Colonial Indian Suet Pudding

4 cups scalded milk

1 cup corn meal

1 cup creamed suet

1 cup molasses

2 eggs

1 teaspoon salt

1/2 tablespoon ginger

1/2 teaspoon cinnamon

3/4 cup seed and shredded raisins

2 cups cold milk

1/2 cup cold water

Process

Stir the meal slowly into the milk; add remaining ingredients in the order given, except the cold water and milk; lastly add eggs, beaten thick and light; pour into well buttered baking dish; pour cold water and milk over top (do not stir these into mixture). Bake slowly in a moderate oven three hours. Serve with Hard Sauce or cream and sugar.

Steamed Indian Meal Pudding

1 cup corn meal

1/2 cup sour milk

1/2 cup N. O. molasses

1/3 cup finely chopped suet

1 teaspoon salt

1 teaspoon ginger

1 teaspoon soda

Process

Mix corn meal, molasses, suet and ginger, dissolve soda in sour milk; add to first mixture. Beat well, pour into well buttered mold and steam four hours. Serve with Lemon or Molasses Sauce.

Indian Meal Pudding

1 quart scalded milk

1/3 cup corn meal

2 tablespoons butter

1 cup molasses

1 teaspoon salt

3/4 teaspoon cinnamon

3/4 teaspoon ginger

2 eggs

1 cup cold milk

Process

Pour scalded milk slowly on corn meal while stirring constantly and cook in a double boiler twenty minutes, then add butter and molasses. Sift together salt and spices, add to first mixture; add eggs beaten until thick and lemon tinted. Turn into a buttered earthen pudding dish and pour cold milk over top. Bake in a slow oven one hour. Serve with Hard Sauce, top milk or sweetened cream. The pudding is delicious without sauce.

Baked Indian Pudding

5 cups scalded milk

1/3 cup corn meal

1/2 cup molasses

1 tablespoon butter

1 teaspoon salt

1 teaspoon ginger

Process

Pour hot milk slowly on corn meal. Cook in double boiler twenty-five minutes. Add molasses, butter, salt and sift in the ginger. Turn into a buttered baking dish and bake slowly two hours in a very moderate oven. Serve with Hard Sauce or sweetened cream. If baked too fast it will not whey and will be too solid.

Baked Indian Pudding With Sweet Apples

1/4 cup corn meal

1 cup cold water

2 cups scalded milk

1 cup molasses

2 eggs

1/2 teaspoon salt

1/2 teaspoon ginger

1 teaspoon cinnamon

1/8 teaspoon cloves

4 sweet apples

1/2 cup cold milk

Process

Pour cold water over corn meal; mix well; then stir gradually into scalded milk, stir until the mixture thickens. Add molasses, eggs beaten until thick and lemon tinted, and salt sifted with spices. Beat thoroughly. Wipe, core, pare and thinly slice apples, put them into a well greased baking dish, pour over the mixture and bake in a moderate oven thirty minutes. Pour over top cold milk and bake without stirring two hours. Serve with too milk or cream.

Baked Indian Meal Pudding With Quick Tapioca

1/4 cup corn meal

1/3 cup "quick" tapioca

1 quart scalded milk

1 cup molasses

2 tablespoons butter or butter substitute

1/2 teaspoon salt

1 teaspoon grated orange rind

1/2 teaspoon ginger

1 1/2 cups cold milk

Process

Mix together corn meal and tapioca and sprinkle slowly into hot milk while stirring briskly; stir and cook until tapioca is transparent. Add molasses, butter, salt, orange peel and sift in the ginger. Mix thoroughly and turn into a well greased baking dish. Pour cold milk over top of the mixture and place in the oven without stirring ingredients together. Bake two hours. Serve with or without cream.

Delicate Indian Meal Pudding

4 cups scalded milk

5 tablespoons corn meal

4 tablespoons sugar

1 teaspoon salt

1 tablespoon butter or butter substitute

3 eggs

1/2 teaspoon ginger

Process

Scald milk in double boiler; add corn meal slowly while stirring briskly; let cook fifteen minutes, stirring occasionally while cooking; add salt, sugar and butter; then remove from range; add eggs beaten thick and light. Turn mixture into buttered pudding mold and bake in moderate oven one hour. Serve with Hard Sauce, "Near" Hard Sauce or sweetened cream.

Indian Rice Pudding

4 cups scalded milk

1/4 cup rice

1/4 cup Indian meal

1/2 cup molasses

2 tablespoons butter

1/2 teaspoon ginger

1/2 teaspoon salt

Process

Cook the meal in milk in double boiler twenty minutes; add rice (uncooked), molasses, butter and seasoning. Pour in buttered pudding dish and bake in moderate oven two hours. Stir well after cooking one-half hour; finish cooking without stirring.

Baked Indian And Apple Pudding

2 cups scalded milk

1/4 cup corn meal

1/2 teaspoon salt

1/2 teaspoon ginger

1/4 cup molasses

1 tart apple

Grating orange rind

Process

Pour scalded milk slowly over sifted corn meal while stirring constantly. Cook in double boiler thirty minutes, stirring occasionally. Remove from range, add salt sifted with ginger, molasses and grated orange rind to flavor delicately. Pour into a buttered baking dish and bake slowly one hour in a moderate oven, stirring several times while cooking. Pare, quarter and thinly slice apple and stir into pudding near the last part of cooking. Continue baking until apple is soft. Serve with Molasses Sauce or Hard Sauce.