Boiled Indian Pudding

Two cups cornmeal, one-half cup flour, one-half cup chopped suet, one and one-half cups sweet milk, three eggs, two teaspoons baking powder, one teaspoon salt. Boil in a mold or bag three or four hours, or more. Serve with maple sugar and cream, or with a thin syrup of brown sugar with a little butter and nutmeg. - Contributed, Saginaw, Mich.

Indian Baked Pudding

One-third cup corn meal, scalded in two cups of milk, add two cups of milk, one-half cup of butter, one and one-half cups brown sugar, two eggs beaten separately, salt, nutmeg, one teaspoon ginger. Bake one hour. Serve with cream. - Contributed, Saginaw, Mich.

New England Baked Indian Pudding

Boil a quart of milk and turn it over a pint sifted Indian meal. Stir well, so as to scald the meal; then mix three tablespoonfuls wheat flour with a pint of cold milk, stirring it gradually into the flour, so as to have it free from lumps. Turn it on to the Indian meal and mix the whole well together. When the whole is just lukewarm, beat three eggs with three tablespoonfuls sugar and stir into the pudding, with one tea-spoonfuls salt, two of cinnamon, or half a nutmeg, grated, and two tablespoonfuls butter, or suet, chopped fine. Add, if you wish the pudding very rich, a cupful seeded raisins, but they should not be put in until the pudding has baked five or six minutes. If .raisins are put in ,an additional cupful of milk will be required, as they absorb a great deal of moisture. A very good Indian pudding may be made without eggs, if a cup more meal is used and no flour. It takes three hours to bake an Indian pudding without eggs; with eggs, it takes less time. - John Langowsky, Fray Marcos, Williams, Ariz.