444 [Assembly 



Hasty -Pudding > 



^Called mush by the Pennsylvaniansj suppawn in the State of New- 

 York; stir-a-bout in Ireland; polenta in Italy; and api by the ancient 

 Peruvians. Boil a quart, three pints, or two quarts of water, ac- 

 cording to the size of your family. Stir into a bowl of cold water, 

 five or six tablespoonfuls of fine Indian meal, and pour it into the 

 kettle of water as soon as it begins to boil. Stir the mixture well, 

 add salt to your taste, and let it boil down to a thick gruel. Then 

 sprinkle in, handful by handful, finely sifted Indian meal, stirring 

 briskly all the while with a wooden spatula or slice, until it is suffi- 

 ciently stiff to need a strong l-.and. It usually requires about half 

 of an hour to be thoroughly cooked. May be eaten with milk, but- 

 ter, sugar or molasses. — A Lady. 



Fried Hasty-Pudding. 



Cut the pudding when cold, into slices half of an inch thick, and 

 fry them brown on both sides, in a little butter or lard, and it serves 

 as an excellent substitute for potatoes or buck-wheat cakes. If made 

 of the meal of white or yellow flint-corn, a small quantity of wheat- 

 en or rye flour should be added to the mush while cooking, to pre- 

 vent its crumbling when fried. — Ibid, 



Boiled Indian Puddings 



Boil a quart of milk, and stir in Indian meal till it is nearly as 

 thick as you can stir it with a spoon; then add a teaspoonful of 

 salt, a cupful of molasses, a teaspoonful of ginger, or ground cinna- 

 mon, and cold milk enough to make a thin batter. Boil in a thick 

 bag four hours. Care should be taken that the water does not stop 

 boiling while the pudding is in. A. dish made in this way, with the 

 addition of a quart of chopped, sweet apples, and baked from four to 

 six hours, will be found delicious when served up hot and eaten with 

 sauce made of drawn-butter, nutmeg, and wine. — Jl Lady. 



The Farmer's Own Pudding, 



Take 3 lbs of northern yellow corn meal, 1 lb of beef suet, 1 lb 

 of dried currants, half a teaspoonful of salaaratus, and incorporate 

 the whole while dry, well together in a large dish. Then add and 

 continually stir, 1^ pints of molasses, and a sufficient quantity of 

 boiling hot water to reduce the mixture to the thickness of common 

 mush, and let it stand over night in a moderately warm place. The 

 next morning, tie up the whole in a wide-mouthed bag, taking care 



