16. Fruit Puff Pudding

Mix well one pint flour, one and one-half teaspoonfuls baking powder and a little salt. Make into a soft batter with milk. Put into well greased cups a spoonful of batter, then one of strawberries, or any fruit preferred, then another of batter. Steam twenty minutes. Serve with liquid sauce.

17. Steamed Berry Pudding

One cup of sugar, two eggs, one and one-half teaspoonfuls of baking powder, two cups of flour, one cup of sweet milk, two cups of berries. Steam about two hours.

18. Raspberry Or Huckleberry Pudding

Two cups raspberries - red or black - three cups flour, two eggs, two cups milk, one table-spoonful butter, two teaspoonfuls baking powder, saltspoonful salt. Beat the eggs very light, and mix with the butter, melted, and the milk. Stir into this the flour sifted with the salt and baking powder, taking care that the batter does not lump. Dredge the berries with flour, add them to the pudding, and boil this in a plain pudding mold, set in a pot of boiling water for three hours. Take care that the water does not come over the top of the mold. Serve with hard sauce.

19. Blackberry Pudding

Stew blackberries and sweeten to taste. Butter some slices of stale bread with crusts cuts off". Then put a layer of the buttered bread in the bottom of serving dish and pour over it hot stewed fruit. Repeat until dish is full or fruit used. To be eaten cold with cream.

20. Batter Pudding

Beat two eggs, add one cupful of milk, three and a half cupfuls of sifted flour, three tablespoonfuls of melted butter, one-half of a teaspoonful of salt, one tablespoonful of sugar, two teaspoonfuls of baking powder and one scant cupful of canned cherries or any small fruit. Turn this into a well-greased mold, cover and place in a steamer or pot of boiling water for two and a half hours. Serve with it a creamv sauce.

21. Cherry Pudding (Baked)

One pint milk, one pint flour, half cup sugar, one egg, two tea-spoonfuls baking powder, one pint stoned cherries. Rub together butter and sugar; add the beaten yolks of the eggs, the milk, the whipped whites, the flour, and baking powder. Cover the bottom of a pudding dish with the cherries, sprinkle with sugar, pour in the batter, and bake quickly. Eat with a liquid sauce.

22. Cherry Dumplings

Two cups flour, one cup milk, one tablespoonful butter, one teaspoonful baking powder, a little salt. Make a paste of the above; roll it into a sheet quarter of an inch thick, and cut into four-inch squares. Put a spoonful of stoned cherries in the middle of each square, sprinkle with sugar, fold the edges across, and pinch together. Bake to a light brown.

23. Boiled Cherry Pudding

Three eggs, four heaping tablespoonfuls flour, one tablespoonful butter, one pint milk, one pint stoned cherries. Make the flour into a paste with a little milk; add the rest of the milk, the butter (melted), the beaten eggs, a pinch of salt, and the cherries. Turn into a greased mold; cover, set in a pot of boiling water, and boil steadily for two hours, filling up the pot with boiling water, as that around the mold cooks away. Turn out carefully, and serve with hard sauce.