Make up your dough as directed under Pie, excepting omit baking powder, and use 1/2 pound of mixed butter and lard to 2 pints flour. Mix with coldest spring water, and have your hands cold. After putting under crust in greased pan, pour in scant 3 pints of fruit, which may be either fresh, canned, or evaporated (soaked as explained under Dried Fruits), leaving out the free juice. Cover with upper crust, bake brown, and serve with milk or pudding sauce.
Puddings are either baked in an oven or reflector, or boiled in a cloth bag. Baked puddings are quickest and easiest to manage. A few examples of simple puddings are given below. They may be varied indefinitely, according to materials available. Deep tin pudding pans are convenient to bake in. Snow may be substituted for eggs (see page 111).