130 FKUITd AND HOW TO USE THEM. 



leaving out the fruit and replacing oae-'.ialf pint of milk 

 by the same quantity of strong coffee. Again, a chocolate 

 pudding may be substituted by using on" square of choc- 

 olate with the quart of milk and cooking it just as for the 

 fruit pudding but minus the Iruir. 



Fruit and Cake Pudding, No. 6.— In a buttered pud- 

 ding-mould put a layer of fine cracker-crumbs or plain 

 cake; if the former moisten these with milk, then a layer 

 of jam and a layer of cake crumbs. Over this strew 

 grated or desiccated cocoanut, and over all stale cake- 

 crumbs. Steam the pudding two hours. Eat with .sweet 

 cream. 



Fruit Pudding, No. 7.— Line a baking-diah with a 

 light puff pasre and over it strew a layer of shredded "pine- 

 apple. Sprinkle with powdered sugar and add a layer of 

 thinly sliced oranges, seeded and sugared. Continue with 

 bananas and repeat the layers of these three fruits till the 

 dish is full. Go\ er with paste and bake to a light brown. 



Fruit Pudding, No. 8.— Cut in slices half a pound of 

 any kind of stale cake, sponge is best, and soalt an hour in 

 warm milk, then beat up lightly adding a large teaspoon- 

 ful of butter if sponge cake is used, one well-beaten egg, 

 yolk and white separate, and a dessertspoonful of sugar. 

 The whole should be slightly thicker than ordinary cake 

 mixture. At the last stir in a large tablespoonful of 

 quince or orange marmalade, or chopped pine-apple, peach, 

 cherries, berries, apricots or plums, and bake in a buttered 

 ' pudding-dish in a moderate oven. If desired a meringue 

 can be poured over the top, made by beating the whites of 

 two eggs and two tablespoonfuls of powdered tsugar to a 

 stiff froth. When the pudding is done cover with the mer- 

 ingue, return to the oven, and brown slightly. In this case 

 use the beaten yolks of the two eggs for the pudding. 



Fruit Pudding, No. 9.— Cover the bottom of a but- 

 tered pudding-dish with crumbs of plain, stale cake mixe 1 

 with cracker-crumbs, and moisten them with a little milk- 



