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Peach Pudding

Over a dish of pared, whole peaches sprinkle a cup and a half of sugar and let stand an hour. Drain off the juice and add to it a pint of sweet milk, four well beaten eggs, three-fourths cup of sugar, a tablespoon of butter, melted and rubbed smooth with half a cup of flour, and a little of the milk; add a pinch of salt. Pour over the peaches and bake till brown. This may also be made by first baking the peaches with a pint of water, draining off the juice and using as above.