Into a large cup of corn-meal stir 1 pint scalded milk; a small cup suet, chopped fine; two-thirds of a cup of syrup or molasses; salt to taste, and when cold, add 1 pint milk, and 2 eggs, well beaten, 1 teaspoonful cinnamon, and 1 cup raisins. Bake three hours.
Corn-Starch Pudding (Baked).
Four tablespoonfuls corn-starch; 1 quart of milk; 2 eggs; 3⁄4 coffee-cup white sugar; adding butter size of an egg, with flavoring to taste. After dissolving the corn-starch in a little cold water, heat the milk to boiling and stir this in, and boil three minutes, stirring the mixture all the time; next, stir in the butter, and set away until cold. Beat the eggs until very light, when add the sugar and seasoning, and then stir into the corn-starch, beating thoroughly to a smooth custard. Put into a buttered dish, and bake not more than half an hour. This pudding is best eaten cold, with sauce made of cream and sugar, flavored with nutmeg or cinnamon, or both, or plain powdered sugar, as tastes may prefer.
Delmonico Pudding.
One quart of milk; 3 tablespoonfuls corn-starch; put in hot water until it thickens; to the yolks of 5 eggs, add three tablespoonfuls white sugar, 2 tablespoonfuls vanilla, and a little salt. Pour on the corn-starch, stir thoroughly, and bake fifteen minutes, but not long enough to whey. Beat the whites of the eggs to a stiff froth; add 3 tablespoonfuls of sugar; 1⁄2 teaspoonful vanilla; put on top, and let brown.
Peach Ice-Cream.
Pare and cut in pieces 1 dozen peaches, or more, if desired, and boil with 1⁄2 pound loaf sugar. When reduced to a marmalade press through a fine sieve, and when cool, add 1 pint cream and freeze. Serve with halves or quarters of fresh peaches, half frozen, around the cream.