The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

of milk will be required, as they absorb the milk. This pudding is good if the eggs are omitted. It takes two hours and a half to bake it. 219. _Boiled Indian Pudding._ Into a quart of boiling milk, stir a couple of table spoonsful of flour, and sifted Indian meal till it is a thick batter, and half a table spoonful of ginger or cinnamon, half a tea cup of molasses. Dip the pudding bag into water, wring it out, and flour the inside of it, and fill it not more than half full, as Indian puddings swell very much. Put it into boiling water, and keep it boiling constantly for four or five hours. A kettle of boiling water should be kept, to turn into the pudding pot as the water boils away. 220. _Corn Pudding._ Grate a cup and a half of green corn, mix it with a quart of milk, four beaten eggs, and half a grated nutmeg; melt a piece of butter of the size of a hen's egg, and stir it in. Bake it one hour. 221. _Hasty Pudding._ Wet Indian meal with cold water sufficient to make a thin batter, turn part of it into a pot of boiling water; when it has boiled fifteen or twenty minutes stir in the remainder, salt it to your taste, and stir in Indian meal by the handful as long as you can stir the pudding stick round in it easily. When the stick can be made to stand upright in it for a minute, it is thick enough. It should boil slowly, and be stirred often; if you wish to fry it, it will be necessary to boil it, from two to three hours, if not it will boil sufficiently in an hour. If a little flour is stirred in just before it is taken up, it will fry better. Turn it into a deep dish, and if it is to be fried, let it stand till cold, then cut it into thin slices, flour and fry them in lard, till very brown. 222. _Fruit