The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-07-04
Fruit PuddinSs.

Fruit puddings are dainty and appe-
tizine. writes Eliza Packer in the Courier
Jovrnnl, and where housekeepers raise
their own fruit or can purchase it cheap,
will be found very economical. A
varsity can always be had in preparing
fruit for puddings, if a 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-One quart of chopped
apples, one pint of flour, one pint OF new
milk, and four eggs. Bake and eat
with butter sauce.
Fig Pudding-Half pounds of figs
chopped fine, a teacup of grated bread
crumbs, half pound of sugar, teacup of
melted butter, five well-beaten eggs, and
one grated nutmeg.
Fruit Pudding-Take one pint of milk,
five eggs, tablespoonful of butter, two
of sugar, and two of -four, 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
OF six eggs, and one lemon; put the ap-
Piles. sugar and lemon in 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-One pound of ripe
currants, pinch of salt, ten tablespoons
full of sugar, a cup of flour, four eggs, a
tablespoonful of soda, and tablespoon
full of butter. Boil and eat with foam
ing sauce. .r' ..- mr.. .s...
Huckleberry Pudding Three pints Of
-four, one pint of sweet milk, one pint OF
berries, one teacup of sugar, half tea
cup of butter, teaspoonful of baking
powder. Bake half an hour and serve
warm with sauce. '."
Cherry Pudding One 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
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, one of sugar, spoonful of melted
butter, and q 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 suga:, half
q 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. ...s.
Orange Pudding-Strain through a
coarse seive the juice and pulp of eight
oranges, add the juice and rind of two
lemons, dissolve one ounce of gelatine in
a cup of hot water; when cool add the
oranges, with a pint of clarified sugar;
stir and pour in mold; cool; turn out
and garnish with fresh berries.
Peach Pudding-Sift one pint of -four
with 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 dozen large ripe
peaches, spread over the dough and
cover with dough. Steam until done.
Serve with sauce. ..s
Cottage Fruit Pudding-Put in deep
baking dish layer of fresh berries. Mix
one cupful of sugar, one tablespoonful OF
butter, one egg, one teacup OF sweet
milk, three teacups of -four, and two tea
spoonfuls of baking powder. Pour over
the berries and bake until brown, remove
from the oven, turn the top side down,
and serve with sauce.