Baked Indian Pudding

1 pint of Indian meal stirred into a quart of boiling milk. Let cool. Add 3 tablespopnfuls wheat flour mixed with 1 pint' of cold milk. Stir all together. When the whole is lukewarm beat in:

3 eggs. 2/3 cupful of sugar.

1 teaspoonful each of salt, cinnamon, nutmeg and allspice.

2 tablespoonfuls melted butler.

2 tablespoonfuls of molasses.

Half a teacupful of the milk may be reserved, and after the pudding has been poured in a buttered dish, turn this half cup over it cold. This will help the jelly to form. Bake three or four hours. Sweetened cream may be used for sauce. The eggs may be reduced in number, and ½ cupful more corn-meal added to take the place of 1 egg. 1 soda cracker, rolled, may be substituted for the wheat flour.

Indian Pudding With Fruit

Make as above using ½ the quantity of meal only, as the raisins absorb a great deal of milk. Add 1 cupful raisins stoned. Bake as above.

Indian Pudding Without Eggs

1 quart of boiling milk, sift in 1 handful of wheat flour and meal enough to make a thick batter. Before this mixture is quite cold, add:

1 cupful molasses.

1 teaspoonful of ginger.

1 teaspoonful salt.

1 teaspoonful of cinnamon.

Remove from the stove and add 2 quarts of cold milk, 1 cupful of raisins if wished. Bake three hours. Serve with sweetened cream.

Delmonico Indian Pudding

1 quart cold milk.

3 tablespoonfuls white corn meal stirred in the milk. 5 yolks of eggs. 6 tablespoonfuls sugar.

Boil three or four minutes. Pour into a pudding dish and bake one-half hour. Beat the whites of the eggs with 6 tablespoonfuls of sugar. Pour this over the top and return the pudding to the oven until the frosting is delicately browned. Very pood cold.

Apple Indian Pudding

1 quart of sweet milk scalded, and turned over 14 level tablespoonfuls of Indian meal. When cool add a quart of cold milk and 1 heaping cupful of chopped fresh apples, or dried apples soaked over night and chopped; add 2/3 cupful of molasses or sugar and a teaspoonful of salt. Spice with cinnamon or nutmeg. Bake 1 hour. Serve with sweetened cream.

Boiled Indian Pudding

1 quart boiling milk, or water, poured over enough sifted Indian meal to make a very stiff batter. 1 cupful chopped beef suet, 2 tablespoonfuls flour.

2/3 cupful molasses, or brown sugar.

2 teaspoonfuls ginger, or 2 of cinnamon.

1 teaspoonful salt.

Boil in a bag or steam four hours. The suet may be omitted, and 2 tablespoonfuls of melted butter used in its stead. Raisins or dried cherries may be stirred in as an improvement. Serve with sugar and cream, or a pudding sauce.

Boiled Indian Pudding (II)

2 eggs well-beaten. 1½ cupfuls sour milk. 1 tablespoonful sugar.

1 small teaspoonful of soda dissolved in the milk.

Sift in dry corn-meal until a little thicker than griddle cakes. Stir in a cupful of raisins or dried cherries. Put in a bag and boil one hour. Serve with sweetened cream flavored with nutmeg.