pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix
with water or sweet milk to form a thick batter. Fill a pan one-half
full of fruit, sweetened with sugar, and pour the mixture over it.
Put pan in a steamer, and steam one hour. To be eaten with sauce.



PEACH PUDDING. MRS. J. H. REED.

Fill a pudding dish with peaches, cooked and sweetened; pour over them
a batter made of one pint of sweet milk, four eggs, one cup of sugar,
one tablespoon of butter, a little salt, one teaspoon of baking
powder, and two cups of flour. Place in oven, and bake until a rich
brown. Serve with cream.



COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.

Use a piece of rennet about the size of a half dollar. Take two
quarts of good sweet milk, and warm it to the heat of new milk;
sweeten to taste; flavor with nutmeg. Soak the rennet in three or
four tablespoons of warm water a few moments; then place it in the
middle of the pan of milk (with a string attached, and laid out over
the edge of the pan, so that it can be removed without breaking the
custard); set in a cool place until solid. Serve with cream. This is
a very delicate dish for invalids.