A pint of milk, a large coffee-cup of strained pumpkin or squash, two eggs, three large spoonfuls of sugar, a teaspoonful of butter, a little salt, a small teaspoonful of cinnamon, half as much ginger, and some nutmeg.

To prepare it - first, stir the cinnamon and ginger into the squash, as, if they are added after the milk, they will float dry on the top; add salt, then the eggs beaten with the sugar; boil the milk and melt the butter in it, and add it slowly to the other ingredients, stirring fast meantime. Butter a cold dish with cold butter, and sprinkle the bottom and sides with sifted cracker, pour in the mixture, grate nutmeg over the top and then sprinkle it with pounded cracker, sift white sugar over, and bake it forty minutes.

To make a more economical pudding, use the same measure of milk, squash, sugar, ginger, and cinnamon, with but one egg. Stir a pounded and sifted cracker into the squash, before the boiled milk is added; simply butter a dish in the usual way; omit the nutmeg and also the sugar and cracker on the top.

The receipt for squash pies (see page 78) is a very nice rule for a pudding; omit the paste, and substitute the cracker crumbs in the dish. Such puddings, when made with a quart of milk, should be baked in two dishes, because if baked in one, the edges become too dry, before the centre is cooked.