dish, on the stove, to scald. Stir the meal into the hot milk slowly, one handful at a time, until it thickens. Remove from the stove and add molasses, pouring the mixture into the cold milk. Bake six hours in a slow oven; serve warm with cream. If properly cooked; it will be red and full of whey.
Orange Pudding
| 4 Oranges | 3 Eggs |
| 3 Cupfuls of Milk | 2 Tablespoonfuls of Corn- |
| 1 Cupful of Sugar | starch |
| Pinch of Salt |
Remove peel and seeds from the fruit and cut fine. Sprinkle over the oranges half the sugar. Let stand for a few hours. Beat the yolks of the eggs, add the rest of the sugar, cornstarch and salt, and stir into the boiling milk. Pour this, when cooled, over the oranges and sugar. Beat the whites of the eggs to a stiff froth and add two tablespoonfuls of sugar. Spread this over the top and brown in the oven. To be eaten cold.
Plum Pudding
Take ten or twelve Boston crackers, split them open and soak over night in milk. Use a large pudding dish that will hold three or four quarts. Put in a layer of crackers, a handful of raisins, two tablespoonfuls of sugar, cinnamon and nutmeg, and a
