NEW HAMPSHIRE INDIAN MEAL PUDDING—­Bring a quart of milk to a boil, then sprinkle in slowly about a cup and a quarter of yellow meal, stirring constantly. (An exact rule for the meal cannot be given, as some swells more than others.) As soon as the milk is thickened take from the fire and cool slightly before adding three-quarters of a cup of molasses, half a teaspoonful salt and a tablespoonful ginger.  Beat the mixture until smooth, and lastly turn in a quart of cold milk, stirring very little.  Pour into a well greased pudding-dish and set in a very slow oven.  This pudding needs about five hours of very slow baking to insure its becoming creamy, instead of hard and lumpy.  The batter, after the cold milk is added should be about the consistency of pancake batter.  Serve with cream or maple syrup.

ORANGE PUDDING—­Take one cup of fine stale breadcrumbs, not dried, and moisten them with as much milk as they will absorb and become thoroughly softened.  Beat the yolks of four eggs with the whites of two, add four tablespoons of sugar and the grated peel of one orange, using of course only the outer cells.  Stir this into the softened crumbs, then beat the other two whites until stiff and fold them into the mixture.  Turn it into a well buttered mold and steam it two hours.  Turn out into a hot dish and serve with orange sauce.

PEACH TAPIOCA—­Prepare a dish of tapioca in the usual way, into a buttered pudding dish put a layer of cooked and sweetened tapioca, then a layer of peaches, fresh or canned.  Next add another layer of tapioca, then more peaches, and so on until the dish is full.  Flavor with lemon and sprinkle three-fourths of a cup of sugar over all, then bake in a very hot oven until a light brown.

RASPBERRY DUMPLINGS—­Wash one cup of rice and put into the double boiler.  Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft.  Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl.  Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries.  Draw the cloth around until the rice covers the berries and they are good round shape.  Tie the ends of the cloth firmly, drop them into boiling water and cook twenty minutes.  Remove the cloth and serve with lemon sauce.

SPOON PUDDING—­Cream one tablespoonful butter with two tablespoonfuls sugar.  Add two tablespoonfuls flour, pinch of salt, one tablespoonful cornstarch, beaten yolk of one egg and tablespoonful of cream.  Beat well, and lastly add beaten white of egg and one teaspoonful baking powder.  Pour over berries and steam forty minutes.  Serve with whipped cream.

SQUASH PUDDING—­One pint of finely mashed cooked squash, one cup of sugar, one teaspoon of ground cinnamon, a little salt, the juice and grated rind of one lemon, add slowly one quart of boiling milk, stirring well, and when a little cooled, add five well beaten eggs.  Bake in a pudding dish set in a pan of hot water, in a moderate oven, until firm in the center.  Serve with cream.