Make ingredients for universal crust into stiff batter or soft dough, according to the juiciness of the fruit to be used with it; mix and beat well, let rise; add dried or fresh blueberries (huckleberries), cranberries, raspberries, blackberries, fresh or dried or drained canned, cherries, or any convenient fruit; put into well oiled mold, cover or not and steam 1-1 1/2 hour. Serve with cream and sugar, or with foamy, hard or cocoanut sauce.
Or, make a dough stiff enough to knead, shape into biscuit, fold and press berries in while shaping, lay balls on pie pan, let rise and steam. Or, make into one large loaf, and steam. Figs or dates cut with shears into small pieces may be used and the pudding served with orange or any of the sauces already given.
Make universal crust with only 1/4 cup of oil to the cup of liquid and mix as stiff as bread dough. Put into a well buttered double cheese cloth, let rise, drop into perfectly boiling water and boil 30-40 m. Remove from cloth, split and lay on dessert tray, spread with butter, cover with nice flavored molasses and serve hot. Try it before you condemn it. The crust may be steamed instead of boiled, but it is beautifully light when boiled. Molasses, or maple or brown sugar syrup may be heated with a little butter and served over pudding as sauce.
Bake rather stiff, slightly sweetened universal crust and serve with Annie's Strawberry ("o" of Hard Sauce Variations) or any preferred sauce. Add fine cut, drained stewed prunes to pudding occasionally before baking and serve with a sauce made of the juice.
2 rounded qts. halved or quartered pears 3/4 cup sugar
2 1/2-3 tablespns. flour a trifle of salt 1 1/2 cup water
Sprinkle mixed sugar, flour and salt over pears in pudding dish, pour water over and cover with universal crust. Bake when crust is well risen. 1 1/4 cup of sugar and 1 1/2 tablespn. of lemon juice give character to the filling.
Line pudding dish with pie paste. Fill with pared, whole peaches. Mix sugar, a little butter and flour together; pour boiling water over, stirring. Boil up well, cool, pour over peaches, cover with crust, bake in moderate oven until peaches are soft.
Mix together sugar, flour and butter in the proportion of I tablespoon of flour and 2 of butter to each cup of sugar with a little salt and sprinkle between layers of eighths of apples in pudding dish; cover dish and bake slowly until apples are tender, then uncover for a time. If apples are dry, a few spoonfuls of water may be put in the dish. Bake about I hour in all.
Put a layer of quartered apples, sugar and a trifle of salt in the bottom of a pudding dish, then a sprinkling of dry bread crumbs; continue layers to fill the dish, leave crumbs on top, pour over all water to cook slowly for several hours until apples are a rich red color. Serve with or without cream or other sauce. If preferred the pudding may be baked with less water for a shorter time. Use cracker crumbs instead of bread and you have a different pudding.