Indian Suet Pudding Recipe (Colonial)

1 quart of hot milk. 1 teaspoonful of salt. 1 cup of Indian meal. 1/2 teaspoonful of ginger. 1 cup of suet, chopped fine. 1/2 teaspoonful of cinnamon. 1 cup of molasses. 1 pint of cold milk. 1 egg. 1 cup of cold water.

Stir the meal into the hot milk and add the other ingredients except the cold milk and water; add the egg, well beaten, last. Turn into a buttered baking dish and pour the cold milk and water over the top, and, without stirring these in, bake very slowly three hours. Serve plain, or with cream and sugar.

Baked Indian Pudding Recipe

1 pint of milk, scalded. 1/2 cup of molasses. 4 tablespoonfuls of Indian meal. 1/2 teaspoonful of salt. 1 cup of cold water. 1 teaspoonful of cinnamon. 1/2 cup of sugar. 1/2 teaspoonful of ginger. 2 eggs. 1/2 cup of milk.

Mix the meal with the cup of cold water and stir into the hot milk; add the other ingredients, except the half cup of milk. Bake in a buttered pudding dish half an hour, then pour on the half cup of milk and bake without stirring two hours.