Indian meal, stirring briskly all the while with a wooden spatula or slice, until it is sufficiently stiff to need a strong hand. It usually requires about half of an hour to be thoroughly cooked. May be eaten with milk, butter, sugar, or molasses.—A Lady.
Fried Hasty-Pudding.—Cut the pudding, when cold, into slices half of an inch thick, and fry them brown, on both sides, in a little butter or lard, and it serves as an excellent substitute for potatoes or buck-wheat cakes. If made of the meal of white or yellow flint-corn, a small quantity of wheaten or rye flour should be added to the mush, while cooking, to prevent its crumbling when fried.—Ibid.
HOW TO MAKE BOILED INDIAN PUDDING.
Boil a quart of milk, and stir in Indian meal till it is nearly as thick as you can stir it with a spoon; then add a teaspoonful of salt, a cupful of molasses, a teaspoonful of ginger, or ground cinnamon, and cold milk enough to make a thin batter. Boil in a thick bag four hours. Care should be taken that the water does not stop boiling while the pudding is in. A dish made in this way, with the addition of a quart of chopped, sweet apples, and baked from four to six hours will be found delicious, when served up hot and eaten with sauce made of drawn-butter, nutmeg, and wine.—A Lady.
The Farmer’s Own Pudding.—Take 3 lbs. of northern yellow corn meal, 1 lb. of beef suet, 1 lb. of dried currants, half a teaspoonful of salæratus, and incorporate the whole, while dry, well together in a large dish. Then add, and continually stir, 112 pints of molasses, and a sufficient quantity of boiling-hot water to reduce the mixture to the thickness of common mush, and let it stand over night in a moderately warm place. The next morning, tie up the whole in a wide-mouthed bag, taking care to leave room enough within, to allow the pudding to swell, and incessantly boil for four or five hours. This pudding may be eaten while hot, with, or without sauce, and will be sufficiently large to feed twenty men. One half, or one fourth of the quantity of ingredients may be employed, and treated in the same manner as the whole.—A Lady.
HOW TO MAKE BAKED INDIAN PUDDING.
To 2 quarts of milk, add 1 quart of meal, a little salt, and a cupful of sugar. Prepare by heating the milk over the fire, stirring it occasionally to prevent its burning; when it nearly boils, remove it, put in the salt and sugar, and scatter in the meal, stirring rapidly to prevent its collecting into lumps; put in nutmeg and turn into a deep pan. Bake immediately, or otherwise, as may be convenient, in a hot oven, three hours. When it has baked an
