BAKED INDIAN PUDDING.
Boil one quart of milk, stir in seven table-spoons meal. Take from the stove, add one quart cold milk, one cup molasses, one tea-spoon ground mace. Bake in an earthen pudding dish five hours. Double the recipe makes a better pudding, and it is good cold.
MOTHER’S APPLE PUDDING.
One pint rolled bread crumbs; two pints of tart apples, chopped; one cup seedless raisins, half a cup sugar. Place in layers in an earthen pudding dish; add one cup water; bake slowly two hours. Requires no sauce. Peaches, cherries, plums, etc., can be used in place of apples, and also stewed dried fruits.
HUCKLEBERRY BREAD PUDDING.
Heat one quart milk and pour it over one pint dry graham bread crumbs; cool; add two beaten yolks, three table-spoons sugar, two well-whipped whites. Stir in one pint huckleberries, dredged with flour, bake in a pudding dish, set in a pan of boiling water forty or fifty minutes.—Hygienic Cookery.
PLUM PUDDING.
One cup seedless raisins, one cup currants, one quart chopped apples, one cup sugar, one cup graham flour mixed in a pint of water. Mix all together, and bake five or six hours.
STRAWBERRY DESSERT.
Place alternate layers of hot cooked cracked wheat and strawberries in a deep dish; when cold, turn out on platter; cut in slices and serve with cream and sugar, or strawberry juice. Wet the moulds with cold water before using. This, moulded in small cups, makes a dainty dish for the sick. Wheatlet can be used in the same way.