INDIAN PUDDING
One cupful of Indian meal, one cupful of molasses, two quarts of milk, two teaspoonfuls of salt, three tablespoonfuls of butter, one quart of pared, cored, and quartered apples, half a teaspoonful of ginger, and half a teaspoonful of grated nutmeg. Put the milk on in a double boiler. When it boils, sprinkle the meal into it gradually, stirring all the time. Cook half an hour or more, stirring often. Add the molasses, butter, seasoning, and apple. Butter a pudding-dish and pour the mixture into it. Bake slowly for three hours. This is an old New England recipe.
JAM PUDDING
Melt two ounces of butter and add it to two well-beaten eggs, then stir in a cupful of any preferred jam or marmalade. Butter a pudding mould and put in a layer of bread-crumbs, then a layer of the jam mixture, and so on until the dish is full, having crumbs on top. Bake or steam, as is most convenient, and serve either hot or cold with cream.
JAM PUDDING—II
Three fourths of a cupful of butter beaten to a cream, a cupful and a half of flour, three eggs beaten separately, one cupful of sugar, half a
