Sift two cupfuls of flour with two teaspoonfuls of baking powder and one-half teaspoonful of salt; rub in two rounded tablespoonfuls of butter and moisten with about one cupful of milk to which has been added one beaten egg; put a thin layer of the dough in a buttered dish, cover with one quart of blackberries, then with another layer of the dough; place in a steamer and steam for about forty minutes; serve with hard sauce.
One beaten egg, one-half cupful sugar, one cupful milk. Add two cupfuls flour, two teaspoonfuls baking powder, one teaspoonful salt, sifted together. Put half the butter in greased pudding dish; cover with two cupfuls berries; spread over remaining batter; bake in moderate oven or steam one hour. Serve with lemon sauce.
Half cupful sugar, two level tablespoonfuls flour, one-half teaspoonful salt. Moisten with very little cold water; add two cupfuls boiling water, cook till clear; add juice of one-half lemon or one teaspoonful lemon extract and small piece of butter.
Soak two cupfuls of bread crumbs in two and a half cupfuls of milk, then add three-quarters of a cupful of sugar, two well beaten eggs and a pinch of salt. Then add one cupful of preserved blackberries. Bake in a buttered pudding dish in a slow oven for an hour.