Ingredients. - Quarter of a pound of flour. Salt. Half a pint of milk. Two eggs. Quarter of a pound of fruit. Half an ounce of butter. Sugar.

Time required, about forty minutes.

To make a Batter Pudding with fruit in it: 1. Put a quarter of a pound of flour in a basin.

2. Add a quarter of a teaspoonful of salt.

3. Stir in gradually half a pint of milk.

4. When it has become sufficiently liquid, you should beat it with a spoon, instead of stirring it, as that will make it lighter.

5. Break an egg into a cup, and then add it to the batter, beating it up lightly all the time, until it is thoroughly mixed.

6. Then break a second egg into the cup, and add it to the batter, mixing it thoroughly as before.

N. B. - Eggs should always be broken separately into a cup, to see if they are good, before cooking.

N. B. - The more the batter is beaten the lighter it becomes.

7. Take a pint-and-a-half pie-dish and grease it well inside with butter.

8. Pour the batter into the pie-dish.

9. Take a quarter of a pound of damsons (or any other fruit) and wipe them with a cloth, to be sure that they are quite clean.

10. Sprinkle the fruit into the batter, and put two or three bits of butter on the top, to prevent its being dry.

11. Put the pie-dish into the oven (the heat should be 220°) to bake for half an hour.

12. After that time, take the pie-dish out of the oven and sprinkle some sugar over the top.

N. B. - Sugar should, of course, be eaten with the batter pudding.

N. B. - If sugar were added to the batter before it was baked, it would make it heavy.