Steamed Cottage Pudding
Prepare the same as [Cottage Pudding]. Pour into buttered mold; steam one and one half hours. Serve with [Lemon] or [Strawberry Sauce].
Indian Pudding, Steamed
- 1 cup corn meal
⅓ cup sour milk
½ cup molasses
⅓ cup chopped suet
1 teaspoon salt
1 teaspoon soda
few grains ginger
Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours. Serve with Molasses Sauce.
Baked Indian Pudding
- 6 cups milk
¼ cup corn meal
¼ cup molasses
1 tablespoon butter
½ teaspoon salt
few grains ginger
Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients. Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding.