Omaha Pudding.
Mix in a deep dish one quart of sifted flour and one tablespoonful of baking powder. Dissolve one heaping teaspoonful of salt in one half pint of cold water (or milk), adding enough of the latter to the former to make a very thick batter. Mix quickly and boil in a bag as above.
Batter Pudding.
One quart of sifted flour in a deep dish worked into a smooth paste with one quart of sweet milk; then mix in the yolks of seven eggs, beaten well, one teaspoonful of salt and one-fourth of a teaspoonful of baking powder dissolved in a little hot water. Stir hard and finally work in quickly the whites of the seven eggs, which should previously have been beaten into a stiff froth. Boil two hours in bags and leave plenty of room for it to swell.
Corn Starch Pudding.
Dissolve three tablespoonfuls of corn starch in a small quantity of milk, add two eggs, beaten light, and a small pinch of salt. Heat three pints of milk nearly to boiling, mix all together and boil four minutes, constantly stirring. Dip a cup or basin in cold water to cool it, and turn into it the pudding, which should be eaten with sugar and milk when it is cold.
Baked Rice Pudding.
Pick over and wash well one pint of rice and soak it two hours in enough milk or water to just cover it. Then stir it into two quarts of milk, one half pound of sugar, one teaspoonful of salt, and a small quantity of nutmeg or cinnamon, if at hand. Put into the baking basins, having first well greased them, and bake in the ground two or three hours till it is done brown.
Creole Sauce.
The juice of a lemon, three tablespoonfuls of sugar, ditto of tomato catsup, one teaspoonful of mustard. Heat all to near the boiling point, and use hot with meats or game.