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Sugar Beet Pudding

(Vaughan’s Vegetable Cook Book)

The following recipe of Juliet Corson's was traveling the round of the

newspapers a few years ago:--Boil the beets just tender, peel and cut

into small dice. Take a pint of milk to a pint of beets, two or three

eggs well beaten, a palatable seasoning of salt and pepper and the least

grating of nutmeg; put these ingredients into an earthen dish that can

be sent to the table; bake the pudding until the custard is set, and

serve it hot as a vegetable. A favorite Carolina dish.

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