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Fruit Pudding

2½ lbs. any kind fresh fruit-gooseberries, currants, peaches, plums, pears, apples, raspberries, cherries, apricots, rhubarb, etc. 2 pints (4 cups) milk I tablespoonful butter I teaspoonful vanilla extract I teaspoonful lemon extract 3 eggs Pinch salt Sugar 3 heaping tablespoonfuls (3 ozs.) corn-starch Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, stir into it the mixed cornstarch, add the butter, salt, extracts, and two heaping tablespoonfuls of sugar. Boil for a quarter of an hour,