One quart of milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt; boil the milk in the double boiler; sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and half a teaspoonful of ginger; stir the butter into the meal and milk; pour this gradually on the egg mixture. Bake slowly one hour.
BAKED INDIAN PUDDING.
Prom MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
Three large tablespoons corn meal. Scald one quart sweet milk; stir meal in while hot; small lump butter, one cup molasses, salt; add one pint cold milk after putting in pan; bake five hours; eat with a little butter.
PRUNE ROLL
From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.
Soak two pounds of prunes in cold water over night; drain through a colander and seed them. Make your puff paste; roll it out; place your prunes on the paste, sprinkling with a little sugar on top; then roll smoothly. Bake in a steady heat and serve hot with hard butter sauce, or very rich wine sauce.
PRUNE PUDDING.
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Thoroughly wash one pound of prunes; soak over night, stewing in same water until very soft; sweeten to the taste while cooking. Next mash the fruit, removing the stones, and add half a box of gelatine (previously dissolved in a little water) and whites of four eggs well beaten. Serve cold with cream.