Physical culture cook book

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 creamy sauce. 21. Cherry Pudding (Baked). — One pint milk, one pint flour, half cup sugar, one egg, two teaspoonfuls 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 t'easpoonful 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. 24. Raisin or Berry Puff. — Mix thoroughly (by several siftings) one pint of flour, one-half level teaspoonful of salt and two teaspoonfuls of baking powder; stir in one scant half pint of milk and one cupful of seeded raisins or berries. (It is easier to put the raisins in the flour before adding milk.) Steam for fifty minutes in cups. Serve with foamy sauce. 25. Huckleberry Pudding (Good). — Make a batter of one-half pint sweet milk, one pint flour, three pints berries, two teaspoonfuls baking powder, two eggs, a little salt. Boil four hours and serve with hard sauce. 26. Fruit Pudding. — Mix one pint of flour into a rather thin batter, with rich cream ; add salt to taste, add one gill of melted butter. Beat six eggs separately, very light ; stir these in thoroughly and then add one quart of very nice, ripe berries. Pour into a well-buttered pan, and bake. Eat with hard sauce. 27. Strawberry Shortcake. — Make a rich biscuit dough (see Biscuits), and bake in dripping or round pan fifteen minutes. When done, split open, butter, spread each half with berries, and sprinkle with sugar. Peach, orange, apple or rhubarb may be used instead of berries.