ll, and add a pint and a half of cooked hominy. Bake well
in a moderate oven.

RECEIPT 5.--Baked Indian pudding may be made by putting together and
baking well a quart of milk, a pint of Indian meal, and a pint of water.
Add salt or molasses, if you please.

RECEIPT 6.--Oat meal pudding: Pour a quart of boiling milk over a pint
of the best fine oat meal; let it soak all night; next day add two
beaten eggs; rub over, with pure sweet oil, a basin that will just hold
it; cover it tight with a floured cloth, and boil it an hour and a half.
When cold, slice and toast, or rather dry it, and eat it as you would
oat cake itself.

This may be the proper place to say, that all coarse meal puddings are
healthiest when twelve or twenty hours old; but are all improved--and so
is brown bread--by drying, or almost toasting on the stove.

RECEIPT 7.--Rice pudding: To one quart of new milk add a teacup full of
rice, sweetened a little. No dressings are necessary without you choose
them. Bake it well.

RECEIPT 8.--Wheat meal pudding may be made by wetting the coarse meal
with milk, and sweetening it a little with molasses. Bake in a moderate
heat.

RECEIPT 9.--Boiled rice pudding may be made by boiling half a pound of
rice in a moderate quantity of water, and adding, when tender, a
coffee-cup full of milk, sweetening a little, and baking, or rather
simmering half an hour. Add salt if you prefer it.

RECEIPT 10.--_Polenta_--Corn meal, mixed with cheese--grated, as I
suppose, but we are not told in what proportion it is used--baked well,
makes a pudding which the Italians call polenta. It is not very
digestible.

RECEIPT 11.--Pudding may be made of any of the various kinds of meal I
have mentioned, except those containing rye, by adding from one fourth
to one third of the meal of the comfrey root. See Division I of this
class, Section B, Receipt 17.

RECEIPT 12.--Bread pudding: Take a loaf of rather stale bread, cut a
hole in it, add as much new milk as it will soak up through the opening,
tie it up in a cloth, and boil it an hour.

RECEIPT 13.--Another of the same: Slice bread thinly, and put it in
milk, with a little sweetening; add a little flour, and bake it an hour
and a half.

RECEIPT 14.--Another still: Three pints of milk, one pound of baker's
bread, four spoonfuls of sugar, and three of molasses. Cut the bread in
slices; interpose a few raisins, if you choose, between each two
slices, and then pour on the milk and s