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Boiled White Corn Meal Pudding

1 pound of white corn meal (scant quart). 1 quart milk. 4 ounces of sugar. 6 ounces of chopped suet. A little salt. 3 eggs. 1 lemon, juice and grated rind. 2 teaspoonfuls of extract ginger.

Boil the milk with the sugar in it; sprinkle in the meal and stir it over the fire five minutes.

Then take it off, mix in the suet, salt, eggs beaten and ginger. Wet and flour a pudding bag; place it in a bowl; pour in the pudding; tie loose enough for it to swell to nearly double its bulk; drop in plenty of boiling water and keep it boiling 5 hours. When to be taken up, dip it a moment in cold water and it will come out of the cloth smooth. Serve with butter and sugar hard sauce.