PUDDINGS. 85^ 



Remarks. — The water, it is claimed, gives the same lightness as the eggs — 

 certainly it can not give the same richness. 



Indian Pudding No. 3, Old-Fashioned, Baked. — Scald milk, 

 1 pt., and pour it upon Indian meal, 1 cup; add a beaten egg; molasses, % 

 cup; sait and cinnamon, to taste; add cold milk, 1 pt., and bake about 2 hours, 

 stirring 2 or 3 times while baking to make it wheyey. 



Remctrks. — This, it will be seen, has more meal in proportion to the milk, 

 and consequently is not quite so much of a custard, but more of a pudding — 

 the more eggs and milk, the more they are like custards. 



Indian Pudding No. 4, Steamed.— Sour milk, 2 cups; Indian meal, 

 IJ^ cup>s; wheat flour, 2 cups; soda, 1 tea-spoonful, dissolved in a little of the 

 milk; a little salt, and chopped raisins, 3^ cup. Mix all, and steam 2 hours^ 

 To be eaten with any sauce preferred. 



Indian Pudding No. 5, With Sweet Apples, Baked.— Sweet 

 milk, 2 qts. ; scald 1 qt., and stir in Indian meal, 10 rounding table-spoo»fuls; 

 molasses, i^ cup ; salt, 1 tea-sjxjonf ul ; then stir in chopped sweet apples, 1 cup, 

 and bake 3 hours in a moderate oven. 



Com Starch Pudding.— Sweet milk, 1 qt. ; com starch 4 table-spoon- 

 fuls, nicely rounding; eggs, 5; sugar, 13^ cupa; % grated nutmeg, or other 

 flavor to suit. Directions — Put the milk in a suitable dish to set in water to 

 boil (it is always safer to boil milk in this way); when it boils stir in the beaten 

 yolks, corn starch, 1 cup of the sugar, and flavor, and continue the heat to 

 cook the starch; then put into the baking dish and set in the oven 15 or 20 min- 

 utes, having the whites beaten with the J^ cup of sugar, and a little flavor if 

 desired; put on top and brown nicely. 



Cream Pudding.— Stir together 1 pt of cream, 3 ozs. of sugar, the'yolks 

 <jf 3 eggs, a little grated nutmeg, add the well-beaten whites, stir lightly, and 

 pour into a buttered pie-plate, on which has been sprinkled the crumbe of stale 

 bread to the thickness of an ordinary crust; and over ihe top also sprinkle a 

 layer of the grated crumbs, and bake. Very nice. (See also cream pies.) 



Remarks. — And now, it appears to the author, that with about sixty recipes 

 for puddings — a different one for each Sunday in the year, Fourth of July, and 

 Christmas, too, — some very rich, and others plain, there need be no family 

 which can not select one to suit special occasions, as the visits of friends, holi- 

 days, etc., and also such as shall meet the demands, with plain puddings in 

 places where the richer materials are not to be had, or when, although every- 

 thing might be obtained, yet, the pocket-book does not allow it, or the health, 

 or rather, the want of health, will not allow rich food. Every condition as well 

 as desire can be met satisfactorily. So we will next see what we can do in 

 the line of pies. 



