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Strawberry Pudding

Beat together to a cream two tablespoons of butter, a half cup of sugar and one egg. Then add quarter of a cup of milk, a scant cup of lightly sifted flour mixed with two scant teaspoons of baking powder. Bake in small muffintins about twenty minutes, and when done remove the centers, fill with crushed sweetened strawberries, and put whole berries on top. Dust with powdered sugar and serve with rich, sweet cream. CUSTARD SOUFFLÉ-Two tablespoons each of butter, flour and sugar, one cup of milk and four eggs. Scald the milk in a double boiler. Stir flour and butter together, add the boiling milk gradually and cook five minutes, stirring constantly. Beat the sugar and yolks of eggs together, add to the mixture and set away to cool. When cool add the stiffly beaten whites of the eggs, pour into a buttered pudding-dish and bake for thirty minutes. Serve at once. Fresh or preserved fruit may be placed in a layer at the bottom of the dish and the custard soufflé poured over. Peaches or apricots are adapted to this use.

FRUIT SOUFFLÉ-Any kind of fruit, either fresh or preserved may be used. When canned fruit is used, drain from syrup before proceeding further. Rub one cup of fruit pulp through a sieve, sweeten if necessary and heat. Add the stiffly beaten whites of three eggs and a few grains of salt to the hot fruit pulp, and beat thoroughly. Turn into a buttered baking-dish, set in a pan of hot water and bake until firm.

PRUNE SOUFFLÉ-Soak eighteen large prunes over night and stew in the same water until tender. Remove stones and mash to a smooth pulp. Mix the whites of six eggs with six tablespoons of powered sugar. Beat the mashed prunes into this, turn into a buttered pudding-dish and bake for twenty minutes. Serve at once with plain or whipped cream.