Suet Pudding No. 1

½ cup chopped suet ½ cup seeded raisins 1½ cups flour

½ cup molasses

½ cup milk

½ teaspoon soda

Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Pour into a buttered mold or can; cover closely "and boil three hours. Serve with hard or foamy sauce.

Suet Pudding No. 2

2 cups stale bread crumbs

½ cup chopped suet

½ cup molasses

1 egg

1 cup raisins

½ teaspoon cloves

1 teaspoon cinnamon

Pinch of salt

1 cup milk

½ teaspoon soda

Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Cover closely in a buttered mold or tin can and boil for two hours. Serve with hard or foamy sauce.

Apple Pudding

2 cups flour

¼ teaspoon salt

1 teaspoon baking powder

1 tablespoon butter

1 egg

1 scant cup milk 4 apples

2 tablespoons sugar

1 teaspoon cinnamon

Make a dough of the first six ingredients and spread one half inch thick in a buttered pan. Pare and core the apples; cut them into eighths; spread them over the dough; sprinkle with sugar and cinnamon and bake the pudding about twenty-five minutes. Serve with lemon or vanilla sauce.

Peach pudding may be made in the same way.

Sponge-Cake Pudding

4 eggs ½ weight in flour

Equal weight in sugar Grated rind of ½ lemon

Beat the eggs separately until very light; stir the sugar into the yolks; add the flour and whites of the eggs alternately, then the lemon. Bake in a Turk's head, and serve with lemon sauce.

Baked Indian Pudding No. 1

1 pint hot milk 1/2 cup Indian meal 3 eggs 1 tablespoon flour

½ cup sugar ½ teaspoon ginger 1 teaspoon cinnamon Pinch of salt

1 pint cold milk

Bring one pint of milk to the boiling point; pour it gradually on the meal, stirring all the while to prevent lumps. When cool, add the beaten eggs and the other ingredients. Pour into a buttered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream.

Baked Indian Pudding No. 2

5 cups milk ½ cup molasses

⅓ cup Indian meal ½ teaspoon salt

½ teaspoon ginger

Scald the milk; pour it slowly on the meal; cook in a double boiler for twenty minutes; add molasses, salt and ginger. Pour into a buttered pudding dish and bake in a slow oven for about two hours. Serve with cream.

Boiled Indian Pudding

1 quart milk

2 cups Indian meal

5 tablespoons molasses

2 tablespoons chopped suet ½ teaspoon salt 1 cup seeded raisins

1 tablespoon flour

Scald the milk and pour it over the meal; add the molasses, suet, salt, and the raisins washed and dredged with the flour. Put the pudding into a mold or bag and boil four hours. Serve with butter and maple syrup.

The raisins may be omitted if desired.