Baked Indian Pudding Recipe

Stir into a quart of boiling milk, (cost eight

cents,) quarter of a pound of Indian meal, (cost one cent,) one level

teaspoonful of salt, the same of spice, and one ounce of butter, (cost

two cents;) last of all add one pint of cold milk, (cost four cents,) or

milk and water. Pour the pudding into an earthen dish, and bake slowly

for three hours. It will cost about fifteen cents, and be very nice.



There is as much difference in the quality of Indian meal as there is in

its preparation; Southern meal is undoubtedly finer than Northern, and

Southern cooks are proverbial for their skill in using it. I am indebted

for some of the preceding receipts to a friend in Maryland, and I advise

my readers to buy Southern meal, if they can get it, and test them

thoroughly. Meal that is ground by hand or water power is superior to

that ground by steam, because it is less heated in the process.



Indian corn is an excellent food in temperate and warm climates; and

from its abundant yield, and easy cultivation, it is one of the cheapest

of cereals. It contains the nitrates, or flesh-forming properties, in an

excessive degree. It is a palatable and nutritious diet whether eaten

green, parched, or ground into meal.

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