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

SHORTCAKES AND PUDDINGS

BAKED HUCKLEBERRY PUDDING
 
 
 Mix 2 cups of light brown sugar, 3/4 of a cup of butter, 1 cup of sour milk, 4 eggs, 1 teaspoonful of soda, 1 quart of huckleberries; make a dough as thick as for jelly cake; bake 3/4 of an hour in moderate oven. Serve with hard sauce or milk.

Sister Mahala Stoner, Aultman, Ohio.
 
 

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