Wet sifted Indian meal with cold water, to make a thick batter. Stir it
into a pot of boiling water gradually. Boil it an hour, then stir in
sifted Indian meal, by the handful, till it becomes quite thick, and so
that the pudding stick may be made to stand up in it. It should be
stirred in very gradually, so that the pudding may not be lumpy. Add
salt to the taste. Let it boil slowly, and stir it frequently, to keep
it from burning on the inside of the pot. If you do not wish to fry the
pudding, it will boil sufficiently in the course of an hour and a half.
If it is to be fried, it will be necessary to boil it an hour longer;
and a little flour stirred in, just before it is taken up, will make it
fry better. It must get perfectly cold before it is fried. When you wish
to fry it, cut it in slices half an inch thick, flour them, and fry them
brown in a little lard.