m PKUITS AND HOW TO USE THEM. 



PEUIT PUDDINGS. 



Fruit Puddings.— All plain puddings are greatly im- 

 proved by spreading over them, after baking, a thick layer 

 of jam, jelly, or. the pulp of stewed fruit. Cover the top 

 with a meringue made by beating the whites of one, two or 

 three eggs with as many tablespoonfuls of sugar, and then 

 returning to the oven just long enough to brown lightjy. 

 The fruit converts an insipid dish into one whioh recom- 

 mends itself to any palate. Paddings of simple rice or 

 bread are in this way made pleasant to both sight and 

 taste. Frequently th« necessity of rich >«teaming sauces 

 which are both extravagant and unwholesome are thus ob- 

 viated. It is impossible to describe the many changes 

 which may be rung from the apple, cherry, berries of all 

 kinds, peaches, plums, quinces, and cocoanuts, but which 

 any intelligent housekeeper can vary according to wish and 

 time. If jams and jtllies are put up with less sugar than 

 usual, that is a little less than pint and pound, the result will 

 be more agreeable than where the old measure is adhered 

 to. In a dark, dry, cool cellar such fruit will keep equally 

 well, especially if canned. 



Fruit Pudding, No. 1.— Pour one quart of boiling 

 milk over three-quarters of a pound of bread-crumbs add 

 six tablespoonfuls of sugar, one tablespoonful of butter, 

 three eggs, well-beaten, and half a teaspoonlul of extract 

 of vanilla. Put two cups of strawberry, raspberry or peach 

 jam into a mould, pour in the batter and stei.m for two 

 hours. Cover the mould while steaming. It makes a de- 

 licious dessert. 



Fuuit Pudding-, No. 2.— Mix tog<;ther one cup of mo- 

 lasses, one cup of cliopped suet, one of milk and three of 

 flour with two teaspoonful.i of baking-powder, one large 



