Boiled Flour Pudding

Put into one pint of sifted flour one teaspoon of salt and seven wellbeaten eggs, and stir hard. Add to this one quart of milk and mix well. Grease a square cloth, sift flour lightly over it, lay it over a pan, pour the pudding into it, gather up the cloth, tie it, leaving room for the pudding to swell. Have ready a pot of boiling water, put the pudding in, leaving the end of the cloth outside to prevent the pudding turning over. Put on the cover and lay a weight or flatiron on the top to hold it down. Keep the pot boiling steadily for one hour. Never let the boiling stop, or there will be a heavy streak in the pudding. When done turn out on a plate, and serve with hard sauce, and serve at once.

Fruit Fritters

Fruit Pudding Indian Pudding

Beat the yolks of two eggs with a teacup of flour and a pinch of salt. Add one tablespoon of olive oil, two tablespoons of Jamaica rum, or lemonjuice, and cold batter enough to make a creamy batter. When ready to fry, stir in the stiffly beaten whites of the eggs. Dip any kind of fruit, pared and sliced, in this batter. Fry in deep boiling fat. Serve with liquid sauce.

Farmers Fruit Pudding

Take a piece of butter the size of an egg and a cup of sweet milk. Add flour enough to make a batter that will spread easily with a spoon. Add also three teaspoons of baking powder. Butter a baking dish. Put in a layer of batter, then a layer of fruit, such as blueberries, blackberries, then a layer of batter, then fruit, and so on till you have used your batter. Have the top layer of batter. Bake in a hot oven half an hour or more, or until done. Serve with a hard sauce or a liquid sauce, as you choose.

Steamed Fruit Pudding

Take half a teacup of New Orleans molasses, one teacup of suet chopped very fine, little more than half a teacup of hot water, and one teaspoon of salt Next two beaten eggs, one heaping teaspoon of soda dissolved in cold water, two teaspoons of allspice, two teaspoons of cinnamon, threequarters of a teaspoon of doves, half a nutmeg, three tablespoons of vinegar, one teaspoon of pure ammonia (from a druggist), one cup and a half of dried currants, and one cup and a half of raisins stoned, and chopped moderately fine. Now stir in three teacups of flour, and in one of the teacups of flour (the first one) stir two heaping teaspoons of cream of tartar. Set a steamer over a pot of boiling water, lay a perforated tin pie plate upside down in the bottom of the steamer. Grease a cake pan thoroughly, put your pudding in it and set it on the pie pan. Lay over the top of the steamer a piece of thick cloth (or two pieces), cut round, to fall a little below the steamer. Put on the lid, and set a heavy weight or a flatiron on top. Boil steadily without its stopping a moment for three hours. At the end of that time take out the pan from the steamer and serve.

If you wish to keep it, set aside to get cool. When almost cold, turn it on a plate, leaving the under side on top. This pudding will keep for two weeks or more. It can be reheated and steamed soft by laying an old napkin or a piece of soft muslin in a large colander, setting in the pudding, turning the cloth ends over it and covering the whole with a cover. Set the colander over a large saucepan of water and keep boiling until the pudding is soft, which will be in about an hour.

German Pancakes

A nice dessert is a very light wheat flour batter cake, baked the diameter of a coffee saucer. When baked a light brown lay it on a hot plate. Put in the centre a tablespoon of raspberry, blackberry, or any other sweet jam. Fold onehalf of the cake over the other half. Sift thickly with powdered sugar, and serve hot. This is for one person only.

Baked Indian Pudding

Mix half a pint of water and one pint of milk. Scald, and while boiling hot pour little by little upon six tablespoons of Indian meal. Stir in a piece of butter the size of an egg, a little salt, three tablespoons of sugar, two tablespoons of molasses, and one egg. Beat all together and bake in a very slow oven three or four hours.

Boiled Indian Pudding

Mix through a teacup of flour one heaping teaspoon of baking powder and one heaping teaspoon of salt. Add one pint of milk, two tablespoons of melted butter, or four tablespoons of sour cream, three beaten eggs, one small pinch of soda, and one pint of cornmeal to make a stiff batter. Pour this into a greased onepound baking powder can, or any can of convenient size (a small tin bucket is good). Set the can on a plate in a pot in which there is enough boiling water to come nearly to the top of the can or bucket. Place a weight upon it to keep it upright. Boil two hours. To be eaten with maple sugar shaved into a bowl of sweet cream. Sour cream also may be used as a sauce.

Plum Pudding

Put threefourths of a pound of stale breadcrumbs into a bowl. Add one pound of seeded and chopped raisins, one pound of beef suet minced, onefourth of a pound of brown sugar, the grated rind of one lemon, onefourth of a pound of flour, one teaspoon of grated nutmeg, one pound of dried currants, half a cup of shredded almonds, half a pound of shredded candied orange and lemon peel, onefourth of a pound of shredded citron, half a pint of brandy, and five eggs. Mix. Pour into a greased, covered mold and boil for six hours. The day you serve it reboil for six hours longer. Serve on a platter. Surround the pudding with loaf sugar, pour brandy over it, ignite the brandy, and send the pudding to the table with the brandy burning. Serve with a hard sauce flavored with lemonjuice or brandy.