Baked Indian Pudding

Put four cups of milk over a fire. While it is heating mix three tablespoons of molasses with one teacupful of corn meal. Rub together until perfectly blended, and scald with the heated milk. Add one cup of cream. Bake four or five hours in an insulated oven. Eat with cream.

Peach Pudding

Soak one cup of dry bread crumbs in one pint of boiling milk. One tablespoon of melted butter. One-half cup of sugar. Five eggs well beaten, or three will do. One cup of canned peaches pressed to a pulp. Steam ten minutes over a fire and two hours in a coooker. Make a sauce of the peach juice.

Penrith Pudding

Take a pudding dish and put in a layer of thin buttered bread, add a thick layer of sliced apples, some sugar, and nutmeg. Also add a layer of moistened raisins, currants, and citron. Repeat until dish is full, having buttered bread on top. Place pudding dish on a wire rack over hot water in cooker kettle, boil for fifteen minutes, then place in cooker for three hours. Serve with cream or lemon sauce.

Pineapple Tapioca Pudding

One cup of tapioca, three cups of cold water. Soak several hours. Cook until clear, and then one hour in cooker. Add a large can of grated pineapple, reserving one cup. After heating thoroughly turn into a greased ring pudding mold. Bake slowly for a half hour in cooker oven. Let cool and turn on to a plate. Fill the cavity with reserved cup of pine apple.

English Plum Pudding

Mix together one and one-half cups of dry bread crumbs, one-half cup of brown sugar, one-half cup of suet chopped fine and rubbed with flour, one-half teaspoonful of salt, and one teaspoonful each of nutmeg, cinnamon, cloves and allspice. Into one-fourth cup of molasses, beat one-half teaspoonful of soda. Add one and one-half cups of sweet milk and three well beaten eggs. Pour over the dry ingredients and mix thoroughly together; then add two and one-half cups of flour in which a heaping teaspoonful of baking powder has been sifted. Beat, and lastly, add one and one-half cups of raisins and one cup of well washed and dried currants.

Put the pudding into a small jar or bucket, cover closely, and place it on the rack in the large cooker kettle If the jar or bucket is not deep enough to come nearly to the top of the kettle, put under it some article that will raise it to that height. Have the kettle filled with boiling water to within two inches of the top of the jar. Boil over the fire thirty minutes and in the cooker twelve hours. During that time it may be reheated and placed again in the cooker.

Puddings of this kind may be cooked in four or five hours, but are greatly improved in flavor and texture by spending a long time in the cooker, reheated as seems necessary.

Plum Pudding Sauce

Cream together one cup of sugar and one-half a cup of butter. Add one well beaten egg and two tablespoonfuls of hot water. Beat thoroughly. Put it into an earthen bowl and set it over the teakettle. Beat occasionally while it is heating. The sauce may become very hot but should not boil as that would cook the egg and destroy the creamy consistency of the sauce.