hour or more, pour over the pudding from a gill to a half pint of milk; this will soften the crust and form a delicious whey.
An inferior pudding may be made by substituting skimmed milk and molasses, with allspice or ginger, for seasoning. This is the common Yankee pudding. Variations can be made by adding chopped suet, apples, peaches, berries, or raisins.—Burritt.
Suffolk County, L. I., Indian Pudding.—Heat 3 half pints of milk to boiling; mix your corn meal with a half pint of cold milk, the meal having been previously sifted; and pour the cold milk and meal into the boiling milk, stirring continuously. When scalded, take it off the fire and let it cool down to blood warm. Then mix in 10 eggs, previously beaten, until they will stand alone, a little salt, a quarter of a teaspoonful of ground nutmeg, a quarter of a teaspoonful of cinnamon, a teaspoonful of allspice or pimento; sweeten with sugar or molasses; stir in a pinch of ground ginger, a pinch of grated dried lemon peel, a teaspoonful of butter, and bake. Good either hot or cold.—From Professor Mapes.
Prescott Pudding.—Take a teacupful of fine Indian meal, and a pint of molasses well mixed. Add, by constantly stirring, a quart of hot, boiling milk, a piece of butter of the size of an English walnut, 3 eggs, and a teaspoonful of salt. Pour the mixture into a buttered pan, and bake in a moderately hot oven three hours. This pudding was much used in the family of the late Judge Prescott, of Boston, in Massachusetts, from whose lady this recipe was obtained.
HOW TO MAKE CORN BREAD.
In stopping at Bement’s American Hotel, in Albany, a few weeks since, I do not know when I relished any food better than I did some excellent corn bread, which I found on his breakfast table. I was so well pleased with the article, as well as with the general character of his house, that I begged of him to furnish me with a recipe for making it, which is as follows:—
Take 3 quarts of milk, a little sour, 7 eggs, 2 ounces of butter, one teaspoonful of salæratus, and mix with Indian meal, to the consistency of a thick batter, and bake with a strong heat. The pans used for baking are of tin, 8 inches in diameter, 112 inches deep, and a little bevelled. The above is sufficient for seven or eight loaves.—American Agriculturist.A Traveller.
Indian Bannock.—Take 1 quart of sifted meal, 2 great spoonfuls of molasses, 2 teaspoonfuls of salt, a bit of shortening half as big as a hen’s egg, stirred together; make it pretty moist with scalding water; put it into a well greased pan; smooth over the surface with a spoon, and bake it brown on both sides, before a quick fire. A little stewed pumpkin, scalded with the meal, improves the taste. Bannock split and dipped in butter makes very nice toast.—From a Lady.
