Stir enough sifted Indian meal into a quart of boiling milk or water, to
make a very stiff batter--then stir in a couple of table-spoonsful of
flour, three of sugar or molasses, half a spoonful of ginger, or a
couple of tea-spoonsful of cinnamon, and a couple of tea-spoonsful of
salt. Two or three eggs improve the pudding, but are not essential--some
people like a little chopped suet in them. The pudding will boil, so as
to be very good, in the course of three hours, but it is better for
being boiled five or six hours. Some cooks boil them eight or nine
hours--when boiled so long, it is necessary to boil them several hours
the day before they are to be eaten.