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Cherry Pudding

Cherries fresh or preserved 1/4 lb. (1/2 cup) butter 1/4 lb. (1/2 cup) sugar 1/4 lb. (I cup) flour Lemon rind 3 eggs 1/2 pint (I cup) whipped cream Line a buttered earthenware dish thickly with fresh or preserved cherries. Beat the butter and sugar till creamy, then beat in the yolks of the eggs, then add the grated rind of half a lemon, the flour, and the whites of the eggs stiffly beaten.

Cover with a buttered paper and steam steadily for two hours. Serve with whipped and sweetened cream.