ir in gradually a little cold milk in which you have rubbed
smooth a heaping tablespoonful of cornstarch; add sugar to suit your
taste, three well-beaten eggs, about a teaspoonful of butter and a
little grated nutmeg. Let this come to a boil, then pour it in a
buttered pudding-dish, first adding a cupful of stewed prunes, with
the stones taken out. Bake for from fifteen to twenty minutes,
according to the state of the oven. Serve with or without sauce. A
little cream improves it if poured over it when placed in saucers.

BLACKBERRY OR WHORTLEBERRY PUDDING.

Three cupfuls of flour, one cupful of molasses, half a cupful of milk,
a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of
soda dissolved in a little of the milk. Stir in a quart of
huckleberries, floured. Boil in a well-buttered mold two hours. Serve
with brandy sauce.

BAKED HUCKLEBERRY PUDDING.

One quart of ripe fresh huckleberries or blueberries, half a
teaspoonful of mace or nutmeg, three eggs, well beaten, separately,
two cupfuls of sugar, one tablespoonful of cold butter, one cupful of
sweet milk, one pint of flour, two teaspoonfuls of baking powder. Roll
the berries well in the flour and add them last of all. Bake half an
hour and serve with sauce. There is no more delicate and delicious
pudding than this.

FRUIT PUDDING.

This pudding is made without cooking and is nice prepared the day
before using.

Stew currants or any small fruits, either fresh or dried, sweeten with
sugar to taste and pour hot over _thin_ slices of bread with the crust
cut off, placed in a suitable dish, first a layer of bread, then the
hot stewed fruit, then bread and fruit, then bread, leaving the fruit
last. Put a plate over the top and, when cool, set it on ice. Serve
with sugar and cream.

This pudding is very fine made with Boston crackers split open and
placed in layers with stewed peaches.

BOILED CURRANT PUDDING.

Five cupfuls of sifted flour in which two teaspoonfuls of baking
powder have been sifted, one-half a cupful of chopped suet, half a
pound of currants, milk, a pinch of salt. Wash the currants, dry them
thoroughly and pick away any stalks or grit; chop the suet finely; mix
all the ingredients together and moisten with sufficient milk to make
the pudding into a stiff batter; tie it up in a floured cloth, put it
into boiling water and boil for three hours and a half. Serve with
jelly sauce made very sweet.

TRANSPARENT PUDDING