No. 1.

1 quart milk

1/3 cup corn-meal

1/2 cup raisins

1/2 teaspoon cinnamon

1/2 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon ginger 1 egg

Place the milk in a double boiler and when it is scalding hot add the corn-meal, moistened with cold water, and stir constantly to avoid lumps. Cook for twenty minutes. Turn into a pudding-dish and stir in the other ingredients adding the beaten egg last. Bake two to three hours in a slow oven (250°-350° F.) and serve hot with hard sauce or any preferred sauce. One-half cup dates or figs may be used instead of the raisins.

No. 2.

2/3 cup corn-meal 1 quart hot milk 1 teaspoon cinnamon 3/4 cup sugar

2 eggs

1 tablespoon shortening 1/2 teaspoon salt

2 cups chopped apples

Slowly add the meal, moistened with cold water, to the hot milk, stirring constantly, and cook to a thick mush. Add the other ingredients and mix well. Turn into a greased baking-dish and bake in a slow oven (250°-350 F.) for two hours and a half. Serve hot with any sauce desired.