A pound of beef-suet, chopped very fine.

A pint of molasses.

A pint of rich milk.

Four eggs.

A large tea-spoonful of powdered nutmeg and cinnamon. A little grated or chipped lemon-peel. Indian meal sufficient to make a thick batter.

Warm the milk and molasses, and stir them together. Beat the eggs, and stir them gradually into the milk and molasses, in turn with the suet and Indian meal. Add the spice and lemon-peel, and stir all very hard together Take care not to put too much Indian meal, or the pudding will be heavy and solid.

Dip the cloth in boiling water. Shake it out, and flour it slightly. Pour the mixture into it, and tie it up, leaving room for the pudding to swell. Boil it three hours. Serve it up hot, and eat it with sauce made of drawn butter, wine and nutmeg.

When cold, it is very good cut in slices and fried.

Indian Pudding (1)

It is a good plan to make this pudding the night before. It requires a great deal of boiling, say four or live hours. Sifted meal and warm milk stirred together pretty stiff; salt and sufficient molasses added. Boil in a stout bag, or tightly covered pan; let not the water get in, and be careful in tying to leave room for the meal to swell. Let the milk you use be warm, not scalding. You may add chopped suet, which is very much liked by some, and likewise ginger, if preferred. If you have not milk, water will answer.

Indian Pudding (2)

Boil in a quart of good milk a tea-cupful of Indian meal, stir it constantly till thick, sweeten it with trae-cle or brown sugar, and stir in two well-beaten eggs, and an ounce of butter; bake it in a Dutch oven for half an hour. Haifa grated nutmeg may be added, and it may be made without eggs. A boiled Indian meal pudding is made in the same way, and after being mixed with or without eggs in it, it is tied in a buttered and floured cloth, and boil-ed for two hours. It is eaten with cold or melted butter.