Heat a quart of milk to scalding, and beat into it gradually three cupfuls of Indian meal, into which you have stirred a scant teaspoonful of salt. When the meal is thoroughly beaten in and is free from lumps, add two heaping tablespoonfuls of powdered suet and remove from the fire. Turn into a bowl and set aside to cool. When the meal-mixture is very cold beat in four whipped eggs, a gill of molasses and a half teaspoonful of powdered cinnamon. Beat for five minutes and pour into a greased pudding mold with a closely fitting top. Boil for five hours, turn out upon a heated platter and set in the oven for five minutes before sending to the table. Eat with a hard or liquid sauce.
Heat a quart of milk to scalding. Into a pint of Indian meal stir a half pound of finely chopped suet and a saltspoonful of salt. Turn this into the scalding milk. Stir all together and remove from the fire. When cold add three well-beaten eggs, a small cupful of molasses and half a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water. Dredge a pound of seeded raisins with a cup of flour, and stir in last of all. Boil for three hours. Serve with hard sauce.
Into four eggs, beaten very light, stir three cupfuls of milk and a pint of flour that has been twice sifted with a teaspoonful of baking-powder and a saltspoonful of salt. Turn into a greased pudding mold and steam for two hours. Eat with hot brandy sauce.
Stew a pound and a half of prunes; when cold remove the stones and cut each prune into four pieces. Into a half cupful of powdered suet stir a half cupful of powdered sugar, two beaten eggs, a gill of milk, a gill of the prune liquor and a scant pint of flour, sifted with a half teaspoonful of baking-powder and a saltspoonful of salt. Beat all thoroughly together, and, last of all, add the quartered prunes, thoroughly dredged with flour. Turn into a greased pudding mold with a closely fitting top and boil for two and a half hours. Eat hot with hard sauce.
Make a rich biscuit dough. Roll this out, spread thickly with huckleberries, sprinkle with granulated sugar, and dot with bits of butter. Roll the sheet up carefully into an oblong parcel, pinch the edges together and put into a muslin bag. Plunge this into a vessel of boiling water and keep at a hard boil for at least two hours. Remove the pudding and serve with hot liquid sauce.
Steamed orange pudding (1)
Soak a cupful of bread-crumbs in a cupful of milk until very soft; beat into them three whipped eggs, two tablespoonfuls of powdered suet and three-quarters of a cupful of sugar. Carefully peel and divide into half lobes three oranges, dredge each piece thoroughly with flour, and stir the fruit into the above mixture. Turn into a greased pudding mold with a closely fitting top and steam for at least three hours. Turn the pudding out upon a hot platter, set in the oven for five minutes to dry, and send to the table with a hard sauce.
Boiled orange pudding (2)
Make a light paste of a pint of flour and three-quarters of a cupful of shortening - half butter, half cottolene or other fat - wet with enough iced water to make it of the proper consistency to roll out. Set in a cold place for several hours. Roll into a large sheet and cover this thickly with juicy oranges, peeled, sliced and seeded. Sprinkle the fruit well with granulated sugar and roll up the pastry. Fold the ends closely together, sew the pudding into a floured cheese-cloth bag, and boil for nearly two hours. Serve very hot with a hard sauce flavored with orange juice and a half teaspoonful of the grated peel.