This may be made and cooked exactly like the strawberry pudding, but the cherries should be stoned before using, and, as they yield their juice freely, the quantity of flour should be increased by half a cupful. Two full cupfuls of stoned cherries will be sufficient. Dried cherries may be substituted for the fresh fruit, after undergoing the usual preliminary soaking, and a delicious pudding may be made of canned cherries, drained of their juice.