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New England Pumpkin Pudding

3 pounds of dry stewed pumpkin. 1/2 pound of sugar or maple syrup. 6 ounces of butter. 1 pint of cream. 10 eggs. 1/2 a nutmeg grated. 1/2 teaspoonful of grated cinnamon.

Steam the pumpkin and mash the required amount through a colander, as dry as possible. It is generally well worth while to stew down the pumpkin with the sugar and butter in--which prevents burning--till it has become thick and transparent. Then add the cream and eggs well beaten together, and the spices. Bake in two buttered pudding pans about half an hour. Is best when just done, but good either hot or cold. Brandy, rum or wine are sometimes mixed in; but not necessary.

Squash pudding can be made by the foregoing receipt. Once and again I made the following for a crowd of passengers aground on a steamboat up the Arkansas, and they were glad I could.