em in a pot of boiling water, with an old plate at the bottom of
the pot, to keep the pudding bag from sticking to it. When the pudding
has been in a few minutes, turn the bag over, or the pudding will
settle, and be heavy. There should be water enough in the pot to cover
the pudding, and it should not be allowed to stop boiling a minute--if
so, the pudding will not be nice. A tea-kettle of boiling water should
be kept on the fire, to turn in as the water boils away. When the
pudding is done, dip the bag into cold water for a minute--the pudding
will then come out easily. When puddings are baked, the fruit should not
be put in till the pudding has begun to thicken, otherwise they will
sink to the bottom of the pudding.

266. _Hasty Pudding._

Wet sifted Indian meal with cold water, to make a thick batter. Stir it
into a pot of boiling water gradually. Boil it an hour, then stir in
sifted Indian meal, by the handful, till it becomes quite thick, and so
that the pudding stick may be made to stand up in it. It should be
stirred in very gradually, so that the pudding may not be lumpy. Add
salt to the taste. Let it boil slowly, and stir it frequently, to keep
it from burning on the inside of the pot. If you do not wish to fry the
pudding, it will boil sufficiently in the course of an hour and a half.
If it is to be fried, it will be necessary to boil it an hour longer;
and a little flour stirred in, just before it is taken up, will make it
fry better. It must get perfectly cold before it is fried. When you wish
to fry it, cut it in slices half an inch thick, flour them, and fry them
brown in a little lard.

267. _Corn Puddings._

Grate sweet green corn--to three tea-cups of it, when grated, put two
quarts of milk, eight eggs, a couple of tea-spoonsful of salt, half a
tea-cup of melted butter, and a grated nutmeg. Bake the pudding an
hour--serve it up with sauce.

268. _Cracker Pudding._

Mix ten ounces of finely pounded crackers with a wine glass of wine, a
little salt, and half a nutmeg, three or four table-spoonsful of sugar,
two of melted butter. Beat eight eggs to a froth--mix them with three
pints of milk, and turn them on to the rest of the ingredients. Let it
remain till the crackers begin to soften, then bake it.

269. _Boiled Indian Pudding._

Stir enough sifted Indian meal into a quart of boiling milk or water, to
make a very stiff batter--then stir in a couple of table-spoonsful of
flour, three o