The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1915-07-03
SOME ENGLISH
FRUIT PUDDINGS
DupprNos serve to vars the dcs-

OF dtnheft Mhicn may uccount tof
the numerous nice recipes coming
from England. Many Of them call
for fresh fruit, and this is the season
when II Is plentiful.
Baked Apple Puddlne-pnrc. quar-
ter n core four good. tart apples
and arrange them In a weil-buttercd
baking dish. Make q smooth batter
of a pint OF milk. three tablespoons
OF nour. three beaten eggs, three
quarters OF a cup OF sugar. pinch Of
salt and n grating of nutmeg; pour the
mixture over the apples ana sprinkle
over the top two tablespoons OF very
finely chopped snct; or, " preferred,
little Jumps OF butter may ~ used
amounting 10 about a heaping table,
spoon.
Apricot Puddlng-Heat one pint OF
milk and pour Il over three-quafters
81 n pint of bread crumbs. when cool,
aud three ounces Of sugar. the yolks
OF four eggs and two teaspoonsfui Of
vanilla navoriag. Halve i2' apricots.
scald them a few minutes and break
them a little with "a fork. Take "a few
of the kernels. crack and hlnnch tho
inside nuts. chop ana add them with
the drained fruit to the pudding mix
ture; turn into wcli-buttered pudding
dish. ornament with a nuted pie-crust
edge and bake.
blackberry Pudding-Wash thor
oughly two boxes OF blackherries. al
lowing them t. remain In the water
ave or ten minutes. then place them
In r. porcelain-llned double boiler. al
lowing n pint OF sugar to "A pint uf
fruit. Simmer gently until the fruit
Dr. done; line n shallow pudding dish
with goo paste and bake Il; when
the paste Is cold, OIL with the fruit
and ornament the top with "a few
large leaves that have been cut out OF
pastry and baked for the purpos7.
Orange Batter Pudding-Make a
batter OF a pint of milk. one and a
half ounces of sugar. four bea en- eggs
ana three tahlospoonsful Of -four. turn
into "a wcll-huttered pudding basin,
tie down with "a cloth or uSo a tight
cover and boil in a kettle Of water for
one hour. when done turn out on 60
90 pudding dish and spread quickly
with q small jar OF ornng marina
laue. Send 90 the table with "a turccn
Of hard sauce Favored with lemon.
Individual Bread Puddings-Briag
one pint Of milk TO the boiling point,
then pour b owe a cup OF bread
crumbs and let stand FOR about half
m hour. Add four beaten eggs. twn
ou1ces of butter. half a cup OF sugar,
% pinch OF salt. two teaspoons Of yan-
MA and a half cup Of large seeded
ralsins. Nix well and nll buttered
custard cups a little more than half
full. BHgc 20 a moderate oven
twenty minutes or so and serve with
a fresh fruit sauce, or any good pud-
ding
Canary Pudding-Mct n lump of
butter whose weight equals three
eggs. then stir into 10 "a half cup of
sugar, a finely minced lemon peel and
gradually two tablespoons OF flour.
Keep the MIXTURE well stirred. so that
Do is smooth; then add three beaten
eggs. Blcn dahl together and turn inc
to @ buttercd pudding mold, boil two
hours ana serve with "a lemon hard
sauce or q lemon fruit sauce.
Baked Gooscoerry Pudding-Take
IN tops and tails after washing well,
two baskets OF ~goos.Derries. place
them la "a porcelain lined double BOZ
Ter ard let boil uHtil the Rooscberrios
are oft enough 10 pulp. then beat
them through a coarse sieve ANA To
each pint of pulp add three we'll
beaten eggs. one and "a half of
butter, and a half pint Of bread
crumbs and ywoetcn 70 taste. Beat
the mlSturc Wen. pour into "a Duttercd
puddlnr dish, nd bake about forty
minutes. Make "a good meringuc and
spread ON M" top after the pudding
has cooled 10 bit and Nightly brown IL
ir the oven, Make the meriuruc
with plenty of powdered sugar.
Marlborough Puddlng-Line u but
tered baking dish with pie crust, then
spread the inside with any good frult
jam Mis- a quarter uf a pound of
butter with 90 quarter 81 % pound ui
sugar ANA beat with four eggs. Turn
the mixtul, IHiu fu, pudding ana
bake the puJdiue I.r rather moro
than half and huIr and serve.
Boiled Ruisin TudJug-MIx to-
rcthor M pound uf Husr. half a
pound OF stoned rJis.us. p hH.f pound
of iurl, chopped suot. % half sult-
spoon pr salt and when thoroughly
blended, moi.tDu with sufficient sweet
mllk lud make % rather stln paste,
'ur1 Or into % we'll luUrod cloth. drop
into boiling waiter and b,iI four hours.
Drain ana turn CON CO. 90 platter and
serve with e. rich pudding sauce. ur q
good hard sauce.
Baked Coroauut Cuataud-Bogt
three eggs and mis- with ONE ana q
hall piuts ut sweet mills. ada three
tablespoon of freshly grated Cocoa
nut, n half cu,i OF sugar, two tea,
spoons of vanilla, f. pinch uf saIt and
t grating OF uutm,r. Hukc until the
.ustard is set, remove from the oven,
cool, thea chill und serve with whip
p'u cream or with o. fresh straw
berry sauce
Afnfn 80 hLHa CfN- - No.