Cut up a quarter of a pound of butter in a pint of molasses, and warm them together till the butter is melted. Boil a quart of milk; and while scalding hot, pour it slowly over a pint of sifted Indian meal, and stir in the molasses and butter. Cover it, and let it steep for an hour. Then take off the cover, and set the mixture to cool. When it is cold, beat six eggs, and stir them gradually into it; add a table-spoonful of mixed cinnamon and nutmeg; and the grated peel of a lemon. Stir the whole very hard; put it into a buttered dish, and bake it two hours. Serve it up hot, and eat it with wine sauce, or with butter and molasses.
A BOILED INDIAN PUDDING.—
Chop very fine a quarter of a pound of beef suet. Mix it with a quart of sifted Indian meal. Boil a quart of milk with some pieces of cinnamon broken up; strain it, and while it is hot, stir in gradually the meal and suet; add half a pint of molasses. Cover the mixture and set it away for an hour; then put it to cool. Beat six eggs, and stir them gradually into the mixture when it is cold; add a grated nutmeg, and the grated peel of a lemon. Tie the pudding in a cloth that has been dipped in hot water and floured; and leave plenty of room for it to swell. Secure it well at the tying place lest the water should get in, which will infallibly spoil it. Put it into a pot of boiling water, (which must be replenished as it boils away,) and boil it four hours at least; but five or six will be better. To have an Indian pudding very good, it should be mixed the night before, (all except the eggs,) and put on to boil early in the morning. Do not take it out of the pot till immediately before it is wanted. Eat it with wine sauce, or with molasses and butter. What is left may be boiled again next day.
INDIAN PUDDING WITHOUT EGGS.—
Boil some cinnamon in a quart of milk, and then strain it. While the milk is hot, stir into it a pint of molasses, and then add by degrees a quart or more of Indian meal so as to make a thick batter. It will be much improved by the grated peel and juice of a large lemon or orange. Tie it very securely in a thick cloth, leaving room for it to swell, and pasting up the tying-place with a lump of flour and water. Put it into a pot of boiling water, (having ready a kettle to fill it up as it boils away,) hang it over a good fire, and keep it boiling hard for four or five hours. Eat it warm with molasses and butter.
This is a very economical, and not an unpalatable pudding; and may be found convenient when it is difficult to obtain eggs. The molasses should be West India.
A BAKED PLUM PUDDING.—
Grate all the crumb of a stale six cent loaf; boil a quart of rich milk, and pour it boiling hot over the grated bread; cover it, and let it steep for an hour; then set it out to cool. In the mean time prepare half a pound of currants, picked, washed, and dried; half a pound of raisins, stoned and cut in half; and a quarter of a pound of citron cut in large slips; also, two nutmegs beaten to a powder; and a table-spoonful of mace and cinnamon powdered and mixed together. Crush with a rolling-pin half a pound of sugar, and cut up half a pound of butter. When the bread and milk is uncovered to cool, mix with it the butter, sugar, spice and citron; adding a glass of brandy, and a glass of white wine. Beat eight eggs very light, and when the milk is quite cold, stir them gradually into the mixture. Then add, by degrees, the raisins and currants, (which must be previously dredged with flour,) and stir the whole very hard. Put it into a buttered dish, and bake it two hours. Send it to table warm, and eat it with wine sauce, or with wine and sugar only.
In making this pudding, you may substitute for the butter, half a pound of beef suet minced as fine as possible. It will be found best to prepare the ingredients the day before, covering them closely and putting them away.