Apple And Brown Bread Pudding

2 cups brown bread crumbs

2 cups chopped apples

2/3 cup finely chopped suet

1 cup seed raisins

1/2 cup brown sugar l egg

2 tablespoons flour

1/2 teaspoon salt

1 cup milk

Process

Mix bread crumbs and apple; add suet, raisins mixed with flour and salt; add milk and beat thoroughly. Steam in buttered molds two hours. Serve with Lemon or Brandy Sauce.

Baked Corn Meal Pudding

1/4 cup corn meal

1 cup cold water

2 cups scalded milk

1/2 cup sugar

2 eggs slightly beaten

1/2 cup molasses

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1/2 cup milk (extra)

Process

Stir corn meal into cold milk; add to scalded milk; add sugar, molasses, salt, cinnamon, ginger and egg slightly beaten. Pour into a buttered pudding dish; bake thirty minutes; pour over the extra half cup of cold milk and bake two hours in a moderate oven without stirring.

Corn Meal With Pearl Tapioca Pudding

1/4 cup corn meal

1/3 cup tapioca soaked in cold water over night

4 cups scalded milk

2 tablespoons butter

1/2 teaspoon salt

1/2 tablespoon ginger

1/2 cup seeded and shredded raisins

1 1/2 cups cold milk

1 cup molasses

Process

Mix corn meal and tapioca (drained) and stir slowly into scalded milk. Cook in double boiler until tapioca becomes transparent, stirring occasionally; add molasses, salt, ginger, butter and raisins; turn into buttered baking dish. Pour the cold milk over the top; place in oven. Bake one hour; stir once during baking period. Serve with Hard Sauce or Vanilla Sauce.

Individual Corn Meal Puddings

Prepare a rule of Hasty Pudding (corn meal mush). Beat three eggs very light, add one cup molasses, two tablespoons melted butter or butter substitute, one teaspoon soda, one-half tablespoon ginger; add sufficient mush to this mixture to make a thick batter. Turn into hissing hot, well greased gem cups to half their depth; press a large seeded raisin into each. Sprinkle top with sugar and cinnamon, add a small dot of butter to each and bake in a hot oven a rich brown. Serve with "Near" Hard Sauce.

Date Corn Meal Pudding

2 cups scalded milk

1/2 cup corn meal

1 tablespoon melted butter or butter substitute

1 cup molasses or sugar

1/2 teaspoon cinnamon

2/3 cup prepared dates

2 eggs

Process

Pour boiling water over dates; separate them with a fork, drain and dry on a towel at once, remove stones and all the loose skin possible, cut in small pieces. Pour scalded milk over corn meal; add butter, molasses, cinnamon and dates. Beat eggs until thick and lemon tinted and fold into mixture. Turn into a well greased pudding dish and bake until firm or about the consistency of baked custard. Serve with cream or Hard Sauce or "Near" Hard Sauce made of butterine. See "Pudding Sauces."

Corn Meal Pudding With Cocoanut

2 tablespoons corn meal

1 tablespoon quick tapioca

2 tablespoons shredded cocoanut

2 cups milk

1/4 teaspoon salt

2 tablespoons sugar

1 tablespoon melted butter or butter substitute

2/3 cup molasses

Process

Mix corn meal, tapioca, cocoanut, salt and sugar; add butter, molasses and gradually the milk, stirring constantly. Turn mixture into a well greased pudding dish and bake slowly two hours. Serve plain or with cream.

Popped Corn Pudding

3 cups scalded milk

2 1/2 cups popped corn finely crushed

3 eggs slightly beaten

1/2 cup brown sugar

1 tablespoon butter

3/4 teaspoon salt

2/3 cup finely chopped pecan nut meats

Process

Add scalded milk to prepared popped corn, let stand one hour. Add remaining ingredients in the order given. Turn mixture into a buttered baking dish and bake in a moderate oven until firm. Serve hot with Caramel Sauce or maple syrup or with sweetened cream. Measure popped corn after crushing.

Corn Meal Souffle

3 tablespoons butter

3 tablespoons fine sifted corn flour

1 cup milk

Yolks 4 eggs

1/4 teaspoon salt

1/3 cup sugar

1 teaspoon grated orange or lemon rind

Whites 4 eggs

Process

Melt butter in a saucepan; add corn flour and gradually milk, stirring constantly. Bring to boiling point and cook over boiling water twenty minutes. Remove from range, add yolks of eggs beaten until thick and lemon tinted, mix with lemon or orange rind, salt and sugar. Beat whites of eggs until stiff; then cut and fold them into first mixture. Turn into buttered pudding dish sprinkled with granulated sugar. Place dish in a pan of hot water and bake in a moderate oven about twenty minutes. The water surrounding baking dish should be kept just below the boiling point. The souffle should be well puffed and delicately browned when done. Serve with Whipped Cream Sauce.