Indian pudding should be boiled four or five hours. Sifted Indian meal
and warm milk should be stirred together pretty stiff. A little salt,
and two or three great spoonfuls of molasses, added; a spoonful of
ginger, if you like that spice. Boil it in a tight covered pan, or a
very thick cloth; if the water gets in, it will ruin it. Leave plenty
of room; for Indian swells very much. The milk with which you mix it
should be merely warm; if it be scalding, the pudding will break to
pieces. Some people chop sweet suet fine, and warm in the milk; others
warm thin slices of sweet apple to be stirred into the pudding. Water
will answer instead of milk.