Take a pint and a half of cold stewed pumpkin, and mix into it a pint and a half of Indian meal, adding a table-spoonful of ground ginger. Boil a quart of milk, and as soon as you take it from the fire, stir into it a pint of West India molasses. Then add to it gradually the mixture of pumpkin and corn meal, and stir the whole very hard. It will be much improved by adding the grated yellow rind of a large orange or lemon. Have ready over the fire a large pot of boiling water. Dip your pudding-cloth into it; shake it out; spread out the cloth in a broad pan: dredge it with flour; pour the mixture into it, and tie it fast, leaving about one-third of the space for the pudding to swell. Boil it three hours or more - four hours will not be too long. Turn it several times while boiling. Replenish the pot as it boils, with hot water from a kettle kept boiling for the purpose. Take up the pudding immediately before it is wanted for table - dip it a moment in cold water, and turn it out into a dish. Eat it with butter and molasses.

This pudding requires no eggs in the mixture. The molasses, if West India, will make it sufficiently light.

What is left may bo tied in a cloth, and re-boiled next day.

A Backwoods Pot-Pie

Put a large portion of yellow Indian meal, (with a very little salt,) into a deep pan, and pour on scalding water, (stirring it in as you proceed,) till you have a soft dough. Beat and stir it long and hard, adding more corn meal, till the dough becomes stiff. It will be improved by mixing in a little wheat flour. When it is cool enough to handle, knead it a while with your hands. Take off portions of the dough or paste, and form them into flat, square cakes. Take a large pot; grease the sides with a little good dripping or lard, and line them with the cakes of corn meal. Have ready some fresh venison cut into pieces, and seasoned with a little salt and pepper. Put some of it into the pot, (adding some water to assist in the gravy,) and cover it with a layer of corn cakes. Then more venison, and then more cakes, till the pot is nearly full. The last layer must be a large cake with a slit in the middle. Set it over the fire, and let it boil steadily till the whole is thoroughly done. Then take it up, and dish it together, meat and paste.

The paste that is to line the sides of the pot should be thinner than that which is to be laid among the meat. Put no paste at the bottom.

If you have any cold drippings of roast venison, you may mix some of it with the corn meal, as shortening.

Sweet potatoes sliced, and laid among the meat, will improve this pie.