Baked Indian Pudding

Mix together half cup corn meal, quarter cup flour, one egg, quarter cup New Orleans molasses, with a little salt, ginger and cinnamon. Stir these into three cups of hot milk. Bake in a moderate oven. When the top begins to brown pour a little cold milk over it and cover it. Bake four to five hours, putting cold milk on the top every hour. Serve with hard sauce or with cream and sugar.

Suet Pudding

Three cups flour, one cup chopped suet, one heaping cup chopped raisins, one teaspoonful salt, two teaspoonfuls baking powder; mix one cup flour while chopping raisins, then suet and baking powder, then the other cup flour, water enough to finish mixing; put in a sack, boil two or three hours. Sauce: - Table-spoonful flour, butter size of one-half egg, one-half teacup sugar, nutmeg and vinegar to taste, one pint of water, boil all together.

Batter Pudding

One pint milk, four tablespoonfuls flour, pinch of salt. Scald the milk, taking out some to smooth the flour, then stir into the milk until it thickens and stand away to cool. At noon beat the yolks of five eggs and stir in, then the whites well beaten and bake twenty or thirty minutes. Serve while hot. Sauce:-Cream, one cup sugar, one tablespoonful butter, add flavoring and one-half pint of whipped cream.

Chocolate Pudding - One quart sweet milk, one small cup of sugar, two well-beaten eggs, six tablespoonfuls grated chocolate, two heaping tablespoonfuls corn starch, dissolved in a little cold milk, a small piece of butter. Let boil a few minutes, stirring constantly. To be served with whipped cream, or sugar and cream.

Cottage Pudding

One cup milk, one-half cup sugar, one egg, two tablespoonfuls melted butter, one teaspoonful baking powder, sifted with one pint of flour. Bake half hour and serve with liquid sauce. Sauce : - Two tablespoonfuls flour, one cup sugar, teaspoonful vanilla, tablespoonful of butter ; mix these with one tablespoonful of cold water, put in sauce-pan and pour slowly in a little less than a pint of boiling water.

New Century .Pudding. - Take one cup each of suet, sugar, currants, raisins and milk, add three cups of flour. Shred and chop fine the suet and prepare the fruit. Beat together until light the suet and sugar and the yolks of two eggs ; add the milk and flour; beat until smooth ; add the beaten whites of the eggs, a teaspoonful each cinnamon and a little salt, and a tea-spoonful baking powder. Mix well, flour the fruit and add; turn into a greased mold and boil for three hours. Serve hot, with wine or hard sauce.

Cream Pudding

Stir together one pint of cream, three ounces sugar, yolks of three eggs, a little grated nutmeg, add the well-beaten whites, stirring lightly, pour into a buttered pie plate on which has been sprinkled crumbs of stale bread to the thickness of an ordinary crust, sprinkle over the top a layer of breadcrumbs and bake.

Cocoanut Pudding

One pint sweet milk, one-half cup sugar ; let milk come to boil (in custard kettle), add sugar, four tablespoonfuls of corn starch dissolved in cold milk, two cups grated cocoanut (less will do), stir well, cook until it thickens, remove from fire, gently beat in the whites of four eggs well beaten, one-fourth tea-spoonful of lemon and vanilla each. Pour in molds and serve with whipped cream when cold, or pour half in mold, add a few drops of red fruit coloring to the remaining half and pour on top, or flavor part with two spoonfuls of melted chocolate.