339. +Indian Pudding (boiled).+-- Bring 1 pint milk to a boil, stir into it 1 cup yellow Indian meal and boil 5 minutes, stirring constantly; then take it from the fire and mix with 1 cup molasses, 1 tablespoonful ground ginger, 1 cup chopped suet, ½ teaspoonful salt and 2 eggs; when this is well blended together fill it into a buttered pudding form and boil 3 hours; serve with the following sauce:--Mix 2 teaspoonfuls cornstarch with a little cold water, add 1½ cups boiling water and boil a few minutes; then add ¼ teaspoonful salt, 1 tablespoonful butter, the juice of 1 lemon, 1 cup sugar, 1 teaspoonful vanilla and some grated nutmeg.
340. +Economical Boiled Pudding.+-- 1 cup milk, 1 cup stoned raisins, 1 cup fine chopped suet, ½ cup molasses, ½ cup brown sugar, 3 cups flour, 1½ teaspoonfuls baking powder, 1 teaspoonful grated nutmeg, the same of cinnamon, ½ teaspoonful cloves. Mix all together and boil in a form 2 hours; serve with lemon or vanilla sauce.
341. +Graham Flour Pudding (also called Imitation Plum Pudding).+-- Two large slices of bread, ½ cup milk, ¼ pound butter, 1 cup stoned raisins, 1 cup currants, ½ cup finely sliced citron, 1 cup molasses, 1 cup graham flour, 1 cup sugar, 1 glass brandy and 1 teaspoonful baking soda dissolved in a little hot water; mixed with the molasses, 3 eggs, 1 teaspoonful allspice, ½ grated nutmeg and ½ teaspoonful salt; break the bread into small pieces and put it with the milk into a bowl; stir butter and sugar to a cream; add the eggs, one at a time, stirring a few minutes between each addition; next add the spice; then, alternately, the bread, molasses and flour; when this is well mixed dust the fruit with flour and stir it into the mixture; butter a pudding form and dust with fine bread crumbs; put in the mixture, close the form and set it in a kettle of boiling water (only enough water to half cover the form should be used); cover the kettle and boil 3 hours; serve with brandy or hard sauce. Half of the above quantities will make a pudding sufficient for a family of 6 persons.
342. +Madeira Pudding.+-- Pare the crust off a 6 cent loaf of bread; cut the bread into slices and dip each slice in Madeira wine; mix 5 tablespoonfuls sugar with ¼ pound finely cut preserved orange peel, a little nutmeg and cinnamon; have ready a well buttered pudding form, which sprinkle with fine bread crumbs; first put in a layer of bread and sprinkle over it some of the mixed sugar; then a layer of currant jelly; continue in this fashion until all is used up; lay 1 tablespoonful butter in small pieces on top; beat up 6 eggs with 1 pint cream or milk and pour it into the form over the bread; close the form and boil 1½ hours; serve with the following sauce:--Put 1 pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1 lemon, a piece of cinnamon and ½ cup sugar; place over the fire and stir with an egg beater until nearly boiling; instantly remove and serve with the pudding. If the sauce is allowed to boil it will be spoiled.