Peach Batter Pudding.
Open a can of peaches—whole ones, if you have them—and pour into the bottom of a buttered pudding-dish before you make your batter. There should be just syrup enough to half cover the fruit.
For batter, take 1 quart of milk.
- 10 tablespoonfuls of prepared flour.
- 5 eggs, beaten light.
- 1 tablespoonful of melted butter.
- 1 saltspoonful of salt.
Beat the yolks light, add the milk and salt, and pour slowly into a hole made in the middle of the flour. Finally, stir in the whites lightly, but not until you have beaten the batter smooth. Pour over the peaches and bake quickly. You can put it in the oven after the beans are done, setting the latter aside to keep warm. If you have not time to make sauce, eat with butter and sugar. Do not let the pudding stand after drawing from the oven, or it will fall.
Fourth Week. Tuesday.