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Delicate Pudding

Delicate pudding may have as a basis the strained juice of any variety of fruit on hand.

Take I cupful of such juice, add I cupful of water, a grain of salt and bring quickly to the boiling point. Sweeten to taste, then stir in 2 tablespoonfuls of corn-starch wet with cold water and stir until smoothly thickened and clear. Draw to one side and boil gently for ten minutes, then cut in lightly the stiffly whipped whites of 3 eggs. Cut and mix over the fire for two minutes longer, then pour into a wetted mold with alternate layers of the same fruit, cut or whole, according to size.

Serve very cold with a custard made with I pint of milk, the egg yolks, 2 tablespoonfuls of sugar and a little flavoring which will accord with the fruit used.

A Good All-round Pudding Sift together I pint of whole wheat flour, ½ teaspoonful each of salt and baking-soda and I teaspoonful of mixed ground spices. Add ½ cupful each of finely chopped suet, molasses and sour milk, and from 1/2 to I cupful of mixed fruit of any kind, fresh berries or chopped apples, etc., in the season, currants, citron or other dried or candied fruits in winter; the spice used should always accord with the fruit. Turn into buttered molds-pound baking-powder cans or cups-and steam from one to two hours according to the sized molds used. Serve with a hard or a soft sauce. This simple recipe is capable of many variations.