The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1888-08-31

Fruit puddings are dainty and appe-
tizing, writes Eliza Packer IN the Courier
Jopraai, and where housekeepers raise
their own fruit, or can purchase it cheap,
will be found very economical A
variety can always be had in preparing
fruit for buildings, if little attention
is given to the matter. Some Of the fol-
lowing receipts were used by our grand
mothers, while othere are new, but all
will be found excellent:
Apple Pudding quart of chopped
apples, one pint of flour, one pint OF new
milk, and four eggs. Bake and eat
with butter sauce.
Fig Pudding pounds Of figs
crumbs, half pound of sugar, teacupof
melted butter, five well-beaten eggs, and
one grated nutmeg.
Fruit Pudding Take one pint of milk,
FIVE eggs, a tablespoonful OF butter, two
of sugar, and two of flour, slice ripe
apples thin, drop in the butter, boil and
eat with butter sauce.
Apple Pudding-One quart Of stewed
apples strained, one cup Of sugar, whites
piles. sugar and lemon in a dish, cover
with the eggs and brown. Serve with
sauce.
Blackberry or Raspberry Pudding
One pint of sweet milk, six eggs, one
cup Of butter, pint of flour, and ten
teaspoons Of baking power. Mash a
quart OF berries, sweeten and stir in the
batter.
Currant Pudding pound of ripe
currants, pinch of salt, ten tablespoons
full Of sugar, cup Of flour, four eggs, a
tablespoonful of soda, and tablespoon
full of butter. Boil and eat with foam
ing sauce.
Huckleberry Pudding -Three pints of
flour, one pint of sweet milk, one pint of
berries, one teacup of sugar, half tea
cup of butter, a teaspoonful of baking
powder Bake half an hour and serve
warm with sauce.
Cherry Pudding-On teacup of cream,
one of sweet milk, one egg, one tea
spoonful of soda, one teacup Of seeded
cherries and -four to make batter, add
the fruit last. Bake in buttered dish,
and serve with sugar and cream.
Brown Pudding-Scald two teacups
of bread crumbs in teacup of sweet
milk, mix in two cups Of chopped ap-
pies, oneo of sugar, spoonful of melted
butter, and a little cinnamon and nut
meg. Bake very quickly and serve with
rich sauce.
Lemon Pudding-Stir the beaten
yolks Of six eggs, one cup Of sugar, half
cup of water. and two grated lemons
together. Soak six crackers in warm
milk, lay in the bottom of baking dish,
pour the mixture over and bake, cover
the top with meringue, brown and eat
with sauce.
Orange Pudding-Strain through
coarse seive the juice and pulp of eight
oranges, add the Juice and rind OF two
lemons, dissolve one ounce of gelatiue in
n cup of hot water; when cool add the
oranges, with pint Of clarified sugar;
stir and pour in a mold; cool; turn out
and garnish with fresh berries
Peach Pudding -Sift one pint of flour
with a teaspoonful Of baking powder,
rub IN ten teaspoonful of butter, make
soft dough, with sweet milk; spread one
half Of it over the bottom of baking
dish. Slice half a dozen large ripe
peaches, spread over the dough and
cover with dough. Steam until done.
Serve with sauce.
Cottage Fruit Pudding in deep
baking dish layer Of fresh berries. Mix
one cupful of sugar. one tablespoonful Of
butter, one egg, one tescup Of sweet
milk, three teacups of tloyr and =
iiVo.-.---- q, r,Owder. Pour over
the berries and bake until brown, remove
from the oven, turn the top side down,
and serve with sauce