1 pint milk

3 cups flour

1 tablespoonful melted butter

1 pint fruit

2 teaspoonfuls bakingpowder

1/2 teaspoonful salt

Beat the whites and yolks together until light; add the milk, butter, flour and salt. Beat until smooth and then stir in the baking-powder. If the fruit is stoned cherries, drain them dry before adding to the batter. Apples, peaches, blackberries, raspberries, huckleberries, or such dry fruits as chopped dates, raisins, and currants may be used. Add the fruit, stirring it into the batter. Turn the pudding into a greased pudding-mould or round tin-kettle; cover it and stand on a rack in a pot of boiling water. The water must not cover the mould, nor must it come near the top. Use just enough to create a large volume of steam. Cover the kettle, and boil continuously for three hours. If the water evaporates, replenish with boiling water. Serve this pudding hot, with hard sauce or fairy butter or plain liquid pudding sauce.