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Blueberry Pudding

Beat two eggs light and stir into them one cup of milk and sifted flour enough to make a batter as thick as for pancakes.

Put into the flour three teaspoons of baking powder. Butter a mold and put a layer of batter in the bottom, then a layer of blueberries. Alternate the layers until the mold is three-quarters full, cover it closely, and boil one hour.

Serve with a rich sauce.