Plum Pudding.
1 cup of suet chopped very fine, 1 cup of light brown sugar, ¹⁄₂ cup molasses, ¹⁄₂ cup sour milk, 3 unbeaten eggs, 2 cups of stale bread crumbs, 1 cup of flour, 1 level teaspoon soda, ¹⁄₄ cup of cold water, 1 cup of raisins, 1 cup of currants, ¹⁄₂ cup of citron, 1 teaspoon each cinnamon nutmeg, mace cloves and allspice. Thoroughly mix these ingredients and pour into a buttered mould and steam 7 hours or put in lb baking powder tins and steam 3 hrs.
Baked Indian Pudding.
1 qt of milk, 1 cup of Indian meal stirred in while the milk is hot. Let it cool and add 1 egg, 2 tablespoons of molasses, butter ¹⁄₂ size of an egg. Cinnamon and salt to taste, bake ³⁄₄ of an hour.
Cornstarch Pudding.
Boil 1 qt of milk, then beat the yolks of 3 eggs with 3 tablespoons of cornstarch and a little milk, stir into the boiling milk, let it boil up at once, sweeten and flavor to taste and turn in a pudding dish.
Baked Apple Dumpling.
Make a crust as for baking powder biscuit, peel and core your apples, cut the dough in square pieces and put 1 apple for each dumpling. Put them in a baking dish and place in the oven, then make a syrup with water and sugar, 1 cup of sugar to a pint of water and pour into the pan, baste with syrup while they are cooking, when done eat with sweet cream.
Soft Pudding.
¹⁄₂ cup of milk, ¹⁄₂ cup of chopped meat, ¹⁄₂ cup of molasses, 2 cups of fruit and nuts chopped together, 1 cup of flour, pinch of salt, 1 small teaspoon of soda dissolved in warm water, steam 3 hours. Any sort of fruit and nuts may be used.