219 Boiled Indian Pudding
Into a quart of boiling milk, stir a couple of table spoonsful of flour, and sifted Indian meal till it is a thick batter, and half a table spoonful of ginger or cinnamon, half a tea cup of molasses. Dip the pudding bag into water, wring it out, and flour the inside of it, and fill it not more than half full, as Indian puddings swell very much. Put it into boiling water, and keep it boiling constantly for four or five hours. A kettle of boiling water should be kept, to turn into the pudding pot as the water boils away.