Indian Hasty Pudding
Put two quarts of milk into a clean pot or sauce-pan. Set it over the fire, adding a level tea-spoonful of salt, and, when it comes to a boil, stir in a lump of fresh butter about the size of a goose egg. Then add (a handful at a time) sufficient indian meal to make it very thick, stirring it all the while with a mush stick. Keep it boiling well, and continue to throw in indian meal till it is so thick that the stick stands upright in it. Then send it to table hot, and eat it with milk, cream, or molasses and butter. What is left may be cut into slices, and fried next day, or boiled in a bag.