YANKEE PUMPKIN PUDDING.—
Take a pint of stewed pumpkin. Mix together a pint of West India molasses and a pint of milk, adding two large table-spoonfuls of brown sugar, and two table-spoonfuls of ground ginger. Beat three eggs very light, and stir them, gradually, into the milk and molasses. Then, by degrees, stir in the stewed pumpkin. Put it into a deep dish, and bake it without a crust. This is a good farm-house pudding, and equally good for any healthy children.
For a large family, double the quantities of ingredients—that is, take a quart of milk, a quart of molasses, four spoonfuls of brown sugar, four spoonfuls of ginger, six eggs, and a quart of stewed pumpkin.
You had best have at hand more than a quart of pumpkin, lest when mixed it should not hold out. This pudding is excellent made of winter squash.
STEWED MUSHROOMS.—
Peel and wash a quart of very fresh mushrooms, and cut off all the stems. Button mushrooms are best; but if you can only procure large ones, quarter them. Sprinkle them slightly with salt and pepper, and put them into a stew-pan with a quarter of a pound of nice fresh butter, cut in pieces and slightly dredged with flour. Keep the lid closely covered all the time. When quite tender, put the mushrooms into a deep dish, in the bottom of which is laid a nice toast that has had all the crust pared off, and been dipped for a minute in hot water, and slightly buttered. Serve up the mushrooms closely covered. They require no seasoning.
BAKED MUSHROOMS.—
Take large fine fresh mushrooms. Peel them and remove the stems. Lay them on their backs in a large dish, (not letting them touch each other) and put into each mushroom, (as in a cup) a bit of the best fresh butter. Set the dish in an oven and bake them. Send them to table in the same dish; or transfer them to another, with a large toast at the bottom. There is no better way of cooking mushrooms than this.