NANTUCKET PUDDING.—Six large ears of Indian corn; full grown, but young and soft.—A pint of milk.—A quarter of a pound of fresh butter.—A quarter of a pound of sugar.—Four eggs.—Half a nutmeg grated, and five or six blades of mace powdered.—Having first boiled the corn for a quarter of an hour, grate the grains off the cob with a coarse grater. Then add the butter (cut into little bits) and the sugar. Having stirred them well into the corn, thin it with milk. Beat the eggs very light, and add them to the mixture, a little at a time, and finish with the spice. Stir the whole very hard. Butter a deep white dish, put in the pudding, set it directly into the oven, and bake it two hours. Send it to table warm, and eat it with butter and sugar, or molasses. It is not good cold. What is left may be put into a small dish, and baked over again next day, for half an hour; or tied in a cloth, and boiled a while.
SAMP PUDDING.—A pint of samp that has been boiled, and grown cold.—A pint of milk.—Three large table-spoonfuls of fresh butter.—Three large table-spoonfuls of sugar, or half a pint of West India molasses.—Six eggs.—A table-spoonful of powdered cinnamon and nutmeg mixed, or a table-spoonful of ground ginger. Boil the milk; and just after you take it from the fire stir in the butter and sugar; or instead of the sugar half a pint of West India molasses. Then add the spice, and set the milk, &c., to cool. Beat the eggs till thick and smooth. Then stir them, gradually, into the mixture, a little at a time, in turn with the samp. Butter a deep dish; put in the mixture, and bake it well. Eat it warm, with butter, sugar, and nutmeg beaten together to a cream; or with molasses and butter.
A rice pudding may be made as above; the rice being previously boiled by itself, and well drained.
A samp pudding may be tied in a cloth and boiled.
A FARMER’S INDIAN PUDDING.—Three small pints of sifted Indian meal, the yellow sort.—A quart of rich milk.—A pint of West India molasses.—A table-spoonful of ground cinnamon, or ginger. Before you begin, set over the fire a large pot filled with water, which must boil hard by the time the pudding is mixed. Put the milk by itself, into another pot or sauce-pan, and give it a boil. When it has come to a boil, pour it into a deep pan, and stir into it a pint of the best West India molasses. Then add, by degrees, the Indian meal, a handful at a time; and lastly, the spice. Stir the whole very hard. Have ready a square pudding-cloth; dip it in boiling water; shake it out; dredge it with flour, and spread it open in a broad pan. Then pour the pudding-batter into the cloth; and, leaving near one-third vacant, as room for it to swell, tie it firmly with tape. Make a morsel of stiff dough with flour and a little water, and with it stop closely the little aperture at the tying-place, to prevent water from getting in there. Plaster it on well. Put the pudding into the large pot of boiling water; cover it closely with the lid; and let it boil steadily for at least three hours; four will not be too long. While boiling, turn it frequently. As the water boils away, replenish it with some more water, kept boiling hard for this purpose, in a kettle. On no account pour in cold water, as that will render the pudding heavy. Turn it out of the cloth immediately before it goes to table, and eat it with butter and molasses. It will be found excellent. The West India molasses will make it as light as if it had eggs.
You may add with the spice, the yellow rind of a large lemon or orange, finely grated.