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Ground Cherry Pudding

(Vaughan’s Vegetable Cook Book)

Half fill a pudding dish with ripe ground cherries or husk tomatoes, dot

with bits of butter and cover with a soft batter made of one cup milk,

one egg, one tablespoonful butter, two teaspoonfuls baking powder and a

half-saltspoonful of salt. Bake quickly and serve with lemon sauce. This

fruit is so easily raised, so prolific and so delicious, used in various

ways, that I wonder it is not more widely known and used. For pies,

preserves, puddings and dried, to put in cake, it is inferior to none.

It will keep a long time in the husks in a dry place. It will flourish

in the fence corners or any out-of-the-way place, and seems to prefer a

poor soil and neglect.

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