Whortleberries are good both in flour and Indian puddings. A pint of
milk, with a little salt and a little molasses, stirred quite stiff
with Indian meal, and a quart of berries stirred in gradually with a
spoon, makes a good-sized pudding. Leave room for it to swell; and let
it boil three hours.
When you put them into flour, make your pudding just like batter
puddings; but considerably thicker, or the berries will sink. Two
hours is plenty long enough to boil No pudding should be put in till
the water boils. Leave room to swell.