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know Thow JFonny Land Pudding the peck egreem tomatives \ pl. molasses sliced thin, with one \ eup sugar day. amount, sprinkle with heat well together salt in an earthern dish, hulter sire of an egg remain over night, in Yolks of six or eight eggs the morning rurn off well beaten the water put in en \ poon saleratus clis- parcelain bettle of comer solved in eup of sweet with vingar, add spice milk in muslin hags spices to dade \ oz. whole clows halter, flour to NATION make 1 a thin " ginger is alls pice heat the THE whites of the : ground pepper eggs to a froth of power \ the sugar over the pudding B oil slowly till soft put in the even tin or + transparent, when fifteen minutes cold is ready to use. Wine an lemon sauce s inger If maps \ cup molasses A " sugar \ : nutter " flow 4 eggs \ spranful einger

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    "ocrText": "know Thow\nJFonny Land Pudding\nthe peck egreem tomatives\n\\ pl. molasses\nsliced thin, with one\n\\ eup sugar\nday. amount, sprinkle with\nheat well together\nsalt in an earthern dish,\nhulter sire of an egg\nremain over night, in\nYolks of six or eight eggs\nthe morning rurn off\nwell beaten\nthe water put in en\n\\ poon saleratus clis-\nparcelain bettle of comer\nsolved in eup of sweet\nwith vingar, add spice\nmilk\nin muslin hags\nspices to dade\n\\ oz. whole clows\nhalter,\nflour to NATION make 1 a\nthin\n\" ginger\nis\nalls pice\nheat the THE whites of the\n:\nground pepper\neggs to a froth of power\n\\ the sugar\nover the pudding\nB oil slowly till soft\nput in the even tin or\n+ transparent, when\nfifteen minutes\ncold is ready to use.\nWine an lemon sauce\ns inger If maps\n\\\ncup molasses\nA\n\"\nsugar\n\\\n:\nnutter\n\" flow\n4 eggs\n\\ spranful einger"
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