FRUIT PUDDING
- 2½ lbs. any kind fresh fruit—gooseberries, currants, peaches, plums, pears, apples, raspberries, cherries, apricots, rhubarb, etc.
- 2 pints (4 cups) milk
- 1 tablespoonful butter
- 1 teaspoonful vanilla extract
- 1 teaspoonful lemon extract
- Pinch salt
- Sugar
- 3 eggs
- 3 heaping tablespoonfuls (3 ozs.) cornstarch
Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, stir into it the mixed cornstarch, add the butter, salt, extracts, and two heaping tablespoonfuls of sugar. Boil for a quarter of an hour, stirring all the time, remove from the fire, and add the eggs well beaten.
Pour the hot mixture over the stewed fruit, then brown in a moderate oven. This makes a delicious covering.