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Indian Meal Pudding

A half pint of Indian meal mixed with a quart of boiling milk will make a good pudding, with the addition of an egg, two ounces of butter melted, and stirred in, some pounded sugar, a little salt, nutmeg, and ginger. Bake in a well-buttered dish. The yellow cornmeal is the richest. For a boiled suet pudding mix flour with the suet when chopped, or it will not separate equally but become massed together. Moisten with milk, and knead and beat the dough, which should be firm, with the rolling-pin to make it light. Make into dumplings of the size of a large apple, and boil them separately tied up in cloths loosely to give room for swelling. To bake pudding, two hours; boil, one hour and a half.