Rural School Leaflet 1309 



corn pudding 



I can corn 2 eggs 



or 2 level tcaspoonfuls butter, melted 



I pint grated fresh com Salt 



I cupful milk Pepper 



Mix all the ingredients together. Pour the mixture into a buttered 

 baking-dish. Set the dish in a pan of water, and bake the pudding until 

 the custard is firm. A knife blade nm into the custard shows the firmness. 



INDIAN PUDDING 



I quart milk i cupful seeded raisins 



^ cupful yellow corn meal _ | cupful finely chopped suet or 



3 eggs J cupful butter 



J teaspoonful salt j cupful brown sugar 1 



I teaspoonful cinnamon | cupful molasses / 



1 teaspoonful allspice ■ or 



2 teaspoonfuls ginger | cupful sugar or h cupful molasses 



Scald I pint of the milk. Mix the corn meal with i cupful of the 

 remaining milk. Add this mixture gradually to the scalded milk and 

 cook it for 5 minutes or until it thickens, stining it constantly to prevent 

 lumping. Stir into this the remainder of the milk, the beaten eggs, the 

 suet, the sugar, the molasses, the salt, and the spices. Pour the mixture 

 into a buttered baking-dish and bake it slowly for 3 hours. If butter is 

 used, baking may be completed in 2 or 2^ hours. An hour after the 

 baking begins, a cupful of seeded raisins sprinkled with flour may be 

 stirred in. 



JOHNNY CAKE 



I cupful sour milk i^ cupfuls white flour 



1 level teaspoonful soda 3 level teaspoonfuls baking pow- 



2 eggs der 



\ cupful shortening, melted j cupful Indian meal 



I cupful sugar I teaspoonful salt 



Mix the soda and the sour milk. Add the beaten eggs, the shortening, 

 the sugar, the white flour, which has been mixed with the baking powder, 

 the Indian meal, and the salt. Pour the batter into a shallow buttered 

 pan, and bake it from 20 to 30 minutes. 



