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.
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.
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.
MACCARONI PUDDING.
Simmer half a pound of maccaroni in a plenty of water, with a table-spoonful of salt, till tender, but
