INDIAN BAKED PUDDING.
293. One pint of Indian meal,
One heaping table spoonful of wheat flour,
A table spoonful of butter,
Four eggs,
Salt just to taste,
Milk enough to form a batter.
Stand your butter near the fire to warm, add it to the Indian meal, then the salt and milk. Beat the eggs very light, the yelks and whites separate; add the yelks to the Indian batter, then the whites alternately with the flour. Do not beat it after the whites are in. Butter a pan, pour in the batter, and bake it in a moderate oven.
This pudding is very good with a quarter of a pound of currants and a quarter of a pound of raisins, floured and stirred into the batter.
To be served with sweet sauce of any kind.