460 Of Food. 



which was allowed by competent judges who tasted it 

 to be as good as they had ever eaten, was composed 

 and prepared in the following manner : — 



Approved Receipt for making a plain Indiari Pudding, 



Three pou7ids of Indian meal (from which the bran 

 had been separated by sifting it in a common hair sieve) 

 were put into a large bowl, and five pints of boiling 

 water were put to it, and the whole well stirred to- 

 gether. Three quarters of a pound of molasses and 

 one ounce of salt were then added to it, and these being 

 well mixed, by stirring them with the other ingredients, 

 the pudding was poured into a fit bag ; and the bag 

 being tied up (an empty space being left in the bag in 

 tying it, equal to about one sixth of its contents, for 

 giving room for the pudding to swell), this pudding was 

 put into a kettle of boiling water, and was boiled six 

 hours without intermission, the loss of the water in 

 the kettle by evaporation during this time being fre- 

 quently replaced with boiling water from another 

 kettle. 



The pudding, upon being taken out of the bag, 

 weighed ten pounds and one ounce ; and it was found 

 to be perfectly done, not having the smallest remains 

 of that raw taste so disagreeable to all palates, and 

 particularly to those who are not used to it, which 

 always predominates in dishes prepared of Indian meal 

 when they are not sufificiently cooked. 



As this raw taste is the only well-founded objection 

 that can be made to this most useful grain, and is, I 

 am persuaded, the only cause which makes it disliked 

 by those who are not accustomed to it, I would advise 

 those who may attempt to introduce it into common 



