occasionally to prevent
burning; then bake it for half an hour in a greased baking dish, and
serve it either hot, or, when cold, slice it and fry it in smoking hot
fat. This favorite Italian dish is closely allied to the hasty-pudding
of New England, and the mush of the South. It costs five cents.

=Cheese Pudding.=--Into two quarts of boiling water, containing two
tablespoonfuls of salt, stir one pound of yellow Indian meal, (cost four
cents,) and a quarter of a pound of grated cheese, (cost four cents;)
boil it for twenty minutes, stirring it occasionally to prevent
burning; then put it in a greased baking pan, sprinkle over the top
quarter of a pound of grated cheese, (cost four cents,) and brown in a
quick oven. Serve hot. If any remains, slice it cold and fry it brown.
It costs twelve cents.

=Hasty-Pudding.=--Have boiling upon the fire two quarts of water with a
level tablespoonful of salt; sprinkle in gradually one pound of Indian
meal, (cost four cents,) stirring constantly to prevent lumps; and boil
steadily for one hour, stirring occasionally. The secret of making good
hasty-pudding is to boil it long enough to thoroughly cook it. Some
persons first mix the meal with cold water until it forms a thick
batter, and then stir this into the boiling water. The pudding can be
eaten with a little milk, butter, or molasses, if they are desirable
additions; or with some meat gravy, or melted and seasoned suet. When
cold it is good sliced and fried.

=Johnny Cake.=--Mix one pound of Indian meal, (cost four cents,) one ounce
of lard, (cost one cent,) and one teaspoonful of salt, with sufficient
boiling water to make a stiff batter; put it by the tablespoonful into a
greased baking pan, and bake it thoroughly. Five cents' worth makes a
hearty meal, with a little butter or molasses.

=Indian Cakes.=--These are prepared in the same way as Johnny Cake, except
that the batter is made about as thin as buckwheat cakes, and baked upon
a greased griddle over the fire instead of in the oven. The most
economical way of greasing the griddle is to put a small piece of fat
salt pork upon a fork and rub it over the surface of the griddle after
it is well heated.

=Indian Bread.=--Mix into one quart of boiling water enough Indian meal to
make a thin batter, about a quarter of a pound, (cost one cent;) when it
has cooled, stir into it one pound of wheat flour, (cost four cents,) a
level tablespoonful of salt, and one gill of yeast;