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Peach Suet Pudding or Pone

Wash, then dry a pint of dried peaches and dredge with flour. Heat a quart of milk and mix with a pint of Orleans molasses, then let cool. Add to this one-fourth pound chopped suet and four eggs beaten light, a teaspoon each of ginger and cinnamon, and a pinch of nutmeg. Add yellow Indian meal to make a thick batter and into this stir the peaches. Place in pudding cloth dipped in hot water then dredged with flour, leaving room to swell. Boil hard for five hours. (See Apple Pone.) Serve with hard sauce. This, like plum pudding, may be made the day before using.