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HUCKLEBERRY PUDDING



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.













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