100 BOARD OF AGRICULTURE. 



Boiled Coun Pudding. — Mix one quart of corn meal with three 

 quarts of milk, take care it is not lumpy, add three eggs and one gill of 

 molasses. It must be put on the fire at an early hour to eat at dinner. 

 The great secret of this pudding is tying the bag properly as the meal 

 swells very much. 



Farmers' Corn Pudding. — Set on the fire a large pot of water 

 which must boil hard by the time the pudding is mixed. Put one quart 

 of milk by itself into a saucepan and give it a boil ; when it has come 

 to a boil, pour it into a deep pan and stir into it a pint of molasses, then 

 add by degrees three pints of Indian meal, and lastly a teaspoon ful of 

 ground cinnamon or ginger ; have ready a pudding bag, dip it into boil- 

 ing water, shake it out, then pour the batter into a bag, tie firmly, leaving 

 about one-third vacant as it requires room to swell ; put the bag into the 

 large pot of boiling water, cover it closely, and let it boil steadily for 

 at least three hours, four will not be too long. While boiling it should 

 be turned frequently ; as the water boils away, replenish it with more 

 water kept boiling for this purpose in another kettle ; on no account put 

 in cold water as that will render the pudding heavy. Turn it out of the 

 bag immediately before it goes to the table, and eat with butter and 

 molasses. It will be found excellent. 



Boiled Indian Pudding. — Three pints of corn meal, half a pound 

 of beef suet minced as fine as possible, a quart of milk, half a pint of 

 molasses, six eggs, three or four sticks of cinnamon broken small, a 

 grated nutmeg. Having cleaned ihe suet from the skin and strings, 

 chop it as fine as possible and mix it with the corn meal ; boil the cinna- 

 mon in the milk till it is highly flavored, then strain the milk boiling hot 

 into the pan of corn meal and suet, and add the molasses ; stir the 

 mixture very hard, cover it and set it away in a cool place ; beat the 

 eggs till quite light and add them gradually to the mixture as soon as it 

 is quite cold, then grate in the nutmegs. Dip a thick square cloth into 

 boiling water, shake it out, dredge it with flour, and then spread it open 

 in a deep pan and 'pour in the mixture, leaving one-third of the space 

 vacant allowing for the pudding to swell, tie the cloth very securely and 

 to guard against the water getting into it, plug up the little cracks at 

 the tying place by plastering on a bit of dough made of flour and 

 water. Put the pudding into a large pot of boiling water, (having an 

 old plate at the bottom,) and boil it six hours turning it often, and 

 replenishing the pot when necessary with boiling water from another 

 kettle. Serve it hot; eat with wine-sauce, with butter and molasses, or 

 with a sauce of butter, sugar, lemon juice and nutmeg, beaten together 

 to a cream. 



