Baked Indian Pudding

1/3 cup cornmeal 1/2 cup dark molasses 5 cups milk

1 teaspoon ginger

1 teaspoon salt

1 teaspoon cinnamon

Scald the milk. Pour it slowly on the cornmeal and cook for twenty minutes in a double boiler. Add molasses, ginger, salt and cinnamon. Set a buttered baking dish in a pan of hot water. Pour the mixture into the baking dish and bake for two hours. Serve with cream.

Prune Whip

1 cup prunes

1/4 cup confectioners' sugar

3 egg whites

1 teaspoon vanilla

Soak the prunes over night in cold water. Cook until soft (about one-half hour), stone and mash to a pulp. Heat the pulp with the sugar in a double boiler for ten minutes. Cool. Beat the egg whites very stiff and when the prune mixture is cool, add the whites and the vanilla. Serve with whipped cream. Any fruit may be made into whip. Nuts and marshmallows may be added to the prune whip also.

Chestnut Souffle

1  cup chestnuts

2 tablespoons flour 1/2 cup sugar

1/2 cup milk 3 egg whites

Boil the chestnuts, drain and mash. Mix the sugar with the flour, add the chestnuts and then gradually add the milk. Cook for five minutes and stir constantly. Beat the egg whites stiff and fold into the mixture. Bake in greased individual molds until firm.

Paradise Pudding

1/4 lb. blanched almonds 1 doz. marshmallows

1 doz. candied cherries 1/2 doz. macaroons

Cut fine and stand aside in a cool place. Dissolve a package of lemon Jello in a pint of boiling water. When cold whip to the consistency of whipped cream. Fold in one cup of whipped cream, the cut fruit and one-quarter cup of sugar. Turn into a square pan and set in a cold place to harden. Serve in slices.

Cook three-fourths cup cornmeal (white) in one pint sweet milk until well thickened. Add one-half- teaspoon salt and remove from fire. When cold beat in yolks of four eggs, and last, the stiffly beaten whites. Bake in earthen dish, well heated and buttered. When light and nicely browned, serve at once from baking dish. This should bake about forty-five minutes.

Sally Lunn

Sally Lunn is an old southern dish and delicious for breakfast. Cream 1/4 cup butter with 3 tablespoons sugar. Add 2 well beaten eggs, 1 cup sweet milk, 2 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. Bake in glass dish or muffin rings.