=Graham Pudding=
1 1/2 Cupfuls of Graham Flour 1/2 Cupful of Molasses 1/2 Cupful of Milk 1/4 Cupful of Butter 1 Egg 1 Teaspoon of Soda 1/2 Cupful of Raisins and Currants, mixed Salt and Spice to taste
Stir the soda into the molasses, then add the beaten egg and milk, salt and spice, and melted butter. Add the flour and, last of all, currants and raisins, which have been sprinkled with flour. Steam two hours in a tin pail set in a kettle of water and serve hot with sauce.
=Hasty Pudding=
Into a dish of boiling water (a double boiler is best) stir Indian meal, very slowly. Let it cook for an hour. The water should be salted a little. Turn this into a bowl. The next day, or when perfectly cold, cut into slices and fry in pork fat or hot lard. This is served with molasses.
=Baked Indian Pudding=
2 Quarts of Milk 1 Cupful of Yellow Cornmeal 1 Cupful of Molasses 1 Teaspoonful of Salt
Put one quart of the milk into an earthen puddingpot, and the other quart of the milk into an agate dish, on the stove, to scald. Stir the meal into the hot milk slowly, one handful at a time, until it thickens. Remove from the stove and add molasses, pouring the mixture into the cold milk. Bake six hours in a slow oven; serve warm with cream. If properly cooked; it will be red and full of whey.
=Orange Pudding=
4 Oranges 3 Cupfuls of Milk 1 Cupful of Sugar 3 Eggs 2 Tablespoonfuls of Cornstarch Pinch of Salt