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 1906 COOKBOOKSHORTCAKES & PUDDINGS 1 >  Cherry Pudding >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 1 cup thick milk, 1 egg, 1/2 teaspoonful baking soda, 1 teaspoonful salt, 1 large cup seeded sour cherries (fresh are best, but the canned will do), flour to make a rather stiff batter. Mix in earthen dish, take a large kettle, put cold water in it and set the earthen dish in, cover each, let steam for about 2 hours or until dry when picked with broom splint. Eat while warm with good milk sweetened. What is left over can be steamed again and is good.

Sister Mattie 0. Weaver, Hinkletown. Pa.

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