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Indian Pudding, No. 2, Without eegs, Baked. —Indian meal, 1 cup; butter, or lard, 2 table-spoonfuls; molasses, 1 cup; salt, % tea-spoonful; cinnamon, or ginger, as preferred, 1 tea-spoonful; mix 'all these nicely, and pour in boiling milk, 1 qt, mixing thoroughly, and put into a buttered dish; and when ready to set in the oven stir in cold water, 1 cup; bake J^ to 1 hour.
Remarks. —The water, it is claimed, gives the same lightness as the eggs— certainly it can not give the same richness.
Indian Pudding No. 3, Old-Fashioned, Baked. —Scald milk, 1 pt., and pour it upon Indian meal, 1 cup; add a beaten egg; molasses, % cup; sait and cinnamon, to taste; add cold milk, 1 pt., and bake about 2 hours, stirring 2 or 3 times while baking to make it wheyey.
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