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Fourteenth Day: Indian

One cup of butter and two of sugar rubbed together to a light cream; yolks of two well-beaten eggs stirred in, then one cup hot (not boiling) wine. Whites of the AUNT JANE'S COOKING CLASS. 215 eggs to be beaten to a froth and stirred in at the last moment before serving. No. 194-RICH INDIAN PUDDING.

Eight tablespoonfuls meal (heaping), six eggs, one quart milk, six oz. sugar, a quarter of a lb. butter, one glass wine. Scald the milk and wet every particle of the meal with it; then add the other ingredients. Bake slowly two hours. This requires no sauce.

No. 195-PLAIN INDIAN PUDDING.

Boil a quart of milk and pour it on a pint and a quarter of corn meal; mix until every grain has been wet with the milk; boil for ten minutes, stirring occasionally; then add half a pint molasses, one teaspoonful ginger and the same of salt. Bake three-quarters of an hour in a slow oven.

No. 196-SUET INDIAN PUDDING.

One quarter of a pound suet, chopped fine, half a tumbler molasses, half a teaspoonful salt, one pint corn meal, one pint boiling milk, half a pint cold milk, two teaspoons ginger and the same of cinnamon. Put together as in the above recipe, except that the meal is to be mixed with the cold milk before being scalded. Both these puddings should be eaten with sauce. "There, Mabel, will those be enough for you?" "Oh, yes, plenty; I just thought I'd like to write them down while I had a good chance, because I can't write so fast as the rest can. Now I'll go to work and make my pudding."