ORANGE INDIAN PUDDING
CONNECTICUT
Put four heaping tablespoonfuls of Indian meal in a bowl, and mix in half a pint of molasses and a teaspoonful of salt. Boil three pints of milk; pour it scalding hot on the meal, stirring carefully till perfectly smooth and free from lumps. Butter a deep pudding-dish; cover the bottom thickly with fragments of dried orange-peel; pour in the mixture, and, last of all, pour gently over the top a tumblerful of cold milk. Bake four hours and a half in a hot oven. Eat with thick cream.
BLUEBERRY PUDDING
RHODE ISLAND
Line a deep pudding-dish with slices of buttered bread. Fill this with alternate layers of whortleberries or blueberries, and granulated sugar. Squeeze the juice of a lemon over the whole. Cover the top with slices of bread buttered on both sides. Place a plate over the dish, and bake for an hour and a half, setting the dish in a pan of hot water.
Take the pudding from the oven, spread over the top a meringue of white of egg beaten lightly with sugar in the proportion of a tablespoonful of sugar to one egg, and return it to the oven just long enough to lightly brown the meringue. The pudding should be eaten hot with hard wine sauce.
A PEACH PUDDING
Line the bottom of a deep pudding-dish with thick slices of stale sponge cake soaked in sherry. Fill the dish with fresh peaches, sliced, and well sprinkled with sugar. Spread over the top a meringue similar to that described for whortleberry pudding, and leave it in the oven just long enough to brown.
Set the dish on the ice, and serve very cold. It is eaten with cream.