Boil in a pot or kettle about six quarts of water, leaving room for the addition of the meal; mix a pint bowl full of Indian meal and cold water with a small spoonful of salt, When the water boils, stir this into it. After thirty or forty minutes, stir in four or five handfuls of dry meal, and let it boil as much longer; then add more dry meal. Taste it to see if it is salt enough. Stir it very often to prevent its burning. Most people make it too thick, and do not cook it half long enough. Boil it, altogether, at least two hours. When taken out, it should be so soft that it will in a few minutes settle down smooth in the dish. If you wish to fry it, put a spoonful of water into each deep pan or dish into which it is to be put, to keep it from sticking.

Hasty Pudding Fried

Cut cold pudding in slices the thickness of your finger, and lay them on the griddle. More fat will be necessary than for buckwheat cakes, but it fries much slower. If the fire is right to will be ready to turn in fifteen minutes, and will be brown. Turn it and let it lie about half as long as on the first side.

This is a very good breakfast for a winter morning. It does very nicely to be laid in the dripping-pan, and set into a stove oven; it will in that case not need turning, and of course will absorb less fat. It will take forty minutes to brown it in the stove.