Miss Parloa's kitchen companion

The materials needed are : two cupfuls and a half of flour, one cupful of milk, half a cupful of sugar, two table-spoonfuls of butter, two heaping teaspoonfuls of baking-powder, the whites of three eggs, and one quart of berries, — blueberries or blackberries. Rub the butter and sugar together. Beat the whites of the eggs to a stiff froth. Mix the flour and bakingpowder. Add the milk to the sugar and butter; then stir in the flour, and add the beaten whites ; finally add the berries. Pour into a buttered pudding-dish that will hold nearly three quarts. Bake in a moderate oven for three-quarters of an hour, and serve with a hot sauce. By some people the addition of a little nutmeg may be considered as an improvement. * Batter Berry Pudding. This is not so rich a pudding as that just described, but it is very nice. It is made of a pint of milk, one pint and a half of flour, a quart of berries, four eggs, half a teaspoonful of salt, and about a quarter of a nutmeg, grated. Beat the whites of the eggs to a stiff froth ; then add the yolks, and beat for a minute longer. Add the milk to this mixture, and gradually pour the liquid upon the flour. Add the salt and nutmeg, and beat vigorously. Add the berries, and after pouring the batter into a buttered pudding-dish, bake for an hour in a moderate oven. This pudding must be served as soon as it is taken from the oven. A rich sauce should be provided with it. * Steamed Black Pudding. Boil together slowly for fifteen minutes a quart of blueberries, a pint of water, and half a pint of sugar. Meanwhile cut a small loaf of baker's bread in thin slices, and butter these lightly. Put a layer of the bread into a deep pudding-dish, and cover it with some of the hot berries ; and continue making layers until all the materials have been used. The last layer should be of berries. Steam for one hour and a half, and serve with hot sauce. Blackberries may be substituted for blueberries. * Medford Berry Pudding. Use one quart of blueberries, one cupful of molasses, two of flour, one teaspoonful of soda, two table-spoonfuls of water, and half a teaspoonful of salt. Dissolve the soda in the water, and stir this liquid and the salt into the molasses. Mix the flour and berries, and stir into the molasses. Turn the mixture into a buttered tin pudding-mould, and steam for three hours and a half. Serve with a cold sauce or any hot liquid sauce. Any kind of berries may be used with this pudding, and when berries are not in season, two quarts of apples, pared, and chopped fine, may be substituted. * Baked Apple Pudding. Put into a chopping-tray a quart of flour, a cupful of butter, a teaspoonful of salt, and a table-spoonful of sugar, and chop lightly, in a cool place. When the butter and flour have become well mixed, add a little more than half a cupful of ice-water. Mix the ingredients lightly, and place in the ice-chest until the time for completing the work. The paste may be used at once, but will be better if first chilled. The hands' must not touch it during the making, and care must be taken to prevent the butter and flour from becoming warm or sticky during the chopping.