Original White House Cookbook

Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together ; then add to them a quart of boiling milk, some salt and a large tablespoonful of powdered ginger, add a cupful of finely-chopped suet or a piece of butter the size of an egg. Butter a brown earthen pan and turn the pudding in, let it stand until it thickens ; then as you put it into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jelly. Bake three hours. Serve warm with hard sauce. This recipe has been handed down from mother to daughter for many years back in a New England family. BAKED CORN MEAL PUDDING, WITH EGGS. One small cupful of Indian meal, one-half cupful of wheat flour stirred together with cold milk. Scald one pint of milk and stir the mixture in it and cook until thick ; then thin with cold milk to the consistency of batter, not very thick ; add half a cupful of sugar, half a cupful of molasses, two eggs, two tablespoonfuls of butter, a little salt, a tablespoonful of mixed cinnamon and nutmeg, two-thirds of a teaspoonful of soda added just before putting it into the oven. Bake two hours. After baking it half an hour, stir it up thoroughly, then finish baking. Serve it up hot, eat it with wine sauce, or with butter and syrup. BOILED CORN MEAL PUDDING. Warm a pint of molasses and a pint of milk, stir well together ; beat four eggs and stir gradually into molasses and milk ; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn meal sufficient to make a thick batter ; add a teaspoonful of pulverized cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and stir all together thoroughly ; dip a cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours ; serve hot with sauce made of drawn butter, wine and nutmeg. BOILED CORN MEAL PUDDING, WITHOUT EGGS. To ONE quart of boiling milk, stir in a pint and a half of Indian meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of chopped suet and a teaspoonful of dissolved soda; tie it up tight in a cloth, allowing room for it to swell, and boil four hours. Serve with sweet sauce. CORN MEAL PUFFS. Into one quart of boiling milk stir eight tablespoonfuls of Indian meal, four tablespoonfuls of powdered sugar and a teaspoonful of nutmeg ; let the whole boil five minutes, stirring constantly to prevent its adhering to the saucepan ; then remove it from the fire, and when it has become cool stir into it six eggs, beaten as light as possible ; mix well, and pour the mixture into buttered teacups, nearly filling them ; bake in a moderate oven half an hour; serve with lemon sauce. DELICATE INDIAN PUDDING. One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk in double boiler, sprinkle the meal into it, stirring all the while ; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and one-half teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually over the egg mixture. Bake slowly one hour. Serve with sauce of heated syrup and butter. Maria Parloa. COTTAGE PUDDING.