138 PKUITS ATSTD how TO USE THEM. 



baked, turn it bottom side upon a large platter, and serva 

 with sweetened cream. 



FrultPudcling.—(Qaeen of Puddings ) Soak one pint 

 of stale bread-crumbs in one quart of richnew milk for half 

 an hour, then stir in one cup of sugar and the yolks of three 

 eggs beaten together. Mix in one heaping teaspoonful 

 of butter and beat all together thoroughly. At the last add 

 the juice and grated yellow peel of one lemDn. Bike half 

 an hour in a moderate oven. Beat the whites of three 

 eggs light with as many tablespoonfuls of powdered sugar. 

 Draw the pudding to the msuth of the oven and spread 

 over it a layer of jam, jelly, marmalade or fresh fruit 

 mashed and sweetened, ">,nd over that spread the meringue. 

 Let it brown in the oven a few minutes with the door open, 

 and serve warm or cold. 



Jam Turn-overs. — Roll paste four inches long and 

 nearly three in breadth— it should be an eighth of an inch 

 thick — and on each lay a spoonful of jam marmalade or an y 

 kind of stewed fruit drained of its juices. Turn the edges 

 over and press them lightly together, wetting them, very 

 slightly, and bake in a moderate oven. Dredge with 

 powdered sugar or cover with soft icing and serve. 



Fruit Manioca Pudding.— tour one quart boiling 

 water over one half cup of manioca,stirring to prevent lump- 

 ing, then mix in three cupfuls of strawberries, raspberries, 

 huckleberries, or sliced peaches, with a scant cupful 

 of sugar. Add one or two well-beaten eggs, and bake slow- 

 ly about an hour. Serve with cream and sugar. A cup- 

 ful of fruit juice may be used in place of the fruit. 



Berry and Rice Padding-.— Soften cold boiled rice 

 in the proportion of two cupfuls of milk to two of rice, 

 stirring till all the lumps are dissolved, add three eggs, well 

 beaten, a teaspoonful of butter, a scant cupful of sugar, 

 and lastly two cupfuls of raspberries, blackberries, pitted 

 cherries or chopped apple. Bake slowly in a buttered pud- 

 ding-dish one hour. 



