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Batter Pudding

This is an old-fashioned foundation batter pudding which may be used plain with a fresh or stewed fruit sauce or the fruit cooked with the pudding. The pudding may be baked in a buttered dish for thirty-five minutes or boiled in a close-covered mould in rapidly boiling water for two hours.

To a pint of cold milk allow two eggs, a little salt, and four tablespoons of flour. Sufficient for four people.