Three Pints Of Sifted Indian Meal. Half a pound of beef-suet, minced as fine as possible. - A quart of milk. - Half a pint of West India molasses. - Six eggs. - Three or four sticks of cinnamon, broken small. - A grated nutmeg. Having cleared the suet from the skin and strings, chop it as fine as possible, and mix it with the Indian meal. Boil the cinnamon in the milk till it is highly flavoured. Then strain the milk (boiling hot) into the an of Indian meal and suet, and add the molasses. Stir the mixture very hard. Cover it and set it away in a cool place. Beat the eggs till quite light, and add them, gradually, to the mixture as soon as it is quite cold. Then grate in the nutmeg. Dip a thick square cloth into boiling water, shake it out, dredge it with lour, and then spread it open in a deep pan, and pour in the mixture. Leaving one-third of the space vacant allowing for the pudding to swell, tie the cloth very securely, and to guard against water getting into it, plug up the little crack at the tying place by plastering on a bit of dough made of flour and water. Put the pudding into a large pot of boiling water, (having an old plate in the bottom,) and boil it six hours or more, turning it often, and replenishing the pot, when necessary, with boiling water from a kettle. If you dine early, the pudding should be mixed before breakfast. Serve it up hot.

Eat it with wine sauce, with butter and molasses, or with a sauce of butter, sugar, lemon-juice and nutmeg, beaten together to a cream. What is left of the pudding, may next day be tied in a cloth, and boiled over again for an hour.