Hasty Pudding Recipe

Wet sifted Indian meal with cold water, to make a thick batter. Stir it

into a pot of boiling water gradually. Boil it an hour, then stir in

sifted Indian meal, by the handful, till it becomes quite thick, and so

that the pudding stick may be made to stand up in it. It should be

stirred in very gradually, so that the pudding may not be lumpy. Add

salt to the taste. Let it boil slowly, and stir it frequently, to keep

it from burning on the inside of the pot. If you do not wish to fry the

pudding, it will boil sufficiently in the course of an hour and a half.

If it is to be fried, it will be necessary to boil it an hour longer;

and a little flour stirred in, just before it is taken up, will make it

fry better. It must get perfectly cold before it is fried. When you wish

to fry it, cut it in slices half an inch thick, flour them, and fry them

brown in a little lard.

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