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Dried or Fresh Fruit

- INGREDIENTS for a large pudding.-1 pint of milk, 4 tablespoonfuls of flour, 3 eggs, 2 oz. of finelyshredded suet, 1/4 lb. of currants, a pinch of salt. AVERAGE COST, with dried fruit, 10d.

Mix the milk, flour and eggs to a smooth batter; add a little salt, the suet and the currants, which should be well washed, picked and dried; put the mixture into a buttered pie-dish, and bake in a moderate oven for 1 hour. When fresh fruits are in season, this pudding is exceedingly nice with damsons, plums, red currants, gooseberries or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Boiled batter pudding, with fruit, is made in the same manner, by putting the fruit into a buttered basin, and filling it up with batter made in the above proportion, but omitting the suet. It must be sent quickly to table and covered plentifully with sifted sugar.

TIME.-Baked batter pudding, with fruit, 14 to 1½ hour; boiled ditto, 1½ to 1 hour, allowing that both are made in the above proportion of batter. Smaller puddings will be done enough in 3/4 or 1 hour.

SEASONABLE at any time, with dried fruits.