Rub stewed or baked apples through a sieve; sweeten them, and add powdered mace and cinnamon enough to flavor them. If the apples are not very tart, squeeze in the juice of a lemon. Some persons like the peel of the lemon grated into it. Line soup-dishes with a light crust, double on the rim, and fill them and bake them until the crust is done. Little bars of crust, a quarter of an inch in width, crossed on the top of the tart before it is baked, are ornamental.
Ten heaping table-spoonfuls of Indian meal.
Three gills of molasses.
A piece of butter as large as a hen's egg.
Scald the meal with the milk, and stir in the butter and molasses, and bake four or five hours. Some add a little chopped suet in place of the butter. This can be boiled.
Take half a dozen very tart apples, and take off the skin and cores. Cook them till they begin to be soft, in half a tea-cup of water. Then put them in a pudding-dish, and sugar them. Then beat six eggs with four spoonfuls of sugar; mix it with three pints of milk, and two tea-spoonfuls of salt; pour it over the apples, and bake for about half an hour.
Put two ounces of macaroni or vermicelli into a pint of milk, and simmer until tender. Flavor it by putting in two or three sticks of cinnamon while boiling, or some other spice when done. Then beat up three eggs, mix in an ounce of sugar, half a pint of milk, a tea-spoonful of salt, and a glass of wine. Add these to the broken macaroni or vermicelli, and bake in a slow oven.
Twelve ears of corn, grated. Sweet-corn is best. One pint and a half of milk, Four well-beaten eggs. One tea-cup and a half of sugar.
Mix the above, and bake it three hours in a buttered dish. More sugar is needed if common corn is used,
Grate half a pound of stale bread; add a pinch of salt, and pour on a pint of hot milk, and let it soak half an hour. Add two well-beaten eggs, put it in a covered basin just large enough to hold it, tie it in a pudding-cloth, and boil it half an hour; or put it in a buttered pan in an oven, and bake it that time. Make a sauce of thin sweet cream, sweetened with sugar, and flavored with rose-water or nutmeg.
Line a buttered dish with slices of wheat bread, first dipped in milk. Fill the dish with sliced apple, and add sugar and spice. Cover with slices of bread soaked in milk; cover close with a plate, and bake three hours.
When bread is too stale, put a loaf in a pudding-bag and boil it in salted water an hour and a half, and eat it with hard pudding-sauce.
Nine spoonfuls of grated apple, one grated lemon, (peel and pulp,) one spoonful of butter, and three eggs. Mix and bake, with or without a crust, about an hour. Cream improves it.
Green Corn Patties, (like oysters.) - Twelve ears of sweet-corn grated. (Yellow corn will do, but not so well.)
One tea-spoonful of salt, and one of pepper. One egg beaten into two table-spoonfuls of flour. Mix, make into small cakes, and cook on a griddle.
Cracker Plum Pudding, (excellent.) - Make a very sweet custard, and put. into it a tea-spoonful of salt.
Take soda crackers, split them, and butter them very thick.
Put a layer of raisins on the bottom of a large pudding-dish, and then a layer of crackers, and pour on a little of the custard when warm, and after soaking a little, put on a thick layer of raisins, pressing them into the crackers with a knife. Then put on another layer of crackers, custard and fruit, and proceed thus till you have four layers. Then pour over the whole enough custard to rise even with the crackers. It is best made over night, so that the crackers may soak. Bake from an hour and a half to two hours. During the first half-hour, pour on, at three different times, a little of the custard, thinned with milk, to prevent the top from being hard and dry. If it browns fast, cover with paper.
Bread and butter pudding is made in a similar manner.