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.



FRUIT PUDDING. MRS. W. H. ECKHART.

One quart of flour, one egg, two teaspoonfuls of baking powder, one
teaspoonful sugar, butter size of an egg, a little salt; mix with
milk, and roll as for pie crust; cut into pieces four inches square;
in each piece put half of an apple or peach (pared); pinch the corners
together; place in a buttered pan. On top of each dumpling put a lump