MISCELLANEOUS. 139 



them thinly and pile in a broad, shallow serving-dish. Over 

 them pour st<3wed fruit, such as raspberries, huckleberries, 

 or blackberries. Canned fruit is as good as fresh. Fruit of 

 any kind must be sweetened to taste. Cover with an old 

 plate and set for a few moments in a moderate oven, to 

 allow the juice to soak the toast. Serve hot. 



Fruit Pot-Pie. — Butter a deep cooking-dish and put in 

 the botti m a pint of berries or more, fully half that will be 

 used. Make a light biscuit dough and pat it into a round 

 and lay it on the fruit. Pile the remainder of the fruit on 

 thf> dough and sprinkle with sugar. Set the kettle over 

 a slow fire and into one side pour enough boiling water to 

 nearly cover the pie. Cover closely and boil gsntly twenty- 

 flv e minutes. Slide the pudding on a platter and serve with 

 liquid sauce. 



Fruit Cake, No. 1.— Beat three eggs till light, cream 

 one cup of sugar and one of butter, and mix with the eggs; 

 stir in one cup of molasses and one of sweet milk, then four 

 cups of flour and a trifle over (a little more than one quart), 

 then one rounded tablespoonful of baking-powder, a tea- 

 spoonful each of spice, cassia, and cloves, and lastly one half 

 pound of see^Jed raisins, the same quantity of Zante currants 

 and a few thin slices of shredded citron. This will make 

 two good sized loaves. Bake iii a slow oven. 



Fruit CaJte, Wo. 3.— Beat together the yolks of three 

 eggs and the white of one, add one cup of creamed butter 

 with one cup of brown sugar. Stir in one cup of molasses, 

 one teaspoonful each of cloves and cinnamon, three cups 

 of flour and three teaspoonfuls of baking, powder. At the 

 Ipst stir in one pound of seeded raisins warmed and floured, 

 and one pound of shredded citron. Bake two hours in a 

 slow oven. Frost with the two reserved whites beaten with 

 one cupful of powdered sugar and one teaspoonful of corn- 

 starch. 



Fruit and Blanc-Mange.— Boil for a few minutes five 

 rounded tablespoonfuls of dissolved corn-starch in a quart 



