MISCELLAKEOUS. ISsS 



cupful of seeded and chopped raisins and the same quanti- 

 ty of Zante currants. Season with nutmeg. Steain three 

 hours. Serve with any favorite liquid sauoe. 



Fruit Putltlliig, No. 3.— Into one quart of scalded 

 milli stir two rounded tablespoonfuls of Indian meal, two 

 tabJespoonfuls of flour, one tabfespoonful of butter and 

 two-thirds of a cupful of molasses. Let it thicken, stirring 

 all the wliile to prevent burning. Pour it into a buttered 

 pudding-dii>h and stir in a large cupful of seeded raisins 

 and a teaspoonful of ginger. Set in a moderatd oven and 

 occasionally stir up from the bottom. At the end of half 

 an hour stir in a teacupful of cold milli, oi more if it 

 seems needed. Bake, without stirring, half an hour longer. 



Fruit Pudding, No. 4.— Soak one cap of stale bread- 

 crumbs in one pint cf hot milk; add one tablespoonful of 

 butter, one cupful of sugar, onesaltspoonfulof salt, and one 

 saltsj)0onful of spice. When cool, add throe eggs, well 

 beaten. Add two cups of fruit, eitiier chopped apples, rai- 

 sins, currants, canned peaches, or. apricots, - one, or a mixt- 

 ure of two or more varieliee. When Using canned fruit 

 drain it from the syrup, and use the latter in making a 

 sauce. Vary the sugar according to the fruit. Turn into a 

 buttered pudding- mould and steam two hours. 



Fruit Minute Pudding, No. 5.— Measure out one 

 quart of rich new milk, reserving half a pint in order to 

 wet five large rounded tablespoonfuls of sifted flour. Hea,t 

 the larger portion of the milk, together with one even cup- 

 ful of sugar, to a boil in a iarina kettle, and turn the hot 

 mixture gradually over the cold milk and flour, stirring all 

 the while to prevent lumps. Return it to the kettle and 

 cook it till it thickens, which will be about ten minutes 

 after it begins to boil. Take it off the snove and beat while 

 it is cooling. When half cold add sliced bananas, or whole 

 strawberries, whortleberries, raspberries, blackbfrries, 

 sliced apricots or peaches. Serve ice cold. The amount 

 of fruit will be determined by the taste of the maker. 



A delicious variety of the same pudding may be made by 



