One of the best puddings I know of, is a stale loaf of bread, steamed. Another is good sweet kiln dried oat meal, without any cooking at all. But there are some good cooked puddings, I say again, such as the following:
Receipt 1.—Boiled Indian pudding: Indian meal, a quart; water, a pint; molasses, a teacup full. Mix it well, and boil four hours.
Receipt 2.—Another Indian pudding. Indian meal, three pints; scald it, make it thin, and boil it about six hours.
Receipt 3.—Another of the same: To one quart of boiling milk, while boiling, add a teacup full of Indian meal; mix well, and add a little molasses. Boil three hours in a strong heat.
Receipt 4.—Hominy: Take a quart of milk and half a pint of Indian meal; mix it well, and add a pint and a half of cooked hominy. Bake well in a moderate oven.
Receipt 5.—Baked Indian pudding may be made by putting together and baking well a quart of milk, a pint of Indian meal, and a pint of water. Add salt or molasses, if you please.
Receipt 6.—Oat meal pudding: Pour a quart of boiling milk over a pint of the best fine oat meal; let it soak all night; next day add two beaten eggs; rub over, with pure sweet oil, a basin that will just hold it; cover it tight with a floured cloth, and boil it an hour and a half. When cold, slice and toast, or rather dry it, and eat it as you would oat cake itself.
This may be the proper place to say, that all coarse meal puddings are healthiest when twelve or twenty hours old; but are all improved—and so is brown bread—by drying, or almost toasting on the stove.
Receipt 7.—Rice pudding: To one quart of new milk add a teacup full of rice, sweetened a little. No dressings are necessary without you choose them. Bake it well.
Receipt 8.—Wheat meal pudding may be made by wetting the coarse meal with milk, and sweetening it a little with molasses. Bake in a moderate heat.