Three small pints of sifted Indian meal, the yellow sort. - A quart of rich milk. - A pint of West India molasses. - A table-spoonful of ground cinnamon, or ginger. Before you begin, set over the fire a large pot filled with water, which must boil hard by the time the pudding is mixed. Put the milk by itself, into another pot or sauce-pan, and give it a boil. When it has come to a boil, pour it into a deep pan, and stir into it a pint of the best West India molasses. Then add, by degrees, the Indian meal, a handful at a time; and lastly, the spice. Stir the whole very hard. Have ready a square pudding-cloth; dip it in boiling water; shake it out; dredge it with flour, and spread it open in a broad pan. Then pour the pudding-batter into the cloth; and, leaving near one-third vacant, as room for it to swell, tie it firmly with tape. Make a morsel of stiff dough with flour and a little water, and with it stop closely the little aperture at the tying-place, to prevent water from getting in there. Plaster it on well. Put the pudding into the large pot of boiling water; cover it closely with the lid; and let it boil steadily for at least three hours; four will not be too long. While boiling, turn it frequently. As the water boils away, replenish it with some more water, kept boiling hard for this purpose, in a kettle. On no account pour in cold water, as that will render the pudding heavy. Turn it out of the cloth immediately before it goes to table, and eat it with butter and molasses. It will be found excellent. The West India molasses will make it as light as if it had eggs.