Boil water, a quart, three pints, or two quarts, according to the
size of your family; sift your meal, stir five or six spoonfuls of it
thoroughly into a bowl of water; when the water in the kettle boils,
pour into it the contents of the bowl; stir it well, and let it boil
up thick; put in salt to suit your own taste, then stand over the
kettle, and sprinkle in meal, handful after handful, stirring it very
thoroughly all the time, and letting it boil between whiles. When it
is so thick that you stir it with great difficulty, it is about right.
It takes about half an hour's cooking. Eat it with milk or molasses.
Either Indian meal or rye meal may be used. If the system is in a
restricted state, nothing can be better than _rye_ hasty pudding and
_West India_ molasses. This diet would save many a one the horrors of
dyspepsia.
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