Berry Pudding

To a quart of washed whortleberries, put a pint of flour in which you have put a small teaspoonful of salt. Add a very little water. That which is upon the berries will be nearly enough. Boil it two hours in a cloth tied close, allowing no room to swell. To be eaten with melted sauce.

Another

A pint of berries, a pint of flour, a pint of sour milk, a tea-spoonful of salt, and one of saleratus. Boil it two hours. All boiled fruit puddings should be turned often in the pot, to prevent the fruit from settling on one side. Make a sweet sauce.

Baked Indian Pudding

Two quarts of milk, a large teacup of meal, half a teacup of white flour, two eggs, half a cup of molasses, a large teaspoonful of salt, half a teaspoonful of ginger, and the same of-cinnamon.

To mix it, boil three pints of the milk and set it off from the fire. Have ready, beaten together, all the other ingredients in part of the remaining pint of milk. Stir them into the hot milk. Grease a stone pan, shaped like a common gallon pan of potter's ware. Let the mixture cool a little before putting it into the pan. Bake it in a moderate heat. When the top begins to brown, pour a little of the cold milk over it, and cover it with a plate. Bake from four to five hours. Put cold milk on the top two or three times while it is baking. If most convenient, a little finely-chopped suet can be substituted for the eggs.

Another Pudding With Sweet Apples

Pare twelve sweet apples, and slice them, or take out the cores with a tap-borer. Stir up a pudding of a quart of milk, and almost a quart of Indian-meal: the measure may be filled quite full by using a spoonful or two of wheat-flour. Add some salt, a teacup of molasses, and a little chopped suet. The milk should be boiled, and after it is taken from the fire, the meal and other ingredients stirred in. Then pour the whole over the apples. Bake three hours.

Boiled Indian Pudding

One teacup of molasses, one of chopped suet, two cups and a half of Indian meal, one cup of boiled milk, half cup of cold milk, a teaspoonful of salt. Good without eggs, though two or three can be used if preferred. Steam three hours in a pudding-pan.

Railroad Pudding

One cup of molasses, one of sweet milk, one of suet or of salt pork chopped fine; four cups of flour, one teaspoonful of salera-tus, and if suet is used, one of salt, one cup of chopped raisins, one of currants. Warm the molasses and stir the saleratus into it; mix the suet or pork with the flour, then stir all together, and steam it four hours, according to the directions for Steamed Brown Bread (see page 32). Make a melted sauce, or the sour cream sauce.

Rice Pudding

Wash a small coffee-cup of rice and put it into three pints of milk over night. In the morning add a piece of butter half as large as an egg, a teacup of sugar, a little salt, cinnamon, or nutmeg. Bake very slowly two hours and a half in a stove or brick oven. After it has become hot enough to melt the butter, but not to brown the top, stir it (without moving the dish, if you can) from the bottom. If raisins are to be used, put them in now. They add much to the richness of the pudding. It is a very good pudding for so plain a kind, and is very little trouble. For a Sunday dinner, where a cooking stove is used, it is very convenient, as it employs but a few minutes to prepare it in the morning.

Sago Pudding

Wash six fable-spoonfuls of pearl sago and put it to soak in a large pint of warm water. Pare six good-sized, mellow, sour apples, and remove the cores with a tap-borer. Wash them, butter a deep pudding dish, and lay them in, with the open end up. Measure a teacup of sugar, fill the holes with it, and then grate half a nutmeg over the apples. Dissolve a little salt and the rest of the sugar, in the water with the sago; pour two thirds of the mixture over the apples, and set the dish in the oven or stove. After one hour take it out, pour the remainder of the sago and water into the dish, and press the apples down gently without breaking them. Sec that none of the sago lies above the water. Return the dish to the oven and bake it another hour. It is to be eaten with sugar and milk, or cream, and is a very delicate and healthful pudding.

Salem Pudding

Three coffee-cups of flour, one of milk, one of chopped raisins, one of suet or salt pork chopped very fine, two thirds of a cup of molasses, a small teaspoonful of powdered cloves, half a nutmeg, a teaspoonful of saleratus, and if suet is used instead of pork, a little salt. Warm the molasses and dissolve the saleratus in it, mix the suet, flour, and raisins, then put all the ingredients together. Boil or steam it four hours. Make a melted sauce.

A Plain Apple Pudding

Allow a pint and a half of milk; heat it, and crumb into it enough pieces of bread to make it rather thick.

Mash the bread, add a piece of butter half as large as an egg, a little salt, and a large spoonful of sugar. Spread a layer of this in a pudding-dish; then a layer of sliced sour apple, sprinkled with cinnamon, nutmeg, and clove; and then another layer of the bread. Add another layer of apple, on which put here and there small bits of butter, a little more spice, and sprinkle with sugar. Bake moderately two hours Cover with a plate the last half-hour. Serve with sauce.