Three cupfuls of firm strawberries, hulled (N.B., don't wash the berries) ; two cupfuls of milk; three cupfuls of flour; two eggs, whipped light; one tablespoonful of butter; two teaspoon-fuls of Cleveland's Baking Powder sifted with the flour.

Stir the milk and the melted butter into the beaten eggs; add the prepared flour gradually, stirring constantly to prevent lumping, and last of all, the strawberries, well dredged with flour.

Turn the pudding into a greased mould, and steam for three hours, filling up the outer vessel with boiling water as fast as the first supply evaporates. Serve with hard sauce.