130 FKUITS AND HOW TO USE THEM. 



in half a cupful of the juice from canned raspberries oi 

 from fresh berries swoetened. Turn Into d. mould, cool and 

 Serve with sweet cream. The juice from cherries, berries, 

 or peaches may also be used to flavor blanc-mange. 



Rasplierry Pudding, No. 1.— Beat the yolks of two 

 eggs and stir into a capful of sugar and a large tablespoon- 

 ful of butter creamed together. Then add one and one 

 half cupf uls of milk, the whites of two eggs beaten stiff and 

 enough flour for a rather thick cake batter, with a heaping 

 teaspoonf ul of baking-powder. Lastly mix in a pint of fresh 

 raspberries. Bake and eat with berry or any other liquid 

 sauce, or with custard. 



Raspberry Pudding',N'o.3.— Boil one pint of milk and 

 into it stir two large tablespoouf uls of whe it flour which 

 have been made smooth with a little cold milk. Add two 

 eggs beaten with half a cupful of sugar. Pour a large cup- 

 ful of stewed raspberries or raspberry jam over the bottom 

 of a pudding-dish, pour over the custard and bake. The 

 same pudding may be baked in pudding-cups. First turn 

 in a spoonful of berries, then two-thirds fill the cup with 

 custard. Set the cups in a dripping-pan, pour boiling water 

 to half till it and steam in the oven half an hour. 



Raspberry Pudding, No. 3.— Boil a pint of rich new 

 milk or milk and cream, a,nd thicken it with four tablespoon- 

 fuls of flour (which is always far nicer than corn-starch for 

 thickening), made smooth ina cupful and a half o raspberry 

 juice. Boil till it thickens, stirring constantly. Then stir 

 in one cupful of sugar and serve cold in glasses with 

 whipped cream. Any other fruit juice may be substituted 

 for that of raspberry. 



Raspberry Pie.— Bake in two crusts a large half pint of 

 well- sweetened berries with a fourth o' a cupful of water 

 mixed with one teaspoonf ul of flavoring. 



Raspberry Short-cake.— Rub three tablespoonfuls of 

 butter or lard into a quart of flour, sifted with three tea- 

 spoonfuls of baking-powder, until it is fine, tlien add milk 



