CORNMEAL PUDDING
Scald 1 quart of sweet milk. While hot stir in 3 tablespoonfuls of cornmeal, 3 tablespoonfuls of flour mixed smooth with a little cold milk. Add 1 tablespoonful of butter. Let cool. Then add to the mixture ½ cup sugar, ¼ cup molasses, 1 well-beaten egg, ½ teaspoonful of ginger, ½ teaspoonful cinnamon, ¼ pint cold milk, a small pinch of soda and ½ cup of floured, seeded raisins. Bake 2 hours in a moderate oven. Serve with sugar and cream.
HUCKLEBERRY PUDDING
Two eggs and 1 small cup of granulated sugar creamed together. Four tablespoonfuls of cold water. Add 1 cup of sifted flour containing 1 teaspoonful of baking powder, and 1 cup of huckleberries, pitted cherries, or raisins and bake. Serve with milk or any sauce liked. This recipe was given Mary by a friend, who called it her emergency pudding, as it may be easily and quickly prepared from canned sour cherries from which liquid has been drained, or any tart fruit, when fresh fruit is not in season.
TAPIOCA CUSTARD