Cassava Pudding

One pint milk. Stir in 1/2 cup cassava, 1/2 cup cocoanut, 2 eggs, 1 tablespoon butter; salt, sugar, and vanilla to taste.

Cook like boiled custard. When done, put it in the dish in which it is to be served, and beat the white of 1 egg to a stiff froth with 1 tablespoon sugar, and lay over the top smoothly, and brown in the oven. Eat warm or cold, with jelly.

Snow Pudding

Half box of gelatine, whites of 3 eggs, 2 cups sugar, pint of hot water, juice 1 lemon. Dissolve gelatine in the water; then add lemon-juice and sugar; mix well, and strain through flannel into a large mixing bowl. When cool enough to begin to thicken stir in the whites of the eggs beaten to a stiff froth with egg beater, and beat until it is thick and snow-white all through. It will take a half hour or longer, and the colder the better. Tnrn into molds which have been dipped in cold water, or pile in pyramid form in the center of a glass dish, leaving a space all around. Keep on ice till the next day. Make a soft custard with a pint of milk, yolks of 3 eggs, pinch of salt, 4 tablespoons sugar, little grated lemon rind. The custard should be very cold, and if the pudding is in a pyramid, pour the custard around it (not over it). If in a mold, serve the custard from a pitcher.

Minute Pudding

Put 1 quart milk over the fire, with a bit of lemon peel or essence of lemon; let it boil; then having made a large cup of flour into a smooth paste with a little cold milk, stir by degrees into the boiling milk; let it boil, stirring all the time until thick; then dip a bowl in cold water, pour the pudding in, and let it cool a little before turning it out. Eat with sweetened cream. The juice of a lemon is an improvement.

Baked Suet Pudding

3 cups milk, scald and pour over 5 tablespoons corn-meal, add 1 cup molasses.

1/2 cup chopped suet.

1/2 nutmeg grated.

1 teaspoon ginger, little salt.

Butter a pudding-dish, pour in 1 cup cold milk, then the mixture and bake 2 hours.

Baked Indian Pudding

1 cup corn-meal, stirred slowly into 1 quart boiling milk. Let cool; add I cup sugar.

1/2 cup flour.

1 tablespoon butter; 3 eggs.

1 teaspoon each cinnamon and cloves.

Half a cup of cold milk may be added also. Bake 3 or 4 hours.

Baked Indian Pudding, With Fruit

Mrs. Manion Clinton, Menasha, Wis.

2/3 cup corn-meal, stirred into 3 pints scalding milk. Let partly cool, and add 1 beaten egg.

1 cup raisins, and butter size of an egg.

Spice or ginger added if liked. Bake till it wheys.

Boiled Indian Suet Pudding

Author's Recipe.

1/2 pound beef suet chopped fine.

1 1/2 cups corn-meal.

1 1/2 cups hot water.

2 large spoons flour.

I cup brown sugar.

1/2 teaspoon each of saleratus, and salt.

Steam 4 hours. Eat with sugar and cream.

Boiled Indian Pudding

1 pint sweet milk.

1 teaspoon each of soda, and salt.

I tablespoon wheat flour.

10 tablespoons corn-meal.

1 tablespoon butter.

2 tablespoons brown sugar. I tablespoon molasses.

4 tablespoons dried berries. Boil 3 hours.

Suet Pudding

Author's Recipe.

1 cup fine chopped suet, 1 cup brown sugar. I cup hot water.

1 cup raisins chopped.

2 cups flour.

2 teaspoons baking powder.

1 teaspoon each cinnamon, cloves, and nutmeg.

Steam 2 to 5 hours. The longer the better. Serve with lemon sauce.

Suet Pudding With Sour Milk

1 cup chopped suet. 1 cup molasses. 1 cup chopped raisins. 1 cup sour milk.

3 cups flour.

1 teaspoon soda, salt.

Steam 3 hours. Vanilla sauce. A cup of chopped apples is sometimes added to this pudding.