of water boiling; and half an hour before the puddings are to go to table, make the dough in balls, the size of a goose egg; throw them in the water, and boil them quickly, keeping the pot covered: they must be torn asunder, as cutting will make them heavy; eat them with powdered sugar, butter, and grated nutmeg.
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.
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.
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.
