298 TRANSACTIONS OP THE AMERICAN INSTITUTE. 



Some experiment, I'll warrant. If you are going to make a pop- 

 corn pudding, it will, I fear, be a waste of time and material, 

 and prove a great failure." 



" No matter ; there is much to be learned by failure as success. 

 Let us try." 



So we did. The pint of pop-corn was put through the opera- 

 tion, and it made sixteen pints of popped corn, such as is sold in 

 the streets at four cents a pint. This was first crushed with a 

 rolling-pin on the kitchen table, and then ground in the coifee- 

 mill into a coarse meal, which measured eight pints. Five pints 

 of this were mixed with four pints of sweet milk, and set where 

 it would warm and soak. [It should soak a couple of hours or 

 more.] Then two eggs, sugar, raisins and spice Avere added, just 

 as you would add such things to a rice pudding, and then it was 

 set on the hot stove and boiled a few minutes, stirring it several 

 times to get the meal well mixed with the milk, because it 

 inclines, from its great lightness, to float, and if baked without 

 stirring there will be a brown crust on top and custard at the 

 bottom. It was baked about an hour, and served hot, and eaten 

 with great satisfaction — satisfaction that a new ingredient for a 

 delicious, rich, wholesome pudding had been discovered — one 

 always at hand, easily prepared, and one that has never failed to 

 gratify the taste of a score of persons who have since tried it. 



THE COST OF THE PUDDING. 



The cost of such a pudding to a farmer is the cost of the 

 sugar, raisins, and spice — the milk and corn I count as nothing. 

 What should I count the cost of five-eighths of a pint of corn and 

 four pints of milk, which, if not eaten upon the table, would go 

 to the pigs ? The eggs would sell hereabouts for four cents, and 

 the things bought cost as much more, in a pudding that fed eight 

 hearty people. Let us then eat pudding — good, rich pudding — 

 as much as we can eat at a meal, at a cost of one cent each. It 

 is cheap — try it, and say it is good. 



POP-CORN GRIDDLE CAKES. 



Another use for this pop-corn meal is for griddle cakes. To 

 my taste, they are quite equal to rice cakes, cooked in any way 

 that rice is, and are much heartier. In fact, there is no stronger 

 food for a laboring man than any of the preparations of corn in 

 the way I have indicated. At the same time its digestibility is 

 unquestioned. The philosophy of the advantage of thus prepar- 



