Indian Tapioca Pudding

To 2 tablesp Indian Meal add 1 tablesp each cocoanut and tapioca, 1/2 cup molasses, 1/4 cup sugar, butter size of a walnut, a little salt and 1 qt scalding hot milk. Bake 2 hours in a slow oven. Serve with cream.-[F. L. R., Ct.

Steamed Indian Pudding (No Eggs)

Heat 1 qt skim milk, stir in 1/2 cup cornmeal and cook until it thickens. Remove from fire, stir in 1/2 cup sugar, 1/2 cup raisins, 1 teasp vinegar, 1/4 teasp cinnamon and 1 level teasp salt. Let cool and then steam about 6 hours. Cooling before steaming makes this pudding "jell." Serve with cream.- [Mrs. J. I. M., N. H.

Indian Fruit Pudding

Put 1 heaping cup Indian meal in a mixing bowl, stir in 1 cup molasses and 1 level teasp salt. Scald 3 pts milk and pour it boiling hot over the meal, stirring it to a smooth batter. Butter a deep pudding dish, cover the bottom with stoned chopped prunes, pour the batter over them and just before the pudding is placed in the oven pour carefully over the top 1 cup cold sweet milk, but do not stir it in. Bake about 4 or 5 hours. Serve with cream.- [Mrs. J. B., Kan.