STRAWBERRY BATTER PUDDING
- 1 pint strawberries
- 1 pint (2 cups) milk
- 2 tablespoonfuls melted butter
- 1½ pints (3 cups) flour
- 3 eggs
- 1 teaspoonful baking powder
- ½ teaspoonful salt
- 1 teaspoonful strawberry extract
- Hard sauce
Add the milk gradually to the flour, add the eggs well beaten, salt, baking powder, and butter. Dredge the strawberries with flour, stir them into the batter, add the strawberry extract, and turn into a buttered earthenware dish. Cover and steam for three hours.
Serve with hard sauce.
STRAWBERRY CUSTARDS
- 5 eggs
- ½ lb. (1 cup) ripe strawberries or strawberry jam
- ½ lemon
- 1 teaspoonful strawberry extract
- 4 ozs. (4 heaping tablespoonfuls) sugar
- Few drops red coloring
Remove the green stalks from the strawberries, place the berries in a basin, beat until quite liquid, then add the yolks of the eggs well beaten, sugar, strained lemon juice, and strawberry extract.
Pour the mixture into a fireproof dish, stand it in a saucepan of boiling water, and stir it over the fire till it thickens: it must not boil. Allow to get cold then add the stiffly beaten whites of the eggs, stir lightly till all is well mixed.
Pour into earthenware custard cups, and serve cold decorated with a ripe strawberry on the top of each custard.