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Classic
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page 202
PLAIN BOILED INDIAN PUDDING.
Scald one and a half pints Indian meal with half pint boiling water; add four
table-spoons Graham flour, one pint milk (either little salt or sour), two
table-spoons molasses, half tea-spoon ginger, a little salt and one level
tea-spoon soda,
(or a little more if sour milk is used); two table-spoons chopped suet will make
it more light and tender, but may be omitted. Put into a well-greased
pudding-boiler (two-quart), leaving room to swell, and boil three or four hours
in a kettle of water. Or it may be tied in a pudding-cloth, leaving room to
swell; or steamed in a small tin pail for same length of time.--Mrs. L. S. W.
BAKED INDIAN PUDDING.
A quart sweet milk, an ounce butter, four well-beaten eggs, tea-cup corn meal,
half pound raisins, fourth pound sugar; scald milk and stir in meal, while
boiling; let stand until blood warm, stir all well together; bake one and a half
hours, and serve with sauce.--Mrs. Carrier.
PLAIN BAKED INDIAN PUDDING.
Scald two quarts sweet milk, into which stir ten rounded table-spoons Indian
meal, seven table-spoons molasses, one tea-spoon ginger, and a little salt. Put
in moderate oven to bake, and in half an hour stir in half cup of cold milk;
bake in a very slow oven four hours, and a longer time will not injure it. Serve
with cream or hot sauce.
KISS PUDDING.
Boil one quart sweet milk in custard-kettle, stir into it four heaping
table-spoons sugar and four table-spoons corn starch, dissolved in a little cold
water or milk, and added to the well-beaten and strained yolks of four eggs.
Have the whites of eggs beaten to a stiff froth with tea-cup pulverized sugar
and one tea-spoon essence of vanilla, spread on top of pudding, set in a quick
oven, and brown; take out, sprinkle with grated cocoa-nut, and set dish away in
a cool place; serve cold after three or four hours. The sweet liquor which
settles to the bottom in cooling, serves as a sauce.--Mrs. W. E. Baxter.
LEMON PUDDING.
Stir into yolks of six eggs one cup sugar, half a cup water, and the grated
yellow rind and juice of two lemons; soften in warm
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