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HUCKLEBERRY PUDDING(Desserts) - (The International Jewish Cook Book)
Sprinkle four tablespoons of flour over one and one-half pints
huckleberries and set aside for half an hour. Soak one pint crumbed
bread in one quart milk; add three tablespoons of sugar, pinch of salt,
and the huckleberries. Put all into a greased pudding dish with flakes
of butter on top. Bake forty-five minutes. Serve with hard sauce.
HUCKLEBERRY PUDDINGTwo eggs and 1 small cup of granulated sugar creamed together. Four
tablespoonfuls of cold water. Add 1 cup of sifted flour containing 1
teaspoonful of baking powder, and 1 cup of huckleberries, pitted
cherries, or raisins and bake. Serve with milk or any sauce liked.
This recipe was given Mary by a friend, who called it her emergency
pudding, as it may be easily and quickly prepared from canned sour
cherries from which liquid has been drained, or any tart fruit, when
fresh fruit is not in season.
BAKED HUCKLEBERRY PUDDINGFrom MRS. CLARA L, MCADOW, of Montana, Lady Manager.
Four cups flour, four spoons baking powder, one-half can cherries,
little salt, stir a stiff batter; steam one and a half hours.
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