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Sponge-Cake Pudding

Equal weight in sugar 1/2 weight in flour Grated rind of 1/2 lemon Beat the eggs separately until very light; stir the sugar into the yolks; add the flour and whites of the eggs alternately, then the lemon. Bake in a Turk's head, and serve with lemon sauce. BAKED INDIAN PUDDING No. 1 1 pint hot milk 1/2 cup Indian meal 3 eggs 1 tablespoon flour 1 pint cold milk 1/2 cup sugar 1/2 teaspoon ginger 12 1 teaspoon cinnamon Pinch of salt Bring one pint of milk to the boiling point; pour it gradually on the meal, stirring all the while to prevent lumps. When cool, add the beaten eggs and the other ingredients. Pour into a buttered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream.

BAKED INDIAN PUDDING No. 2 5 cups milk 1/3 cup Indian meal 1/2 cup molasses 1/2 teaspoon salt 1/2 teaspoon ginger Scald the milk; pour it slowly on the meal; cook in a double boiler for twenty minutes; add molasses, salt and ginger. Pour into a buttered pudding dish and bake in a slow oven for about two hours. Serve with cream.