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Fried Pudding


To the quart of broth strained off as directed in Barley Broth with Vegetables, and brought to the boiling point, gradually add sufficient Indian meal to thicken it, about half a pound will generally be enough; season with a teaspoonful of salt, and boil it for twenty minutes, stirring it occasionally to prevent burning; pour it out into a deep earthen dish, and let it stand long enough to grow solid; then cut it in slices, and fry it brown in drippings; it can be eaten with molasses for dessert.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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