Corn-Bread Pudding.
- 2 heaping cups of white Indian meal.
- 1 heaping cup of flour.
- 3 beaten eggs.
- 2½ cups of milk.
- 1 large tablespoonful of melted butter, and twice as much white sugar.
- 1 teaspoonful of soda, and two of cream of tartar, sifted twice through the flour.
- 1 teaspoonful of salt.
- ½ teaspoonful mingled mace and cinnamon.
Rub butter and sugar together; beat in the yolks; then the milk; the spice; the salted meal, previously mixed with the flour, cream of tartar, and soda. Beat hard for five minutes. Pour into a buttered mould, with a top. Set in a pot of boiling water—the water not quite reaching the top—and boil steadily two hours. Turn out, cut in slices, and eat with butter and sugar.
Fourth Week. Wednesday.