Baked Indian Pudding
Boil a quart of milk, and turn it on to a pint of sifted Indian meal.
Stir it in well, so as to scald the meal--then mix three table-spoonsful
of wheat flour with a pint of milk. The milk should be stirred
gradually into the flour, so as to have it mix free from lumps. Turn it
on to the Indian meal--mix the whole well together. When the whole is
just lukewarm, beat three eggs with three table-spoonsful of sugar--stir
t
cinnamon, or a grated nutmeg, and a couple of table-spoonsful of melted
butter, or suet chopped fine. Add, if you wish to have the pudding very
rich, half a pound of raisins--they should not be put in till the
pudding has baked five or six minutes. If raisins are put in, an
additional half pint of milk will be required, as they absorb a great
deal of milk. A very good Indian pudding may be made without eggs, if
half a pint more of meal is used, and no flour. It takes three hours to
bake an Indian pudding without eggs--if it has eggs in, it will bake in
much less time.
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