Gingerbread Pudding

One cup of sugar, one cup of sweet milk, one cup of molasses, one cup of butter, and four and one-half cups of flour. Spices, ginger, cloves, cinnamon to taste. Sift in the flour with three teaspoons of baking powder. Steam five hours in the cooker. Serve hot with foamy sauce.

Hot Foamy Sauce

One-fourth cup of butter, one cup of powdered sugar, one gill of boiling water, one teaspoon of vanilla, and whites of two eggs. Cream the butter and add the sugar gradually, beating until white. Add the white of one egg unbeaten. Beat again. Then add the remaining white of egg and beat until very light and white. Add the water and boil over the fire until mixed. Flavor with vanilla and use quickly.

Georgie's Ginger Pudding

Cream one-fourth cup of butter with one-half cup of sugar; whisk in one egg well beaten. Add two and one-fourth cups of sifted flour, two teaspoons of baking powder, one cup of milk, pinch of salt, and one cup of preserved ginger well drained and chopped. Put in mold and place in cooker kettle in hot water and boil for thirty minutes; then place in cooker for three hours. Sauce: Whip one-fourth cup of butter to a cream. Add two cups of pulverized sugar and one-half cup of cream, a litttle of each alternately. Beat until light. Flavor with essence of ginger or chocolate.

Graham Pudding

One and one-half cups graham flour, scant one-half cup of molasses, one-fourth cup of butter, one-half cup of sweet milk, one egg, an even teaspoon of soda, one cup of seedless raisins, one-half cup of currants, pinch of salt and spice if desired. Put in baking powder cans, place in hot water in cooker vessel and boil one-half hour. Place in cooker for five hours. Serve hot with sauce. Sauce: One cup brown sugar, one tablespoon of flour, and butter size of an egg. Rub butter and flour together, add sugar and pour on boiling water enough to make one pint of sauce, stirring until it becomes clear. Flavor and serve with pudding.

Indian Pudding

One pint milk, two eggs, one and a half cups of Indian meal, two small tablespoons butter or other clear fat, two tablespoons molasses, half teaspoon each of cinnamon and ground ginger, salt, and a pinch of soda. Heat the milk boiling hot, add the soda, and pour upon the meal. Stir well and add the butter and the salt. Let this cool. When cold add the eggs well beaten, the molasses, and the spices, and beat all hard. Turn into a well greased mold and steam over the fire fifteen minutes and in a cooker four hours. Eat with whipped cream or a sour sauce.

Baked Indian Pudding

Into one pint of boiling milk stir two heaping tablespoonfuls of corn meal and one of flour wet with cold milk. Cook until it thickens, then remove from the fire. When cold add one egg well beaten, one-half cup of sugar, one large table-spoonful of molasses, one teaspoonful of cinnamon, a small piece of butter, one-half cup of raisins, and a little salt. Mix and put into a baking dish. Bake in oven until thoroughly heated, then stir well and add two-thirds of a cup of cold milk. When hot stir again and leave in oven long enough to brown well on top. Put on cover and when that is hot, remove to the steamer cooker for three hours or more. To be served with whipped cream.

This is a favorite New England pudding and requires from two to three hours baking. It can be well prepared in the oven in from twenty to thirty minutes and then removed to the steamer for about three hours, thus avoiding a sticky dish, the danger of burning, and the consequent waste.