Peach Batter Pudding.
1 quart of milk.
2 cups of prepared flour, or enough for soft batter.
4 beaten eggs.
1 tablespoonful of butter, slightly warmed.
1 saltspoonful of salt.
1 can of peaches, drained.
Lay the drained peaches in a buttered bake-dish. Salt the flour, and sift into a pan. Beat eggs and butter together, stir in the milk, and pour, by degrees, into a hole in the middle of the flour, until you have a smooth batter. Pour upon the peaches, and bake in a brisk oven. Add a glass of brandy to the peach syrup; sweeten to taste; stir in two tablespoonfuls of butter, and set in boiling water until the butter is melted. Serve the pudding in the bake-dish and eat with this sauce.
Second Week. Wednesday.
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Eel Soup.
Boiled Chicken. Potatoes à la Crème.
Egg Sauce. Rice Croquettes.
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Steamed Corn-Meal Pudding.
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