BAKED INDIAN PUDDING.

Indian pudding is good baked. Scald a quart of milk (skimmed milk
will do,) and stir in seven table spoonfuls of sifted Indian meal, a
tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful
of ginger, or sifted cinnamon. Baked three or four hours. If you want
whey, you must be sure and pour in a little cold milk, after it is all
mixed.


BOILED INDIAN PUDDING.

Indian pudding should be boiled four or five hours. Sifted Indian meal
and warm milk should be stirred together pretty stiff. A little salt,
and two or three great spoonfuls of molasses, added; a spoonful of
ginger, if you like that spice. Boil it in a tight covered pan, or a
very thick cloth; if the water gets in, it will ruin it. Leave plenty
of room; for Indian swells very much. The milk with which you mix it
should be merely warm; if it be scalding, the pudding will break to
pieces. Some people chop sweet suet fine, and warm in the milk; others
warm thin slices of sweet apple to be stirred into the pudding. Water
will answer instead of milk.


FLOUR OR BATTER PUDDING.

Common flour pudding, or batter pudding, is easily made. Those who
live in the country can beat up five or six eggs with a quart of milk,
and a little salt, with flour enough to make it just thick enough to