One quart of berries; three tablespoonfuls of melted butter; one cupful of milk; one and a half cupfuls of prepared flour sifted twice with a heaping tablespoonful of salt; three eggs, beaten light, yolks and whites separately.

Add the milk to the beaten yolks, then the butter, and the prepared flour, alternately with the stiffened whites. Pour the batter into a broad pudding-dish, well greased, and upon it the blackberries dredged with flour and mixed with four tablespoon-fuls of sugar. Put in a handful at a time, stirring very gently into the surface of the batter. Cover and bake half an hour in a hot oven; uncover and leave it for five minutes more. Serve in the dish with hard brandy or wine sauce.