Boil one quart of milk, stir in it half a cup of butter, pour this over three-quarters of a cup of Indian meal, beat it smooth, and add one and a half cups cf light-brown sugar, two eggs beaten light (add only the yolks), a little grated nutmeg, a pinoh of einnamon, a little salt, then the whites of the eggs beaten to a stiff ftoth, and a small teaspoon of soda dissolved in a spoonful •f warm water Bake in a buttered pudding-dish half an hour. FASTRT, PUDDINGS, Ac 181 Indian Pudding, No. 5. A pint of milk, two eggs, three tablespoons of Indian meal half a small teacup of molasses, butter half the size of an egg put the milk in a sauce-pan, scald it, add the Indian meal, and boil it three minutes^ stir in the butter, cool it a few minutes, then add the molasses with a third of a teaspoon of soda stirred in it until it foams, then add the eggs well beaten, and the fol- lowilig spioes : half a teaspoon of ginger, a third of a teaspoon of cinnamon, the same of allspice and cloves, and a small pinch of salt; butter a pudding-dish, pour it in, and bake in a mode rate oven two and a quarter hours. It can be eaten with cream or alone. Indian Pudding, No. 6. Six tablespoons of Indian meal and two of wheat flour, mix them well together with a little cold milk, stir them into a pinb of new milk ; boil three minutes , add a piece of butter the size of an egg, cinnamon and ginger to your taste. When cool, stir in one and a half cups of molasses, a teaspoon and a half of soda, and two eggs beaten light. Bake in a buttered pudding-dish. Indian Pudding, No. ✪ Indian Pudding, No. 37. One pint of com meal and a teacup of wheat flour, rub a piece of butter the size of an egg through it, add a teacup of mo- lasses, a pint and a half of buttermilk, a teaspoon of saleratus or soda, dissolved in as little warm water as possible ; stir all to- gether until perfectly smooth ; beat four eggs very light and add them ; bake in a buttered Turk's head, turn out and send it to the table with wine-sauce. Indian Padding, No. 8. One quart of milk scalded and poured over a teacup of Indian meal, six eggs beaten light, a piece of butter the size of an egg vtirred into the Indian meal before you scald it, a pinch of salt, a ■mail teacup of sugar ; butter a pudding-dish, pour the pudding itti and bake an hour. 188 COOKER Y FROM EJIERIENCE. * Indian Cnstard Pndding. Take seven heaping tablespoons of Indian meal, half a tea- apoon of salt, two tablespoons of bntter, a teaonp of molasses, two teaspoons of ^nger, or cinnamon, as yon prefer; ponr into these a qnart of boiling milk, mix well and pour into a buttered pud- ding-dish. Jnst before putting into the oven, stir in a teacap of cold water, which will produce the same effect as eggs. Baka one hour in a hot oven. * Lemon Pudding, Ho. L Half a pound of sugar, a quarter of a pound of butter and five eggs beaten separately ; grate the rinds of two and squeeze the juice of three lemons, strain out the seeds from the juice ; stii the butter and sugar to a cream, add the yolks of the eggs, the rind of the lemons and a tablespoonful of good brandy ; beat up well, then add the whites of the eggs and the juice of Uie lemons ; beat all well together ; line a pie-dish with puff paste, mark the edges with the back of a knife about an inch apart, pour in the pudding, and bake about half an hour in a quick oven. This quantity will make three or four puddings. * * Lemon Pudding, Vo. 2. Six ounces of sugar, the same of butter, a tablespoonful of brandy, and four eggs beaten separately; stir the butter and sugar to a cream, add the brandy, the grated rind and juice of a lemon, and laat the eggs. Beat all well together, and bake in puff paste. Lemon Pudding, No. 8.

AI-modernized reading of the original text

Boil one quart of milk, stir in it half a cup of butter, pour this over three-quarters of a cup of Indian meal, beat it smooth, and add one and a half cups cf light-brown sugar, two eggs beaten light (add only the yolks), a little grated nutmeg, a pinch of cinnamon, a little salt, then the whites of the eggs beaten to a stiff froth, and a small teaspoon of soda dissolved in a spoonful of warm water Bake in a buttered pudding-dish half an hour. FASTRT, PUDDINGS, Ac 181 Indian Pudding, No. 5. A pint of milk, two eggs, three tablespoons of Indian meal half a small teacup of molasses, butter half the size of an egg put the milk in a sauce-pan, scald it, add the Indian meal, and boil it three minutes; stir in the butter, cool it a few minutes, then add the molasses with a third of a teaspoon of soda stirred in it until it foams, then add the eggs well beaten, and the following spices: half a teaspoon of ginger, a third of a teaspoon of cinnamon, the same of allspice and cloves, and a small pinch of salt; butter a pudding-dish, pour it in, and bake in a mode rate oven two and a quarter hours. It can be eaten with cream or alone. Indian Pudding, No. 6. Six tablespoons of Indian meal and two of wheat flour, mix them well together with a little cold milk, stir them into a pinb of new milk ; boil three minutes , add a piece of butter the size of an egg, cinnamon and ginger to your taste. When cool, stir in one and a half cups of molasses, a teaspoon and a half of soda, and two eggs beaten light. Bake in a buttered pudding-dish. Indian Pudding, No. 7. One pint of corn meal and a teacup of wheat flour, rub a piece of butter the size of an egg through it, add a teacup of molasses, a pint and a half of buttermilk, a teaspoon of saleratus or soda, dissolved in as little warm water as possible; stir all together until perfectly smooth; beat four eggs very light and add them; bake in a buttered Turk's head, turn out and send it to the table with wine-sauce. Indian Pudding, No. 8. One quart of milk scalded and poured over a teacup of Indian meal, six eggs beaten light, a piece of butter the size of an egg stirred into the Indian meal before you scald it, a pinch of salt, a small teacup of sugar; butter a pudding-dish, pour the pudding in and bake an hour. * Indian Custard Pudding. Take seven heaping tablespoons of Indian meal, half a teaspoon of salt, two tablespoons of butter, a teacup of molasses, two teaspoons of ginger, or cinnamon, as you prefer; pour into these a quart of boiling milk, mix well and pour into a buttered pudding-dish. Just before putting into the oven, stir in a teacup of cold water, which will produce the same effect as eggs. Bake one hour in a hot oven. * Lemon Pudding, No. 1. Half a pound of sugar, a quarter of a pound of butter and five eggs beaten separately ; grate the rinds of two and squeeze the juice of three lemons, strain out the seeds from the juice ; stir the butter and sugar to a cream, add the yolks of the eggs, the rind of the lemons and a tablespoonful of good brandy; beat up well, then add the whites of the eggs and the juice of the lemons ; beat all well together ; line a pie-dish with puff paste, mark the edges with the back of a knife about an inch apart, pour in the pudding, and bake about half an hour in a quick oven. This quantity will make three or four puddings. * Lemon Pudding, No. 2. Six ounces of sugar, the same of butter, a tablespoonful of brandy, and four eggs beaten separately; stir the butter and sugar to a cream, add the brandy, the grated rind and juice of a lemon, and last the eggs. Beat all well together, and bake in puff paste. Lemon Pudding, No. 8.

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