34. Delicate Indian Pudding

Boil one quart of milk in double boiler; sprinkle in two heaping tablespoonfuls of Indian meal, stirring the while, and cook twelve minutes, stirring often. Beat together three eggs, one teaspoonful salt, four tablespoonfuls sugar and one-half teaspoonful ginger. Stir into the meal and milk one tablespoonful butter, and pour gradually into the egg mixture. Pour into a dish and bake slowly one hour. Serve with or without sauce.

35. Rich Indian Pudding (Delicious)

Scald one-half pint Indian meal in one and a half quarts of milk. Let cool a little and add one cup suet, two eggs, one cup raisins, one-half cup molasses, one teaspoonful salt, one teaspoonful each of ginger and cinnamon, two tablespoonfuls of flour. Mix well and bake slowly two and a half hours.

36. Simple Indian Pudding (Good)

Scald two tablespoonfuls Indian meal in one quart boiling milk; add two eggs, a little salt, three tablespoonfuls sugar, one tablespoonful butter. Put into a buttered mold and steam two hours. Serve with creamy sauce or maple syrup.