the sugar, and boil gently for 15 minutes; line a tartlet-pan with
paste, bake it, and, when the paste is cold, fill with the barberries,
and ornament the tart with a few baked leaves of paste, cut out, as
shown in the engraving.

_Time_.--1/4 hour to bake the tart.

_Average cost_, 4d. per pint.

_Seasonable_ in autumn.

[Illustration: BARBERRY.]

BARBERRIES (_Berberris vulgaris_.)--A fruit of such great
acidity, that even birds refuse to eat it. In this respect, it
nearly approaches the tamarind. When boiled with sugar, it makes
a very agreeable preserve or jelly, according to the different
modes of preparing it. Barberries are also used as a dry
sweetmeat, and in sugarplums or comfits; are pickled with
vinegar, and are used for various culinary purposes. They are
well calculated to allay heat and thirst in persons afflicted
with fevers. The berries, arranged on bunches of nice curled
parsley, make an exceedingly pretty garnish for supper-dishes,
particularly for white meats, like boiled fowl a la Bechamel,
the three colours, scarlet, green, and white, contrasting so
well, and producing a very good effect.

BAKED BATTER PUDDING.

1246. INGREDIENTS.--1-1/4 pint of milk, 4 tablespoonfuls of flour, 2 oz.
of butter, 4 eggs, a little salt.

_Mode_.--Mix the flour with a small quantity of cold milk; make the
remainder hot, and pour it on to the flour, keeping the mixture well
stirred; add the butter, eggs, and salt; beat the whole well, and put
the pudding into a buttered pie-dish; bake for 3/4 hour, and serve with
sweet sauce, wine sauce, or stewed fruit. Baked in small cups, this
makes very pretty little puddings, and should be eaten with the same
accompaniments as above.

_Time_.--3/4 hour. _Average cost_, 9d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

BAKED BATTER PUDDING, with Dried or Fresh Fruit.

1247. INGREDIENTS.--1-1/4 pint of milk, 4 tablespoonfuls of flour, 3
eggs, 2 oz. of finely-shredded suet, 1/4 lb. of currants, a pinch of
salt.

_Mode_.--Mix the milk, flour, and eggs to a smooth batter; add a little
salt, the suet, and the currants, which should be well washed, picked,
and dried; put the mixture into a buttered pie-dish, and bake in a
moderate oven for 1-1/4 hour. When fresh fruits are in season, this
pudding is exceedingly nice, with damsons, plums, red currants,
gooseberries, or apples; when made with these, the pud