No. 151.] 445 



to leave room enough "within, to allow the pudding to swell, and in- 

 cessantly boil for four or five hours. This pudding may be eaten 

 while hot, with or w^ithout sauce, and will be sufficiently large to 

 feed twenty men. One-half or one-fourth of the quantity of ingre- 

 dients may be employed, and treated in the same manner as the 

 whole. — A Lady, 



Baked Indian Pudding. 



To 2 quarts of milk, add 1 quart of meal, a little salt and a cup- 

 ful of sugar. Prepare by heating the milk over the fire, stirring it 

 occasionally to prevent its burning ; when it nearly boils, remove 

 it, put in the salt and sugar, and scatter in the meal, stirring rapidly 

 to prevent its collecting into lumps ; put in nutmeg and turn into a 

 deep pan. Bake immediately or otherwise, as may be convenient, in 

 a hot oven, three hours. When it has baked an hour or more, pour 

 over the pudding from a gill to a half pint of milk; this will soften 

 the crust and form a delicious whey. 



An inferior pudding may be made by substituting skimmed milk 

 and molasses, with allspice or ginger for seasoning. This is the 

 common Yankee pudding. Variations can be made by adding chop- 

 ped suet, apples, peaches, berries, or raisins. — Burritt. 



Suffolk county, L. I. Indian Pudding., 



Heat 3 half pints of milk to boiling; mix your corn meal with a 

 half pint of cold milk, the meal having been previously sifted; and 

 pour the cold milk and meal into the boiling milk, stirring continu- 

 ously. When scalded take it off the fire and let it cool down to 

 blood warm. Then mix in 10 eggs, previously beaten, until they 

 will stand alone, a little salt, a quarter of a teaspoonful of ground nut- 

 meg, a quarter of a teaspoonful of cinnamon, a teaspoonful of allspice 

 or pimento; sweeten with sugar or molasses; stir in a pinch of 

 ground ginger, a pinch of grated dried lemon peel, a teaspoonful of 

 butter, and bake. Good either hot or cold. — From Professor Mapes. 



Prescott Pudding. 



Take a teacupful of fine Indian meal, and a pint of molasses well 

 mixed. Add, by constantly stirring, a quart of hot boiling milk, a 

 piece of butter of the size of an English walnut, 3 eggs, and a tea- 

 spoonful of salt. Pour the mixture into a buttered pan, and bake in 

 a moderately hot oven three hours. This pudding was much used in. 

 the family of the late Judge Prescott of Boston, in Massachusetts,, 

 from whose lady this recipe was obtained. 



