This recipe was written on a lined index card and found in a large collection. It’s sparse on directions but loaded with different measurements (to halve the sauce or to increase pudding amount). Everything is typed out below along with a scanned copy. I have another handwritten card with the same recipe (same collection) but includes a note to bake in an 8″ square pan and an additional note when cooking sauce (which I’ll include below).

Sour Cherry Pudding
Bake 350° 30 or 40 min

RecipeCurio Note: Measurements to increase recipe by 1 1/2 are in brackets
Recipe for 1.5 = 9″ pan at 375°

1 egg well beaten (Beat 2 eggs)
1 c. w. sugar (1 1/2 c sugar)
1 c. flour (1 1/2 c Flour)
scant teasp bak soda
cooked 1 cup cherries & little juice
pinch salt
Nuts?

Sauce
*RecipeCurio Note: The measurements to halve the recipe are in brackets

1 c. br sugar (1/2 c br sugar)
1 1/2 tablesp flour (1 T flour)
4 tablesp Parkay (2 T Parkay)
1 c. hot water (1/2 c. Hot Water)

Mix

Br. sug
Flour
add H.W. & Parkay

Additional Note: Mix sugar, flour–add hot water–cook till clear. Add butter.