627. Indian Corn, Or Maize Pudding, Baked

Scald a quart of milk (skimmed milk will do,) and stir in seven table-spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cup full of molasses or treacle, or coarse moist sugar, and a table-spoonful of powdered ginger or sifted cinnamon; bake three or four hours. If whey is wanted, pour in a little cold milk after it is all mixed.

628. Boiled Maize Pudding

Stir Indian meal and warm milk together "pretty stiff;" a little salt and two or three "great spoon, fuls" of molasses added; also a spoonful of ginger, or any other spice that may be preferred. Boil it in a tight-covered pan, or in a very thick cloth; if the water gets in, it will ruin it. Leave plenty of room, for Indian meal swells very much. The milk with which it is mixed should be merely warmed; if it be scalding hot, the pudding will break to pieces. Some chop suet very fine, and warm in the milk; others warm thin slices of apple to be stirred into the pudding. Water will answer instead of milk.

630. Carrot Pies

These pies are made like pumpkin pies. The carrots should be boiled very tender, skinned, and sifted.

631. American Custard Puddings, sufficiently good for common use, may be made by taking five eggs beaten up and mixed with a quart of milk, sweetened with sugar and spiced with cinnamon, allspice, or nutmeg. It is well to boil your milk first, and let it get cold before using it. "Boiling milk enriches it so much, that boiled skim milk is about as good as new." (We doubt this assertion; at any rate, it can only be improved by the evaporation of the water.) Bake fifteen or twenty minutes.

632. American Plum Pudding

Pound six hard fine biscuits (crackers), soak them for some hours in milk sufficient to cover the mass; add three pints of milk, beat up six eggs, and mix; flavour with lemon brandy, and a whole nutmeg grated; add three-quarters of a pound of stoned raisins, rubbed in flour. Bake not quite two hours.

633. Rennet Pudding Or Custard

A pudding may be made of this description in five minutes. Take a wine-glass full of wine, in which a small portion of calf's rennet has been kept soaking; put it into a quart of cold new milk, and a sort of custard will be the result. This sweetened with loaf-sugar and spiced with nutmeg is very good. It should be eaten immediately, for in a few hours it begins to curdle.

634. American Apple Puddings

Take your apples, and bore out the core without cutting them in two. Fill up the holes with washed rice. Tie up each apple very tight, and separately in the corners of a pudding bag. Boil an hour, or an hour and a half.

635. Bird's Nest Pudding

If you wish to make what is called a bird's nest pudding, prepare your custard; take eight or ten pleasant apples, prepare them and take out the core, but leave them whole; set them in a pudding-dish, pour your custard over them, and bake about thirty minutes.

636. American Souse

Take pigs' feet, ears, etc. well cleaned, and boil or rather simmer them for four or five hours, until they are too tender to be taken out with a fork. When taken from the boiling water it should be put into cold water. After it is packed down tight, boil the jelly-like liquor in which it was cooked with an equal quantity of vinegar; salt as you think fit, and cloves, allspice, and cinnamon, at the rate of a quarter of a pound to a hundred weight, must be mixed with it when scalding hot.