Three pints of milk ; four eggs ; one heaping cupful of yellow Indian meal; one small cupful of molasses; two tablespoonfuls of butter; one teaspoonful of salt stirred into the meal; one tcaspoonful of ground ginger ; one teaspoonful of cinnamon and mace mixed ; one cupful of seeded raisins.

Heat the milk in a double boiler. When it is scalding-hot pour it on the salted meal, stirring carefully to prevent lumping. Return to the fire and cook for half an hour, stirring often. Beat the molasses and butter together, add to these the eggs whipped light, the spice and the meal and milk, and beat hard. Last of all, stir in the raisins. Turn all into a buttered pudding-dish and bake covered three-quarters of an hour. Stir the pudding well up from the bottom and brown. Make a hard sauce by creaming a tablespoonful of butter with a cupful of powdered sugar, and season to taste with nutmeg and cinnamon. Cream, liberally sweetened with maple sugar, makes a good sauce for this pudding.