Indian Pudding, No. 1

Four tablespoonsful of corn meal, a quart of milk boiled, half a teacup of molasses, three eggs, butter half the size of an egg, half a teaspoonful of ginger, a little nutmeg; stir all these ingredients together in a large bowl with the milk, let them boil three minutes, stirring all the time, pour into a buttered pudding-dish, and bake three-quarters of an hour.

Indian Pudding, No. 2

Three pints of milk, one of corn meal, butter the size of an egg, eight eggs, half a pound of raisins seeded, half a cup of powdered sugar, a little cinnamon and nutmeg. Boil the milk and pour it over the corn meal, stir in the butter. When cool, add the eggs and a pinch of salt, then sugar and spice, and last the raisins. Bake nearly an hour in a moderate oven.

Indian Pudding, No. 3

Pour three pints of boiling milk on seven tablespoonsful of Indian meal, stir in half a pound of butter, a teacup of sugar, four beaten eggs, a tablespoonful of rose water, the same of brandy, and the grated rind of a lemon; butter a pudding-dish, pour it in, and bake about three-quarters of an hour in a. quick oven.

Indian Pudding, No. 4

Boil one quart of milk, stir in it half a cup of butter, pour this over three-quarters of a cup of Indian meal, beat it smooth, and add one and a half cups of light-brown sugar, two eggs beaten light (add only the yolks), a little grated nutmeg, a pinch of cinnamon, a little salt, then the whites of the eggs beaten to a stiff froth, and a small teaspoon of soda dissolved in a spoonful of warm water Bake in a buttered pudding-dish half an hour.

Indian Pudding, No. 5

A pint of milk, two eggs, three tablespoons of Indian meal, half a small teacup of molasses, butter half the size of an egg; put the milk in a sauce-pan, scald it, add the Indian meal, and boil it three minutes, stir in the butter, cool it a few minutes, then add the molasses with a third of a teaspoon of soda stirred in it until it foams, then add the eggs well beaten, and the following spices: half a teaspoon of ginger, a third of a teaspoon of cinnamon, the same of allspice and cloves, and a small pinch of salt; butter a pudding-dish, pour it in, and bake in a moderate oven two and a quarter hours. It can be eaten with cream or alone.

Indian Pudding, No. 6

Six tablespoons of Indian meal and two of wheat flour, mix them well together with a little cold milk, stir them into a pint of new milk; boil three minutes; add a piece of butter the size of an egg, cinnamon and ginger to your taste. When cool, stir in one and a half cups of molasses, a teaspoon and a half of soda, and two eggs beaten light. Bake in a buttered pudding-dish.

Indian Pudding, No. 7

One pint of corn meal and a teacup of wheat flour, rub a piece of butter the size of an egg through it, add a teacup of molasses, a pint and a half of buttermilk, a teaspoon of saleratus or soda, dissolved in as little warm water as possible; stir all together until perfectly smooth; beat four eggs very light and add them; bake in a buttered Turk's head, turn out and send it to the table with wine-sauce.

Indian Pudding, No. 8

One quart of milk scalded and poured over a teacup of Indian meal, six eggs beaten light, a piece of butter the size of an egg stirred into the Indian meal before you scald it, a pinch of salt, a small teacup of sugar; butter a pudding-dish, pour the pudding in, and bake an hour.

Indian Custard Pudding

Take seven heaping tablespoons of Indian meal, half a tea-spoon of salt, two tablespoons of butter, a teacup of molasses, two teaspoons of ginger, or cinnamon, as you prefer; pour into these a quart of boiling milk, mix well and pour into a buttered pudding-dish. Just before putting into the oven, stir in a teacup of cold water, which will produce the same effect as eggs. Bakt one hour in a hot oven.