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Classic
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page 127
BOILED INDIAN MEAL PUDDING.
MIX one quart of corn meal, with three quarts of milk; take care it be not
lumpy--add three eggs and a gill of molasses; it must be put on at sun rise, to
eat at three o'clock; the great art in this pudding is tying the bag properly,
as the meal swells very much.
PUMPKIN PUDDING.
STEW a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with
the pulp six eggs quite light, a quarter of a pound of butter, half a pint of
new milk, some pounded ginger and nutmeg, a wine glass of brandy, and sugar to
your taste. Should it be too liquid, stew it a little drier, put a paste round
the edges, and in the bottom of a shallow dish or plate--pour in the mixture,
cut some thin bits of paste, twist them, and lay them across the top, and bake
it nicely.
FAYETTE PUDDING.
SLICE a loaf of bread tolerably thick--lay the slices in the bottom of a dish,
cutting them so as to cover it completely; sprinkle some sugar and nutmeg, with
a little butter, on each layer; when all are in, pour on a quart of good boiled
custard sweetened--serve it up cold.
MACCARONI PUDDING.
SIMMER half a pound of maccaroni in a plenty of water, with a table-spoonful of
salt, till tender, but
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