Evening Republican, Volume 14, Number 219, Rensselaer, Jasper County, 14 September 1910 — FOR NURSERY TABLE [ARTICLE]

FOR NURSERY TABLE

DESBERTB THAT WILL PLEASE THE LITTLE ONES. 0 V Peech Batter Pudding Is One of the Beet—Blackberry and Rhubarb Delicacies—Cakes of Currants and Blueberries. Peach Batter Pudding.—Peel 12 ripe peaches, but do not stone them. Set the fruit in a buttered pudding dish, strew sugar plentifully over them, and then cover with a batter made of these ingredients: Five beaten eggs, one tablespoon of melted butter, ten tablespoons of prepared flour and a light pinch of salt. Bake a nice brown in medium hot oven. Baked Blackberry Pudding.—One quart of blackberries, three tablespoons of melted butter, one cup of milk, one and a half cups of prepared flour sifted twice with the salt, three eggs beaten lightly, yolks and whites separately. Put the milk in the beaten yolks, then the butter and then the prepared flour, alternating this with a littie of the stiffened whites. Put the batter in a wide pudding dish, well greased, and pour on the blackberries, dredged with a little flour, and as sweet as liked with sugar. Cover the dish and bake an hour in a hot oven. Uncover and let It brown. Serve the pudding in the dish with a hard sauce. Rhubarb Pudding.—Butter a baking dish and cbver the bottom an inch deep with fine crumbs. Sprinkle this with bits of butter and lay upon It raw rhubarb that has been cut in thin pieces an inch long. Scatter over this a dozen large raisins, seeded and halved, and two tablespoons of sugar. Fill the dish in this way with alternate layers of rhubarb and buttered and sugared crumbs, and have the last for the top crust, strewn with a teaspoon of grated orange peel. Bake covered for an hour in a moderate oven, then uncover and brown. Serve with thin butter and sugar sauce. Currant Shortcake.—Make a light biscuit dough; roll out half an Inch thick and bake in a pie plate. While hot run a knife lightly around one side, tear It open and put between a pint of currants that have been mashed and sweetened beforehand. Wash the top of the shortcake with white of egg, sift powdered sugar over it and serve at once. Blueberry Tea Cake. —Three cups of blueberries, two tablespoons of butter, one cup of sugar, one cup of milk and two cups of flour sifted twice with two full teaspoons of baking powder. Cream the butter and sugar together, add the eggs, then the milk and flour. Dredge the berries with flour, stir in lightly and bake in a greased biscuit tin. Split, butter and eat while warm.