388 DUMPLINGS AND PUDDINGS.
then another layer of bread crumbs and of fruit; and so on until the dish is full, the top layer being crumbs. Make a custard as for pies, add a pint of milk and mix. Pour it over the top of the pudding and bake until the fruit is cooked.
Stale cake, crumbed fine, in place of bread, is an improvement.
COLD BERRY PUDDING.
TAKE rather stale bread baker's bread or light home-madecut in thin slices and spread with butter. Add a very little water and a little sugar to one quart or more of huckleberries and blackberries, or the former alone. Stew a few minutes until juicy ; put a layer of but- tered bread in your buttered pudding-dish, then a layer of stewed ber- ries while hot and so on until full ; lastly, a covering of stewed berries. It may be improved with a rather soft frosting over the top. To be eaten cold with thick cream and sugar.
APPLE TAPIOCA PUDDING.
PUT one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hours where it will be quite warm, but not cook ; peel six tart apples, take out the cores, fill them with sugar, in which is grated a little nutmeg and lemon peel, and put them in a pudding-dish; over these pour the tapioca, first mixing with it one teaspoonful of melted butter and a cupful of cold milk, and half a cupful of sugar ; bake one hour ; eat with sauce.
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.
Canned or fresh peaches may be used in place of apples in the same manner, moistening the tapioca with the juice of the canned peaches in place of the cold milk. Very nice when quite cool to serve with sugar and cream.
APPLE AND BROWN-BREAD PUDDING.
TAKE a pint of brown bread crumbs, a pint bowl of chopped apples, mix ; add two-thirds of a cupful of finely-chopped suet, a cupful of rais- ins, one egg, a tablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk, and boil in buttered molds about two hours. Serve with sauce flavored with lemon.
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