f sugar or molasses, half a spoonful of ginger, or a
couple of tea-spoonsful of cinnamon, and a couple of tea-spoonsful of
salt. Two or three eggs improve the pudding, but are not essential--some
people like a little chopped suet in them. The pudding will boil, so as
to be very good, in the course of three hours, but it is better for
being boiled five or six hours. Some cooks boil them eight or nine
hours--when boiled so long, it is necessary to boil them several hours
the day before they are to be eaten.

270. _Baked Indian Pudding._

Boil a quart of milk, and turn it on to a pint of sifted Indian meal.
Stir it in well, so as to scald the meal--then mix three table-spoonsful
of wheat flour with a pint of milk. The milk should be stirred
gradually into the flour, so as to have it mix free from lumps. Turn it
on to the Indian meal--mix the whole well together. When the whole is
just lukewarm, beat three eggs with three table-spoonsful of sugar--stir
them into the pudding, together with two tea-spoonsful of salt, two of
cinnamon, or a grated nutmeg, and a couple of table-spoonsful of melted
butter, or suet chopped fine. Add, if you wish to have the pudding very
rich, half a pound of raisins--they should not be put in till the
pudding has baked five or six minutes. If raisins are put in, an
additional half pint of milk will be required, as they absorb a great
deal of milk. A very good Indian pudding may be made without eggs, if
half a pint more of meal is used, and no flour. It takes three hours to
bake an Indian pudding without eggs--if it has eggs in, it will bake in
much less time.

271. _Minute Pudding._

Put a pint and a half of milk on the fire. Mix five large
table-spoonsful of either wheat or rye flour, smoothly, with half a pint
of milk, a tea-spoonful of salt, and half of a grated nutmeg. When the
milk boils, stir in the mixed flour and milk. Let the whole boil for one
minute, stirring it constantly--take it from the fire, let it get
lukewarm, then add three beaten eggs. Set it back on the fire, and stir
it constantly until it thickens. Take it from the fire as soon as it
boils.

272. _Boiled Bread Pudding._

Take about three-quarters of a pound of bread, cut it into small pieces,
and soak them soft in cold water--then drain off the water, mash the
bread fine, and mix with it two table-spoonsful of flour, three eggs, a
tea-spoonful of salt, a table-spoonful of melted butter, and cold milk
sufficient