Boiled Indian Pudding.—Two cupfuls of sour milk, two spoonfuls of molasses, one teaspoonful of soda, one of salt, half a cupful of sifted flour, mixed with enough corn meal to make a batter not very stiff; half a cupful of chopped suet, from which all the stringy substance has been removed; a cup and a half of chopped sweet apples, or huckleberries, dried or fresh, as you have on hand. Boil from two and a half to three hours.
Baked Indian Pudding.—Boil one quart of milk, and pour over a pint of sifted Indian meal; stir it well till the meal is thoroughly wet and scalded. Mix three table-spoonfuls of wheat flour with one pint of milk, and beat to a smooth batter, entirely free from lumps; then pour it in with the Indian batter, and beat well together. When the whole is lukewarm, beat three eggs and three table-spoonfuls of sugar, and mix with the batter, together with two table-spoonfuls of molasses; add two teaspoonfuls of salt, two of nutmeg, cinnamon, or ginger, as you prefer; two great spoonfuls of suet chopped fine, or the same of melted butter; let it bake a few minutes, and then add half a pound of raisins and half a pint of milk, which the raisins will soak up. Bake till the pudding is of a rich color, but do not let it whey.
Palmyra, or Date Pudding.—One pound of fresh dates, chopped fine and free from stones; one pound of suet, chopped fine; a quarter of a pound of moist sugar, and a pound of flour. Mix all well together; add a little salt and nutmeg, and make into a soft dough with milk. Beat three eggs very stiff, yelks and whites separately, and add the last thing. Boil in a pudding-dish three hours, or bake slowly two hours. Eat with liquid sauce.
Sponge-Cake Pudding.—Make a batter as for good sponge-cake. Bake on a flat, square pan, so as to be an inch thick, when done. When cold, cut it into pieces about three inches square; slice and butter them, and lay each slice together as it was before you split it. Make a custard with four eggs and a quart of new milk, flavor and sweeten as you like it. Almond in the cake, and lemon or vanilla in the custard, are very good. Put the buttered slices of cake in a baking-dish, so that when the custard is poured over them, the dish will be full. Bake half an hour; eat with or without sauce as you prefer.
Steamed Pudding.—Two eggs, two teacupfuls of sour milk, one teaspoonful of soda, a little salt, flour enough to make it quite thick, or it will be heavy. Beat this smooth. Add cherries, raspberries, currants, or any dried fruit you may have. Steam two hours, taking care that the water is kept over the pudding or bag all the time, and that it does not stop boiling. Eat with cream and sugar, hard sauce, or any liquid sauce you may prefer.
An Excellent Pudding.—One cup of sugar, one cup of milk, three eggs, beaten stiff; one table-spoonful of butter, a little clove and cinnamon, about half a teaspoonful of each; one cup of raisins, stoned; half a teaspoonful of salt, and three cups of prepared flour. Bake quick. Eat with liquid or hard sauce, according to taste. We think this would also be excellent steamed or boiled.
Apple and Tapioca Pudding.—Put a teacup of tapioca into a pint and a half of cold water overnight. Before breakfast the next morning set it where it will become quite warm, but not hot enough to cook. After breakfast pare six good-sized sour apples, or eight if not very large; quarter them and steam them in a dish till tender. Lay them into the pudding-dish, stir a cup and a half of sugar into the soaked tapioca, add a teacup of water and an even teaspoonful of salt, stir together and pour over the apple, slice a lemon very thin and lay over the top, bake slowly three hours; eat with butter, with wine sauce, or hard sauce, as you prefer.
Sweet-Apple Pudding.—One pint of scalded milk, half a pint of Indian meal, one teaspoonful of salt, six sweet apples cut in small pieces, one small teacupful of finely chopped suet, two great spoonfuls of molasses, half a teaspoonful of ginger, nutmeg, or cinnamon,—whichever is most desirable,—two eggs well beaten, and half a teaspoonful soda. Beat all well together, put into a pudding-mold, and boil two hours.
Fig Pudding.—Half a pound of the best figs, washed and chopped fine, two teacupfuls of grated bread, half a cupful of sweet cream, half a cupful of sugar, and one cupful of milk. Mix the bread and cream, add the figs, then the sugar, and lastly the milk. Pour the mixture into a mold, and boil three hours. Eat with wine or hard sauce.
Barley Cream for Invalids.—Boil two pounds of lean veal in one quart of water, add to it a quarter of a pound of pearl barley, and boil till it can be rubbed through a sieve. It should be about as thick as cream. Add a little salt.