Steamed Corn-Meal Pudding.
- 2 cups Indian meal.
- 1 cup of flour.
- 2 tablespoonfuls of white sugar.
- 2½ cups of “loppered” milk, or buttermilk.
- 1 teaspoonful of soda, sifted twice through the flour.
- 1 teaspoonful of salt.
- 1 heaping tablespoonful of butter, melted.
Put meal, flour, salt, sugar, and soda in a bowl; mix thoroughly; make a hole in the middle and work in the milk and butter. Beat hard and long when all are in; put into a buttered mould with a tight top, and steam one hour and a half. If you have no regular steamer, fit the mould in the top of a pot of boiling water, taking care it does not hang into the water. Lay a thick wet towel, folded, over the top of the mould to keep in all the heat. Or, you may simply boil it. Eat hot, with butter and sugar.
Second Week. Thursday.