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Corn-Flour Fruit Pudding

Prepare a batter as for corn-flour blancmange, boil it until smooth, and let it get cold. Fill a dish with about two pounds of any kind of good ripe fruit; stew these till soft with sugar, and when cold place the corn-flour in the middle of a dish, and pour the fruit over and round it. Peeled and cored apples or pears may be used for the same purpose.