Turn into greased molds, filling them a little over half full; cover and steam for about two and one-half hours.
Serve with pudding sauce or milk.

(Baking powder cans are satisfactory molds for steamed puddings.) Honey Pudding (5) Honey, 1/2 cup Bread crumbs, 6 ounces Milk, 1/2 cup Rind of half a lemon Ginger, 1/2 teaspoon Eggs, 2 Butter, 2 tablespoons Mix the honey and the bread crumbs and add the milk, seasonings, and yolks of the eggs.

Beat the mixture thoroughly and then add the butter and the whites of the eggs well beaten.

Steam for about two hours in a pudding mold which is not more than three-quarters full.
Indian Pudding (3) Milk, 1 quart Molasses, 1/2 cup Corn meal, 1/3 cup Ginger, 2 teaspoons Salt, 1 teaspoon Cold milk, 1 cup Pour milk, scalded, over meal, and cook 20 minutes; add salt, ginger, and molasses.

Cook slowly in a buttered baking dish two hours.