Preparation:

1. Chop fine sufficient cold-roasted duck, chicken, or turkey to make one pint.
2. Cut a good-sized onion into very thin slices.
3. Pare, core, and chop fine one apple.
4. Put two tablespoonfuls of butter in a saucepan, add the apple and the onion; toss until brown, then add not more than an eighth of a teaspoonful of powdered mace, a half teaspoonful of salt, a teaspoonful of curry powder, a tablespoonful of flour, a teaspoonful of sugar.
5. Mix and add a half pint of stock or water; now add the meat, stir constantly until smoking hot, then stand over hot water, covering closely for twenty minutes.
6. Add two tablespoonfuls of lemon juice and serve in a border of rice.

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Ingredients:
1 quart milk
7 tablespoons sifted Indian meal
1 teaspoon salt
1 tea-cupful molasses
1 tablespoon ginger or sifted cinnamon

Preparation:

1. BAKED INDIAN PUDDING: Scald a quart of milk (skimmed milk will do) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful of ginger, or sifted cinnamon.
2. Baked three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed.

1. BOILED INDIAN PUDDING: Indian pudding should be boiled four or five hours. Sifted Indian meal and warm milk should be stirred together pretty stiff. A little salt, and two or three great spoonfuls of molasses, added; a spoonful of ginger, if you like that spice.
2. Boil it in a tight covered pan, or a very thick cloth; if the water gets in, it will ruin it. Leave plenty of room; for Indian pudding swells very much.
3. The milk with which you mix it should be merely warm; if it be scalding, the pudding will break to pieces.
4. Some people chop sweet suet fine, and warm in the milk; others warm thin slices of sweet apple to be stirred into the pudding. Water will answer instead of milk.

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