MISOiiLLANEOirS. 137 



Over this put a layer of citron, seeded raisins and figs, can- 

 died cherries, bits of marmalade or berry jam, and a few 

 blanched almonds oat in quarters. On this strew another 

 layer of crumbs, and over the whole pour a custard made 

 with two cups of milk, three eggs and three tablespoonf u's 

 of sugar. Cover it and let it soak half an hour, then set in 

 hot water in a large dripping-pan and bake half an hoar. 



Fruit Pudding, No. 10.— Cream two-thiids of a cup- 

 ful of butter and two heaping cupfals of sugar, and stir in 

 four eggs beaten light, yolks and whites together. Mix in 

 three-foarths of a cupful of milk, two teaspooiifuls of lem- 

 on juice, one and one-half cups of flour, two even teaspoon- 

 fuls of baking-powder, one cupful of seeded raisins and 

 half a cupful of currants, both warmed and rolled in flour. 

 Steam three hours. 



Fruit Pudding, No. 11.— To one quart floar, four 

 eggs, one cup of butter, one teaspoonful soda, two tea- 

 spoonfuls cream of tartar, add sweet milk enough to make 

 a stiff batter. Then stir in two cupfuls of seedless raisins 

 or dried cherries, and bake. 



Fruit Pudding, No. 12.— Soak one cup of stale bread- 

 crumbs in one pint of hot milk, add one tablespoonful of 

 butter, one cup of sugar, one saltspoonful of salt, and 

 spice to taste. When cool add three egg3 well beaten. 

 Add two cups of fruit, eicher chopped apples, raisins, cur- 

 rants, canned peaches, or apricots, — one, or a mixture of 

 two or more varieties. 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 but- 

 tered pudding-mould and steam two hours. 



Fruit Pudding, Ko. 13.— Stir two tablespoonfuls 

 thick cream in a pint of buttermilk, add a scant teaspoon- 

 ful soda, a teacupf ul of sug.'ir, and enough sifted flour to 

 make a smooth, light batter. Butter a tin basin and place 

 in it fruit of any kind to the depth of an inch or more; add 

 sugar to taste and pour the batter over it. When it is 



