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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"
}