Hasty-pudding Recipe

Have boiling upon the fire two quarts of water with a

level tablespoonful of salt; sprinkle in gradually one pound of Indian

meal, (cost four cents,) stirring constantly to prevent lumps; and boil

steadily for one hour, stirring occasionally. The secret of making good

hasty-pudding is to boil it long enough to thoroughly cook it. Some

persons first mix the meal with cold water until it forms a thick

batter, and then stir this into the boiling water. The pudding can be

eaten with a little milk, butter, or molasses, if they are desirable

additions; or with some meat gravy, or melted and seasoned suet. When

cold it is good sliced and fried.

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