New England Breakfast Pudding

Boil a quart of milk in the evening, and pour it whilst hot very slowly over seven heaping tablespoonsful of Indian meal, stirring all the time; then add a little salt and half a teacup of molasses; butter a Turk's-head pudding-dish, pour the pudding in, and set it in a cool oven and let it remain all night, until breakfast time. Serve hot. To be eaten with butter. A standing Sunday morning breakfast-dish in some parts of New England.

Laplanders

One quart of flour, a quart of milk, two eggs, a teaspoon of salt; beat the whites and yolks of the eggs separately.

Beat all together; bake in a Wisconsin pan; put the pan into the oven and make it hot, then put a piece of butter the size of a hickory nut into each compartment. When melted, half fill them with the batter, and bake quickly in a hot oven.

Rye Puffs

One pint of milk, four eggs beaten separately, a little salt, and rye flour to make a thin batter. These must be baked in the same pan and in the same way as Wisconsin Cakes.

Pop-Overs

Two cups of flour, two of milk, two eggs, butter the size of an egg, a little salt; rub the butter in the flour, add the eggs beaten very light, separately and then together, then the salt and milk; bake quickly in small tins or cups in a hot oven; fill the tins only half full; eaten hot with butter for breakfast or tea.

Wheatlets

Three cups of flour, three eggs, one pint of new milk, and a little salt; mix and bake the same as Wisconsin cakes.

Slap Jacks

One quart of Indian meal, scalded with boiling water, until the consistence of mush; when cool, add a teacup of flour, a teaspoonful of salt, a teacup of yeast, and milk to the consistence of buckwheat cakes. Bake on a griddle.

Pone

One pint of milk, a pint and a half of Indian meal, three eggs beaten light, a piece of lard the size of an egg, and a teacup of yeast; mix all together and set in a warm place to rise. When light, pour it in a buttered pan and bake nearly for quite an hour in a moderate oven.