er's bread or light home-made--cut in thin
slices and spread with butter. Add a very little water and a little
sugar to one quart or more of huckleberries and blackberries, or the
former alone. Stew a few minutes until juicy; put a layer of buttered
bread in your buttered pudding-dish, then a layer of stewed berries
while hot and so on until full; lastly, a covering of stewed berries.
It may be improved with a rather soft frosting over the top. To be
eaten cold with thick cream and sugar.

APPLE TAPIOCA PUDDING.

Put one teacupful of tapioca and one teaspoonful of salt into one pint
and a half of water, and let it stand several hours where it will be
quite warm, but not cook; peel six tart apples, take out the cores,
fill them with sugar, in which is grated a little nutmeg and lemon
peel, and put them in a pudding-dish; over these pour the tapioca,
first mixing with it one teaspoonful of melted butter and a cupful of
cold milk, and half a cupful of sugar; bake one hour; eat with sauce.

When fresh fruits are in season, this pudding is exceedingly nice,
with damsons, plums, red currants, gooseberries or apples; when made
with these, the pudding must be thickly sprinkled over with sifted
sugar.

Canned or fresh peaches may be used in place of apples in the same
manner, moistening the tapioca with the juice of the canned peaches in
place of the cold milk. Very nice when quite cool to serve with sugar
and cream.

APPLE AND BROWN-BREAD PUDDING.

Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix;
add two-thirds of a cupful of finely-chopped suet, a cupful of
raisins, one egg, a tablespoonful of flour, half a teaspoonful of
salt. Mix with half a pint of milk, and boil in buttered molds about
two hours. Serve with sauce flavored with lemon.

APPLE-PUFF PUDDING.

Put half a pound of flour into a basin, sprinkle in a little salt,
stir in gradually a pint of milk; when quite smooth add three eggs;
butter a pie-dish, pour in the batter; take three-quarters of a pound
of apples, seed and cut in slices, and put in the batter; place bits
of butter over the top; bake three-quarters of an hour; when done,
sprinkle sugar over the top and serve hot.

PLAIN BREAD PUDDING, BAKED.

Break up about a pint of stale bread after cutting off the crust, pour
over it a quart of boiling milk; add to this a piece of butter the
size of a small egg; cover the dish tight and let it stand until cool;
then with a s