 

 with sugar to taste. While still hot place in a pudding 

 dish and paur this batter over them. To one quart of milk 

 take six eggs and six tablespoonf uls of flour, beat the yolks 

 and whites separately, stir the flour to a paste with half a 

 cup of the cold milk, put the remainder over to boil and 

 add the yolks to the flour. When the milk boils stir it into 

 the mixture and keep stirring till it thickens, then add the 

 whites, quickly beating the whole and pouring it over the 

 peaches. Bake half an hour. This is an excellent batter 

 for cherries or other fruit. Eat with a sauce of thin 

 custard. 



