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Remarks. —Whoever loves chestnuts (and who does not) will like the flavor ¦of this pudding. Take out a chestnut from the boiling water, and drop it into cold water a moment, and if the dark skin will rub off with the thumb and finger (which is called blanching), they have boiled enough.
Salt Pork Pudding. —Chop very fine 1 large cup of salt pork, which has been sliced and soaked in milk over night. Add to it 1 cup of molasses, with 1 tea-spoonful of saleratus or soda stirred into it. Three-fourths cup of sweet milk; 1 cup of stoned raisins or currants; 1 tea-spoonful each of ground cinnamon, cloves and nutmeg. Add flour enough to make as stiff as a berry pudding. Steam in a cloth or boil for 4 hours.
Sauce for Same. —For a sauce take 1 cup of white sugar and pour over it the same quantity of, boiling water; when melted stir in two well beaten eggs. Flavor with vanilla or lemon.
Remarks. —If made nicely it will equal rock cak^ and keep well, if made in large quantities.
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