king powder, 2
tablespoonfuls sugar, 1/2 teaspoonful salt, 2 eggs and 1 cup milk or
water; sift flour, sugar, salt and powder into a bowl and mix them
with the finely chopped suet; make a hole in center, put in the
yolks of the 2 eggs, gradually add the milk and mix the whole into a
smooth batter; lastly add the whites of the eggs, beaten to a stiff
froth; put a can of preserved cherries in a colander or sieve, drain
off all the liquor and stir 1 cup of the cherries into the batter;
butter well with butter or lard a pudding form and dust it with
finely sifted bread crumbs; fill in the mixture, put on the cover
and tie it tightly with a string; place the form in a large saucepan
of boiling water (the form should not be immersed in the water more
than half its depth), cover the saucepan with a deep dish or pan, so
that no steam can escape, and boil 2 hours; according as the water
boils away add more boiling water; when done turn the pudding onto a
round plate and serve with the following sauce:--Put 1 tablespoonful
cornstarch in a saucepan and mix it with a little cold water; add 1
cup boiling water, stirring constantly, and let it boil for 2
minutes; then remove it from fire, add 1 cup cherry syrup, 1
teaspoonful vanilla, a little more sugar, 1 glass sherry wine and
lastly 2 tablespoonfuls preserved cherries. 1 tablespoonful lard or
butter may be used instead of suet. This pudding can be made of all
kinds of preserved fruit; sufficient for a family of 6 persons.

322. +Cherry Batter Pudding.+-- Stir 1/2 cup butter with 3
tablespoonfuls sugar to a cream, add by degrees 4 eggs and
alternately 4 cups Hecker's prepared flour and 2 cups milk; then add
1 quart cherries; butter a pudding form, sprinkle with bread crumbs,
put in the mixture, cover the form, set in a kettle of boiling
water, so that the form is half immersed, and boil 2 hours; serve
with cherry, hard or wine sauce; or stir one cup pitted cherries
into the hard sauce. NOTE.--If fresh cherries are not available the
California canned cherries may be used, and will be found excellent.
If canned fruit is used drain off the juice and only put the
cherries into the batter, using the liquor either for the sauce or
to make a form of jelly (see Jelly). California preserved peaches
and apricots also make very fine puddings. The above recipe is
sufficient for 12 persons.

323. +Plain Suet Pudding.+-- 1/2 pound finely chopped suet, 4 cups
sifted flour mixed with 3 teaspoon