Put half a pint of milk and half a pint of juice from any kind of canned fruit into a saucepan with two heaped tablespoonfuls of powdered sugar, and place it over the fire until boiling; then move it to the side and stir in quickly the well-beaten yolks of four eggs. Butter a pie-dish and put in one heaped breakfast cupful of the canned fruit. Beat the whites of the four eggs to a stiff froth, stir them lightly in with the custard and pour it over the fruit. Bake in a brisk oven for half an hour.

Fruit Pudding With Rum Sauce

Take a quart pudding-mould four inches high, butter and line it with half a pound of paste. Put four ounces of stoned cherries into a dish with three ounces each of stoned plums and apricots, sift over a quarter of a pound of powdered sugar, mix well and turn it into the mould. Pour half a pint of water into a saucepan, add six ounces of granulated sugar, place it on the stove and boil it for five minutes; then fill up the mould with this syrup and bake it in a very hot oven for thirty minutes. Turn it out, pour over rum sauce, and serve.