GOLDEN PUDDING. MRS. FRED. SCHAEFFER.
One-half a cup of molasses, one-half a cup of butter, one-half a cup of sour milk, one and one-half cups of flour, one egg, a pinch of salt, and one-half teaspoonful of soda; mix, and steam two hours. Serve with this—
SAUCE.—One egg, one-half cup butter, one cup sugar, two tablespoons flour, and one pint boiling water. Flavor with vanilla.
STEAMED INDIAN PUDDING. R. H. JOHNSON.
One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls molasses, corn meal for a stiff batter; mix, and steam two hours. Serve with this—
SAUCE.—One cup sugar, one-half cup butter (beaten to a cream) one teaspoonful water, yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt; flavor with lemon.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one pint of milk; stir into it one-half cup of Indian meal, one-half cup molasses, and a pinch of salt. When this is cold, pour over it, without stirring, one pint of cold milk. Bake in a slow oven about four hours to obtain the color and flavor of the old-fashioned pudding.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one quart of milk; stir in three-fourths cup of Indian meal, one-third cup molasses, and a pinch of salt. Beat two eggs with a half cup of cold milk, and fill the dish. Bake one hour.