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Cherry Pudding

H. N. Jenks.

A pint of bread crusts or soft crackers, scalded in a quart of boiling milk, piece of butter the size of an egg, one teaspoon of salt. three eggs, one and a-half teacups of sugar if eaten without sauce, and if with sauce a tablespoon of sugar; a pinch of pulverized cinnamon, and a quart of stoned cherries; bake quickly.