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Cherry Pudding

Take two eggs; one cup of milk; one and one-half cups of flour; one tablespoon of melted butter; onehalf teaspoon of salt; one teaspoon of baking powder; two pounds of cherries. Beat the eggs light, add to them the milk, the salt and the butter, then the flour and lastly the baking powder. Beat well and turn into a well-oiled baking-tin. Lay the stoned cherries on the top, press them down, sprinkle them rather thickly with granulated sugar and bake in a quick oven for twenty-five minutes. Serve hot with cream sauce. This pudding may be varied by stirring the cherries into the batter and steaming it in a mold for one hour.