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Boston Thanksgiving Pudding

(Puddings.) - (The Cookery Blue Book)







2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of

butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of

ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the

day before using. Do not put the raisins in until it commences to

thicken, and stir occasionally the first two hours after the raisins are

in. Before serving the next day, set the tin in boiling hot water long

enough before dinner to have it hot. Cold sauce.











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