The universal cookery book

Chocolate Pudding. Add one ounce of grated chocolate to a quart of milk, boil thoroughly, flavor with vanilla ; set aside to cool, then stir in the yolks of six eggs well beaten ; bake in a buttered pudding-dish until it stiffens like custard. Beat the whites of six eggs, with a tablespoonful of powdered sugar, to a stiff froth ; spread over the top of the pudding ; return to the oven, and brown quickly. — Puddings and Dainty Desserts : Thomas J. Murrey. White , Stokes, & Allen, Pubs. Strawberry Shortcake. One cup of powdered sugar, one tablespoonful of butter, three eggs, one rounded cup of prepared flour, two tablespoonfuls of cream, one generous quart of berries. Rub the butter and sugar to a cream, whip in the beaten yolks, the milk, the whites, at last the flour. Bake in three jelly-cake tins, and let the cakes [illustration: COMPOTE OF GOOSEBERRIES] get cold. Cut the berries into halves, and lay between them, sprinkling the strata with sugar. Sift sugar on the topmost layer. Slice, and eat with cream. — Marion Harland. The Post , Washington, D. C. Doubtless God might have made a better berry than the strawberry, but, doubtless, God never did. — Dr. Boteler. We may well celebrate it with festivals and music. It has that indescribable quality of all first things, — that shy, uncloying, provoking, barbed sweetness. It is eager and sanguine as youth. It is born of the copious dews, the fragrant nights, the tender skies, the plentiful rains of the early season. The singing of birds is in it, and the health and frolic of lusty nature. It is the product of liquid May, touched by the June sun. — Locusts and Wild Honey: John Burroughs. Houghton , Mifflin, <S° Co., Pubs. {By per.) Compdte of Gooseberries. Choose a quart of large, sound, ripe, green gooseberries (cost ten cents), remove the stems and tops, throw them into boiling water for two minutes ; drain them, let them lie three minutes in cold water containing a tablespoonful of vinegar to restore their color, and then drain them quite dry. Meantime make a thick sirup by boiling one pound of sugar (cost twelve cents) with one pint of water. As soon as the sirup has boiled about ten minutes, put in the gooseberries, and boil them gently until just tender, — about ten minutes. Then pour both fruit and sirup into an earthen or glass chsh, cool, and use. The dish will cost less than twenty-five cents. — Twentyfive-Cent Dinners : Miss Juliet Corson . O. Judd Co., Pubs. (By per.) Blackberry Flummery. “Stew blackberries, moderately sweetened with sugar, until soft ; mix a thickening of flour and water, HUCKLEBERRY PUDDING. and stir into the berries. Continue stirring while it boils, until the whole becomes incorporated into a mass just sufficiently thick to pour into moulds; when cold turn out for dessert. To be eaten with milk or cream and sugar.” Black as Beauty’s tresses, Sweet as Love’s caresses, Darlings of the people, beloved of high and low; Dear to age and childhood, Gleaming in the wildwood, Peeping to the sunshine in every green hedgerow ; Berries of the bramble, How I love to ramble Through the shady valleys, and pluck you as I go 1 Blackberries : Charles Mackay. Huckleberry Pudding.