Cherry Pudding
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint of flour, one heaping teaspoonful of baking powder, lump of butter the size of a hickory nut, one pinch of salt, wet up with milk to a thick batter as stiff as for gems; add one pint of cherries with the juice strained off; stir the cherries into the batter; steam in stem cake dish; butter cake dish, and steam three-quarters of an hour. When done turn out on plate.
Sauce for same—One cup of cherry juice, one cup of sugar, one cup of water, small lump of butter, one tablespoonful of thickening; when it boils up add two tablespoons of cherry wine and nutmeg to taste. This pudding is enough for twelve persons.