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Cherry Batter Pudding

An easily made cherry pudding calls for 2 eggs well beaten; to these add I cupful of milk, 1/2 teaspoonful of salt, I tablespoonful of sugar and sufficient sifted flour to make a thick drop batter. Beat well for a moment, add I level teaspoonful of baking-powder and I cupful of stoned cherries. Turn into a well-buttered mold and steam for two hours, serving it with either a hard or soft sauce.