Take a pint of milk, and four eggs well beaten. Stir them
together, and add a salt-spoon of salt. Then mix in as much sifted
Indian meal as will make a stiff dough. Flour your hands; divide
the dough into equal portions, and make it into balls about the
size of a goose egg. Flatten each with the rolling-pin, tie them
in cloths, and put them into a pot of boiling water. They will
boil in a short time. Take care not to let them go to pieces by
keeping them too long in the pot.
Serve them up hot, and eat them with corned pork, or with bacon.
Or you may eat them with molasses and butter after the meat is
removed.
If to be eaten without meat, you may mix in the dough a quarter of
a pound of finely chopped suet.