nd of rice pudding may also
be eaten with all kinds of fruits, prepared in the same manner as herein
directed for apples.

No. 47. BROWN AND POLSON PUDDING.

Ingredients, six ounces of Brown and Polson's prepared Indian corn, two
quarts of milk, two ounces of sugar, a bit of cinnamon or lemon-peel, a
pinch of salt, three eggs. Mix all the above ingredients (except the
eggs) in a saucepan, and stir them on the fire till they come to a boil;
then add the eggs beat up; mix thoroughly, pour the batter into a
pie-dish greased with butter, and bake the pudding for one hour. Brown
and Polson's prepared Indian corn is a most excellent and economical
article of food, equal to arrow-root, and will prove, on trial, to be
both substantial and nutritive, and also easy of digestion to the most
delicate stomachs.

No. 48. BROWN AND POLSON FRUIT PUDDING.

Prepare the pudding batter as indicated in the foregoing Number, and
when you have poured one-half of it into the greased pie-dish, strew
about two pounds of any kind of fruit upon this, such as gooseberries,
currants, plums, cherries, etc., and then pour the remainder of the
batter all over the fruit. Bake the pudding an hour and a quarter.
Peeled apples or pears may be used for the same purpose.

No. 49. BROWN AND POLSON THICK MILK.

Ingredients, three ounces of Brown and Polson's prepared Indian corn,
one quart of milk, one ounce of sugar, a bit of cinnamon, a pinch of
salt. Mix all the above-named ingredients together in a saucepan, and
stir them constantly while boiling on the fire for ten minutes. This
thick milk is most excellent for children's breakfast or supper, and
would be found both cheaper and better for their health than a sloppy
mess of tea.

No. 50. POTATO PUDDING.

Ingredients, three pounds of potatoes, two quarts of milk, two ounces of
butter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt,
and three eggs. First, bake the potatoes, if you have means to do so, or
let them be either steamed or boiled; when done, scoop out all their
floury pulp without waste into a large saucepan, and immediately beat it
up vigorously with a large fork or a spoon; then add all the remainder
of the above-named ingredients (excepting the eggs), stir the potato
batter carefully on the fire till it comes to a boil, then add the
beaten eggs; pour the batter into a greased pie-dish, and bake the
pudding for an hour in your oven, if you have one; if not, send