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Indian Plum Pudding, Steamed

3 quarts of milk. 1 1/4 pounds of corn meal. 8 ounces of butter, or minced suet. 12 ounces of re-boiled, black molasses. 10 whole eggs. 10 yolks. 2 lemons. 1 pound of seedless raisins. 1 pound of good, clean currants. Pinch of salt.

Make mush with the meal and milk and let it cook at back of the range, with tight lid on, for 2 hours or more. Then add the other ingredients in order as written--the rinds of the lemons grated and juice squeezed in, and eggs all beaten light together. Dust the fruit with a small cup of flour. Steam in pudding moulds an hour and a half or longer, according to size. This makes 4 1/2 quarts.

Butter the moulds and shake flour inside before filling. Serve with any sauce suitable for English plum pudding.