An excellent and cheap dessert dish.

Wash a pint of small homony very clean, and boil it tender; add an equal quantity of corn meal, make it into a batter with eggs, milk, and a piece of butter; bake it like batter cakes on a griddle, and eat it with butter and molasses.

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Sliced apple pudding.

Beat six eggs very light, add a pint of rich milk, pare some apples or peaches—­slice them thin, make the eggs and milk into a tolerably thick batter with flour, add a small cup of melted butter, put in the fruit, and bake it in a deep dish—­eat with sugar, butter, and nutmeg.

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Baked Indian meal pudding.

Boil one quart of milk, mix in it two gills and a half of corn meal very smoothly, seven eggs well beaten, a gill of molasses, and a good piece of butter, bake it two hours.

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Boiled Indian meal pudding.

Mix one quart of corn meal, with three quarts of milk; take care it be not lumpy—­add three eggs and a gill of molasses; it must be put on at sun rise, to eat at three o’clock; the great art in this pudding is tying the bag properly, as the meal swells very much.

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Pumpkin pudding.

Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with the pulp six eggs quite light, a quarter of a pound of butter, half a pint of new milk, some pounded ginger and nutmeg, a wine glass of brandy, and sugar to your taste.  Should it be too liquid, stew it a little drier, put a paste round the edges, and in the bottom of a shallow dish or plate—­pour in the mixture, cut some thin bits of paste, twist them, and lay them across the top, and bake it nicely.

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Fayette pudding.

Slice a loaf of bread tolerably thick—­lay the slices in the bottom of a dish, cutting them so as to cover it completely; sprinkle some sugar and nutmeg, with a little butter, on each layer; when all are in, pour on a quart of good boiled custard sweetened—­serve it up cold.

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Maccaroni pudding.

Simmer half a pound of maccaroni in a plenty of water, with a table-spoonful of salt, till tender, but not broke—­strain it, beat five yelks, two whites of eggs, half a pint of cream—­mince white meat and boiled ham very fine, add three spoonsful of grated cheese, pepper and salt; mix these with the maccaroni, butter the mould, put it in, and steam it in a pan of boiling water for an hour—­serve with rich gravy.

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Potato paste.