Cherry Pudding

CHERRY PUDDING

To two tablespoons of cornstarch mixed to a smooth
paste with a little cold milk, add two cups of milk and one
tablespoon of sugar; flavor with the grated peel of one lemon,
put into a double boiler and boil until it becomes thick; re-
move from the fire, stir in a cup of canned cherries, let cool,
then pour into a serving bowl and decorate with some of
the cherries. Whipped cream is an addition. Other canned
fruits may be used in place of cherries.