Take two quarts of sweet milk, scald one of them, add fourteen ta-blespoonfuls (level full) of Indian meal, one teacupful of chopped sweet apple, either dried or green, and salt and molasses to taste; bake three hours.

Baked Indian Pudding

1. Into one quart of boiling milk, stir a half pint of corn meal; when cold, add one-half cup of sugar, tablespoonful of butter, one cup of raisins, and four eggs well beaten; mix well, and bake an hour and a hall.

2. Boil one pint of milk; while boiling stir in one large table-spoonful of Indian meal, cool a little and add three eggs well beaten, one pint of cold milk, one tablespoonful of flour, one-half cup of sugar, one cup of molasses, one teaspoonful of ginger, one of cinnamon, a little salt; bake an hour and a half.

3. For a two-quart pudding use two teacups meal; moisten the meal with cold water, then pour over it one pint boiling water; add one tablespoonful of butter, two teacups of sugar, one cup of raisins, three eggs, well beaten before adding, and fill up with sweet milk; season with whatever spice is preferred; bake slowly half an hour or more.

Boiled Indian Pudding

One and one-half cups sour milk, two eggs well beaten, one small teaspoonful saleratus dissolved in the milk; then sift in dry corn meal until of the consistency as if for griddle-cakes - perhaps a little thicker; stir in a teacup of dried fruit - cherries are the best; put in a bag and boil one hour. For sauce, sweetened cream flavored with nutmeg.