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PUDDINGS.

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 pour without difficulty.  Those who live in the city, and are obliged to buy eggs, can do with three eggs to a quart, and more flour in proportion.  Boil about three quarters of an hour.

BREAD PUDDING.

A nice pudding may be made of bits of bread.  They should be crumbled and soaked in milk over night.  In the morning, beat up three eggs with it, add a little salt, tie it up in a bag, or in a pan that will exclude every drop of water, and boil it little more than an hour.  No puddings should be put into the pot, till the water boils.  Bread prepared in the same way makes good plum-puddings.  Milk enough to make it quite soft; four eggs; a little cinnamon; a spoonful of rose-water, or lemon-brandy, if you have it; a tea-cupful of molasses, or sugar to your taste, if you prefer it; a few dry, clean raisins, sprinkled in, and stirred up thoroughly, is all that is necessary.  It should bake or boil two hours.

RENNET PUDDING.

If your husband brings home company when you are unprepared, rennet pudding may be made at five minutes’ notice; provided you keep a piece of calf’s rennet ready prepared soaking in a bottle of wine.  One glass of this wine to a quart of milk will make a sort of cold custard.  Sweetened with white sugar, and spiced with nutmeg, it is very good.  It should be eaten immediately; in a few hours, it begins to curdle.